When I am grilling beef on my Weber, I don’t use an instant-read thermometer. I like steak really rare and I use the flesh between my forefinger and my thumb as a reference to figure temperature (wide open, rare; small fist medium rare; strong fist, well done). But in the oven, especially with chicken, I use a thermometer all the time. Such was the case when I mistakenly broiled a roasting chicken. The outside skin was charred, but the chicken was still pretty raw inside. Without an instant-read, I would be lost. I order a new one (under $20) every few years. It is collapsible and the little needle and gives me the readout in Celsius or Fahrenheit. I also have a little magnet on the side of the refrigerator for correct temps. Several models can be found for a variety of prices online.