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neither. calibrated both of them. And then you can trust them to tell the temp where they are.
If the grill gauge is in the lid and the oven gauge on the grate there may be 40 or 50 degrees difference.
I prefer a digital readout. A typical dial bimetal will only be exact at one temp. You can set them to be correct at 212 which is close for a low and slow cook.
Mission accomplished, my BGE thermometer read about 60 degrees low so thanks for the info. I'm still going to look for a digital thermometer to use. Despite the problems this morning, the pork butt I cooked was so delicious, we devoured the whole thing!
Edited to say I went to Amazon and bought the Maverick digital. I already have a digital with meal probe but not one for the barbeque, looks like the nuts!