My grill thermometer probe didn't survive the move so now all I'm left with is one of the low quality gauge-type ($6 from Publix) and an instant read meat thermometer. I've already committed to a few racks of St. Louis ribs for NFL tomorrow so I was thinking of just giving it a go with the snake/fuse method on my weber since and maybe use a Texas crutch (which I'm not usually a fan of) thoughts? Ideas? I don't have $100 to spend on a new therm atm