I just figured some of out my problem. Tom is wrong.
I had been going by the temps on SM's pictorial guide. I was consistently getting 1C and 2C at 395 F and 437 F consistently. Much lower that his temps. So, I figured that my probe was lagging. I finally noticed after rereading the guide I don't know how many times. Although he has 2c occurring at 465, his description mentions that Northern Italian espresso is roasted just into 2c at 440 F. I guess that means my probe is more accurate than his. Perhaps, after I adjusted my placement of my probe, I have it better than Tom.
Maybe I should shoot him an email that he needs to adjust his probe placement.
Maybe not. Interestingly, my temps are still a bit higher than I was getting on the Diedrich at the SCAA.
The other thing that was bothering me is that when you drop the beans, you are supposed to bottom out and make the turn at 1:30 and temp about 168. If I preheat to a temp that makes the turn at 1:30, the turn is made at about 300. If I go to a lower temp, then the turn is delayed. So I concluded that the probe didn't react quickly enough. Perhaps I am making the turn earlier than I measure at a lower temp.
who knows?