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"You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs
LBGE, Mini BGE and R&V Fryer
I have a Stoker and use the Stoker Log software to monitor long cooks. I use 2 meat and 2 fire probes, one fire probe at the grid level next to the meat and one in the upper dome temp probe hole.
Cooking a butt tonight and they are running +/- 2 degrees of each other.
Just curious if I am the only one that looks at things like this.