Hi,

> > I would try a meat thermometer that is intended for use in the oven.
> > Also, a thermocouple would probably work as well, but you need to
> > select the proper sheath material and I don't have much experience
> > here.

I've got one of those small all metal with a glass? type top thermometers
like this one:

http://www.thegadgetsource.com/077784059890.html

I bought it for $5, could I leave it in the meat? What type of temps do you
think it could stand?

Thanks!

SA Dev