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In Reply to: Can't get temp on Boston butt higher than 175 posted by Derek on December 14, 2013 at 13:26:26:
On an offset such as you describe, the temperature can vary significantly from end to end and top to bottom. Most at the grate level next to the fire box will be above 300 degrees and less than a foot away, the temp will drop as much as 100 degrees. Most will have temps in the range of 150 to 175 at the grate level and 225 to 275 a foot above the grate in the middle. As you reach the other end of the cook chamber there will be another drop of as much a 50 degrees.
The best advise is always measure and control you temp based on the temp at the meat, not the probe mounted in your cover. Also rotation of the meat will help with the uneven temps.
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