I've bounced back and forth between getting a Maverick or a Thermopen. I'm finding out that a very good, reliable thermometer is the most important Eggcessory I can have. Even the most perfectly prepared cut of meat can be ruined by internal temp. Which do you prefer, and among the Maverick's, which models most useful? Or, do they serve different purposes, and do you suggest having both? I looked on Amazon, and there seem to be quite a few variations of the Maverick. The Dual Probe models look pretty nice. It would be great to accurately keep track of meat internal temp, and grate level temp at the same time.
Input is appreciated. Thanks in advance.