I have a 9 lb. brisket flat that takes up almost all the acreage on my top rack. My temperatures above and below the meat are obviously way different. Which do I go by for measuring?
Makes sense. I had my maverick near the edge of the grate, and I was getting 300+ measurements. With the guru in ramp mode, that was freaking me out a little. Now I'm at the lid, and reading about 250. Should be good.
