Yea once I figure out the set points I think I can maybe deal with it. The meat probe is a little more of an issue for me at the moment. One thing I did not record this time was the temp variance at different locations on the racks. Guess I will have to invest in a fancy new remote temp gauge and looks like everyone has a MAV-732? I had the drip pan removed and in place and could not see much difference. I will have to play around some more this weekend and let the different configurations bake a little longer. I keep letting throwing food on get in the way of testing.