I agree. My observations in Eugene. When I use my Smokenator, I've observed temp differences of 30 to 70 degrees depends on what part of the cook I'm in between grill grate and dome vent. Water or NO water. Water helps maintain temps somewhat. Moisture doesn't get into the meat, in general, but aids in smoke-ring generation (chicken don't need no stink'n smoke-ring). NO water is a dry environment nice for chicken. Without investing in yet more tools, use your cheap little over thermo right on the grill cooking grate (be sure to rub it's face with Canola oil so you can clean it up after the cook). Forget about skin color, when the skin color looks about dark enough, then it's time to test for doneness. You know when chicken is Un-cooked. It's your chicken, cook it until YOU'RE satisfied. Prime directive of charcoal cooking ... "Don't Panic". Everyone has to climb the curve to get the knowledge necessary to reap the "outdoor" flavor of charcoal. Keep cooking, keep reading, keep asking questions, AND keep a log of what you did. SJ