Ranger, thanks for that link. I have read that one before, but some threads are even better the 2nd or 3rd time! Loads of awesome info in there, perhaps even sticky worthy!
For another option on reheating, do the zip-loc "Freezer" bag thing with your meat and then drop it into boiling water for a bit. The Freezer bags are thicker walled and can withstand the heat of the boiling water, cheap bags will not.
As for the thermometers, I do not think they are a problem. He used two thermometers in the same piece of meat and they were within 2 degrees of each other. The fact he used one in a fatty previously has no bearing on them showing the same in the same meat.