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Pro tip: the $12 thermometer I bought in 2019 taught me more about my grill than any $200 one
I cooked on a cheap kettle for six years before I got a real leave-in probe, and I swear the food got worse for a month while I learned to trust a number instead of poking things. Back when I started at a little spot in Decatur around 2016, we just used the palm test and a cake tester, and the owner would yell if you opened the lid too much. Now every new hire walks in with a probe and can hit medium rare on their second shift, which is wild but also kind of takes the gut feel out of it. I still make them do a few weeks without it so they learn what done looks like. Anyone else trained on feel and had a hard time switching to gadgets?
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