Ah, just stick your finger in!

I also use the ir therm to check the surface temps of larger cuts of meat like pork shoulder and brisket. I want the surface temp above 140F before I use a probe therm.

Above 140° there is no worries about pushing bacteria further into the center of the cut of meat.

I love my IR Thermometer, I use it a lot to help diagnose stuck thermostats on engines or A/C and catalytic converter temps etc. I used it the other day here at home to check my hot water heater output.

The guys I work for used to race a couple of Porsche's in the SCCA and have a lot of the neat stuff they used laying around the shop, maybe I'll talk 'em out of one of the IR thermometers.

I just took another reading of the avr with the fan like Rick (the older one )suggested. I wouldn't have believed raising the fan that little bit would have made such a huge difference but it does.

When I put my hand on the Onk it was cool to the touch. I went and got the ir therm to take another reading and it is running 86°F.

That's huge. The volume is around where the last reading was.

That's great Rick, I believe the heated boundary layer that covers the entire top of the component has a chance to get sucked up through the fan with it being elevated just that little bit off of the surface helping the overall performance of the fan.

It didn't take a thermometer for me to be able to tell it was cooling better with the fan elevated, it was obvious ... but I'd still like to have an IR thermometer.

You probably just thought it was cooler, because they sprinkle the fans with the separate-amp Pixie Dust. Big conspiracy.

Check it out.

http://www.soundscapeav.com/atm/coolshelf.html

$200 for a box with a fan in it. Gotta love audio.

You're just upset because you didn't think of combining peanut butter with chocalate and making lots of money.