I know I am reviving an old thread, but I would like to know why it is important to have two probes with a smokin-it. I understand putting one in the meat, however, why have an extra temperature probe for the smoker? Doesn't the smoker already have a thermometer? I understand the maverick may be more accurate, but what is gained by having the extra thermometer placed in the smoker?
the reason I ask is because I found a cheap thermometer/probe by thermoworks
http://www.amazon.com/ThermoWorks-Professional-Probe-Thermometer-Pro-Series/dp/B00OD3FLBII like the very simple interface it provides and it is a little cheaper than the Maverick. However, if having the extra probe of the maverick is justified, then I won't have a problem buying it.
Ok, so if I don't get any responses, then I will post this as a new thread. I still haven't made a purchase yet. I am on the fence of a #1 or #2, however, with the recent price increase of the #2, I am rethinking getting the number 1. But regardless any input on the maverick would be great.