Only 3rd cook on the new egg but I'm noticing that the temperature creeps up during my cook. Tonight is marinaded split chicken breasts and I had the temp stabilized at 350 with the chicken on. It stayed at 350 for most of the grilling time, but in the last 15 minutes it's been creeping up to 400 even though I keep tweaking the draft door and DFMT closed. Plate setter is on for indirect grilling.
I thought the main benefit of the Egg was its ability to keep constant temp....can someone please give advice on how to keep a stable temp during the cook?