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Analog vs Digital Temps...

lousubcaplousubcap Posts: 16,222
edited 3:50AM in EggHead Forum
How many back up their main temp info with another from the opposite camp i.e. digital vs analog? Confessions up front-I like the remote functions of digital but at "crunch time" I do use the old trusty (calibrated) analog thermo to finish anything off. Too old school here-or what?
Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  


  • B&BKnoxB&BKnox Posts: 283
    I just calibrate semi- regularly, once a month, and analog is great, but for meat internal, calibrated digital can' be beat.
    Be Well

    Knoxville TN
  • 2Fategghead2Fategghead Posts: 9,623
    For the most part I always use my thermapen and it has the final say in most of my cooks. ;) Sometimes I check the temp them check for tenderness with a probe or some sort of way.




  • docbipedocbipe Posts: 28
    At this point, I have to say the thermometer has a LARGE role in the final say so. But,there is nothing better than trusting your abilities along with that. If you are 2 degrees off, what does that really mean?
  • 2Fategghead2Fategghead Posts: 9,623
    If your grilling steaks or tender can make somewhat of a difference it depends on what you are cooking. If you smoking a Boston butt and you want to pull your butt when your internal temp reaches 195F to 205F 2 degrees won't make that much of a difference.
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