The last two rib cooks I've encountered wildly differing dome and grate temps. Right now, 1.5 hours into my cook, the dome thermomater reads 425 and the grate Maverick reads 300. Both tested out at 212 before the cook. What gives? My gasket is still on though it's a mere remnant of its former self. Waiting for warmer weather before I change it.
Owner of a large and a beloved mini in Philadelphia