This Old House Reviews Team

A meat thermometer helps ensure that your meat is perfectly cooked to give you a flavorful and tender meal. While most meat thermometers today are digital instead of analog, you can still buy an instant-read device that reads the meat towards the end of the cooking process or a leave-in device that measures the temperature throughout. To help you decide which type will work best for your needs, the This Old House Reviews team researched the best meat thermometers on Amazon. Here are our top picks.

 

Buying Guide

The biggest factor to consider when choosing a meat thermometer is the type of thermometer you want to use. However, there are a few additional features that should also be considered.

• Type: While there are seven types of tools that can read the temperature of your meat, we stuck to leave-in or instant-read digital meat thermometers in this review because of how easy they are to use.
  • Instant-read analog: Instant-read thermometers don’t remain in the meat the entire time you’re cooking. Instead, you stick the probe into the thickest part of the meat to get an instant reading when you think the meat is close to being done.
  • Leave-in analog: These thermometers also use an analog dial, except they stay in the meat while it’s cooking to give you a constant temperature reading.
  • Instant-read digital: This type of meat thermometer is like an instant-read analog thermometer, except the reading is given to you in a digital format so that you don’t have to figure out the temperature yourself.
  • Leave-in digital: Similar to a leave-in analog thermometer, this meat thermometer has a long cord connected to a base that stays in the meat the entire time it’s cooking.
  • Leave-in wireless digital: These are similar to leave-in digital meat thermometers, except they transmit wirelessly to a base unit instead of being connected with a cord.
  • Forks: These two-pronged devices are commonly used in grilling and give an instant temperature reading.
  • Disposal pop-up: These are commonly used when cooking turkeys for holiday feasts and may or may not come with the turkey you purchase. They pop up when the turkey has reached the recommended temperature of 165 degrees Fahrenheit.
• Water resistance: Your meat thermometer will be exposed to the moisture produced by the meat you’re cooking. This is especially true of instant-read models that have a short probe that come into closer contact with the meat. Because of this, you’ll want a thermometer that’s either water-resistant or waterproof.
• Temperature range: The best meat thermometers have a large temperature range, allowing you to cook a variety of meats to the desired temperature. Some thermometers even measure up to 600 degrees Fahrenheit.
• Auto-off function: This factor is specific to digital thermometers because they use batteries to operate. If you forget to turn off your meat thermometer after using it, you’ll want to make sure that it doesn’t stay on until you use it next. An auto-off function will turn it off to prevent battery drainage.

 

 

FAQs

Should you calibrate a meat thermometer?

Yes. You should check your meat thermometer’s calibration at least once per year, when you first get it, and whenever you drop it. You can do this by:

• Dipping it in ice water and seeing if it reads around 32 degrees Fahrenheit
• Dipping it in boiling water and seeing if it reads around 212 degrees Fahrenheit

If the readings aren’t correct, follow the recalibration instructions laid out in the owner’s manual. If the thermometer can’t be recalibrated, you may have to purchase a new one.

 

Where should I stick my meat thermometer?

This depends on the type of meat you’re cooking. Here are a few common meats and where to place the probe for an accurate reading:

• Roasts, steaks, and thick chops: In the center at the thickest part away from the bone, fat, and gristle
• Whole poultry, like turkey or chicken: In the inner thigh area near the breast but away from the bone
• Thin meat, like hamburger patties: Sideways
• Ground meat, like meatloaf: In the thickest area of the meat

 

What happens if I don’t use a meat thermometer?

Without a meat thermometer, you won’t know if your meat is properly cooked. Undercooked meat could carry bacteria that could make you sick, and overcooked meat will be tough and hard to chew.

 

 

The This Old House Reviews team provides overviews of select products that are top-selling on Amazon and/or popular in consumer searches. Our team evaluates the products based on industry research, consumer reviews, pricing data, hands-on testing in select cases, and other objective criteria unique to a given product line. Unless otherwise noted, these product reviews are intended to help inform buying decisions for DIY or other non-pro users only. Editor’s picks are made by members of the This Old House Reviews team.