Personal preference I know but I wouldn’t add a thermometer to a grill if it didn’t have one and here’s why.
Since cooking with older grills without thermometers I’ve stopped worrying about temps when grilling and roasting. I only care about grill temps when doing low and slow cooks and really only when doing ribs and brisket. Even then I shoot for a range of 230-260 and if I’m in that range I’m good with it. Since this approach I spend less time worrying about grill temps and focus on food internal temps and enjoy cooking.
Like all things, your mileage may vary. If you put the thermometer in I’d stick with the same spot Weber uses. Good luck.
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