A pitmaster is a digital temperature control, so you are on the correct path. I use a Thermoworks Signals and Billows as my digital control. It allows me to ha

A pitmaster is a digital temperature control, so you are on the correct path. I use a Thermoworks Signals and Billows as my digital control. It allows me to have 4 probes, 1 of which is positioned to control the temperature, 3 of which can monitor other parts of the Kamado or be inside meat. It also allows me to see a graph of all 4 probes over time. It connects to my wifi (and Bluetooth as a redundancy) so I can check temperatures when im out shopping or working (via Thermoworks, which collects and serves the data back to me). It also allows me to change the temperature from anywhere. I can start a cook at 300, go to work, and drop it to 225 anytime I want. It's the ultimate piece of kit. As for not needing a Kamado, I disagree. The 345lbs of mass that I have give ultimate temperature buffer control. It can't be overstated the difference holding a cook between 223-227 and holding a cook between 210 and 240 makes. The steadier the better.