Hi all, long time reader, first time posting. Just got back into smoking. I live in NYC and we just got a place in Brooklyn with a small backyard so obviously my first purchase upon moving in was a MES. It's the bare bones version but I found it on clearance at home depot for $50. Done a few smokes with it and it seems to work great. My question, I have a couple of those standard meat thermometers as I've learned from y'all that temp is the only real way to measure when something is done. Do you stick those in the meat and just leave them in the whole time or just stick them in occasionally when you want to get the temp? Not sure if leaving them in would throw everything off or if those are made to be left in the smoker. Doing a 8lb picnic shoulder tomorrow (or probably start it tonight). Would you guys say go with 1.5-2hrs a pound on these? I want to do pulled pork so want to get it up to 200. I usually keep the MES at around 225. Thanks again for all the great stuff here. I'll try to remember to post some pics.