I'm no master by any stretch, but one thing I do know 100%, is that built in gauge? Gotta go. Paint over it, break that glass and rip that needle off there, whatever, but pay zero attention to it. Those things 'may' be close, but more likely they can be off as much as 50 degrees or more. There are plenty of great recommendations for thermometers on here. You can go as inexpensive or expensive as you like, but even the least expensive one out there is going to get you within a few degrees. There are near instant reads, leave ins, what have you. Biggest thing is, do you want to trust your expensive meat to some coil based thermometer that may or may not be anywhere close to the temp you are trying to achieve? As with brewing, the #1 most important element of smoking/grilling/what have you, is temp control. If you don't have that, you might as well pull out the Kingsford and the lighter fluid. You'll have a just as high a likelihood of ruining that great cut of meat that you've spent all that time and energy researching and putting together that perfect rub, what to do, how to do, and putting together that smoker. By the way.... kudos to you guys that have cobbed together some pretty workable solutions for smokers! Necessity/mother of invention and all that. Well done.
Oh @Melana nice lookin Brisket!
:rockin:
