Any recommendations on good "remote" digital meat thermometers?

I (unknowingly) destroyed my old one when I was searing a rib roast in the oven.

Apparently my remote digital thermometer was rated to about 425F...when I seared at "higher" temperatures it destroyed the probe.

 

I've never liked the remote one's. Between the difference in oven temps vs it's display, I've always wanted a wired one.

 

^^ That is what I mean by "remote". A meat probe connected to a wire connected to the digital display (outside of the oven)

 

I have one from Polder

http://www.amazon.com/s/ref=nb_sb_ss...ometer+digital

 

Lowe's has one that I used for a little bit on my custom built oven until I picked up a PID. It's not very accurate though.. IMO. I don't remember the name but it is red and all digital with "weekend warrior" on the bottom

 

http://www.lowes.com/pd_216546-13471...%2Bthermometer

 

I had a Polder....500F degrees destroyed it.

Trying to make a nice crust on the Rib roast (15 min @ 500) sent the probe to its grave.

 

I've always wondered how accurate these are. My old stove had one built in where you just basically plugged the probe into the side of the oven then the meat. It would show the temp on the display for the oven but never seemed real accurate.

 

I claim mine was inaccurate.. but I did not do any probing with it, so for all I know it may be accurate to the T. I basically used it to measure the inside temp of my oven

 

You need to sear the roast in a skillet before you put in oven.

 

Wrong my friend....so very wrong. A very bad myth....unless you like dry meat.

You need to watch this.

http://www.youtube.com/watch?v=D9QN0eFm_ps

 

Alton is the only one that doesn't do it. Every chef I see on TV sears the meat before they roast it.

 

^^ I've used his method many times, and it is incredible results.

I no longer "sear" meat on the grille before slow cooking, nor pan sear prior to oven.
I've done away with that now for years.

Proof is in the final product....."juicy" meat FTW.

 

I done it with searing and roasting, still get juicy flavorful roasts of meat.

I've done a few things Alton has shown on his show and it's worked, I've done some and have not been impressed, that includes some of his recipes.

 

^^^ Never done much of Alton's other stuff...but his strategy of slow roasting versus searing at the beginning is bar-none.

I've read up on other BBQ and Grille sites that agree with the "Alton" method that searing is old skool and "wrong".

Quite frankly, with the great results I have gotten for the years I have not been pre-searing....I see no reason to go back to the old method.

 

Works for you, how I do it works for me.

 

A. I like that on the Off-Topic page this thread shows up as "Remote Meat"

B. My brother got me one and I always forget to use it on the grill. Guess I never do long term roasting out there, though.

I have a wired one that plugs into my digital timer from BB&B, and I use that from time to time if I am doing a roast in the oven.

 

bumped....for more "remote meat" thread title fun.

Back on topic...I think I'm gonna go this time with an OXO.

 

OXO makes great stuff, I've never had anything of there's fail on me.

 

I thought my Polder was bullet-proof....here's hoping the OXO can "handle the heat"