This evening, I was cooking some meatloaf on the egg and I discovered something slightly strange. When I went to the FL mini-fest last year before I purchased my egg, it was suggested to put a small piece of cork (1/4 to 3/4 inch) on my egg thermometer to allow it to float in the egg, and to prevent it from coming in contact with any food inside.
This evening, I was trying out my new Maverick ET-732. I mounted the grill thermometer on the grid next to the meat. The grid was on the top of my adjustable rig. The Maverick thermometer read 40 degrees hotter than the egg thermometer with the cork attached. When I removed the cork, and allowed the egg thermometer to fully descend into the egg, it read the same temperature as the Maverick.
I am confused as to why I got the different temperature readings. I always thought it was hotter higher up in the dome of the egg. It might explain why I found that I needed to run my cooking temperatures slightly lower than what was suggested here on this site.