I did my 3rd cook last night and my chicken was taking forever cooking. I threw an oven thermometer on the grate and while my Dome was registering 425, my grate was only 375. Last week, I put the dome thermometer in boiling water and it read 210, so I'm pretty sure its registering correctly. Is a 50 degree difference normal? I was cooking with the platesetter in, if that makes any difference?
I cooked chicken cordon bleu last night. No pics though. It turned out really good but it took a while. Once I realized my grate was lower, I opened it up a bit more and it finished up nicely. While I'm still learning how to cook on the Egg, I think I'll keep using the oven thermometer.