I'm in the midst of a very nice smoke, just as pleased as I can be with my nice steady 250 degree smoker. A couple hours in, I lift the lid and check on things. Everything's schmoooove. While I have the lid open, I stick an oven thermometer in there. I forgot to put it in before I started. Half hour later, I peek in to check the thermometer reading, and it's about 70-80 degrees lower than than the temperature on the thermometer mounted in the smoker lid. So, most likely I've been smoking my beer can chicken at about 190 degrees for the last three or four hours. This is my 1st time trying the beer can method, and from what I've read, part of the whole idea is to have the smoker hotter than 212 degrees so the beer can be steaming in there. I sort of doubt there was any steam action going on in there during the 1st few hours. I clearly need to do some more testing before my next smoke. I have a remote, and i've seen how people stick it through a potato or something to monitor the temp at cooking level. I had figured there was probably a difference between lid temp and cooking level temp, but I never woulda guessed it would be over 50 degrees.