I've seen a lot of talk in this forum about thermometers. I'm thinking about using one (or more), but need advice.
1. Are they necessary, or just good to have?
2. How many? One for the stove itself and two for the chimney (above and below the damper)?
3. What temps should they be reading?
Any other advice? I'm using a Saey Hanover I, burning Blaschak pea.