Merry Christmas to everyone. Question I have is, I have a remote thermometer with probe (cable type). Use it for long and slow cooks, pork tenderloin etc. Now if I want to check internal temps say on a burger or steak, is this the right set up. Will it give a quick reading. When I am flipping burgers or steaks, the probe and cable would be a hinderance in my mind. I don't want to be poking holes in a good steak, so that is why I am asking. Is it worth getting a thermo pen as well. Or do I just get used to the egg style of grilling without it. In the past I haven't used any type of thermometer on a gasser. Would the pen be over kill if I already have the probe/cable style.
Have a Great Christmas with your families.