In an attempt to determine the output air temp of our newly installed 10-CPM I stuck a meat thermometer in the front grill where the heated air is blown into the room. I set the stove at 1/1 and the reading was 160 F degrees. I changed the setting to 9/9, waited an hour and the temp was 160 F degrees. Hmmmm I said to myself. I'm using Fireside Ultras (got 3 tons in the garage), being the 4th day of pelleting (is that a word?) I understand that I have no clue as to good or bad, and the gurus in this great forum will probably lead me down the right path of understanding. I love this place and can't learn enough. Perhaps I should continue using my meat thermometer to regulate the doneness of my meat.