I'm running a UDS, and I know that the center runs quite a bit hotter than the outside edge where the thermometer is. In order to get a reading on the center, can I just set a probe from my digital on the grate? Or do those probes require being inside the meat to measure accurately? I'm thinking I could set it on the grate most of the cook, that way I can monitor the smoker temp, then went the meat is getting close, I can just stick the probe into whatever meat I'm smoking.
If this doesn't work, is there an inexpensive wireless surface thermometer?
If this doesn't work, is there an inexpensive wireless surface thermometer?
