I’m not sure why people put so much stock in cooking to temp, generally.
Think of it this way, most fishing lures are designed to catch fishermen, not necessarily catch fish. It’s a gimmick. Good fishermen don’t kill fish with the latest greatest lures. As the same good cooks just learn how to cook. I use a pen therm for some things. The temp gives a better idea of where you are, but the way that pin therm goes in and comes out on feel tells me way more than the actual temp. Sausage and smaller stuff I need to know temp as to not over Cook, but Bbq, not needed in my view.
