I have a thermapen that I am starting to believe is not working correctly or needs calibration. The past few times I have used it the food was not cooked like it should have been.
A few weeks ago I cooked some steaks and the temp showed 125 on a NY strip and after pulling/sitting for 5 minutes it was pretty rare inside (ok for me). I made a filet mignon steak as well and cooked until thermapen showed 140 and after pulling/sitting it was medium rare at best - what a waste of a meal because my wife would not eat it and the egg was shutoff already.
last night I tried it again and cooked a flank steak (~2 lbs). I had the Egg at 500 direct and cooked the steak ~6-8 minutes on each side grate was on the firebox. I used the thermapen and poked it side ways in multiple spots and not from the top and it was reading 140. So I pulled and let sit for 10 minutes before slicing. It was medium rare again. - Wife hardly ate any,
What gives? Is there a way to check the thermapen for those temps? I guess boiling water for 212.
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,