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Forgot to Calibrate - YIKES!

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1voyager
1voyager Posts: 1,157
I usually calibrate the dome thermometer in May and November. No idea why I forgot to do so this spring.

Anyway, we live at 6950 feet above sea level. Water boils at 198 degrees. I dipped the thermo probe into boiling water this morning and it displayed about 135 degrees!

If you haven't done so in a while, you might want to calibrate your thermo.
Large Egg, PGS A40 gasser.

Comments

  • Foghorn
    Foghorn Posts: 9,944
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    This is good advice.  I recently used a friend's smoker that I have cooked on half a dozen times previously.  I assumed the thermometers functioned how they had functioned previously.  I was wrong.  

    Who knew a brisket could cook in 4.5 hours and still turn out pretty good - after 13 hours of FTC?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • lousubcap
    lousubcap Posts: 33,013
    edited July 2022
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    I'm a big proponent of believing your indications.  To do that you need to know they are at least good at the one point cal check.  I will check the dome thermos (L&SBGE) and instant reads before every high dollar brisket cook.  Takes the guesswork out of it.  
    I even check the thermo on the stick burner if it's been a while since I fired it up.  FWIW-
    Edit:  The analog Tel-Tru BGE thermos have always been within+/- 5*F when checked.  But I still check 'em... B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • 1voyager
    1voyager Posts: 1,157
    edited July 2022
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    Messing up a simple cook is why I checked the calibration.

    I usually smoke a slab of St. Louis ribs, 3 hours - 1 1/2 hours and 30 minutes with a dome temperature of 250 degrees. They always come out perfectly. Nice tug, never falling off the bones.

    Last night, I opened the foil and the meat had separated from the bones, no need to bother with 30 more minutes. They were way over-cooked.
    Large Egg, PGS A40 gasser.