Originally Posted by glh17
Your experience isn't that far off from mine. It seems everyone has a bit difference experience with the digi and lid temp. Normally my lid temp is about 20-30 degrees lower than my grate temp early in the cook. That was the case today when I started a couple of pork tenderloins and a 3 lb boneless, skinless turkey breast about two hours ago. Now, the difference lid temp is about 10 degrees lower than my digi probe. I'm cooking at 270 using Kingsford blue on an 18" WSM. I use a guru probe tree for my digi probe. P.S. The tenderloin went on an hour after the turkey.
I actually hadn't heard about the probe tree. How do you like it? Think it's worth the $18?