If you haven't calibrated the dome thermometer that comes with your BGE, you might want to consider it.
After cooking twice on my new large egg & having to extend the cooking times both times to get the right internal meat temperatures, I decided to check the thermometer as outlined in the instructions.
Calibrating to boiling water, I found my dome thermometer was reading 45 degrees high right out of the box. After fooling around with a wrench, hot mitt, & boiling water for 15 minutes I was able to get the temperature spot on.
Anybody else had this experience?