Just did a test today as I was getting ready to smoke a turkey and some chickens.
I've never smoked at 325 before, but that seems to be the consensus for fowl to get the skin crisp.
True. The top and bottom grate had a variance of about 50degs but only on the heating up phase. When I stabilized the temp at about 210deg and waited for about 30 minutes to make sure, the variance from top to bottom grate was 11 degrees.
My door thermometer was overall 10degs low in the center. So if I want the top grate actual temperature, I add 15degs to the reading and for the bottom grate, I only add 5degs.
Just learning my new pit. It's fun.
Trying some pecan today for the first time also. It really has a different smell.
PitMaker Combo - Safe & 30" Grill Meister