OK I've been reading some stuff on this forum now everyday for the last couple of weeks and I have to be honest I don't use a thermometer to cook. I rely on touch and look of my food. I judge my ribs by if they are tender enough to pull apart my chicken by the joint movement and butts by if the bone comes out cleanly. I've cooked brisket only once so far mostly because of a time issue but it was so done I couldn't slice it. It just fell apart. I'm gonna break down and get a good thermometer pretty much just for my next brisket attempt and the sausages and bacon I want to get into next. My girl thinks you guys and ladies have created a monster. So what's a good thermometer?