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Thermometers - question

edited 5:02AM in EggHead Forum
Question regarding thermometers... I use a polder thermometer which gives temperature for but the chamber and the meat.

I notice that there is a significant discprepancy in the reading from the polder vs. the thermometer on the egg, particularly in the 300 to 350 range. Example: the polder reads a chamber temp of 325, the thermometer on the egg shows 375. Fifty degrees seems a pretty big difference.

Anyone have the same experience? How have you compensated or adjusted? I am inclined to use the temperature gage on the polder, as I think it is probably more accurate.

Any thoughts appreciated!



  • Austin SmokerAustin Smoker Posts: 1,467
    When's the last time you calibrated either one? 50 degrees does sound like a big difference - there is typically some difference between grill level and the BGE's dome therm, but my guess is one or both need to be calibrated.
  • Sounds pretty normal to me.

    They will tend to equalize later in the cook.

  • Mike in AbitaMike in Abita Posts: 3,302
    Do you have a candy thermometer. If so then I would caliberate both of your other ones in oil. Using the candy thermo as the benchmark. Not saying the candy would be right but it would be the third, giving you more points of reference. If each say the same thing at different ranges then you should be good to go. Be very careful using oil as it can burn the S#*t out of you.
  • TXGDSTXGDS Posts: 3
    They are both new out of the box; I've not calibrated either one.

    Any thoughts on how I would do that?

  • TomM24TomM24 Posts: 1,364
    Boil some water this link will give you your temperature

    The dome thermometer can be corrected with the nut on the back. I don't know if a polder can be calibrated but at least you can check it.
  • ScubadogScubadog Posts: 97
    You can also place the probe under your tongue for good o’le 98.6. Might have to adjust for variables if you have the flu or are watching an Angelina Jolie movie.
  • Michael BMichael B Posts: 986
    98.6 is not universal, only an average. The range is about a degree above to a degree below.
    My normal temp is 97.8.

    Use boiling water.
  • ScubadogScubadog Posts: 97
    In your case, I would reccomend using 97.8 and skipping the movie. But you are of course correct that boiling water is the best way to calibrate providing that you compensate for altitude and barometric pressure. Water boils at about 212 here next the old Puiget Sound, but closer to 201 at Pop's place in Tahoe.
  • Michael BMichael B Posts: 986
    No movie?
    I was going to have some burnt ends, baked potato, and asparagus while I watched The African Queen.
  • stikestike Posts: 15,597
    rectal temp is most accurate.

    that's how i calibrate my meat thermometer.

    which leads me to a question: are those thermometers safe to wash/ i'd really like to wash my meat thermometer
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    What if you have the flu? You could be off by six degrees :pinch:


    Caledon, ON


  • ScubadogScubadog Posts: 97
    Good tip! This site is a plethora of information when it comes to Butts.
  • JeffersonianJeffersonian Posts: 4,244
    Question: Are you putting the Polder in the same hole as the BGE thermometer?
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Dang, that's not right :laugh:
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