Its all relative - My dear Watson.
The direct heat trailer we have - it can cook four pigs if not too big, and if we would rig up some sort of shelf to hold two over two - but we don't do whole hogs so we haven't. That means the cooking chamber is quite large and the top is 2 foot or more over the grill rack. Up near the top is where we have the thermometer mounted. Not the best place to mount a thermo - but when you get used to it, it's no problem. I know if the thermo reads 200 or so, I know grill level is 230 to 250. Same as with the Rotisserie - It's not as high up in the cooking chamber, but I like to keep it a little cooler, because I know the meat will rotate through that zone as well as the hot zone nearest the fire pit - and all will be evened out. I like to have the thermometers outta the way and deal with the difference between the rack and the thermometer location.