Yeah, I was going to point you to ambient temp. I don't know what your smoker looks like, but I have 4 gauges on mine. I have 2 at the lower grate that are on the FB end and the stack end. The other 2 are in the center of the doors, just above the top grate. They are River Country, 3" face and 4" stem. The River Country therms are just as accurate as the Tel-Tru but are much less expensive. One other suggestion that I would have would be to use a digital remote reading therm. One probe in the center of your cook, located 1" above the grate and one meat probe in the meat that you are smoking. I would suggest the maverick ET-732. Again, there are other ones that are more expansive, but not any better.
Good luck and be sure to test all of your therms in boiling water, adjusted to your local elevation.
