Yep. I have an idea how long I'm going to be cooking and when it starts getting close to that I'll peak. If it looks good I'll stop it and take the temp. The thermopens are fast enough to do a spot check without stopping the rotisserie
if you have a collar just file a rounf groove on one side so the wire can go through. then wire or whatever the sender to the handle.
someone should invent an injectable cordless/wireless probe...
just stick it in the meat, close the grill and the internal temps read out on the remote.
would work great as your chicken spins in the rotisserie.
i bet someone is working on that.....I would guess the big holdup is making it affordable for the common cook. You could insulate the electronics from the heat , but at what cost ?