Cause my oven is jumpy, it's a pretty old commercial wolf stove. Even on the lowest setting, it has a tendency to shoot up to over 250, if I do the confit on the stove top and watch it like a hawk, then it comes out super tender.
I'm going to call a stove/gas guy, but I'm not sure it can be re-calibrated that well anyways.
It would be a lot better just to throw it in the oven and just forget about it. An immersion circulator just sounds perfect for swirling around the oil and keeping it at the perfect temps. Within a week of doing like 2-3 legs a day, I would be able to nail down the perfect temps.