Pit VS Dome temp variance question

In my experience you will see less of a variance after a couple hours and the egg has settled....

Have found over the last 20 years of EGGing that the difference can be quite large, especially at the start. And the closer that your indirect barrier is to your meat, the less airflow. The less airflow and the more the cold meat affects the surrounding temperatures. As @Ikapigian says, as the meat heats up, the variance decreases. Overall what I have learned from this (and what we always do in our competitions) is that it really makes a lot of sense to start off a little hotter. Happy cookin'! Chris