I have no clue as to what all these calculations are all about. I just cook food that me and my folks like to eat. With each cook, I learn a little more about my UDS - what works, what doesn't work so well. Over the past year, I've learned different heat setting adjustments for different cuts and types of meat, poultry and fish. I can now make adjustments for the weather too, because I cook year round. So, as has often been said before, "YMMV" ... and keep the Thin Blue Smoke comin'!!
Forrestbro - ECB(Meco), OTG, SNPP, Grand Hall gasser, NB Bandera (CL), SS Performer (CL), Brownie 26" Weber, Chicago Bears UDS, Red MasterTouch (CL)