I used to be really obsessed with the stuff, but I think it's mostly due to my baking experience. The reality is it's nothing like baking. I do care if it sits at 225º in the end because it means a longer cook time. Once it gets to 250-300º I really don't give two craps. I still temp chicken though, but that's mostly for my wife's peace of mind.
The Life of the Knife is Ended By! The Wife.