Put on a pork butt, no temp controller, dialed in at 250. Went to bed, all good. Temp started to drop by 20 degrees. Rather concerned, I know I had enough lump in there. Made a small top vent adjustment, short time later temp went up from 230 to 280. Thinking it was around the stall. Question is, would the stall on a 8 pound pork butt be enough to drop the temp? And should I of left it alone and it would of corrected itself. Another thing, I use the fireboard to monitor meat and dome. I had a previous cook where I used the kamado Joe's dome temp gage. Calibrated it, it goes up in temp well, does not go down to well. Infact hardly at all. Thought my meat stalled out forever, dome temp read fine. Checked the dome with my hand and it was cool, ran out of wood. Dome temp gage did not reflect that. Anyone else have that issue? Any replacement dome gage that you would recommend? Thanks in advance.
