Thermometers - question

TXGDS · March 2008

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!

TXGDS

Austin Smoker · March 2008

When's the last time you calibrated either one? 50 degrees does sound like a big difference - there is typically some difference between grill level and the BGE's dome therm, but my guess is one or both need to be calibrated.

Spaceman Spiff · March 2008

Sounds pretty normal to me.

They will tend to equalize later in the cook.

Spacey

Mike in Abita · March 2008

Do you have a candy thermometer. If so then I would caliberate both of your other ones in oil. Using the candy thermo as the benchmark. Not saying the candy would be right but it would be the third, giving you more points of reference. If each say the same thing at different ranges then you should be good to go. Be very careful using oil as it can burn the S#*t out of you.

TXGDS · March 2008

They are both new out of the box; I've not calibrated either one.

Any thoughts on how I would do that?

Thanks

TomM24 · March 2008

Boil some water this link will give you your temperature
http://www.csgnetwork.com/h2oboilcalc.html/

The dome thermometer can be corrected with the nut on the back. I don't know if a polder can be calibrated but at least you can check it.

Scubadog · March 2008

You can also place the probe under your tongue for good o’le 98.6. Might have to adjust for variables if you have the flu or are watching an Angelina Jolie movie.

Michael B · March 2008

98.6 is not universal, only an average. The range is about a degree above to a degree below.
My normal temp is 97.8.

Use boiling water.

Scubadog · March 2008

In your case, I would reccomend using 97.8 and skipping the movie. But you are of course correct that boiling water is the best way to calibrate providing that you compensate for altitude and barometric pressure. Water boils at about 212 here next the old Puiget Sound, but closer to 201 at Pop's place in Tahoe.

Michael B · March 2008

No movie?
I was going to have some burnt ends, baked potato, and asparagus while I watched The African Queen.

stike · March 2008

rectal temp is most accurate.

that's how i calibrate my meat thermometer.

which leads me to a question: are those thermometers safe to wash/ i'd really like to wash my meat thermometer