I like to use a small block of wood with 2 small holes drilled in it. 1st hole is for the chamber temp probe. The other is for the meat probe when the meat is not on the grate yet. I don't like to set the bare meat probe on the hot metal grate so, I put it in the 2nd hole until the UDS is up to temp and ready for the meat. I have a conduit nut where I can run the probes into the UDS and not under the lid. Never cared for the under the lid method.
Performer, UDS, 2011 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732
Last edited by Pappy; 12-06-2011 at 03:35 PM..