I have read through various forms and it seems there is a lot of information about the mounting height of the thermo on a UDS, but not where on the barrel in relation to the intakes. The unit I am building has 3 intakes. Should the thermo be above an intake? Should this be a closed or open one? Should it be in between 2 intakes? I figured the thermo should be across from an open intake to measure the heat drawn across the meat and out the chimney. Looking for some expert opinions.