BGE Thermometer Replacement

rlew

Recommendations on new thermometer for my BGE. Did a burn last weekend to clean it and again the thermometer succumbs to the burn!

caliking

My understanding is that the OEM thermo is unlikely to be destroyed by a clean burn. May have to be recalibrated. 

If it’s the original thermo that came with the egg, there should be a nut on the back. Boil a pot of water, and adjust that nut until the thermo reads 212F, or whatever the boiling point of water is where you live. 

Done. 

lousubcap

The provided Tel-Tru analog dome thermos are solid.  Give yours a calibration (granted single point) run as addressed above and I would guess you will be back in business.  

TN_Egger

Or you could just get a big ass thermo like this!

rlew

caliking said:

My understanding is that the OEM thermo is unlikely to be destroyed by a clean burn. May have to be recalibrated. 

If it’s the original thermo that came with the egg, there should be a nut on the back. Boil a pot of water, and adjust that nut until the thermo reads 212F, or whatever the boiling point of water is where you live. 

Done. 

Will give it a try

SmokeyLopey

Seems like I saw somewhere on the forum that one should be careful as not all SmokeWare thermos are adjustable. 

SciAggie

caliking: 
or whatever the boiling point of water is where you live. 

Fun story:
I took the Serve Safe manager training this summer. I was in a room with a bunch of Ag teachers and folks who teach family and consumer sciences (point is - not science people). I took some ribbing along the lines of “why are you here?”

During the training I thought I was going to get kicked out twice. The first was over what we learned about lighting. 

We diligently listened and took notes about the minimum number of lux of illumination required for storage, prep, or dining areas. All those present nodded their heads and memorized the numbers. 

I raised my hand and ask if anyone had a freaking clue what a lux was. I ask the instructor if they knew how many lux were in the training room as a reference. I got “the look” from the instructor. Well... I didn’t make any friends. 

Later they were talking about using a calibrated thermometer for testing temperature critical items and environments. All students were told to calibrate using either ice water or boiling water. I noted they didn’t explain anything about making adjustments for altitude when calibrating their thermometers.  That’s when I almost got hurt. 

I raised my hand and ask, “What about allowing for altitude when calibrating?” I knew I was in trouble when I got that “what do you mean?” look...

Let’s just say I ask no more questions for the rest of the training...

nolaegghead

Freezing point doesn't change nearly was much so the ice calibration is fine in Denver, but you are right about boiling point.  Better living through science!

SciAggie

nolaegghead said:

Freezing point doesn't change nearly was much so the ice calibration is fine in Denver, but you are right about boiling point.  Better living through science!

I pointed that out. It didn’t help my popularity any at the time, lol. 

Botch

SciAggie said:

Let’s just say I ask no more questions for the rest of the training...

I've been in that situation a couple times, throughout my career (usually involving Fault Tree Analyses, which aren't that complicated).  Good times.  

TN_Egger

Oh, so you're THAT guy.

SciAggie

Lol - no - not normally. Ok, I was being a bit of a turd about the lux because I knew no one in there had a clue what a lux was yet no one ask about it. 

The thermometer calibration issue truly frustrated me. The entire point of the Serve Safe training is for managers - the attendees - to understand safe food handling processes so that they can go home and train workers in safe practices. The folks we train are the same workers that handle the food consumed by the public. 

I saw the potential for someone attending that training going home and ending up taking and accurate thermometer and miscalibrating it to give erroneous readings. So what if they then accept a load of raw oysters that they think are safe, but really not because their thermometer is off by 4 degrees?

I was honestly trying to share my science perspective and understanding to help make the training better. I learned they didn’t want to be confused by knowledge - they just wanted to pass the test and get their piece of paper. 

ChasHum

I did a clean burn. Got up to 750 at one time, but I kept it at 700 until it started to burn out. I did have recalibrate the thermostat. It was reading about 50 degrees F too low.

rekameohs

SciAggie said:

I raised my hand and ask if anyone had a freaking clue what a lux was. I ask the instructor if they knew how many lux were in the training room as a reference. I got “the look” from the instructor. Well... I didn’t make any friends.

So - how many lux are in a typical room like that?
I always thought the measurement was lumens.