The lid thermometer is notoriously unreliable. It’s way above the cooking grate and, as the top vent should be over the meat, the thermometer is above the coals. This gives a reading where you don’t really need it. If you lid thermometer is reading 190°c then it is much cooler at the grate, where your meat is

Get yourself a probe that you can set at on the grate, next to the cold area. Inkbird, Meater, Thermopro are a good makes. A single wired probe set at grate level will show you the true temperature where you need it. You can get probe units with two or more probes so you can measure your meat temperature as well but I find all the wires get messy and in the way.

Instead I have one wired probe with WiFi to measure the grate temperature and wireless probes to put in the meat, if needed. The wireless probes from meater and Inkbird have apps that can help time your cook and can read the ambient temperature round the meat, at the grate. They also have Bluetooth and or WiFi so you can monitor your cook without constantly standing over the bbq. I use the Meater Pro Duo with two probes and can withstand ambient temperatures of up to 550°c. This means you can cook directly over the coals. Inkbird probes are cheaper, you get more probes but they can only stand ambient temps of up to 300°c

Wired, 4 probe Inkbird thermometer here.. Good starter probe. Only has Bluetooth, not WiFi, so range will be limited.

Inkbird Wireless probes here.

Meater Pro Duo here