[JMSetzler]

After several cooks on the WSM using the BBQ Guru, I'm wondering if its a good idea to place the pit temp probe on the grate directly below the meat... Once I get my pit up to temp and put the meat on, that cold slab of meat cools off the probe and causes the blower to run a good bit more until the meat starts to warm up on the outside. I also notice a 15-20 degree drop in temp once the meat starts to drip fat.

Where's the best place for the probe?