My parents old farmer house had a smoke cabinet (wood chips heating). You put meat in, let it smoke and take smoked meat out, done. Though it makes a mess.
My point is, what do you need to monitor that for?
Depending on the internal temperature curve I may need to change cook temps in the pit, which I can do remotely. I also monitor the curve to determine when to spray and wrap, and other activities, depending on what is smoking.
My parents old farmer house had a smoke cabinet (wood chips heating). You put meat in, let it smoke and take smoked meat out, done. Though it makes a mess.
My point is, what do you need to monitor that for?
Depending on the internal temperature curve I may need to change cook temps in the pit, which I can do remotely. I also monitor the curve to determine when to spray and wrap, and other activities, depending on what is smoking.