Hi everyone. I've had my small BGE for a couple of weeks now and I'm loving it! I've done a beautiful prime rib, spatchcock chicken and a pork butt. (Here's my pics of the pork butt.) After studying this forum, I applied all the advice and I have to say they all turned out pretty well, except for the chicken which I thought was perhaps a little too smoky. My woo ring just arrived and I'm realizing that the dome thermometer will now probably stick in the chicken and/or big meat pieces when I do them and I'm wondering if the temp reading will be correct if I put the clip on the outside to raise the thermometer so it is higher. Anyone have any comments or answers for me on this? Just curious and new so thinking it through before my next cook. Thanks!