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A temp gauge is going to get you where you want to be. You can use a tooth pick When I goes in with no resestince. When the bone starts to come free fromthe meat. cooking without knowing the IT is like running blind folded It may not turn out as well.
When you get a chance will you drop by roll call so we can all give you a proper SMF welcome.
A thermometer would be extremely helpful for a few reasons. First you could tell what temp your smoker is actually running at the stock thermometers that come on smokers are usually very inaccurate. Second you can tell the internal temp of the meat.