Have you tested for hot/cold spots? Place slices of bread evenly spaced on the grate and close the lid. Check every few minutes. If the bread darkens more quickly in one area, that is a hot spot, or if one spot darkens slower, it's a cool spot.
If you have hot or cool spots, you can use that to your advantage if several things are cooking at different rates.
As long as the temps are consistently different, then all you have to do is adjust your setpoint for the actual temp you want at the grate level. If you are getting large swings in the difference, then one or the other may have an issue.
I always test my thermometers with ice water and boiling water to make sure 32 and 212 respectively. Also agree with checking for hotspots on your cooker too.
Once you know if you can trust your thermometers or know how far off they are you can plan your cooks incorporating that information and knowing the hot and cold spots on your rig. Good luck!
Comment