Has anyone ever verified the temperature of the egg with a raised thermometer versus not raised (normal)?
My tests months ago showed both my small and large a 30-50 degree temperature difference (lower) after stabilizing respectively. Both were raised out 1 inch via a wood dowel. This would cause you to use a higher temperature to cook and would cause issues with your projected time.
Using standard BGE thermometers, however I think Tru Tel has a 1" longer shaft which may not show the issue.