When I got my Primo XL I calibrated the dome thermometer in boiling water and I also use a grate thermometer, there is always a difference. Remember the old saying a man with one watch knows what time it is and a man with two is never really sure.
Another point in favor of the TruTemp is that recipes for BGE cooks traditionally use "dome temperature" instead of grill rack temperature. It's not hours at xxx temp but internal temp to gauge the finish. Time at temp to get close and internal food temp for the finish. Using a BGE is not really a set and forget thing.
Comment