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edited January 2012 in EggHead Forum
Got a large for Christmas. Calibrated in boiling water just now at 212 it showed 110. If you have not done this you should. For what a egg cost the factory should do it. They could at least get it closer than this. BUT. I love my egg. I always cook to temp not time. Thanks for all the help.


  • reh111reh111 Posts: 188
    Learned this during my first cook - mine was off over 100 degrees too - burned an overnight cooked brisket to a crisp - now I calibrate every so often - just the slightest movement of that nut causes major temp discrepancies 
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