I've measured and normally get a temperature rise of at least 10* during
my rests. If you want a great temperature gradient (ends and edges more done), then cook at a higher temperature.
There's some information here
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
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Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
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