Hi, and welcome. Many of us here think you made a wise choice with your CS. I too have a Smokette and while I�m new and still learning, it hasn�t failed me yet. Ribs, brisket, butt, they all turn out great with a CS.
You�ll discover many friendly, experienced, well informed folks on this forum, ready to help and advise to make sure your first effort is successful. Don�t be afraid to ask questions and explore the archives for previous history, you�ll learn a lot.
As for your thermometer question, I use a Pyrex from Bed, Bath & Beyond, but there are many out there to chose from. The important thing is to not simply rely on time alone�.time varies, trust your thermometer. Ribs can be timed; larger cuts, butts, breasts, briskets, etc., require rather exact internal temps to produce the desired outcome.
Good luck and welcome�.
arkansasQer