I have a maverick Et733 probe about 4 inches to left of the meat AND an Acurite oven thermometer on the same grid but closer to the door. I'm feeling like my maverick probe is reading a little low (based off my experience w this cooker) and the oven thermometer is reading slightly higher than the maverick. They are in different spots.
I guess I feel silly asking this, but could the larger cut of meat impact how hot the surface is? I know there's usually a cold air bubble but I feel like I'm well outside that. I'm worried the maverick may be off somewhat and this is actually cooking way higher than I'd like it to.