Wes,
Have you measured your temps through the eyelets at grate level...or are you just going by what the built in thermo reads?
Im a simple man, the difference between the top grate and the built in thermo, is not like 6 feet or anything. 10 degrees is quite a bit in that space.
I truly like the "stackability", but this needing multiple eyelets and thermometers is wearing me out. I prefer to fire it up, get it set and cook.
What I don't like about the UDS is the clean up, especially at an event. The Pro Q is much easier which goes back to the stackability.
However, these guys that are bringing home the hard ware are not worried about their temperatures. Their consistency goes back to the steady temps ( UDS provides) and I'm frazzled that i can't get control the Pro Q up or down.