Hi everyone, I'm a novice meat smoker and I just recently bought a ET-73 and practiced smoking some pastrami from the corned beef I picked up on sale during St. Patty's week. Also, I was using a GOSM propane smoker. Anyways, I ran into a problem that I hope someone can help me out with. So here's the situation... I started smoking my meat at about 10am (about a 3lb corned beef brisket) and I believe I got the meat to about 161 at about 7pm with a smoker temp (according to the ET-73) of between 225-250 for the whole day. I did run into a couple of snags that probably delayed my smoking a little more than I wanted but I don't believe these were significant enough to mention here. So I had to leave to drop someone off at the airport and when I got back about an hour later my meat had reached 179 degrees but my smoker temp had gone up to about 270 so I adjusted accordingly. I got my smoker back down to about 225 but about 30 minutes later my meat temp dropped 1 degree and started to drop even more later. To fix the problem I raised my smoker temp back up to 260-270 because the goal temp I was trying to achieve was about 185 (a temp I got from someone else's thread). So my question/dilemma is, is my ET-73's smoker temp guage wrong or am I doing something wrong? I know that the GOSM temp shows about 15 degrees or so higher than the ET-73 although from what I am being told, the GOSM stock temp guage is wrong. In the future, I am going to try smoking some beef brisket and I've read that the temp should be about 190 but if I can't get to that temp with a smoking temp of 225-250 then it looks like I have a bit of a problem. Can anyone help me out? On another note, I believe the pastrami came out pretty awesome for my 2nd attempt but unfortunately I got too excited and forgot to take a pic... sorry guys.