Yesterday I cooked my first butt on the KK--not my first butt ever, I've had clay cookers since about '98, but my first KK butt. What a machine! If there was only some way to get it into my living room, I've got a great place next to the couch. . . Anyway, here's my question. Yesterday I used a DigiQ 2 and I noticed a difference between the dome temp and the grill surface temp. I never paid attention to this before mainly because the thermometer on my POSK from that bogus guy who fled to Mexico never really worked, instead I used an oven thermometer sitting on the grill surface and that was good enough for government work. Since then I purchased the DigiQ 2.
Yesterday during my cook I noticed about a 35 - 40 degree difference between the digi and my dome thermometer, the dome temp always reading the higher of the two. Today I calibrated all three probes and they all read the same correct temp, I live in Arizona so I boil water at 208 degrees. I gave all the probes a hot and cold test and they all passed, almost right on the money. I understand there should be some difference between grill and dome but I never thought it would be as great as 35 - 40 degrees. Any ideas on why such a difference between dome and grill surface? For my butt cook I used a deflector and cooked indirect.