I've started using the lid temp as my main guide to temp rather than grate temp. Seems to be working well. However, since I have an ET73 I now have an extra probe. I took my old Taylor thermometer out of the top vent hole and let the grate probe dangle down about 4" or so down. This allows me to monitor my meat and lid temp from inside the house. Anybody done this before? Any drawbacks??
