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Dome temp vs. grate temp

I'm sure this has been asked a thousand times, but I'm a new guy...how much a difference is there? Had my new LBGE three weeks now and have been trying a few cooks obviously and attempting to get dialed in. So far so good. Did a meatloaf tonight and turned out fantastic. Done a spatchcocked chicken, CSR's, and a few pizzas, all came out good. Looking at doing a brisket soon and wondered about the temp difference, if there even is one. Comments? Thanks guys..
Cherry Hill, NJ

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