Brian says: "I’ve been working on a project that controls and monitors the temperature from my computer. White is my temperature setpoint, yellow is my actual temperature, blue is the output I’m applying to the smoker from 0-100 and the reddish-brown is the temperature of my brisket. I’ve noticed with brisket and pork shoulder that the condensation affects my temperature probe once the internal meat temperature gets above 175F.  Anyway – thought you might find this image interesting.  Thank you for making such a great product."

Here's the Old Smokey Electric Smoker connected to high-tech computer equipment:

Best of all, here's some great beverages for your consideration: