Just curious as to how many of you who have cooked so much meat on your pits over the years and know your pits so well that you only use a pit thermometer and only take the temp. of the meat when you know it's almost done if at all? The only time I use a meat thermometer of any kind any more is when I do whole pork butts for pulled pork and then I only use it when I'm pretty sure the meat is close to being done. I guess after so many hundreds of lbs. of bbq over the years it becomes second nature.