Hmm, I just put an oven thermometer on the rack with the meat. Check the dome temp then check the inside thermometer temp and just work with the offset in mind. So my thermometer on the side of my smoker reads 50 degrees higher than the thermometer in the center of the meat rack. I just run the outside temp at 300 knowing it is 250 where I am worried about it. I double check as the cook goes along once in a while. I totally understand wanting it to be right on but I am not sure that ever happens with the thermometer in the dome lid and the meat racks down lower.
3 UDS, One charcoal eating fire breathing home bulit trailer pit,