Lots of companies make a probe that can be put through the vent hole (I think the 008 has one on the top?). I've been using one from Polder for years. For a bit more money, you can get a really nice one from Thermoworks. As for wood, I like a bit stronger flavor than for ribs where I use peach, so I usually use apple. I'm partial to fruit wood for pork. I always allow 2 - 2 1/2 hours per pound for butts (I never wrap them). In my SM-066, it doesn't seem to matter much whether I have one or two butts, but I haven't done more at one time.