Again I reach out to my smoking friends. I am firing up the UDS to cook the PP I had previously discussed. I have a question about the temps of the meat. I only have 1 digital therm, and 1 digital probe so how can I monitor all the shoulders caerfully and not jack em up? Should i put the biggest ones on the grill closest to the charcoal basket? Also, which one shoul I put the probe in, the biggest or smallest? Should i rotate the meat between the top nand bottom grates? Thanks....