How to Calibrate and Test a Meat Thermometer

A thermometer can look perfectly normal and still drift out of accuracy. A quick ice-water check is an easy way to catch a problem before it affects a steak, brisket or food-safety decision.

1. Fill a glass with plenty of ice, then add cold water to fill the gaps.
2. Stir and let the mixture settle briefly.
3. Insert the probe into the center of the ice slurry without touching the sides or bottom.
4. A properly working thermometer should read very close to 32°F (0°C) at normal atmospheric pressure.

If the reading is clearly off, follow the manufacturer’s calibration procedure if the model supports adjustment. Otherwise note the offset or replace the thermometer if accuracy is important.

Test a thermometer when it is new, after a hard drop, after unusually high heat exposure, or whenever readings seem inconsistent. For food-safety targets, use our Safe Meat Temperature Guide.

If you need a replacement, compare our See Our Best Instant-Read Thermometers →, See Our Best Wireless Meat Thermometers → and smoker thermometer guides.

If you prefer a premium replacement, shop ThermoWorks thermometers, including instant-read and wireless options.