I use temp probes for pork and birds. Not beef. Never really have, till I got this smoker. With pork and birds, I would use the probe to make sure folks didn't get sick. Fish, never use a probe. I just cook it till it can flake with a fork. For beef, it will feel different as it goes from rare to leather. When slow cooking, I think it's more important, because you're not there monitoring it while it grills. When I grill a steak, I am there at all times.