I think people obsess way too much about stuff like that, it even seems like the going thing now to add computerized devices to your cooker to control temp. I shoot for a temp range instead of a specific temp-usually somewhere between 250-300 for most of my cooks. As long as it's somewhere in there, I'm happy. I do usually check internals on stuff like whole turkeys and beer-can chickens.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: