Flash - No, the probe has a metal clip that attaches to the grate, I guess the actual probe was probably about an inch above the cooking grate.
I loved using the Maverick ET-732 for the first time, when I was in the house kept the wireless remote with me on my desk, then when outside I would jump in pool to cool off, and had it sitting there on the pool deck where I could easily see the cooking chamber temp.
SeenRed - this was my third smoke of spare ribs, and really these turned out the best so far.
I used Stubbs pork rub when I prepared them the night before, and then spread Sweet Baby Ray's sweet and tangy bbq sauce on them during the final hour - actually final 45 minutes as they certainly were done.
I also got the best looking smoke ring on them since I started smoking ribs, really looked good.
Yes I know , no Q-View it didn't happen - I do have pics of them coming off the smoker, and have leftovers I will grab a pic of one with the smoke ring and post it here also, in just a bit.
The final 45 minutes or so, had a tough time keeping temperate up, could not get it above 200, but it was due to the ash buildup and my fire grate sitting so low in the fire box - have a custom charcoal basket on order with Horizon, hoping to have it here in the next week or so. I am going to grab some bolts and nuts this week and see if I can't raise it up a little higher.
I also received my gasket for it, will get it on the chamber lid and firebox lid this week as well. The aluminum foil certainly helped though, it held a very constant temp up until the final hour or so. During the entire smoke, I added about 2 chimneys worth of charcoal. I used hickory wood lumps on top of the coals during the first couple of ours for the smoke.