Also looking for just any tips or info that will help me along the way.
I have already done a shoulder roast and 4 racks of ribs. I' hooked... I want to smoke everything!!!
The probe just provides a readout of the internal temp of the meat. It is a "dumb probe" and the MES App on your phone is also "dumb" (dumb = non-programmable).
That being said, when it is raining, snowing, or even if wasps are attacking...you can monitor the MES vitals from the comfort of your home.
It's easy to get hooked on smoking. I just smoked my first batch of beef jerky a few weeks ago and it turned out better than I thought it would considering the issues I had to deal with. What I love about smoked food is that if you just leave it vacuum sealed for a few days to a few weeks, the smoke further permeates throughout the food and also darkens the color. What was nicely or lightly smoked food many times transforms into incredible smoked food.
Since I'm a low tech guy, I use the Maverick ET-733 to monitor both smoker and food temps. It's highly accurate. With the MES meat probe, there could be questions as to its accuracy since the temp displayed on a MES controller is often wrong (but not always).
I also recommend that if you're using wood chips that you switch to wood pellets. Much less hassle. To burn the pellets I use an A-MAZE-N Pellet Smoker (I also just won a 6" tube smoker which I use in my Weber charcoal grill). There can be some issues with it--especially with cold smoking--but once you get it fully lit the AMNPS can burn pellets for up to about 11 hours and you don't have to keep refilling it every 20-30 minutes like you do with wood chips. There are other smoker devices on the market but I chose the AMNPS. And Todd Johnson, owner of A-MAZE-N Products, provides customer service second to none. A lot of us here use his products, including his wood pellets.
So, you've done your pork should and your pork ribs. Next on the agenda? It's gotta be a beef brisket flat. They're really not that difficult to pull off. Do some reading, and you'll also get plenty of tips and suggestions here. It's how I learned. I've smoked about 4-5 brisket flats and next week I plan to smoke my first whole packer brisket--point and all. I'll be making my first batch of smoked ends. Can't wait.