Analog vs Digital Temps...

lousubcap

How many back up their main temp info with another from the opposite camp i.e. digital vs analog? Confessions up front-I like the remote functions of digital but at "crunch time" I do use the old trusty (calibrated) analog thermo to finish anything off. Too old school here-or what?

B&BKnox

I just calibrate semi- regularly, once a month, and analog is great, but for meat internal, calibrated digital can' be beat.

2Fategghead

For the most part I always use my thermapen and it has the final say in most of my cooks. Sometimes I check the temp them check for tenderness with a probe or some sort of way.

docbipe

At this point, I have to say the thermometer has a LARGE role in the final say so. But,there is nothing better than trusting your abilities along with that. If you are 2 degrees off, what does that really mean?

2Fategghead

If your grilling steaks or tender loins...it can make somewhat of a difference it depends on what you are cooking. If you smoking a Boston butt and you want to pull your butt when your internal temp reaches 195F to 205F 2 degrees won't make that much of a difference.