With so many pits with different airflow strategy's I would suggest a temp test with whatever sheet pan you will be using. My sourdough breads usually require 400 degrees. I set a full sheet pan in with the Maverick temp probe in the clip resting on the sheet pan. In the summer months I set the controller to 375, which gives me 390 at the pan. With the convection type cooking of a pellet grill, lower temps are just fine. I am not one to obsess with temp swings, as I have found that my BBQ and my Bread just does not care too much. Type of pellet will make a difference, but as long as you know the spread between the readout and the temp with a sheet pan in it's easy to adjust.
