Just ordered my CS55 (Real Newbie) and am shoping around for a good thermometer. Dependable and simple to use are my primary criteria. Not sure if you need a prob for every piece of meat, or you run off the theory that if one turky is done they all must be done.I also wonder if wire or wirerless is better, on the surface not having to mess with the wire would seem to be a good thing.I have read several of the threads on this topic, but having never used one at all I though I would ask again.TKS.
Original Post