Taylor 8054 Weekend Warrior Surface Grill Thermometer Review

It's accurate but please remove from grill when you've got the temp where you want it. Mine got spattered with grease from steaks and bugers. The dial became unreadable and nothing I tried (soap & water in a cloth, goo be gone, degreasers) worked. I used a scouring pad as a last resort and it did clean the grease off as well as the number 200. Like I said , either remove it or move it away from the food.

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Product Description:
Get yourgrill at the right temperature for the right cut of meat. The grill surface needs to be 500to 550 degrees degrees to perfectly sear your steaks. The thicker cuts of meat need a lower surface temperature so they won't burn or blacken. The thinner cuts of meat need to cooked higher and faster so they don't dry out.The Weekend Warriorfills this need at a reasonable cost. Rule of thumb- 1/2-inch steaks surface temperature 425 to 450 degrres. Medium cuts -3/4 to 1-inch thick- 360 to 400 degrees. Thicker cuts -1-1/4 to 1-1/2 thick - 325 to 350 degrees

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