Well that's good that it's a small swing. I suppose I feel like I shouldn't have to watch it as closely as I feel I am. It feels like every five minutes I'm either adding heat or taking away to keep the temps within that range.
Also, is it pretty common for the joints to be red and the meat to have a slightly rosey-pink hue after the internal temp has been reached (165*)? I will admit that I finished in the oven to bring it up the last 5* (due to double checking with an instant read). The bird came out well, it was very moist. Sorry I dont have a q-view for you, I had hacked up the bird checking for doneness.