This morning I spend quite a bit of time finding out which damper setting come to 1C with gas @ 1.5kPa. Turns out to be right @ 2.3 and the roast see's 1c @ 6;09. I did this test approximately six 10 times, always coming back to 2-2.3 on the damper setting. All along I have not been recognizing when Maillard should start or when I should start timing the development stage. Percentages look better don't they? This roast is pretty much hands off. Thanks for the feed back.
Sorry for taking up so much space. Always learning.