I didn't expect this

That's not bad at all. I notice quite a difference between an edge reading (like I get from my thermometer mounted on the drum) to a center reading. I can see a temp difference in the windward and leeward side of the pit too. Some folks rig up a wind block for their drums when cooking in the winter.

Bear in mind you will get different readings after the pit is loaded, and how it is loaded too. I like to monitor the temp close to the center of the grate, about 2 or 3 inches above the meat. And to balance out the hot spots I may have on an edge, I will rotate my grate during the cook. Rotation is especially helpful when balancing out the doneness of chicken.

Here's something else to watch for while you're cooking...
I've had meat register 10 degrees apart
across the Drumpit
Rotating the cooking grate is a must...

Yep. When we BBQ specially on the beach the temp fluctuations more drastic so in days of high wind if we want steady temps a 3 sided windbreaker helps reduce the effect but I find it easier to gauge the wind direction and cook with that in mind. In the wind, smoking like golfing can be - a challenge.

Has anyone developed a rotating grate? Something like a turntable that spins.
Maybe i should pm this to the rib olator guy. I think it would help to even out the hot and cold spots.
jon

Interesting. Wer'e testing a version soon. Were named it the Turn-A-Q. If you're interested we'll keep you posted.

Park it. Grill it! Eat it!

I have four intakes and six exhaust holes space evenly. I cook with all four intakes about 1/2 open. No problems side to side, however, the middle to edge temps do differ.

Jeff