wittdog
Master Chef
It just might run a little hotter cuz its so shiny....or you can use that as an excuse
Learn to feel the meat and you will not be held slave to a thermo nor to a message board. Simply poking the meat with your pit thermo and feeling for resistance is the most accurate way to assess doneness. I think we went thru a time where all the fancy-schmancy electronics was fun and exciting. But now, I impress people much more with my knowledge of feeling meat and that holds true for steaks and chops as well as BBQ.