Originally Posted by NorthwestBBQ
I agree with the 3 meats above but for Chicken a meat thermo is a must.
No it's not...you just need to know what you're doing.
In a restaurant situation I have cooked and served I don't know how much chicken. Never have I temped a piece.
I'm not trying to be argumentative nor am I saying to not use a thermometer. I am however saying that is is not a "must".
Knowledge is everything.