For steaks, I don’t need any fancy city slicker temp guage. The 5 finger test does the trick. Of course working with charcoal and a Weber Kettle keeps the flareups down. Gas grills are a little trickier. I kicked my last gas grill to the curb Tuesday. I may get another one to have a little extra capacity for pool parties and such.
My dream machine is a Hasty Bake Stainless.
We kicked our gas grill to the curb about 6 or 7 years ago. We have a friend who is a chef and they invited us to dinner. He bbq’d sirloin on a weber. After we got home I told hubby....those steaks were great!. We have been using charcoal ever since.
Of course it helps that I buy all our meat from a local meat market that sells nothing but Harris Ranch beef.
I'm not as skilled at it, I guess, so I use a thermometer to achieve perfection.
I do thick steaks low and slow with indirect heat. All I have to do is set them up on the grill and close the lid. The probe goes into one of the steaks and the cable runs under the lid to the outside. I can keep track of the temperature without ever opening the lid. I sit nearby with company, enjoying a beverage, and the thermometer sounds an alarm when the ideal temp is reached.
The thermometer is great for the oven, too. Keeps track of that roast or chicken without opening the oven door.