Buy Taylor Meat Grilling Thermometer - Stainless Steel

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These work well and seem to survive washing in the dishwasher. The problem is that of the 4 I received in the set, only 3 were reasonably accurate. One was off by about 15 degrees. I'd give them 5 stars if Taylor had bothered to test them and make sure that they were accurate before packaging them. You can test them yourself like I did and throw away the bad one(s). But, you shouldn't have to do that.

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These are awesome. Really convenient to be able to leave them in the meat while grilling.

Maybe not super precise, but they are certainly close enough. (If I'm looking for a super accurate reading, like when I'm preparing a rare cut, I use these to get the meat to the general area and use a more precise thermometer to finish it off).

Just be careful, because they are easily small enough to fit down the garbage disposal... and they won't survive... I promise...

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The problem with these and several other meat thermometers is that they are not based on modern world meat doneness guidelines AND they completely ignore the fact that the internal temperature rises after removing the meat from the oven or grill. For example, the scale of the beef thermometers in this set starts at 145 degrees and what they refer to as rare, so they are of limited use as an accurate thermometer for cooking beef anything less than medium well. In the real world rare is actually 120-130 degrees and if you want rare you have to remove it from the heat at 5-20 degrees (depending on the thickness) before reaching the desired final temperature. In the extreme case, if you wanted very rare and your target temperature was 120 degrees and your roast was about 4 inches thick, you would have to remove it when the internal temperature is 100 degrees and the residual cooking would raise the internal temp to 120. With this thermometer, none of these temps are even on the dial, so you would have to guess. Even Medium would be in the unscaled area of the dial. If you trusted this thermometer to cook your beef rare you would be removing the beef from the heat at 145 and after the internal temp raised to 165 it would be well done instead.

These are a good idea however, for cooking on a spit because they can be left in while cooking and there are no cords that make electronic thermometers useless for spit cooking. Just remember to remove the meat from the oven or grill when the temperature is 25-50 degrees less than what the thermometer advises.

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Got these to use when grilling and haven't been disappointed. They do the job at a reasonable price and I've had no problems.

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I was pretty excited when I picked these up. They are the perfect size. But they are completely inaccurate making them useless.