I'm going to cook a Beef Wellington, filet en croute, for Christmas. We have some great friends who are just awful cooks, so we'll prep the meal and take it to their place and finish it off in the oven. BW is tricky to get just right, and regular meat thermometers are not very good, so I got this:
I'll take my good Omega meter along.
This will be handy around the shop too, so I let the company buy it for me.