Quote:
Originally Posted by eleventhtoe
Well 6 hours into my cook I realized my lid probe is stuck at 225. I checked with a digital meat thermometer in the lid damper and low and behold 298.
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Don't sweat it. That temp at the damper is gonna be several degrees higher than grate temp anyway.
These other guys are right too. Butts are forgiving. Just keep an eye on them and you'll be fine. I have 2 on right now and the temp is grate temp is swinging between 235-250 but my lid temp is showing a steady 295.
The Maverick ET-73 is a great thermometer.
