I pulled this info off the BBQ Guru form. Hope it might help someone who's Competitor is off.
Calibrating the Competitor:
Figured out how to calibrate the competitor, both meat and pit probes to a level that would make Nasa happy. 1) place meat and pit probe in boiling water(not touching pot) 2) turn meat knob full clockwise which is 212f. 3) place pit knob at 212 and note the temp reads 200. 4)remove sticker from back of unit and use small flat head screw driver to adjust "meat" probe reading. if the meat temp reads high +5 or flashing +5 turn screw clockwise until it reads 0..obviously if it reads low turn screw counterclockwise. Once your meat probe is calibrated, now move over to the pit probe. Some will tell you to put knob at 200 and if it reads 200 your done(wrong wrong!) Set the knob to 212 and take note of temp, which should read 200. Next, take note of green fan light. Is the light on or off, does the light come on once every few seconds or does it stay on. If the light comes on at all, the unit thinks the temp is below 212 which is why the fan light comes on(air to the fire). So we need to turn the knob clockwise until the light doesn't come on. Keep adjusting the knob in this fasion until the light only comes on just a hair above the current position. For example: the knob might be indicating 225 at this perfect position..but the probe is sensing the boiling 212 water. Now we need to get our 1.5 mm hex wrench and loosen the knob so that we can set it at 212 indicated..tighten the hex bolt at the perfect position and the knob know indicates 212. Now and only now do you have a properly calibrated competitor.
Calibrating the Competitor:
Figured out how to calibrate the competitor, both meat and pit probes to a level that would make Nasa happy. 1) place meat and pit probe in boiling water(not touching pot) 2) turn meat knob full clockwise which is 212f. 3) place pit knob at 212 and note the temp reads 200. 4)remove sticker from back of unit and use small flat head screw driver to adjust "meat" probe reading. if the meat temp reads high +5 or flashing +5 turn screw clockwise until it reads 0..obviously if it reads low turn screw counterclockwise. Once your meat probe is calibrated, now move over to the pit probe. Some will tell you to put knob at 200 and if it reads 200 your done(wrong wrong!) Set the knob to 212 and take note of temp, which should read 200. Next, take note of green fan light. Is the light on or off, does the light come on once every few seconds or does it stay on. If the light comes on at all, the unit thinks the temp is below 212 which is why the fan light comes on(air to the fire). So we need to turn the knob clockwise until the light doesn't come on. Keep adjusting the knob in this fasion until the light only comes on just a hair above the current position. For example: the knob might be indicating 225 at this perfect position..but the probe is sensing the boiling 212 water. Now we need to get our 1.5 mm hex wrench and loosen the knob so that we can set it at 212 indicated..tighten the hex bolt at the perfect position and the knob know indicates 212. Now and only now do you have a properly calibrated competitor.