Here's a shot of the top grate of my WSM. I also use an ET-73. Here (at the bottom of the picture) I've got the smoker probe stuck in a block of wood and several leads sticking in different pieces of meat. Then I just label the other end to what it's sticking in and I can swap out plugs to check the temps on each piece of meat. Probes are pretty cheap so it saves me from having to lift the lid, pull the probe, clean the probe, insert the probe into a different piece of meat.