riverrat56 Posted January 19, 2009 Share Posted January 19, 2009 Title says it all.....Just interested what you guys use to tell when "It's Done"Thinking more towards cooking larger peices of meat. Quote Link to comment Share on other sites More sharing options...
prov1900 Posted January 19, 2009 Share Posted January 19, 2009 I bought a cheap one at walmart for about 9 bucks. Has the melt proof cord that hooks into the digital therm and alarm/timer. Worked great on my Christmas prime rib. Quote Link to comment Share on other sites More sharing options...
MNHuntress Posted January 19, 2009 Share Posted January 19, 2009 Tru Temp $14 from Target, plus they come with a 10 year warranty, and they (Tru Temp) honor it too, no problems Quote Link to comment Share on other sites More sharing options...
Chef Posted January 19, 2009 Share Posted January 19, 2009 Digital anything that fits your budget... Quote Link to comment Share on other sites More sharing options...
Deitz Dittrich Posted January 19, 2009 Share Posted January 19, 2009 Yeppers, the digital ones that stick in the meat and have an alarm are the ones to get.. Quote Link to comment Share on other sites More sharing options...
waskawood Posted January 19, 2009 Share Posted January 19, 2009 I have 6 analog and digital thermometers and not one gives the same reading as another. Quote Link to comment Share on other sites More sharing options...
riverrat56 Posted January 20, 2009 Author Share Posted January 20, 2009 So you guys would recommend some type of a probe thermometer that you can leave in the meat while cooking? Quote Link to comment Share on other sites More sharing options...
Jim Almquist Posted January 20, 2009 Share Posted January 20, 2009 So you guys would recommend some type of a probe thermometer that you can leave in the meat while cooking? Absolutely The one we use is a ACUrite brand but there are others but what is so great about them is you will not lose all the heat in the oven every time you open the door to check the temps. Just put the probe in the part of the meat that you want to gauge your temp by and set the alarm and you are good to go. Quote Link to comment Share on other sites More sharing options...
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