I decided to calibrate my thermometer. I have been going along nicely learning to cook on the egg. I did some ribs last night temp was hovering around 260 the whole time. After close to 3 hours they were way behind where they should have been. Before calibration I was cooking at higher temps, but not sure of the actual amount. I had to crank up over 300 to finish the ribs.
2 questions, how much lower is the grill temp in an indirect setup than the dome temp, and did I screw up the calibration?