I have had my EGG for almost two years and have never calibrated the dome thermometer. Well today I noticed that during my brisket cook my dome was rock solid on 200 for over eight hours, that's not right. Got a pot of boiling water going verified with my Thermapen 212 and found that the dome thermometer was off by 80 degrees.
I wondered why my cooks always seemed to be turbo cooks. Don't make my same mistake.
BBQ since 2010 - Oh my, what I was missing.