I also have a Camp Chef Woodwind wifi (Thanks Frank!). I love it. It has four separate temperature probes so you can monitor several different items at the same time, or let’s say a large brisket, you can check several areas at once. I usually put one probe in the point and one in the flat.
The wifi capability is great. I don’t need to babysit the smoker all day. From my phone I can see the temperature from each probe. I can set limits for each probe. I can adjust the smoke level and temperature from wherever I’m at. I think I paid around $900 for it two years ago.
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