I am a keen cook and Mrs S loves a Sunday roast. I hate overcooked meat. To date I have only ever used a circular dial thermometer for meat. My concern is cooking joints of beef/pork/lamb more accurately.
I have been told that the digital probes you can stick in and leave in a roast, with the monitor outside the oven, are the way forward. £20 or so on Amazon but I am interested to hear from others who may use them.
Presently I weigh and then go on Hugh FW’s guides in his book, Meat. Generally reliable but I wanted to move from approximate the precise.