IrvinF wrote:One point I would add is not to use the temp gauge on your vision pro. I have noticed sometimes there is as much as a 50 temp difference between the dome gauge and my thermocouple reading. The thermocouple changes quickly to a temperature difference where he dome gauge is a lot more gradual. So I would think if you are using the dome gauge you are reacting to what the temp was 15 minutes ago. If it is on the rise you are reacting too slow. By the time you dial it down a notch you are really past your target. When that happens it is real hard to bring it down and when you do you still are reacting to slow. Make sure you have a good temp gauge.
Yeah, I would agree. I've cooked so long now on my Vision, I don't really notice it, but when I cook low and slow, I start cranking it down and add the food at about 180. It generally plateaus at about 225. But I know better than to open up the vents anymore, because I know in about 15-20 minutes, it generally comes up (the dome thermometer, I don't even use the Maverick anymore, unless it's a real big deal I'm cooking) to about 250-260, which, for me, works out about right.