I'm in that boat. So long as the meat doesn't go sizzle crazy when I put it on the grate, I don't worry too much about temps. At competition, I worry a little but its mostly just so I know what temps everything cooked at. I don't go ape chit if a cooker rocks 250 or 325 or somewhere in between.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS