Maverick Probes vs Poultry: PROBLEMS?

Over the last three weeks, I have cooked two turkeys and one whole chicken. On the two turkeys, I used my Maverick ET-85 and on the chicken tonight I used the new Maverick ET-732. I experienced the same problems with both Maverick thermometers on each of these three cooks.

The problem I'm having is with the meat probe. When my turkeys and chicken registered 160° in the thick of the breast with both thermometers, I double checked with the Thermapen and found out that the Maverick probes were reading 15 to 20 degrees HIGHER than the Thermapen. After my first turkey, I decided to check the probes with the boiling water test. The Maverick ET-85 and the Thermapen both read correctly in boiling water. Today I tested the ET-732 and the thermapen again with boiling water and the results were the same... both read identical temperatures.

Last weekend, I cooked a boston butt with the ET-85 and did not have the temperature variation problem in that meat.

So in a nutshell, the only time I'm having the problem is when reading poultry temps. I think i have ruled out calibration issues with the boiling water test.

What could be causing my problem?

Ok... thanks for these responses. That gives me something a little more solid to go on here. With the grill temp being in the 375-400 range, I could be transmitting heat into the probe that doesn't exist inside the meat. Maybe I need to wrap the exposed portion of my probe in a little foil or something to see if the variation goes away. That would also help to explain why I didn't see the varation when cooking in the 250 degree range. There was not enough external heat to transmit down to the probe inside the meat....

You guys are too smart Why dinnI thinkadat?