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Tel-Tru Calibration?

Carolina Q
Carolina Q Posts: 14,831
edited November -0001 in EggHead Forum
Can you calibrate a 200-1000° Tel-Tru? The OEM thermos are not exactly accurate at the low end (mine are reading about 50° right now and the ambient temp is 24° - and they are usually farther off than THAT) so I was just wondering... if the minimum Tel-Tru reading is 200°, is calibrating at 212° realistic?

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Michael,

    None of them are that accurate. Set it for 212* and it will be good at your cooking temps. Anything over 325* doesn't matter that much.

    Steve

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    This from a guy who doesn't even USE a thermometer! :laugh: Next time I'm cooking one of my famous bacon and egg breakfasts at 750°, I'll keep you in mind. :woohoo:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    I do use a thermometer! I just don't think things are all that critical. It's art! Sometimes you just let it flow over you B)

    Steve 

    Caledon, ON

     

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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    What is it about your bacon and egg breakfasts that's so famous?

    Judy
    Judy in San Diego
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  • Carolina Q
    Carolina Q Posts: 14,831
    haha, Judy, I guess you missed my post the other day about my thoughts on wasting good lump on bacon and eggs and such. :laugh: So apparently it's not all THAT famous. B)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hoss
    Hoss Posts: 14,600
    Steven has cooked enough on EVERY size egg he just knows where to set the vents for whatever temp he wants.I only have a large.My thermoter broke last week so I tested myself.I lit it,set it to where I thought it should be for the temp I wanted then checked with a digital thermometer.I was 5 degrees off.Most cooks are at,and these are dome temps-250,300-350,400-450 and really hot.I can dial in 250,350 and 400 blindfolded.Too many folks make it more hassel than it really is.Don't get me wrong,I've screwed up a lotta stuff too.It is part of the learning curve.That is what I love about it,there is NO ABSOLUTE correct way. :);)
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    I did see your post the other day, darlin'. As for cooking breakfast on the Egg, sometimes it's just the ambiance of sitting on a pretty patio that makes it special.

    But as most patios are covered by a few feet of snow right now, it'll have to wait several months.

    Judy
    Judy in San Diego
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Michael, I screwed up 6 months ago messing with the calibration of my TT. Check out my past post where thirdeye had weighed in. Tim

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=912499#912499
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