So I went and got a new meat thermometer. Waiting until February to grab a maverick so I just grabbed another cheap leave in for now. Checked the accuracy in boiling water and it was real close. I've been having issues with meat cooking too fast and being a bit fatty at the end. Stuck the new meat thermometer in the lip vent to compare temps. When the weber read 200, the meat thermometer read 260! This explains a lot. Gonna grab a maverick dual prob in February to stop this from happening again