I have noticed the temp inside my MES 30 (gen 1) is different depending on where I place the probes on my Maverick 733. At the vent, barely hanging the probe inside, consistently measures higher temps than elsewhere. Right now, for example, I have a probe near the left wall about half way between the heating element and top of the smoker (where my food is). The temps can be different by 25 degrees after I adjust the temp on the smoker or especially after I open the door. But interestingly they gradually converge to within 5 degrees when things get stabilized about a half hour later. In other words, the temp at the vent seems to be vulnerable to flare ups. Has anyone else here investigated this? Is that whole back right corner hot? I'm making sausage today and used the probe at the vent to gauge smoker temp, rather than closer to my dangling sausages. I also rotated my sausages half way through the cook. Does anyone have a rationale for placing their temp probe somewhere other than the vent?