I did a sirloin tip roast last night that didn't happen :-) . Due to the fact that I am generally lazy and did not want to stand around in the cold watching smoke rise out of the egg, I set it up with my digi-que 2 and set the pit to 275* and the meat finish temp to 140* (I know, a lot of you would think that's burn't but it is not. There is still some pink in the center). A couple of hours later, the alarm is going off and it tells me that my roast is done. Since getting my brand new (well, open box) discounted fantastic thermapen (thanks again Mighty_Quinn ) I compared the probe against the thermapen. The probe registered 6* hotter than the thermapen which explains why a lot of my cooks seemed to be undercooked to swmbo and myself. 5* I.T. does make a difference.
1 large, 2 small, Stoker II Wifi, BBQ Guru. Seaforth, On. Ca.