Originally Posted by DJ's left nut
Never found a probe that I trust enough. It seems like every one I've ever used has read temperature past just the tip so my readout is always much higher than the actual meat temp (because the ambient air is screwing with it).
But you're right, the less you can open the grill, the better.
Hell. I can't find the kind I've bought on Amazon. I've been through 4 or 5 of the one I have and love it.