+1 I love my 102. Easy, works great.
On the other hand, I found that I have great water for brewing. With base or lightly kilned malts, my pH comes in right on target. I guess when the guys at the LHBS said you don't really need a pH meter here, I ought to have listened. (Or maybe I was right and am still to ignorant to know so).
I add dark malts late in the mash, for the final 15 minutes, my understanding is this makes mash pH more predictable. I also fly sparge, don't know if that matters.
So, once I knew the results of base malts with my water, I guess a pH meter is less necessary.