Hello from a long time lurker, seems like a great place so I've joined up .. but of course with noobie questions .. I did try search & wasn't succesful ..
First question, what is the norm when temperature is quoted in a recipe - at the dome on the BGE thermometer or at the grid?
Second, is there a post that would help me "true up" my egg? I have a large that had the gasket burned off, replaced with a (thicker) high temperature one .. now the top & bottom are off ..