Chef Alarm: Where to place in Egg?

Killit_and_Grillit

So I up'd my game last week and bought two chef alarms. I have a shoulder I am doing this weekend but thought I would do a test run tonight on a spatchcock chicken. So I placed the grill temp gauge in the back left corner. The Egg gauge says 300 and the chef alarm says 369. So before I go spending all weekend trying to break the code with a 12 hour piece of meat and drive myself crazy, where do y'all typically place it for the best overall reading? (I put it there because that tends to be the warmest spot, hence the dark meat chillin in the back)

blasting

I don't think it really matters, but the back will be hottest usually.  I usually put it on one of the sides and get it as close to the middle as possible.

DMW

I don't use leave-in pit thermos for direct or raised direct, only indirect. For indirect, put it in the "shade" of the plate setter or other indirect piece. You don't want to expose them to the IR of the burning lump.

YukonRon

This^^^^^^^^^^^^^

jtcBoynton

What @DMW said.  And not too close to the cold piece of meat.  It is difficult to find a good location on a crowded grid.  I think dome temps are more consistent. Try replacing your dome thermometer with the remote probe or attach it to the dome thermometer's probe.