What is the best wood to use to smoke pork butts? Recommend temp probes to use

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.

Thanks Jay for the info, I ordered the one from Polder. I smoking two 8lb boston butts this weekend and will post how things turn out. 

Good luck! I forgot to mention that I smoke butts at 225, and in my SM-066 I use 3 - 4 oz of wood chunks, just for reference.

I have a Smoke BBQ thermometer from  Thermoworks. Really like having the pocket remote that I can carry around.  Range is about 75 feet for my location.

Thanks Lonzinomaker for the info!

@billybob - Echo everything @jay1924 stated... 

Thermoworks products have treated me well enough over the years.  Curious to hear how the Polder treats ya...

Fruit wood would definitely be the way to go.  As far as time, I usually put my butts/shoulders in 9-10 pm the night before and pull them off at 195-200 internal temp.  It usually ends up being early to mid afternnon the next day.  I let them take a nap in the cooler until ready to pull for dinner.  I guess that calculates out to roughly 2-2 1/2 hrs/lb.