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When you’re smoking a whole pork shoulder or grill-roasting chicken, there’s an inevitable anxiety as it nears doneness. Is it done yet? Is it underdone? Is it overdone? As you lift the grill lid again and again to check it like a worried parent, you’re losing precious heat. Which is why a remote probe thermometer is absolutely essential if you want to grill big cuts of meat. Put the probe in the thickest part of the meat before you start cooking, put a second probe on the grill surface, and the monitor can keep tabs on both the grill temperature and the meat temperature from up to 300 feet away.
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