We have a fairly large collection of thermometers - some of which came with the house in Cathedral City. The smoker we have here came with a probe that connects to Kevin's phone so that he can monitor the temperatures on that, and it will also give him an alarm when the food has reached the correct temperature. We used it last weekend to smoke a chicken, and when the breast had reached 165°, I used another probe to check the thighs and legs. I had spatchcocked the chicken so that I could use the backbone (plus wing and leg tips and the neck) to make stock, of which I still have some leftover.

We also have several thermometer guns, and these are essential for determining when the stone in the Ooni pizza oven is ready. They are also accurate for telling the temperature of the pool water, but I also often check the surface temperature of walls and ground, just out of curiosity. The patio surface here can reach 165°, which is probably hot enough for cooking.

I probably don't use my thermometer as often as I should, I have two round ones, which are a pain, and I have a quick-read cheapie digital one.

I LOVE Mr Picky's nickname!!! Your post made me smile!

New gadgets can be fun, can't they?

I have an inexpensive instant-read digital thermometer I got from Monoprice.com a few years ago, and it's really all I need. Pretty sure I posted about in a thread on this forum. I use it a lot for all kinds of things besides cooking meats. I use it for breadmaking too, so I don't kill the yeast when proofing. It's got a magnet so I can keep it handy, stuck to the side of the fridge.

Carol, that's awesome!! I'm really terrible at cooking to temperature, and have been really impressed by how much better my new Thermoworks thermometers are. OTOH, I still have to learn how to use them. I think overall I want temperatures higher than what the 'net says. The ThermopenONE worked fine taking the temperature of shallow oil because the sensor is in the tip, whereas other probes have it higher up, but using my hand over the pan to judge when it's right works better for December (fry month). I need to start that way, and when it proves perfect, test the temperature to learn where I like it. I got the ONE for some recipes that require precise temperatures, though I haven't gotten around to making them yet.

I think it's the slender probe, making it easier to place, along with the LOUD alarm on the Chef Alarm that makes it so good. I was about 20 ft. away and in another room, when it announced Mr. P's steak needed turning. :) No wondering what was beeping.

Jasdip, Mr. Picky told me a long time ago that he didn't want to be mentioned online. Fair enough. A few years back, I asked if I could talk about him re food if I didn't identify him. He's fine with "Mr. Picky". :) Glad it was smile worthy!

This is one of my favorite thermometers.

I use it when I am making custard that needs to be cooked to 170-175°. Since I have to stir the custard constantly while it is cooking, I can also see the temperature at the same time.

Lars, on your recommendation, years ago, I got one! I also use it for custard (ice cream base) or anything goopy. It's so much easier than anything else! Though I have a probe holder that works on cast iron pots that would make a regular thermometer much easier. But why when one has a stirring thermometer?

I’d like a Thermopen, but I never seem to catch the big promotions.

I once bought a similar looking instant read thermometer from an industrial supply store (McMaster Carr) and it worked fine for several years, but it didn’t feel “luxe”. It eventually died and I thought “I am a good enough cook to not need a meat thermometer” until I over cooked about $150 of prime rib over the holidays - sad face, very sad face.

:( very sad. Just get yourself on the Thermoworks mailing list!