I think Steven's the only one who could answer this, but here goes...
I noticed that the hand-test for "medium" temperatures is different in BBQ USA from the "count" listed in How to Grill...(5-6 for USA, 6-8 for HTG I think) Just curious what prompted the change...which is correct? Steven, have you changed your recommendations?
Also, I have a Weber Performer with the built-in thermometer. I've noticed that if I preheat to Medium (350 degrees) put a chicken on (or something else) and close the lid, the temps shoot up to 425-450 or so. If I regulate it with the vents keeping the temp closer to 350, the bird doesn't cook through, whereas if I let it ride in the mid 400's and just let it cool off, it's near 325-350 at the END of the cooking time and is cooked just about right.
Has anyone else done much experimenting with the built-in thermometers on the Weber Kettles? Accurate? Inaccurate? what do you say?