Question regarding thermometers... I use a polder thermometer which gives temperature for but the chamber and the meat.
I notice that there is a significant discprepancy in the reading from the polder vs. the thermometer on the egg, particularly in the 300 to 350 range. Example: the polder reads a chamber temp of 325, the thermometer on the egg shows 375. Fifty degrees seems a pretty big difference.
Anyone have the same experience? How have you compensated or adjusted? I am inclined to use the temperature gage on the polder, as I think it is probably more accurate.
Any thoughts appreciated!