Thermometers, Thermometers, Thermometers

I've realized for some time now that none of the thermometers I own agree with each other, some by quite a bit, in the range we are particularly interested in when mashing.

So I sprung for a $44 Control Company 4339 with NIST certification and +/- 0.2 deg C accuracy.
http://www.vwrsp.com/catalog/produc...reference_type=1&partnumber=4339&sim_code=1.0

I compared this to 2 other digital thermometers I own:
The $17 Tru Temp from Target http://www.target.com/gp/detail.htm...6/601-3816354-0362535?ie=UTF8&asin=B0001BFJ54
and the $17 ($5 on sale !) Good Cook http://www.kitchencollection.com/Te...e=N&SCatType=Y&SCategory=Timers/Thermometers&

With a cup of water, some ice and my trusty microwave, here's what I got. (deg F)

CC--------TT--------GC

42.3------38-------42.6
68.8------66-------69.4
110.5----106------109.4
147.5----143------146.4
156.5----153------156.7
170------167------170.2
190.6----187------190.5
206------203------206.2

So, from my admittedly sparse sampling, and if you believe the cert sheet that came with the Control Company unit, The Good Chef thermometer, particularly on sale, looks like a runaway winner.

That's kind of funny since I have a Good Cook Thermo and was looking at maybe "upgrading" to that same NIST certified thermometer. Good to know!

WOW - I'm wondering if this is why my mini mash at 170 turned out good!! LOL

Yea but the True Temp came always come in 3 degrees under... so now that you have calibrated it against a known standard you can still use it by adding 3 degrees.