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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. This oven thermometer is one of Ina Garten's secret ... - AOL

    www.aol.com/lifestyle/this-oven-thermometer-is...

    "I compared the thermometer with two others for the first time to compare for accuracy. This one is as accurate as any other I have used. Notably, 80% of all ovens I test are more than 20 degrees ...

  4. Meet the $14 thermometer that helps you cook steak ... - AOL

    www.aol.com/lifestyle/meet-14-thermometer-helps...

    For meat, beverages, baking and more, this digital doodad has nearly 33,000 sizzling reviews.

  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. Pellet grill - Wikipedia

    en.wikipedia.org/wiki/Pellet_grill

    Pellet grills. Pellet grills, sometimes referred to as pellet smokers, are outdoor cookers that combine elements of charcoal smokers, gas grills, and kitchen ovens.Fueled by wood pellets, they can smoke, grill, braise, sear, and bake using an electric control panel to automatically feed fuel pellets to the fire, regulate the grill's airflow, and maintain consistent cooking temperatures.

  7. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. 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.