I'm not sure that I want to answer that question now!
This would be for misc. cooking; turkeys, chickens, roasts. Mostly in the oven, as I've had limited success with large cuts of meat on the grill, but I wouldn't be surprised to be grilling a tritip or something of the sort. I don't have a smoker, so we're talking high temp here.
Ken you really don't need to be too overly concerned with high temps because it doesn't matter whether the meat is cooked in the oven, smoker or grill you'll be looking at the internal temp of the meat, which would (should!) all be reading well under 300 degrees ... any of above digital thermometers will work. Whenever I use the probed digital thermometers I leave the probe in the thickest part of the meat during the cooking process and then probe a couple of other locations to make sure I have at least the minimal temperature I'm looking for throughout.
I was darn near reluctant to reply to this, and I believe in due time you'll see why.
