G'day folks, noob to the forum and relative noob to the Kamado. I have several years of direct grill experience growing up in South Africa where its practically a national sport, however, this slow cooking is a different beast in itself.
I've had good success with the reverse sear however its the low and slow which is proving to be tricky. Having watched numerous videos, most (if not all) cooks use a secondary thermometer on the grill itself rather than the built in Kamado. I'm starting to think that my brisket and short rib cooked at a higher temp than expected.
How crucial is it having a secondary thermometer and is there any deviation out the box that needs to be adjusted.