Joan Fisher Thata great! I’m always happy when people save money. Thanks for taking the time to comment. Be sure to subscribe. I have several BGE videos and also tons of simple home repair videos.

Aaron Mueller You are very welcome.

Janina Byrne You are welcome. Did they send you a free replacement? Surely that is covered under warranty. If you have one of the larger thermometers, feel free to send me your extra! Haha.

Dimas Achmad You are welcome. They should have calibrated before shipping but they must have missed a step!

Since you wanted to do this as a scientific experiment for your daughter, my science ears perked up. As a trained scientist, I always hope to offer some advice about teaching a "science moment" if one might benefit from it. Since I don't know your daughter's age, your own skill level, or your goals, I will hope (regardless of her age) you have a passion for teaching her what matters in all matters involving thinking and understanding. In that regard, if you care to read on, might I advise teaching your daughter that first - even when she thinks she knows HOW to measure something - she should understand the problem the she is trying to solve. What goal is seeking? Is the goal measuring temperature, or deciding if you've cooked your food to the best condition you want it in? If the goal is the latter (and it usually is!), how important is it to know a precise temperature? If your daughter remembers to ask those questions, she will be on a better path to learning, finding insights, and even teaching others. In particuler, for measuring temperature, how do you decide the level of precision you need from a thermometer? (By the way, she might need to understand the difference between accuracy and precision, which is how exactly things get measured regardless of how wrong the measurement is). If you don't need precision, why seek it? If you have precision, is it just fooling you into thinking you have reached your goal without understanding if that precise measurement tells you enough of what you want to know? I particularly advise people never to focus excessively on the precision of an instrument when the very quality they are measuring (usually temperature) varies more throughout the medium than the precision of the instrument. Further, this variance changes each moment in time. Food is typically incredibly complex (even specific things like Maillard Reactions). Likewise, safety decisions involve an unknown AND complex environment of pathogens. Given that we all lack precise knowledge about any we food cook and pathogens in our food, how does one decide precisely on the optimum temperature that you need to match? Personally, I would be teaching how a scientist should not worry much about getting the most precise thermometer (especially if it measure in degrees F, which are already quite small temperature changes indeed).

George Seward If it shows 100C/212F when in the boiling water then you did it correctly.

Thanks

Marco P Check with your dealer to see if it’s covered under warranty.

Antony García Sorry. I’m not sure.

TightWadDIY ok.. thank you anyway 👍🏼

Add your own markings. The only thing those nuts do is move the needle to get the reading to change to what you want it to say. So, if your thermometer reads 2 degrees too warm in the temperature range you are interested in, you could just write in permanent marker on the device "subtract 2". (I have seen someone write "-2" and they forgot if that was how much off the thermometer was or whether they should subtract, so I think a written verb is more helpful than a sign indicator.)

Jeff Isles That’s a good point. I’m not sure a couple of degrees one way or another matters too much on a grill dome thermometer though.

I second that! Water that boils at high elevations won't even burn your hand.

@@CALVINLNIKONT - PLEASE do not encourage people to try this reckless experiment. Even atop Mt Everest, boiling water would SEVERELY burn your hand in two seconds! Most adults will suffer third-degree burns if exposed to [just] 150 degree water for two seconds. Burns will also occur with a six-second exposure to 140 degree water or with a thirty second exposure to 130 degree water. Even if the temperature is 120 degrees, a five minute exposure could result in third-degree burns! Please think before you write about safety topics.

I’m sure they don’t.

A standard thermometer will show water boils at 197.6 degree in Boulder Colorado. If you recalibrate your thermometer t0 212 as most people do the result will not be correct. The calibration should be against an standard thermometer and should show 197.6 degrees. What most restaurant do with their thermometers to calibrate them is wrong.

orangestoneface calibrating at any known temperature is fine.

@@TightWadDIY not sure about that cos it stands on what thirty at room temp that is what much lower.

@@orangestoneface - In absolute degrees Kelvin, which is how you should look at REAL temperatures, measuring at room temp and water boiling temp really is not so extreme. Chances are very good that a fixed adjustment is all one needs. Remember, too, that cooking food is a highly inexact art anyway. If you obsess about fine precision or exact accuracy, you're wasting your energy and time.

@@bruzote its about safety killing parasite gondii...better calibrate at boiling temp to hundred celcius

Not exactly but close enough. 5-10 degrees doesn’t make a big difference when cooking.

5-7 is huge for coffee

C. Hogg Haha. I still use the gasser for hotdogs and overflow food when I have a big group. Don’t tell anyone!

TightWadRepairs , funny used my 4 burner aussie bonzi to hold my tools for my bge..

C. Hogg Haha. See...they are still good for something!

The issue is the gauge starts at 150° so you can’t calibrate to 31°.