well i can grill like a champ, but it's time to learn how to bbq and smoke meat. here's my first question. when people talk temperature are they talking about the smoke box or the meat. and, do i leave the thermometer in the meat the entire time in cooks or just stick it in and check it periodically. i just bought a wood burning vertical smoker with an off-set fire box by new braunfels. i cured it last night and intend to smoke something today. any ideas on a "beginner, first timer " recipe and/or meat?