Dome vs Grate Temp

My experience is just the opposite.  My dome temp usually runs 30-50 degrees higher than my grid temperature.

If you have meat or a drip/water pan in the egg, the dome temp is going to be lower.......25, 35, maybe 50F?  Who knows, just depends on the conditions.

There's a lot of evaporation and heat being sucked up by the time it hits the top.  Also, if you have a big chunk of meat, the dome temp gauge might be hitting the meat itself.  The dome temp gauges are usually junk, so calibrate often.  Smokeware's replacement one is pretty nice--I have them in all three of my eggs.

Also, be vigilant on where you place the maverick probes on the grate.  You could be getting a false reading if they're directly in the heat (high), or a low reading if they're too close to the ceramic, meat, or drip pan.

Most people report dome temps to be higher than grate temps.  Difference between grate and dome varies.  Proper placement of the grate probe is important.  Too close to the edge and it will pick up hot air coming around the indirect plate. Too close to the meat and it will read cold until the meat has been cooking for a while.  Placed over a drip pan with liquid it will read low.  Open grill space is usually very had to find in an egg, making it difficult to properly place a grate probe.  

One option is to use the probe in the dome.  If it fits, you can use it in place of the cheap thermometer that came with the egg.  

Does anyone besides me clip their grid probe to the underside of their dome thermometer?  I got accustomed to using dome temps before getting my maverick and that's the temp I want the controller to show.  Even with their clips looped together, they will often vary, particularly until the Egg settles in and is staying at a constant temp.  I was tempted to try to enlarge the dome probe opening so I could insert the grid probe in its place, but am sure that would be the end of my warranty, so it gets clipped onto the underside.