I purchased a Polder all in one meat thermometer. This product received great reviews with the only complaint of a single probe for meat, no internal smoker probe. I tested it in boiling water and it read 211.6*. I have used this and had meat that said 180* be sliced open and show clearly raw. I have also put a trusted pen electric therm next to it and have the Polder read 20 degrees high in the same spot. Anyone run into this or have any suggestions? Thanks for he input.
