I've been struggling with maintaining my mash temperatures. Unfortunately I'm a big fan of "cheap" (as in free) so I've been using the digital thermometer in my BBQ fork. That was my number one suspect. I've checked it with ice water (flutters between 32-33F) and with boiling water (rock solid at 212F). Then I did another crosscheck with my floating dairy mercury thermometer at 150F and they both agree. It's gotta be okay right? Right?