Just bought a Oklahoma Joe's (Highland) offset smoker and have a few questions....bare with me. Do I need the baffle plate or can I get by without it. Looking to add a thermometer or two to it, necessary?. Do I also need to have the internal probe/thermometer? What's a good meat thermometer? I've been looking at YouTube for all the seasoning tips and fire management info, etc. I'm geekin out over it. I've started hoarding wood, oak, mesquite, pecan, apple, etc. Any suggestions and receipts (brisket, sausage, pork) would be appreciated.