Originally Posted by tx_hellraiser
are you saying that you have about a few degress temp difference across the grates ?
I never said that.
I only concern myself with the temp in the center of the pit where the center of the meat sits. You start measuring termps all over the place and it will only drive you crazy. This is what my pit looked like before my cook on Sunday. I did a pork butt that took about 11 hours. You can see where the temp probe is.
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie