PSA RE temp controllers

It can get worse. I had a rib roast that I had dry aged for about 45 days. I then invited my son, daughter, and brother over for a great meal.

I cooked the roast on my BGE and since I did not want to ruin anything, I used my Stoker to keep the temperature of the egg low and even. I also used a probe from the Stoker to monitor the temperature of the roast.

Turns out, the probe for the egg temperature was fine (that is the one I could check using the dome thermometer), but the meat probe was off even though it read fine on the Stoker.

When I finally went to cut the roast for dinner, it was leather. Instead of cooking to 125°, I had cooked the roast to 195°. Needless to say, I was embarrassed that dinner.

The next day I took the probe apart, cleaned it, and retested it. It seems fine since, but I never trust it alone and always use a second thermometer to verify the readings.

I have a DigiQ 2, but rarely use it any more (Turbo rules!). Even when I did use it, it was just for LONG cooks like the occasional butt cook. For relatively short cooks, like @GatoGordo's, the egg will easily hold temp for the duration. As long as the dome thermo is calibrated, I know dome temp. And I know about how long most given cooks should take so I just walk outside from time to time with my T-Pen. 

Too bad about the overcooked rib roast though!