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There are two types of meat thermometers that tend to work better than the rest: probe thermometers with cords and digital instant-read thermometers. Instant-read thermometers generally take less than 10 seconds to provide an accurate reading, work well in all sorts of foods, and are not designed to remain in the meat while it's cooking.
Probe meat thermometers with cords typically cost a bit more but they remain in the food while it's cooking in the oven, grill, or smoker. And, many of the best models will also alert you when the meat is at the optimal temperature.
Beyond these alternatives, there are analog dial thermometers, thermometer-fork combinations, thermocouples, disposable indicators, and the infamously inaccurate pop-up indicator that comes with your turkey. We didn't think any of these latter styles performed well enough to include them in our guide, but if you would like to learn more about their pros and cons, the USDA gives a helpful rundown.

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