Yep,it is difficult to know my finger temp,or my two tined meat fork temp when it feels right,and how it will feel after a hold of one hr,or six,if it was hot,or slow cooked.Also,when the foil opened to let it cool gradually,was it OK with 30mph wind and 30 *,or FL at 100* and 100% humidity.
I'd sure like to see that on a graph at 3AM in a rainstorm.