On my old, inherited smoker, I used anoven thermometer sitting inside on the grates for a temp guide, since it didn't have a place for a therm outside on the lid. My new smoker came with the therm and the hole in the lid, and it seems to work well, but I noticed meats were taking longer than they should, so I threw in the oven therm just to compare. The lid therm reads about 50 degrees higher than then oven therm inside is what I discovered. Is this normal sincce heat rises, or could one of them be wrong? If they are both right, which one should I go by? The normal temp is around 250 for smoking most meats, so should I aim for 300 by the lid thermometer? Thanks.