Originally Posted by Mark R
After surface temp is 140F, really not an issue. I use both, really handy at finishing time to double check or if you have a bunch of small items, sausage, chicken...
I do a considerable amount of prime rib where I'm really temp anal about. For them I use the Maverick so I'm not puncturing the prime rib all the time. Same with pork butt don't like puncturing it all the time. And no I'm not one of the gurus who can tell by poking it or just looking at it I'm a thermometer baby.
I love the Thermapen for poultry or like you said Mark for those multiple meat cooks.
I now find myself using it for checking the internal temp of my Weber Kettle.
I also calibrate my Maverick probes against it in the ice water/boiling water test. They are a invaluable tool no doubt.