I don't really have many gadgets, mostly cause I don't have the spare cash to throw at them. Put me in the group that stopped using mustard as well, I didn't care for the flavor it added. I did replace it with olive oil though, and just a tiny amount. I mostly only do it on ribs to help the rub stick to them better. I'm also with Buckie on the worrying less. When the weather permitted I used to sit outside right by my Weber for the entire cook, and every little temperature change there I was making adjustments. It wasn't needed, now as long as the Weber is humming along with in 10 maybe 15 degrees of where I want it, I don't mind. Little up ticks and drops in temps of that range will happen and its ok.