Thermo calibration question - please help

Discussion in 'Meat Thermometers' started by vegas_frak, Jul 4, 2009.

  1. Just breaking in a used Smoke King Deluxe (Bandera style smoker) I replaced the in the door thermo with a 3 inch lead large dial. While installing it I accidentally put a little too much whoomp on it and moved the guage.

    So I pulled it out and put some water on to boil then set the dial at 220 degrees. Now I am checking it with some fire in my box and I have a digital therm on a great at the same level as this one and they are about 30 to 40 degrees different.

    Should I set the dial to what the digital reads, go buy another dial and be more careful or just forget about it???

    Hope someone has some insight before I cook tomorrow.


    Vegas Frak
  2. mikey

    mikey Smoking Fanatic

    I'd say ditch the thing and stick with the digital w/ the probe thru a spud or a block of wood. I've got the same type pos in the door of my Bandera and it's as useless as airbrakes on a turtle. I just haven't figure out what kind of do dad I'm going to plug the hole with yet.
  3. Well I replaced that original POS with a new one from Academy sports. Just wonder how much temp difference is inside the chamber. Like I said I have them on the shelf at the same height as each other. Maybe my digital is off too?? Dunno. I know it's not an exact science, but it'd be nice to know I was a little closer.

  4. mikey

    mikey Smoking Fanatic

    I would check the digital in boiling water and see how close it is to 212 degrees. That should give you a pretty good idea as to whats what. If they're within 5% of each other, I'd say that's close enough. I just stick to my digital which I know is spot on.

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