which one do you recommend?
Polder. Go to my blog and click on the link. I’ll make $.80 from Amazon.
Unfortunately, they don’t seem to make the one that takes the oven temp as well as the meat temp any longer.
thanks.
anyone else have thoughts here?
My wife got me a Polder instant read unit from Bed, Bath & Beyond, for about $20. Looks like a white 3 wood and works great. Has a slim shaft and gives you temps for several kinds of meats and varying done-ness. I cursed at several mechanical ones that would never set to accurate readings until she’d had enough and bought me this one. My cousin did tell me about one he has that works with a transmitter and signals your receiver remotely when it reaches temp…sheesh! It’s the kind you leave in the meat, so it works differently.
Thermapen baby, it’s ALL about the Thermapen when it comes to instant read. Amazing devices. http://www.thermoworks.com/" onclick="window.open(this.href);return false;
Here’s the problem with any instant read, Eric. You have to keep poking the meat with the thermometer. That involves multiple holes and opening the oven or grill repeatedly, which affects the temperature.
The Polder’s probe stays in the meat and it signals you when the proper temperature has been reached. The ultimate in convenience.
I use a Polder (the one that gives oven temps, too) and it does everything I want.
Bob, each type of thermometer has its place. There are times for an instant read. I agree re: not stabbing the poor protein many times.
I recently got one that I can use with indirect heat from Macy’s on clearance for $12.99 
Is it the perfect thermometer? Probably not, but a damn good deal that works for me now.
I have a Remote Check that I got several months ago on Amazon. The base unit has two temperature probes, so you can measure the temperature in the oven or grill or smoker, and measure the temp. of the meat being cooked. Then there is a separate remote unit that you can take around with you so you can see the temperature(s) without walking back to the base unit.
Bruce
I use an Oregon Scientific AW131 remote meat thermometer. Works well and lends itself to remote and long cooking sessions. Its about $45.