The last time I smoked some stuff I started wondering how accurate the ET73 was. I noticed that, according to the reading on the ET73 my fatty was done to temp, but it was still a little pinker than I wanted it. Then it did the same on a chicken. Today, I used a Taylor 1471N on my meatloaf while using the ET73 on the brisket. Obvioulsy, the meatloaf came to temp before the brisket so when it was done I tried a little science experiment. I put the probe of the Taylor near the probe of the ET73. As I am typing this the ET73 reads 165 and the Taylor reads 175. 10 degrees difference, but to my surprise (based on the last time) the Taylor says the meat is closer to done than the ET73. So, which one is right? Are there other factors that I am overlooking? Both probes are in equal depth in the same "thickness" of the brisket, very near one another but not touching. Any ideas, thoughts, comments, suggestions, insults? Is there a way to calibrate these things?