Decoration does nothing for the actual temp at the grate. Get a Maverick or Polder for the grate temp,that is were you are cooking. IMHOWhat's the temp gauge on dome used for ?
Did you use water in the pan?have tried keeping temp at meat grate to 225 cooked a flat brisket looked good outside but to me it was steamed, no smoke ring, pale inside, was tender once i cut properly against the grain, bark was just superficial fat only, was disappointed.
Okay so you steamed it Probe with a Tooth Pick no water in the pan next time and you will have better results.yes had full pan of water
I may be wrong but I believe water only inhibits,the proper cooking temp.IMHO I have a Corn beef I am making a Pastrami just came out of the stall at 175* so I am checking every 20 Min for donenow im confused u say not to use water i thought the water helped regulate the heat and some say add moisture