I have had mine almost a month now and when reading recipes on various sites there are many differing opinions on temps of foods. My chicken dishes have been excellent but my attempt at a pork loin was a bit dry. I saw some people saying pull out of grill at 138 and others at 150 . I went 150 and it was a bit dry but flavor was good. I am doing a Boston Butt Thursday and ive seen a few diff temps to take off grill. Any help is appreciated
