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A friend of mine just came over and gave me a new Meterman Infrared Thermometer . It seems like it will come in handy to test the meat prior to putting in the therm probe.
Just remember that it is only going to give you the external surface temp of the meat (or anything else you point it at). Very different from measuring internal temps...
That's exactly the point. With this ir therm I will know when the outside of the meat is above 140F thereby reducing the chance of contaminating the meat due to premature insertion of the digital meat probe.