How do I test my probes to make sure they're accurate the reason I ask is I'm getting a lot of question from my peers in my community
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I put all my probes in the oven. Someone is going to be right.
Technically ice water is best since it is the same no matter the altitude, we use that at work daily. However, we are also temping around 34-60 degrees, not smoker temps.
Boiling water is not bad, it will change with altitude but I really think that is so minor I wouldn't worry much about it. Unless you are in the Andes.
I see no choices above, just dots.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
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- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
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- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My 2 favorite ways- test them at room temp or outside ambient air, compare with either your furnace thermostat's reading inside or a Thermapen in open air if you have one. And then boiling water, which can vary a couple degrees from 212F depending on you location above sea level.
Many will say an ice slurry (really cold ice water with lots of ice) to see if it reads at or close to 32F. Personally the room temp/outside ambient air thing works for me, less hassle, as long as I have another reputable device as a control.
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Club Member
- Dec 2015
- 754
- Lubbock tx
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I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Sir do you have a Sous vide of some sort? both mine read with in 1 degree of each other. So just set a water temp say 130 and see what the redi check reads!
The way I checked before the Sous Vide was with my instant read. Get the hottest water out of the tap read it with the instant and check it against the redi check. (IF you don't have an instant read that really should be your next MCS purchase Great for checking all over meat temp but also for Probe tender!)
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Club Member
- Mar 2017
- 2986
- Northern Illinois
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Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I voted anyway. I agree with a two-Point check. Ice water should be 32F. Boiling water is about 212F. However, that varies with Atmospheric pressure. For example, for each thousand feet above sea level, the boiling point of water drops almost 2 degrees F. A stormy day will also drop the boiling point.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I really couldn't decide between the first "." and the second ".", so I didn't vote.
I've done the boiling water, (about 211.7* F at 300' above sea level), and the ice bath, but now I do it a cookin' temps - that's where it needs to be accurate. However, I do have a Thermopen, and they are factory calibrated, so I use that as my standard. I have checked the Thermopen with ice water and boiling water.
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