Looking to do my first real slow and low sometime in the next few weeks. Probably some pulled pork! Can't wait! It seems like a thermometer with probe (like a Polder) is probably the best way to go based on some of the things I've read here on the forum. Do y'all agree? Or is using the BGE's built in thermometer just as viable? Again, I'm a new egger, so take that into account. But I'd love to hear some folks' thoughts. Thanks!