Sounds like you have the thermometers covered. Good luck with your cook tomorrow! You got this!!Thanks LanShark.
I always cooked on hardwood I cut up or scraps, and charcoal. But in England all the charcoal I've been able to find either burns too fast and is gone before it gets hot, or doesn't burn enough to get hot. Me thinks they have a problem gettoing the moisture content right in their charcoal and it was costing me a ton of money, so I jumped to a small pellet grill. (PB550). I wanted a RecTec 700, but had to get it shipped here myself, and didn't want to get stuck up without a gun, so I ordered a Pit Boss 550 grill that was available here in England and could be shipped right to me.
I have a thermometers you put the prong in the meat and can read the receiver from 300 feet away, I have the probe that came with the grill, and I have two analog meat thermometers. Tomorrow at daylight, I'll fire up the grill and bring it up to 350F, put one thermometer on the right and one in the center, and use the built in one on the left to find the grills uneven temp spots. That should help create less cinders.
I also found small (1-3kg) pieces of meat do not do well in the heat swirl of a pellet grill with over 8 inches square of grill space, and burn really fast. I also found one shelf has to be at least almost half full or the meat or it will burn to a cinder really quick. (In a boler that would say there is even heat distribution.) I have the PB550 and it has no stack. It has vents on the back and if you open them too far it will cool down due to heat loss and not cook in the time you set aside for, and if you don't open them enough it will get hot and make slag out of the meat, so I am working on several learning curves at once. I'll probably find a new learning curve tomorrow.
Is that a Westie in your avatar pic? They're great dogs!