Hey everyone. Ive been having an interesting issue with my pit lately. I can light the pit and get it up to temp evenly from side to side (within 5 degrees) and it will stay that way until i put meat on. Once i put the meat on the stack side will drop 50 - 75 degrees from the firebox side. Even small food items like a tri tip, brats, and even wings will cause this. Ive moved the tuning plates around with the same issue, ive moved the temp probe (maverick et 733) in front of and behind the meats with the same results. Meat is generally close to room temperature at the time it goes on. Is the difference in meat temp causing this? Is there a remedy? Is it safe to assume the pit is still running pretty evenly and the probe for whatever reason isnt recognizing that? Any input is appreciated.