question: where do you hang the smoker probe?
I had been hanging mine above the top grate in the bullet smoker til I realized that after I placed the pizza the probe showed a vast drop in the temp by 50 degrees or so. I do realize that the pizza on the whole blocked much of the heat coming up from below, but that revelation got me thinking that I had been reading my temp sensor the wrong way. it would be a good explanation to why most of the meat reached the ITs faster than others (ie. my tri tips being done in an hour or less here).