In recent months I have used my new temperature gauge, and it seems that some cooks have gone faster than I have expected. Most tragically, some ribs that I did on the previously-perfect 3/1/1.5 method turned up overdone. Obviously, I should have adjusted to what I saw and felt and shortened the cook, but I had had great results in the past sticking to the times pretty closely.[p]I guess I should boil water and see if I need to re-calibrate the dome thermometer. Maybe the meat was just a bit thin (spares), also.