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Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I'm looking forward to cooking these again. Enjoy Steve

This is true, but that does not mean it is useless information. It indicates the temperature the food is actually "feeling" due to it's own evaporative cooling. This opens up an entirely new way of managing a cook. Although not that practical in a KK, you can start with a high "oven" temperature, than dial it back as the cooling cloud around the food dissipates to avoid overshooting the desired internal food temperature.