You know you should go with your gut when after 3 times you say to yourself "that thermometer can't be right."
Looks like my done thermo's needle is "sitcky" because after giving it a good smack it shot from 250-450. I think my wings will be fine (I'm doing indirect) but a couple will be more along the blackened stage. This explains why my last few cooks seemed like I wasn't hitting temp at a normal pace.
Anyone ever have their dome thermometer stick? Any quick cures or should I just get a new one.