Thread: School me on meat thermometers

Terry pretty much covered it, i use a little stab in handheld weber one and then i have a 2 probe one that i picked up in SA the other day that has cables attached, it came with a remote though and the remote seems to have a big range, can also set alarms etc.

The wireless ones like Meater are the top of the crop, but i am too tight to fork out for one.

It really makes a huge diffrence to cook stuff to the right temps.
Most of my red meat comes off between 120 and 125°F. Dont know why i use °F but it stuck in my head lol, geuss the same reason so many of us use Yards