??????? Using a thermometer to measure the temperature of the oven and the food is a practice with a long history now. For over 50 years instruments have been sold that allow cooks to add a little science to their art. Today, the variety of meat thermometers is greater than ever.

??????? The traditional meat thermometer is a metal rod with an analog dial. You insert it into the meat, wait a minute, then read the temperature. Good cooks can judge the safety and taste of the ultimate product in part by the process. While effective, there are some drawbacks to that method.

??????? Most cooks will leave the lid of a smoker or covered grill open while they take the temperature. That allows heat to escape and that alters the cooking time and evenness, especially with thicker cuts of meat. The oven and meat cool down, requiring the temperature to be built back up to the original level that existed before opening the lid.

??????? Technology to the rescue!

??????? There are a few features of contemporary thermometers that help solve that problem: oven safe materials, instant-read displays and (among higher end models) wireless transmission.

??????? Materials science has advanced to the point that non-melting metal alloys and plastics can be cost-effectively used in home barbeque thermometers. You open the lid, insert the instrument, then close the lid and walk away for a minute. You don't have to fear the instrument becoming too hot because it's practically indestructible (by heat anyway).