The thermometer on my MES 30 (latest gen, purchased from a Lowes about 2 months ago) is extremely inaccurate when there is food inside. Without food, it seems that the built in thermometer and my external probe thermometer are usually within ~10-20F of each other. This is still a big difference, but not as bad as when there is food inside.
When I put ribs in today with the MES set at 275F, the MES read 275F but my external probe thermometer read 220F. As the cook went on, the MES continued to read 275F but the probe thermometer slowly caught up, eventually reading ~245F. I assume evaporative cooling played a role in this. Basically, the MES internal thermometer and my probe thermometer see a difference of anywhere between 20F to 50F.... Does anyone have any tips for getting the built in thermometer to be more accurate?
When I put ribs in today with the MES set at 275F, the MES read 275F but my external probe thermometer read 220F. As the cook went on, the MES continued to read 275F but the probe thermometer slowly caught up, eventually reading ~245F. I assume evaporative cooling played a role in this. Basically, the MES internal thermometer and my probe thermometer see a difference of anywhere between 20F to 50F.... Does anyone have any tips for getting the built in thermometer to be more accurate?