I am new to low and slow grilling. Trying my first pork butt even as I write. I have a new Big Green Egg and am wondering about grate temps vs dome temps when doing low and slow. I have a digital thermometer (Maverick Redi Check) that will track the temp of the meat and the temp at grate level. I have noticed a 50 to 100 degree difference between the grate temp and the dome temp. When I see for low and slow the temp should be between 200 and 250 degrees, is this grate or dome temp? Also, is there somewhere I could find a general correlation between the grate temp and dome temp for a BGE?
Thanks for your help.