I've been smoking for only a few weeks, but I feel like I've been perusing this forum for a while. My wife got me a MES 30 for fathers day. I love it, and in 3 weeks I've smoked over 120lbs of pork butt (4th of July party), a 6lb brisket, and some salmon.
I usually put my meats in at night using the AMPS (See, I've been paying attention). The problem I've had is that every cut of meat is different, and sometimes it'll take 16 hours, and sometimes it'll take 20 for the same weight with the same cooking temp. This puts my pork butts as being done sometime while I'm at work.
So I got to thinking. Wouldn't it be nice to have a meat probe thermometer that can cut off the power to the smoker when the meat hits a certain temperature (patent pending )? Am I just particularly lazy or would that be useful to everyone else? I think I could mock up a prototype pretty quickly.
Anyways thanks for all the great advice!