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No you won't need the manifold temp. Actually you would probably be better to use the exiting air temp as your control.

I don't know why but my beam mass temp is always up at the end of the roast around 500 to 550 degrees but the exhaust temp is closer to what the actual bean temp should be,

I need to get a bendable solid sheath probe or a straight one long enough to put thru the top and into the bean mass or adjust it to say 1 inch above the starting green bean bed height, see what happens. Of course with the probe that I have and some 1/4 inch tube and a ferrel fitting with an o-ring would do the same thing.

David.