I'm not a gourmet chef. Just a guy who wants to roast a chicken without getting salmonella and roast the chicken until charred. I fired up my grill to check on this bad guy. My existing meat thermometer didn't have an extension cord and I kept burning my hand on the top shelf, so I grabbed this guy and tested it. The temperatures were within 1 degree of each other and I no longer burned my hand on the top of the grill! Not sure what else to add about a meat thermometer. It's not sexy. It works out!
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