Hi All -- Hope El Grande is treating everyone well. My digital probe thermometer (the kind with the long cord between the probe and the unit) recently died on me and I am going to replace it. Here's what I know: In looking around, there doesn't seem to be a consensus opinion about the best one to purchase, although Polder is mentioned more often than others -- maybe because Alton Brown uses one. Either way, it seems that reliability can be a problem, even with the more expensive models (i.e., they don't last very long). Lastly, I am intrigued by a new (Polder?) model that features two probes on one cord -- one goes inside the meat and the other measures ambient temperature near the meat surface. This would seem to be good for cooking over live fire or for use in a poorly calibrated oven. OK, CH's -- any thoughts? As always, thanks in advance. Matt ===== . . . . . . . __________________________________ Do you Yahoo!? SBC Yahoo! DSL - Now only $29.95 per month! http://sbc.yahoo.com