On Jun 2, 7:47*pm, Nonnymus > wrote:
> Tutall wrote:
> > On Jun 2, 9:01 am, meatnub > wrote:
> > You;ll want to learn to do without the thermometer. Probably a nice
> > crutch/helper to start out with though. Pay attention to things like
> > firmness and juices. Wiggle test is good for some things too.
>
> I've been grilling, charring and smoking for quite a few years and still
> rely on my little thermometer. *Sure, I can tap a steak and know pretty
> much how well it's done, but the thermometer takes out any guessing or
> error.

Yep, some people are bakers, some are cooks. Lots of guys approach
this with a more technical frame of mind like yourself.