Not new to bbq'ing but new to smoking non gas. For years Ive been using a simple stick it in meat therm. and with the creation of my new barrel drums food has been coming out okay but the dinky temp gauge I attached to it I think is off. So here the Q I see the redi cheks seem to be a decent therm but I always see people with two therms, one for the meat and one for the grill for inside temp. Which is which, all I see online are the ones with the pig sticker probe. Mabye if someone could put two links up one for the meat and one for the grill that would be great. The main problem is keeping proper temp inside the grill considering its direct heat so im will to spend a couple $$ to get something decent.