To date I have used my SI 3D to smoke ribs and a brisket flat and a 17 lb full packer brisket. I am very impressed with the accuracy and stability of the controller both from a temperature stand point as well as timed cooks. I use a Thermapen to check internal temperature of meat when I remove it from the smoker. Readings from the Thermapen and that of the built in PID have been identical. This is a very impressive smoker. At this time I see no need for using any external or wireless device to monitor smoker temp. A secondary device to monitor meat internal temp progress will be necessary only for simultaneous smoking of multiple items like several briskest or butts. Again, I am very impressed.