How are / will you measure ambient temperature in your smoker?
I finally put my GGG and predictive thermometer to use in my smoker yesterday with a pork butt. Since I am so accustomed to using an ambient temperature thermometer on my grate, I still used one this time around as well. Generally the GGG was reading ~10 degrees or so hotter than the grate temperature. The GGG reading hotter than the grate was to be expected, but I was semi-surprised it was only generally a ~10 degree difference (sometimes the difference was greater, but ~10 degrees felt like the average). It made me wonder if I should just do away with my ambient temperature probe and just rock on with the GGG and the predictive thermometer in the meat (especially with something as forgiving as a pork butt), understanding that the GGG reads a bit hotter than the grate temperature. Since I understand that the Combustion Engine will be keyed off of the GGG and/or the thermometer, having a separate ambient probe makes even less sense.
But, I am curious to hear how folks have been using their GGG and thermometers in their smoker and how they may change things once the Combustion Engine gets released. Are y'all still using an ambient probe, or have you done away with it?