Hi there and welcome!
You will love it, especially with a mailbox mod and the
AMNPS.
Understand though that the MES smoker and meat probes are junk and not to be trusted. Besides the
AMNPS the other purchase that all MES owners (well most smokers in general) make is for a good 2 probe or more Wireless Thermometer. I always recommend the ThermoPro TP-20 as a fantastic dual probe wireless thermometer but there are many thermometers out there that will do the trick and may have more than 2 probes.
You want a minimum of 2 probes so that 1 can be used at rack/meat level to measure the temp of the smoker and the other can be stabbed into the center of the meat to measure the meat's Internal Temp (IT). Having 2 probes means you can now get an accurate smoker temp as well as meat IT temp.
Running more probes means you can check temps on various racks, various sides of the smoker racks (left, middle, right), and probe multiple pieces of meat or even a large piece of meat with multiple probes. It takes me 3 probes placed into the flat of a brisket to get an accurate IT on the brisket.
I personally run 6 probes. 3 at rack level(s), usually left back, middle, right front, and the other 3 in pieces off meat on the rack (meat left, middle, right positions on rack). This lets gives me plenty of info on how my smoker temp is behaving and how fast meat is cooking on the various areas of the rack.
In my setup the left back is the hotest spot in the smoker and the front right is the lowest temp at rack level. I place bigger pieces of meat on left and rear most side and thinner pieces on the right and forward most sides of the rack.
You may not care to have this much info but at least with my example you know what your possibilities are :)
I hope this helps :)
