[realspaazz]

You can easily cook without any controller or thermometers, but I like to know two things: 1) the approximate temperature inside my WSM and 2) the internal temperature of the meat I am cooking. #1 will help keep you close to your projected completion time #2 will help to ensure that your meat has reached the proper temp to be safe to serve. It usually takes two thermometers to do this easily (or two different probes in the case of the maverick et-732) choosing a thermometer that can be used [B]without[B] opening the lid will also help to keep things consistent.