Okay, today was my first time using my Maverick ET-732 thermometer. I had to twist tie the transmitter to the grills' handle as I don't have a table close enough to reach...anyhow, that worked out fine. There are a couple of questions I had about the two probes though.
First, the grill probe: where should this be positioned in the grill? I know it needs to be on the indirect heat side, but when I set it into the grill, it inevitably touches the metal of the Weber Kettle. How does this affect my readings? It seems that the metal would be hotter than the actual air temp that the meat is experiencing. Any thoughts on this?
Second, the meat probe: I placed the probe into the thickest part of the pork butt I was grilling, but when it came time to wrap it in foil I wasn't sure if I should remove the probe or leave it. Fearing the loss of juices as well as needing to know when it hit 195, it seemed obvious that I should leave it in. The question I have is this, do you you remove the probe when placing the foil into the cooler or leave it in to continue monitoring the temp?
Thanks in advance to all you grill masters for your continued assistance and willingness to share your experience.