# Do you use an internal thermometer for your meats?

**URL:** <https://boards.straightdope.com/t/do-you-use-an-internal-thermometer-for-your-meats/761354>\
**Category:** Cafe Society\
**Created:** [July 31, 2016, 3:37am UTC](https://boards.straightdope.com/t/do-you-use-an-internal-thermometer-for-your-meats/761354 "2016-07-31T03:37:58Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\
**Post date:** [August 7, 2016, 2:53am UTC](https://boards.straightdope.com/t/do-you-use-an-internal-thermometer-for-your-meats/761354/21 "2016-08-07T02:53:42Z")

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Ditto on the oven thermo meter, the dial on the stove will have a set screw on the back or something, to make an adjustment so the dial setting comports with the actual temperature.

With experience, one can tell just by looking at a piece of meat when it’s done. Slow cooking on a spit over coals outdoors even. But they are useful to gain that experience, undercooked is easily repaired, overcooked is not and makes a big difference. For large hunks of meat, why not?

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**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\
**Post date:** [August 7, 2016, 3:50am UTC](https://boards.straightdope.com/t/do-you-use-an-internal-thermometer-for-your-meats/761354/22 "2016-08-07T03:50:36Z")

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Always. I use a Thermapen and I also have a Maverick remote thermometer. I don’t leave it to chance, ever, and I have the experience.

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