This temperature differential bugs me. I trust the top one more than the on-board one.
It’s set to 225 and the temperature probes are in the same position, side by side but not touching each other or any internal metal.
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Oui Chef! Yeah that would bug me too. Dry rub looks tasty.
Memphis style. Mustard (powder mixed with apple cider vinegar) paste underlay.
You’ll need a 3rd to determine which one is off. I have the same issue on my green egg. Egg thermo reads lower by 15-20 degrees compared to a probe closer to rack. I’m not convinced running a bit hotter makes much of a difference except with brisket….that slab is one unforgiving cut.
Good idea.
