okay, maybe not....but close.
Since I have started with some "curing" processes I bought a thermomter for my fridge. All the advice seems to say to keep the meats between 32-40deg. I have been keeping it near the bottom,with the fridge on setting 9, with 10 being the coldest. Therm measured 42, so I turned it up to 10. It now mesures 40, so I guess Im relatively safe....? Anyway, so I go to pour a glass of tea, and its frozen(from the top shelf). Moved the gauge to the top and it measures 29deg. Why would the temp at the bottom be higher than the top, when cold air sinks?