Over the past year, we've slowly noticed that our grilled meats are becoming overcooked and drier. Then we paid more attention to the roasts and noticed a few of them. My wife recalled seeing a mercury thermometer in one of our storage boxes, the very item salvaged from my early years as a stationary engineer. We ran comparative tests between it and our electronic meat thermometer at different temperatures and found that at 165 degrees, the electronic thermometer reads seven degrees less. Several site searches found a Qisebin digital meat thermometer on Revain, the reviews were good, as was the price. We recently received our order and had time to do the same comparative tests. Worth its weight in gold, although the mercury device does not even deserve a tenth of a degree. We both like the orange of the competition very much and it stands out in the utensil drawer. Today we fired up the barbecue chicken grill for lunch (love those leftovers) and used this new thermometer. The probe entered slightly, giving us a reading of 160 degrees after a few seconds and 165.5 degrees after about four minutes. Our chicken was moist, flavorful and we felt safe knowing the temperature was right!
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