The ThermoWorks PT1438 Dial Thermometer has good accuracy and a long probe for in-oven/in-food measurements. It can be calibrated by adjusting a nut on the back side of the dial.
We don’t typically wax enthusiastic over bi-metal dial thermometers, but this one works well enough. It has a wide temperature range and would work well if stuck into a large roast. Unlike a digital thermometer that can read to 0.1º, dials tend to be limited by their inherent size and scale markings. The graduations on this thermometer are every 5º, and trying to interpolate between markings is an exercise in wishful thinking. Nevertheless, they do have their niche.
We’ll give this a Bronze medal subject to the limitations above. It’s an inexpensive way to have an in-food thermometer that will give you a fairly good idea of internal temperatures.
Leave in Food, Leave in Cooker
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Bill McGrath - Bill McGrath is AmazingRibs.com's Thermometer Maven. He has sophisticated equipment, an electrical engineering degree from Cornell University, and an MBA (almost) from UC Berkeley. Despite being mostly retired, he is still the person responsible for developing and updating all of ExxonMobil's training modules.