hi all, 1st I wanna say this is the coolest site i ever fond, as a nebie here i am so thrilled that u guy`s are here !!! my wife thinks i tottaly lost it ?? lol after reading several forum`s i wanna do so much with my smoker!! the pulled pork & brisket look`s like it is the best,, also chick`s and every thing else !! my main :?: is when doin a brisket & a couple small chick`s or a couple of pork loins should i use more then 1-thermometer ?? do i need 1-for ea. pc. of meat, also should i have 1- for inside the smoker to help keep temps were they should be ! i see the one on the door gives a ballprk temp but not 100% accurate ,, ok guy`s it`s a pleasure to meet all ...ok keep on smoking !!!