I have one of these (http://www.webstaurantstore.com/tayl..._source=Amazon
) and I've noticed some behaviors I wanted to confirm with the class over a few uses for AG and normal kitchen/BBQ use.
It seems that whenever I try to take a reading immediately over top of a steaming or otherwise active heat source, I get way lower temps than I would suspect. I noticed this on my father-in-law's gas grill and over top of a steaming mash. I've gone back to my nice, long, analog bi-metal I got with my initial brew kit, which reads straight on 212 when under a boil.
What I think is happening is the probe is too short, and its basically not getting a good reading b/c the bi-metal action isn't happening b/c the temp differential from top to bottom is out of spec due to the steam/radiant heat.
Make sense? I guess I'm limited to kitchen use, where I can pull things out of the oven to get away from the heat source a bit...