Anyone have any recommendations for a really good meat thermometer? Thanks.

Look at Thermoworks (www.thermoworks.com) products. Expensive, but they really work.

benchstep wrote: »

I just bought a Thermo Pro and either it was sent broken or it just doesn't work. It says my meat is way overcooked when I know it can't be.

I've never tried the ThermoPro brand, but I absolutely second ThermoWorks brand. (Be careful not to get the two confused.) I've had a ThermoWorks Thermapen One for years and it's awesome. It's the one most professional chefs use. It is pricey though. The website does have the Classic Thermapen on sale right now. It's cheaper than the One.

I bought an arbitrarily chosen instant read digital thermometer on Amazon for less that $15 and I am happy with it's performance 5 years on. The brand was HYGIPLAS.

A girlfriend gave me a meat thermometer with probes that stay in the meat, but I haven't been impressed with it. Not so accurate, and hard to position it so that the drawer of the air fryer or the door to the open closes when the probes are in with wires sticking out. I think the instant read thermometers are better because if you are doing a large roast, different parts of the meat will register different temperatures.

I also have a surface temperature thermometer that sends a infra red laser to your cooking surface to test whether a wok or frying pan has reached a high enough temperature. Happy with it after maybe 5 years of use. The brand is Helect. I paid around £25 for it.

SuzySunshine99 wrote: »

Are you looking for an instant read, or one that you leave in the meat as it cooks?
For instant read, I have a ThermoPop (made by ThermoWorks). It's been very accurate.

I totally forgot about the ThermoPop model. Those are very reasonably priced and reliable. I was lucky enough to get the more expensive model as a birthday present.

I have the Food Network™ Folding Instant-Read Thermometer, purchased at Kohls. I have had no issues with it and feel that it is pretty accurate.