As per auber:
Turn unit on and have probes in ice water and let temps stabilize. If they don't read 32, the do the adjustment/calibration.
1. Press and hold "set" button till "LCK" is displayed.
2. Input code "155" with + or - buttons then press "set".
3. The left window will show the parameter (SC1 = smoker temp probe, SC2= meat probe) and right window will show temperature adjustment (0 to begin with).
4. If your smoker probe only went to 34 in the ice water, then you would adjust the (0) for SC1 to -2 by using the + or - keys. If it read 30, then you would adjust to a +2.
5. Press "set" to change to SC2 and adjust the same way if you meat probe did not read 32.
6. Press "set" and "out" will be displayed on left and "100" on the right. Leave it.
7. Press "set" and "C-F" will be on the left and "F" should be on the right (F= Fahrenheit, and C= Celsius).
8. Press "set" to return to the base temp probe screen showing temps from both probes. If they were off, now they should read 32.
To find the full details go to pages 14-16 of the manual download.
http://auberins.com/images/Manual/WSD-1500GPH/WSD-1500GPH_v1.0.pdfChuck