Don't know if I'm treading on travelled ground or not with this one, but here goes: Many have posted about calibrating and re-calibrating of dome thermometer. Easy enough with a pot of boiling water, consistent boiling point etc. Now, what if I'm suspicious that meat thermometer is acting a bit wonky? It only runs from 140-190 F. What standard can I use to calibrate against with a meat thermometer of that range? The problem arises from too many helpful hands in the kitchen. I invite friends and family over for que, and they are so thankful for the feed that they insist on doing dishes, including the 'Do not immerse in water' meat thermometer! They're only 6 or 7 bucks to replace, but is there a way to see if a meat thermometer is off a bit due to contact with moisture, or if it was unaffected?