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I think the biggest problem with temperature control is micro-managing. I stabilize before I add the plate setter and the meat, then when the meat goes on it will read low for an hour or more but is not an issue as it will come back up. Patience is a virtue especially for egger because temperature changes take a long time, when you change the vents now the results are probably not apparent for a half hour or so. So sit back and relax. And don't get to serious about an exact temperature, 225º is nice but 240º works just as well.
I think it looks like a great room but is it really a man cave if the swmbo designed it. I kind of like the old furniture in the garage where you can sit on the furniture without getting heck for having oil, grass or whatever on your clothes. Beer fridge and a dart board and you are getting fancy. Like I said looks like a great room and your wife has good taste but not a man cave if you have to act all civilized to use it.
I prefer good hand washing practices to gloves, often the food service workers think that the gloves are for the protection of their hands not the food. This results in them not changing there gloves after doing things that will result in cross contamination.
P.S. I try to avoid fast food chains for anything other than coffee, sometimes when travelling it is hard to do.
I think this is one case where the tool does make you a better cook. I remember my first meal cooked on the egg was ribs and they where the best I had ever made. Good results encourage you to learn more which results in even better results and once you set the bar at a certain level you need to work to meet expectations which seem to always increase.
There haven't been many failures in the last 3 years. Most memorable failure was an indirect cook of chicken legs where I forgot to put the platesetter in, the results where charcoal.