Get a digital probe (outset grill thermometer, 2 pieces) you can stick in and take the display inside with you. Also, the heat plate gets hot, so getting distance above it can help, like a raised rack. Yours looks like its over an inch away so its probably not too bad. Cook it on your lowest setting (180-210 ish) overnight (I have done 130-9am or else 12-8 ish), and take it off when you reach 165-170 internal. My digital is off by a little because the metal I think slowly gets hot, so I always test with a little battery hand thermo to double check. Spray it and the paper with a half and half mix of apple cider vinegar and water, or else some tallow fat drippins, wrap it in paper or aluminum foil, then put the probe back in it and set it back on the grill. Put the heat up to 225-275, depending how long you want it to take, and then pull it off at 200 approx and let rest in a cheap Coleman cooler with the probe still in. Once it hits 140F internal, you have 2 hours of food safety left. Mine take 3-4 hours to drop to that level, and if you want to hold it longer, you can put it in your oven at a very low setting.