Hey, I read a forum post last month about this exact thing. Some tech said they found hot spots on elements that still tested fine with a multimeter. The infrared scan showed uneven heating before it fully died. They caught it during a routine check and saved the customer a full breakdown. It made me start carrying a thermometer in my kit too. But I wonder if doing it every time is overkill like laura486 said?

Remember that time you bought a used guitar and the seller "forgot" to mention the wiring was totally shot? I paid less than market value, but that first gig with a loud, constant hum (from the guitar, not the crowd) was so embarrassing. The discount didn't feel like a deal anymore, just a reminder that someone knew and didn't say.

Glad your cook turned out well! Using dry wood is key, but remember that 'dry' can mean different things. Wood needs to be seasoned for months, not just left out for a few days. For instance, if you cut cherry wood this spring, it might still be too green even if it feels dry. Properly seasoned wood has cracks on the ends and a lighter weight. Sticking to fully seasoned chunks will give you cleaner smoke and better temp control every time.