I'm running a UDS, and I know that the center runs quite a bit hotter than the outside edge where the thermometer is. In order to get a reading on the center, can I just set a probe from my digital on the grate? Or do those probes require being inside the meat to measure accurately? I'm thinking I could set it on the grate most of the cook, that way I can monitor the smoker temp, then went the meat is getting close, I can just stick the probe into whatever meat I'm smoking. If this doesn't work, is there an inexpensive wireless surface thermometer?