u/Hot_Acanthaceae_3408

Hey fellow smokers!

I'm located in Cape Town, South Africa. I've learnt this craft from many a US pitmaster and consider myself a student of the craft.

The wood variety here is plentiful but not exactly the same as the US. Nonetheless I've had great smokes with our variants of mesquite, hickory and all our fruits. (Any SA pitmasters: rooikraans, kameeldorin and black wattle to name a few)

My question is how needed is a moisture meter if my climate does not have torrential rain or frost. Sure, wood can be wet but nothing a few hours on top of the fire box won't dry.

Long story short; do I need a moisture meter?

Gut feel is no. I've made proper cooks across all meats but I'm a perfectionist so asking for my closure.