This is all good advice/info. I too use the iGrill. Can't go wrong with cooking by temp with a probe in the right place. I also use more than one oven probe on large pieces of meat like pork shoulders or brisket. This doesn't affect how long you cook, you still pull it at your desired temp. The extra oven probes just help you know whether or not your cooking at the desired internal temperature if you're trying to cook something low and slow at 220* for example.