Nothing boring about your video Ed! Roast looks real yummy!
As far as the temperature difference between your pit and the Maverick, I
find that on my WSM the dome thermometer reads anywhere from 20 to 30 degrees
lower than what the Maverick is showing at grate level. I have no idea on why the
big difference. I could understand it more if it was reversed and the dome was higher
than the grate since heat rises. I know when using the Maverick with my Weber Performer
the lid temp and the Maverick are nearly identical. The same with my Grid Iron Pellet grill.
Maybe someone with more BBQ knowledge can advise. The last chuck roast I did was about
a 2 pound roast and even after taking it to 205 it would not pull with two forks or my bear claws.
Nothing wrong with the meat, it was good! Great post Ed!
