JB - Get a remote thermometer! Forgo all other accessories, but not this one! It's absolutely "flying blind," unless you're always going to smoke ribs or wings. Internal temperature of the meat is everything, with real BBQ. You cannot effectively smoke something like a butt or brisket without knowing the internal temp of the meat. You may get "lucky" once or twice, but that's what it will be - luck. Every piece of meat cooks differently, so you can never say "a pork butt will take x-hours per pound, every time." I usually average around an hour per pound, but have had some go almost 2 hours per pound! Don't "guess," get a thermometer.
