Ladies and Gentlemen, If you're planning on smoking a turkey this week, don't forget to calibrate your thermometers. For pulled pork and brisket, say, there is little risk when missing your target temperature by a few degrees in either direction; however, for poultry we must be extra careful. My plan is to remove my bird from the smoker when the temperature in the thickest part of the breast is about 165°F since I am assuming that the bird's internal temperature may continue to rise a few more degrees after it has been removed from the heat. If we finish our bird at too cool an internal temperature, then we face a serious undercooked poultry health danger. If we finish our bird at too high an internal temperature, then we run the risk of drying out our bird. So, don't forget to calibrate these probe thermometers before your smoke. Remember that water freezes at 32°F and boils at 212°F (at standard pressure). So, if you live in higher elevations (where your pressure is less), make the necessary adjustments. For example, in Denver your water probably boils at about 202°F. I recommend checking your thermometers in a glass of crushed ice water, say, and in a pot of boiling water. I just did these tests on four of my thermometers, and I got the following results: #1 = 32°F and 213°F #2 = 33°F and 211°F #3 = 36°F and 215°F #4 = 32°F and 213°F As you can see, thermometers #1, #2, and #4 are pretty accurate. However, thermometer #3 is reading about 3-4°F too high. Therefore, I will carry the bird that is using this thermometer to probably 169°F before removing it from the heat.