On 1/21/2012 9:11 PM, Daniel who wants to know wrote:
wrote in message
...

Ok enough of this crap apparently your cheepy Tst is much more sensitive

That's what I thought at first so I wedged some plumber's putty in the
corner where the thermistor is located (it sits epoxied into a small recess
in the bottom left corner of the plastic housing) to add thermal mass, this
showed no change. Besides have you seen how fast a meat thermometer reacts
to temp changes? In air it only takes a few seconds per degree for a small
change, in meat they don't call them "instant read" for nothing.

Than the others, to make it more stable you can cover Tst with something

I thought about also putting a clear storage bowl or one of those
anti-tamper plastic boxes over it.

To see how much of effect will have, or/and if you have forced air heating

Make sure that your duct discharge is not blowing on to Tst.

Nope, the supplies are on the other side of the room.


I'm afraid I didn't follow this thread that closely but did anyone
mention making sure any holes in the wall behind the T-stat were sealed?
That would be the first thing I always look for. I've found that even
the tiniest holes can let in enough air to screw with an electronic
sensor. Even air getting past/through the little plastic anchors for
the mounting screws. o_O

TDD