- Joined Feb 27, 2011
The majority of posts I see dealing with thermometers are digital this, remote that. What about a good old fashioned analog thermometer? I am a bit of a cheapo (I can't help it, I'm young and married), and I would rather not spend 50 bucks on a thermometer at the moment. Do constant updates on meat temperature really matter? Or when I think I am done, can I just stick an analog in it to make sure?