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Originally Posted by rhetorical
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That is the same remote thermometer I use, the Maverick ET-73.
I just can't get good temperature control in my WSM below about -10C. That's why I got the Bradley electric. It's insulated and with the Auberin controller, it's easy to hold temperature in cold weather. I only use the electric in warmer weather for cold smoking, like for salmon, cheese or jerky.
If you're following the video steps, I would add the injection step he talks about. Also, when you are done smoking, spray apple juice all over the butts, wrap them tightly in foil and then in thick towels. Place them in a cooler for a couple of hours before you pull, an you will have the most perfect meat and bark. It really does make a big difference.