I hope this is not like asking about time. but do you all leave the probe in for the whole smoke? or can you after a certian T*** insert the probe and get a reading? I guess weight of meat x temp it is cooking at you might get close to a finished t*** to insert the probe.not sure. I have never left the probe in for the whole cooking event. then I read that on a fatty/fattie some one stuck a probe in during cooking and it was like a guiser of fluids rushing out..that I reckon is not good. and where do you stick one on ribbs seems there is not a nuff meat to use a temp guage and probe. or is t****** them the exception? I have several temp guages from wally world with the probe on a S/S cable that could have the lid set on it while the probe is in the meat or what ever untill done..what is the norm for temp probes..thank you.. trying to get ready for my 1st smoke..