A little trick that may ease your mind..... Get 2 of the smallest ziplock bags you can find (some mfgs. make a "snack" size ziplock, which is pretty small), fill them about half full of water (make sure they are sealed and not leaking), lay one on top of the other in the bator in a centralized area, let them stay in there for several hours so the water will get as warm as your bator is cookin, quickly open the bator, and slide a "human" thermometer between the "water sandwich" bags, let it stay for about 5 minutes, and check the temp. What your thermometer reads is pretty much gonna be what the inside of that egg's temp is. That's what matters. The up-and-down of air temperature inside the bator will have you wearing the thermostat knob out if you let it. If you play your cards right, you can use 1 ziplock bag (with not too much water) , and fold it over to make a sandwich and keep it folded with a clothes pin. My thermometer probe is imbedded in a "water wiggler" all the time. I'm confident this is true egg temperature.
