Who makes the best meat thermometer?

I just saw this on a bbg program recently. I will see if I can find that. Actually it referenced a grill/smoke thermometer, if that will help. I assume they make make a meat probe item too.

Well, not sure if they do have a meat probe, but the recommended grill gauge was Tel-Tru Mfg, USA and they are used on Lonestar Grills.

Sure they do, here you go. (This is not from my experience, just what recently came highly recommended)

https://www.teltru.com/s-125-meat-cooking.aspx

 

Thermapen. Works really well, fast readings, though on the pricey side:

https://www.thermoworks.com/Classic-Thermapen

 

^I've heard the same about Thermapen. I'm a Luddite though, so I still do the "poke test", because every meat thermometer I have bought, save for a mechanical one, has gone kaput.

Tex...For very thick pieces of meat (1.5"+ steaks, roasts, etc.) I have almost exclusively gone to the reverse sear method to minimize over/under cooking. Low and slow in the oven, easier to track internal temp. Then, finish up with a quick sear on the grill with a wood/charcoal combo fire...T

 

Awesome! Great cut of meat, and makes for a great show from the grill to the table.

I did the last two tomahawks reverse sear after failing to fully master Tim Love's "super hot plancha" method.
They came out perfect w/ reverse sear.
I finished them on my Weber Ranch Kettle on a cast iron griddle w/ bacon fat.

Don't skimp on the salt, since it's a huge cut of meat. I use pink Himalayan salt - likely not much diff in taste from table salt, but
something you can brag about to your guests! A couple turns of fresh cracked black pepper before slicing/serving...T

 

It’s gotta be a Thermapen. Don’t waste money on cheaper versions (ask me how I know this).

 

I have been through a few thermometers and haven't had great luck. I broke the last one. Then I bought one of these and was loving it......until it just mysteriously started turning itself on for no reason and running the batteries dead. Odd. I'm still using it but now I take one battery out when I'm done and put it in backwards. Gonna probably just spring for a Thermopen and be done with it.

https://smile.amazon.com/gp/product/B0793MSG7S/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

 

I like the Thermapen for quality & accuracy, but? I pretty much never use mine.

MUCH prefer a thermometer with a temp safe cord that I can stick in a piece of meat & leave it there (while flipping & moving around inside the oven or grill). I'm not a big fan of jabbing a piece of meat more than once while it is cooking. Don't remember the current couple of thermometers I have that get heavy use, but neither cost more than $20 or $30, and both were purchased at least 4 years ago, so they hold up to use & abuse.

 

Javelin is a solid thermapen alternative for a lot less. Slower but I’ve had one for years

https://www.seriouseats.com/2018/05/why-do-i-need-an-instant-read-thermometer-let-me-count-the-reasons.html

 

pampered chef works really fast and good