Ok so maybe I'm not the first genius on here to think of this but, today I stopped by my local BBQ supply place to pick up some more lump for this weekend. I am planning on doing a 4# corned beef brisket and a 8# butt. I've borrowed a Weber Smokey Mountain Cooker to do these to see if I like it. Up until now I've done everything on my Weber Kettle. But on the the thermo part of why I posted here. I have an ET-73 and always put one into the meat and one on the grate. In the past I've pulled the probe out of one piece of meat to shove it in another to get readings on more than one thing I'm cooking (again, with the kettle 2 pieces of meat is filling the thing). This has always bothered me for two reasons...1, cross contamination if there is any and 2, when you pull the probe out it's usually chased out by a bunch of the juices. So while in the store today they had replacement probes. They were only $6 each. So I thought why not have both of my pieces of meat probed but then plug them into the transmitter when I want to see that one's internal temp? Just leave the plug laying loose outside the smoker and plug it in when I want to see it. Cool idea? I think so. Feasably you could do this with as many probes as you wanted. You'd probably want to put a little piece of tape on the end to help you identify which is which if you have more than two going. But it's far cheaper than buying several thermometers. Hope this helps somebody.