Review on 🔥 Greater Goods Food Meat Thermometer: The Ultimate Tool for Grilling, Frying, Baking, and More! Ideal Gift for Dads. by Elizabeth Edwards

I cook with all kinds of heat sources, stove, oven, grill and especially smoker an incredible number of times a year for someone who only does it for fun. I'm both middle aged and have had many different temporary devices for any of the above heat sources. From cheap to quite expensive. Probe types and some with timers and even Wi-Fi notifications. But for what I paid for it, accuracy and more, I'll declare HANDS DOWN THE BEST I'VE EVER USED. Accuracy is probably the most important thing for most people. So I have several options to test this device. Nobody is a fool honestly but take it for what it is, it seems to work for those with a passion for meat and it comes out super juicy and delicious. So I use it at least every other day to cook chicken, eat 4-5 times a day. So I know what temperature the meat is when I cut it by color, feel, time, appearance, etc. But if you do it this way, you lose too much juice. So this is where this wonderful device comes into play. The point of this thing is very sharp and very precise. You don't have to take it and push it in 4 inches deep to make sure it doesn't give false readings from a heat source and not meat like many other devices do. I can take it and place it 1/2 inch - 1 inch deep and it will read it in smaller timeframes that I even like to try to spell. They therefore usually give incorrect readings compared to the corded ones as a solid metal part of the measurement usually has to be buried in the flesh for lack of a better term or the flesh part is measured at ambient temperature and gives a falsely lower actual temperature reading. In this case, you end up with meat that is much drier due to overcooking. I think I paid $7 for it, after this review I will buy two more just in case I lose this one or something. So I recommend it to everyone I know who cooks and loves perfect meat. After all, everyone needs some meat in their life.. Off note: A tip for anyone who wants to impress others with the juiciest and most tender meat they've ever eaten. very simple advice for you. 1) Cook to desired temperature range. Not necessarily, but I'll say if you go to 165° take it out at 162° or even 160°. 2) Double wrap with aluminum foil. I usually wrap the meat once and then turn it over and wrap it the other way so there's little heat escaping the folds of the wrapper. 3) The last and MOST IMPORTANT step. Now take a heavy towel and wrap the indicated plate, the dish, whatever meat you have, but do not leave it in the appliance in which it was cooked and put it in the fridge. Yes cooler. Not with ice inside, just a cooler. Therefore, the surrounding air cannot cool it. Now, even more science-wise, a cool trick will help you relax the meat and make you as comfortable as possible, as if you just squirted juice in it. If you say you've smoked a large hunk of meat, I highly recommend doing it for at least 30 minutes and letting it rest until 3pm for a later party. It's still very hot after 30 minutes and still warm enough to eat after 3 hours. If I let it sit for 3 hours I wrap it twice in towels or use large heavy beach towels to keep it much warmer. Be prepared when you take it out to cut it for a huge amount of juice that will be in the wrapper and for your guest to stop being a guest and intruder when they want more of your meat :) Me do that with every bite. Meat, even if it's just a small piece of steak or a few pieces of chicken, without a cooler. Simply leave the meat on a foil-lined plate and towel-lined plate for at least 5 minutes after cooking to allow the fibers to relax and release tension and juices. You will be very thankful for it. OK I hope this helps someone and you enjoy this thermometer and cooking tip. Disclaimer: The title is a joke, isn't it. Taunting or insulting someone. Just a way to get you to read the review