Would people mind putting some pics here of where/how to insert probe thermometers in the typical pieces of meat, turkey, chicken, ribs, roasts, etc.? I've seen some in individual threads, and searched but I don't really see a concise location of pics? It is important to put it in the right places, depth, etc. So I think it would be good for us newbies to have a one spot reference for it. I've used what people described that they did, but a picture is worth a thousand words, well, a million words If this is already on here somewhere, just please link.