Tonight I did a 3 lb half bone in turkey breast. I followed a recipe that said indirect at 375-400. When I felt comfortable with temp, I put the breast on the grid and attached my maverick probe to the grid and watched. Initially to get the mav 732 to 375, the dome temp was showing 500 plus. Eventually, I got the dome temp down to about 400 and mav went to 325.Eventually the two got to within 10-20 degrees. I kept it as I we afraid of burning the skin. Eventually, pulled at internal of 160. Skin was crispy and smokey(used apple chunks) and breast was delicious and moist. Is what happened with the temperature variation normal? Thanks for all your help and incite. After we did a peach cobbler that was out of site! I am loving this!
Palm Beach Gardens, Fl and Blue Ridge, Ga.