Review on CDN IRXL220 Large Cooking Thermometer by Crystal Cornwell

Hello chickens! This is what you'll want to buy for wet and dry bulb temperatures when incubating chicks. I checked it and it was delivered perfectly calibrated. This was the 5th I bought. All others were a little cheaper in price but much cheaper in quality. If I believed any of the other 4 I would kill my $200 rare breed chicken eggs. Glad you finally got it! Included is a picture of a beautiful BIG watch face and a handy calibration tool used to check the calibration. The tool has a slot on one end to insert the sensor so you don't have to touch it with your hands, which can lower the temperature and also burn you if you're not careful. It also has a built in wrench so you can turn the adjusting nut when you need it. Just look at the elevation corrected boiling point (mine is 210) and then fill a large pot with distilled water and bring to a boil. Then fill a tall glass with ice and distilled water. After 3 minutes, hold the thermometer in the instrument's slot and carefully lower the probe into the water without touching the glass itself. It should read 32 degrees Fahrenheit. Write down what he reads. Remove and let warm to room temperature. Do the same with the pot of water once it boils. Don't put it directly in the path of the bubbles as the steam may change the test a bit. When the temperature stops rising and becomes stable, record that temperature. My temps were 34 and 208. So 2 degrees higher in freezing and 2 degrees lower in cooking. It is in order. All that matters is that it is the center of attention. It's in the middle of the spectrum between freezing and cooking. If it's larger one way or another, adjust it to center it.