What type or brand thermometer do folks prefer to use when measuring mash temperature in a cooler MLT?
I have a long probe dial thermometer from the LHBS, a small dial thermometer from a restaurant supply, and a Polder digital thermometer. The digital thermometer is great in the sense that it is quick and easy to read, but I've found it takes longer to register an accurate temperature, and tends to be "jittery", jumping around to odd temps at times. On the other hand, either probe thermometer seems to be about 3-5 degrees off from the other. They seem more accurate, but they're a little more of a pain to read from inside the MLT.
I have a long probe dial thermometer from the LHBS, a small dial thermometer from a restaurant supply, and a Polder digital thermometer. The digital thermometer is great in the sense that it is quick and easy to read, but I've found it takes longer to register an accurate temperature, and tends to be "jittery", jumping around to odd temps at times. On the other hand, either probe thermometer seems to be about 3-5 degrees off from the other. They seem more accurate, but they're a little more of a pain to read from inside the MLT.