Recently I've been wondering about cooking time inconsistencies and got some very helpful replies to questions about it. But tonight it's looking like the thermometer is probably bad. It's a Maverick dual probe RediChek thermometer model # ET-733, in a Masterbuilt 20070910 electric smoker. Tonight when the smoker's thermometer said 227° the Maverick barbecue thermometer said 280°. It seems like it could be a good way to get sick if the meat thermometer is giving that much too high a reading. Someone here gave me a link to a place that explains how to calibrate it but I stupidly didn't put it in my notes. Can someone give me the link again, or explain how to do it?
Also the IT reading stuck at 140° and wouldn't budge from that for over 30 minutes before I finally gave up on this thing and just "guessed" at what was actually going on. Are these units only good for a few smokes, if that, at best?
Any comments on this issue would also be much appreciated.
Thank you for any help!
Edited by nopeda - 4/19/16 at 8:56pm