I just received my 2" River Country Thermometer and I am trying to calibrate it. I tried the "boiling point" method and it seems to have helped, but I did not know how long to hold it in the water. Any advice on getting a sound calibration with these cooking thermometers?
Calibrating the Thermometer
SmokingMeatForums.com Top Picks
- 9,359 Posts. Joined 7/2008
- Location: NW Ohio - outside Toledo
- Points: 191
- Select All Posts By This User
Larry , hello and welcome , I haven't had the pleasure yet.
Calibrating is easy. Your therms. won't go to 32*F I'm sure, but the boiling water is like this . . . when the water starts to bubble lightly place the probe in so that it does not touch metal leave it in a few seconds 20-30 , then read. if you make a note of the
temp., you can use that as your guideline.
Best is to have several types of therms. and calibrate before each cook.
Have fun and . . .