I know what you mean by flying by the seat of your pants. I have a 14 1/2 inch WSM that I have been using for the last 4 years. Never used a meat thermometer. Only went by the dome temperature gage. Just smoked till the food is done.One thing I seriously recommend is before you start using temp control units, a pit and meat probe for temperature is really all you need. I’m not married to a device so the “Igrill” means nothing to me. But, I’m officially an old fart and didnt grow up staring at my phone. Learning caveman techniques with these things is beneficial, it’s really more fun to “fly by the seat of your pants”!