OK, so a little background: I got into smoking because my father-in-law bought a cheap sideways smoker and started churning out some really tasty meat. When it came time to replace (**AGAIN**) the interior components of my propane grill, I'd had enough, and bought myself the same smoker (Chargriller 2121 and the side firebox). So long story short, I am in love and want to smoke everything I see. Now on to my questions: 1) I've read about putting whole onions on the coals when smoking because the evaporating onion juices naturally tenderize the meat.... is there any truth to this? I've thought about also putting whole apples on there as well when doing pork butts. Would this do anything at all other than appease my desire to have something unique going on in the smoker as my "special secret"? 2) Any recommendations for a good ambient temperature thermometer? I have a decent wireless meat thermometer, but I'd love to have a wireless ambient thermometer that I could configure to alert me if my temp gets above or below the range that I want for whatever meat I am smoking. My apologies if most of what I need to know is readily available through searching. Just thought I'd drop my first post to introduce myself. I have already learned a lot just from reading through everything in here and I look forward to learning more and sharing any insights that I might have!