Double posting farker.
I gonna report you to the Poobah...oh, you are the Poobah...nevermind.
Back on topic:
Paying too much attention to temp and not to feel can be a bad thing. Professional cooks almost always go strickly by look and feel. But it is always important to monitor the pit temps.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.