" I know that maintaining temp on the kettle will be more challenging"
OK.......but what if it's not........more challenging, I mean?
Under the heading of: "How I think about cooking on a Kettle" comes this~~~~>
I sit the grate therms on the food grate, next to the food so I can see what the temp is right at the food..........I don't basically / usually need to, but I do it for other's benefit, so I can answer temp questions.......mostly......90% of the time is spent paying attention to the food, the Kettle itself & the cooking environment.......10% (or less) looking at therms........
I get that the technology is there & as with any toys of the technology, we SHOULD play with them........I just like to not get too mentally dependent upon something that, while a great tool, can also be decieving & may also rarely fail............
Perhaps if I were to do competions, or have the need for tighter controls on the temp for other reasons (smoking cured stuff comes to mind) then I'd be much more inclined to get into all that jazz...............
One Touch Platinum, who put up a lot of great recipes & cooks here, has a real good attitude about a lot of this,cook up to a point & instant read the ending......a lot of reverse sear technique comes into play...........I was reluctant to go that direction a lot, 'cause it's counter to my old, set-in-my-ways ways & having people demand that's the ONLY way to do tri-tip, etc, but a lot of that now makes more sense......................