Tikigriller - try not to get too discouraged. Part of this is learning the grill - at least that's what I'm telling myself! Across the grill, when I first started it, I was getting less than 12F from left, center, right sides of the grill. I can live with that variation across the surface. What bugs me, however, is the huge disparity between set temperature and actual. When set to 220F, I was getting 250F or better actual. When set to 330F, I was getting 370+F and when set to 350F, I was getting 400F. That's a 50F degree disparity!!
That all said, I did this through the course of smoking some boneless breast of chicken tonight and it despite the grill temps being off, they turned out surprisingly well. I marinated them with a light coating of olive oil and a packet of Good Seasons Italian dressing (dry) overnight. Then I hit them with smoke at 220F (really 250F) for a bit over an hour. After that, for the last 45 minutes, I varied between 300F (actual temps 335F) to 350F (actual temps 400F). I tried my best to keep the grill around 350F. Pulled them when the internal temp of the chicken hit 160F. All told, it was a 2 hour cook time. Here's what they looked like coming off the grill:
After letting them rest for a few minutes off grill, I sliced into the one with the probe. Plenty juicy inside and with a nice smoke ring and good smoke flavor.
The downside of this for me was the way the temps were so far off on the GMG-DB. Then again, I'm telling myself that the food turned out well - had a nice smoke flavor to it and the boneless breasts stayed juicy. I'm going to stick with it but just in case, I did report to GMG CS the problems in seeing a 25F variation at 220F and a 50F or more variation at the upper ranges! Let's see what they say.