Ive got 2 in the Ham 1 in the front shoulder, 1 in my brisket, and 2 are for my chamber temps. I think it extremly important to know the temps on everything. The Mavericks that I use have 2 probes each, 1 for meat and 1 for the smoker, they are wireless and transmit to a receiver in my pocket so i can move around and not worry about heat much. The better you maintain your temps the better your food will be. I keep mine within 10 to 20 degrees of what I want and monitor it the whole time.