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I recently bought a BGE (as in a week ago) and am trying my first pork shoulder on it today - have just cooked a few pizzas so far. From New Zealand so hopefully I haven't used any weird slang below!
I calibrated the BGE thermometer before first installing it by touching the tip to a pot of boiling water (i'm only 5m above sea level) and then adjusting the nut till it read 100C / 212F, then installed it.
I've got a Maverick ET-732 that I'm using today to monitor the cook. Currently the internal temp probe reads 32C (i.e 90F) and the chamber probe reads 105C (i.e 221F), with the chamber probe slowly climbing.
Problem is, the internal egg thermometer currently reads 145C! (293F)
Which one do I trust? I dont want to end up with a raw pork shoulder, nor do I want a blackened mess... Is it more likely I mucked up the calibration of the inbuilt thermometer, or that the Maverick probe is on the fritz? I've fried a Maverick probe via high heat on my old Weber before, but this is a new probe and seems to be giving consistent readings with no spiked etc and a slow gentle rise in heat - it's just not matching my Egg thermo!
Thanks in advance for any help.