Sweet baby cheeses! Sorry I'm behind on this one! Looks like an engineers convention gone wild! lol.
Now, I really think you all are way over-thinking this! Here's the deal - Auber recommends the probe be as high as possible, but recommends the location I used in my instructions, based on the Bradley. After practical use, I realize that is too low...it interferes, at times, with the meat. So, I would place it about 1" from the top, dead center. I disagree with the offset, that some have proposed, as I think you run the risk of air pockets or unstable heat toward the sides (I agree with Auber on this one).
As for the spacer: I liked nylon, with a 5/16" ID, because that's what the base of the probe is, and is not subject to deterioration like metal. Metal might also re-introduce the effect that nylon counters - heat sink (that's why they use nylon for the base).
So, install the probe 1" from the top, dead center, then do an autotune. Problem solved, and great temps to follow!