I live 192' feet above sea level so I'd say it's close enough.
How did you go about testing your 5 thermometers? Ultimately all i care about is how do I know which thermometer to trust.
All players in the same pan.
Iced water to start, then low fire to bring them up to a boil.
Those who couldn't be accurate enough to reach 32°, or boiling (210° at my elevation), got left in the drawer.
One instant read digital, and one analog Industrial, were the closest.
But all were in the same bath.
If you have one therm you can truly trust, use it to test any new ones you get. But don't expect them to run linear.
Since then, I've added a ThermoPro TP-08, and recently an Inkbird IBT 4XS.
So far the new Inkbird has proved out all 4 probes to read the same when soaked in the same heat, same way. (1 grate probe, 3 meat probes.) Which is a good start.
I want to use it to monitor a bacon project I'm in the middle of.
I use to work with very large industrial transformers and electrical equipment. Part of annual testing was to test the temperature monitoring to insure its accuracy, and that it would work when needed to avoid electrical failures, explosions, or fires. So we used laboratory tested and certified thermal wells to make sure the readings were as accurate as possible, and record that they were still performing accurately.
Usually, I would find the equipment was much closer than 2% of full scale it was advertised to be.
So I can accept that our commercially available BBQ probes are often more "Rule of Thumb", and not to expect laboratory accuracies from them, ever.
After all, everything we make is to eat. And we all know what it becomes... :rolleyes:
;)