+1 on just cook on it. I cook nearly everything indirect until I need to sear or give food color. This approach is very forgiving and works fine for a variety of temps. If I had to guess, my indirect zone is usually 400. That’s starting with 3/4 lit chimney and vents wide open.
If you can master 250, 350, and warp speed you’re good. If you want absolute accuracy, there’s always the oven but that’s no fun.
Another approach that’s more technical and suits my scientific side, is to keep some simple notes on how you set things up, conditions, and approximate time of cook. That helped me in the beginning. That will make it easier to replicate success. For example, if I am cooking pork chops (1.25 inches thick), I know I need to cook them indirect for 15-20 minutes then sear at the end over high direct heat for about a minute per side. That will get me ~140 F internal.
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