In my SmokeFire EX6, the large one. The right side cooks faster than the left. It gets hotter on the right. I cooked these until the stall and then moved them inside to a roaster. Also I have done more than two before, and they all had different temps. I think that’s a given though as every piece of meat is slightly different. I just stick a probe in and watch it. Generally the meat is within 10 degrees of each other.
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