If you're like me, you have Weber thermometers hiding in various places in your world. Most of mine are the old-school ones that pass through the handle on a OT+/MT/SS or Genesis lid, and they aren't exactly precise, but generally pretty handy for approximations of temperature. Has anyone had any success in tuning them up? I do boil tests to see if they are calibrated properly to 212 degrees, and maybe 1 out of 4 pass that test. My current practice is to note in sharpie on the back how many degrees they are off ("add 60 degrees", etc.), and I'm wondering if this is even workable, or is a thermo that is 50 or 60 degrees off even worth using? Can you twist the dial to recalibrate them or something?