I would start with a new gauge. Buy a tel-tru they are awesome! You might just want to get a Maverick ET-732. Gives you pit and meat probes.
Once you have a good gauge then start troubleshooting. I would not do anything until you find the internal temp of the meat chamber.
The meat looks great!
Rex's Red Hot BBQ
KCBS & MABA Member
- 10x faster than any other color! Says it on the internet, it must be true.
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