I have 4 dial gauges, one each on either end of the lower grate and one at the center of each door at the upper grate. These are always within 5* from low to high overall. I also use a maverick et-732. It’s also within the ranges of the mounted gauges. I feel really good about how these line up. The second probe of maverick is inserted in the smallest piece of meat that is being cooked. When it gets to the done range, I double check it with a portable probe until it gets pulled. I move the maverick to the next largest piece and continue until everything is finished. This may seem like a nit-picket way of doing things, but it’s not too hard when you get used to it.
I never have temp problems and I’m always quite comfortable.