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2. The 8 Best Meat Thermometers for Grilling Your Most ... - AOL

   www.aol.com/8-best-meat-thermometers-grilling...

   Cheyenne Wu. TOTAL: 86/100 Unlike most digital meat thermometers on this list, the ThermoWorks Smoke does have a companion app, but you don't necessarily need it to monitor your grilling.

3. Why you should be using a meat thermometer - AOL

   www.aol.com/news/why-using-meat-thermometer...

   Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying (AMAZON) Lavatools PT12 Javelin Digital ...

4. Editors Say This Meat Thermometer Helps Prevent ... - AOL

   www.aol.com/smart-people-meat-thermometers...

   This meat thermometer looks like a small epipen, with an all stainless steel build and matching case. As an All-Clad product, it's tremendously durable and offers quick and spot-on readings.

5. Meat thermometer - Wikipedia

   en.wikipedia.org/wiki/Meat_thermometer

   A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.

6. Weber Inc. - Wikipedia

   en.wikipedia.org/wiki/Weber_Inc.

   Weber's On the Grill: Steak & Sides: Over 100 Fresh, Great Tasting Recipes, Jamie Purviance, ISBN 978-0376020338, 2010. Weber's Time to Grill: Get In. Get Out. Get Grilling., Jamie Purviance, ISBN 978-0376020604, 2011. Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill, Jamie Purviance, ISBN 978-0376020673, 2012.

7. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O ), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.