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DigiQ 2 vs Tel-Tru vs BGE thermo



  • BigBadgerBigBadger Posts: 461
    Carolina Q wrote:
    .....Shouldn't HAVE to calibrate a brand new $300 device!! :angry:

    Maybe not, but apparently it may help. I work with very sensitive lab equipment that is worth considerably more than $300 in value and many of these items must be calibrated for each use! So it's not unheard of to have to make an adjustment here and there.

    Your gauges should be standardized by doing them all in the same boiling water at the same time. Then just for kicks, do it again at another time to see if any of them needs attention.
    Hope that helps. B)
  • BigBadgerBigBadger Posts: 461
    rooster wrote:
    read The boiling point calculator under the cookbook heading. That makes a small difference.

    While this is true, it only affects the boiling point of the liquid and not the temperature. 210°F is still 210°F regardless of the boiling point.
  • Carolina QCarolina Q Posts: 12,833
    Thanks to everyone who offered suggestions, commiseration - or just wise cracks. :laugh: See my reply to Hatch (Kenny of BBQ Guru) for some of his suggestions. I'm sure it'll be fine and I do appreciate everyone's help, as always!

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • 2Fategghead2Fategghead Posts: 9,623
    I'm glad you got it sorted out. Kenny is great help. :)
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