I smoked a chicken quarter tonight as a trial run for family vacation. I can't seem to get probe placement right on chicken. When I can just about bury the probe in a brisken or butt it works great. On stuff like chicken thighs and now this quarter I am not getting a good reading. Is the only good way with a small bone in piece of meat to use an instant check thermometer? If you've had success with a maverick wireless where do you put it and how far do you need to go in to get a reading that is not picking up the smoker internal temp?