I am having the same problem. If I didn’t run extra probes it wouldn’t be as visible. I can only be close when I set it to 225 or less. I will update my excel in a bit and upload the results here from a rib cook. I only opened the lid about once per hour but it was cooking them too fast so I kept having to bump temp down.Having a problem maintaining a consistent temp of 225 while monitoring with an external monitor, anyone else seeing this?