The probes hooked into my flameboss always seemed a bit off...I did the boiling water test today and both the pit and meat probe read 209 - are the remote wired probes not as accurate?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Ideally, they should easily be ± a degree, or two... depends on quality.
Have ya tried an ice bath test? Boilin point varies, due to altitude, (an perception of exackly when things 'reach a boil'.)
Cool, thanks fer additional info provided. I'm interested in seein what th manufacturer responds...
Fer me, a 3° difference wouldn't cause me any concern, unless I paid, like, Really Extremely Crazy Money, fer summat that was Scientifically/Laboratory rated...
Last edited by Mr. Bones; July 25, 2018, 10:56 PM.
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 meReal 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.
I too am fine with a 2-4 degree variance. You won't notice 205 or 201 on your pork butt I promise. You might notice 130 compared to 134 on your steak, but they'll both be great.
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