Why doesn't the Thermomaven’s internal sensor match my other thermometer?

If you're using more than one thermometer to check your meat temperature, there are a couple of important things to keep in mind: While the meat is still cooking, there can be variations in temperature in different parts of the meat. This can happen because of differences in thickness, fat content, or proximity to bones. Even if you're trying to measure in exactly the same spot, most other thermometers have their sensors right in the tip, whereas ours is about 2cm from the pointed end. The core function of Thermomaven is to give you perfect and consistent results every time. This is why all of our probes’ internal sensors are calibrated to +/- 1°F (0.5°C) in the factory using certified tools, and then thoroughly tested, so you can rest assured you're getting an accurate reading with our probes.