Well the only problem I see is that the ribeye is in a picture on my computer and not in front of me where I can eat it. Nice looking cooks there. I'm guessing you're figuring out using the lid to control heat, leaving a side of the grill cooler than the other side, etc.?
If it was me, I'd fling the therm and just go by hand feel for the heat, but that's me. Everybody has their way of doing things which is what makes this stuff cool.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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