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Rant: My uncle swears a $4 thermometer beats a $70 one, so I tested both on 6 pork shoulders
He grabbed a cheap dial thermometer at a hardware store in Boise and said the fancy digital one I got for Christmas was just overpriced junk. I cooked two shoulders side by side for 9 hours and the cheap one read 15 degrees off the whole time, while the digital matched my oven probe almost exactly. Now half the people I ask say the cheap dial is fine if you calibrate it, and the other half say any thermometer under $20 is a gamble. Has anyone actually calibrated a budget one and gotten it to hold steady, or am I wasting my time defending the expensive one?
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