From my point of view, it depends. If you are looking for a thermometer to keep track of a single piece of meat, or pit temps, then get a remote thermometer with a probe that stays put during the entire cook.
However, I now mostly cook by feel, so I just need a thermometer to very quickly let me know exactly where I stand. Also, I am cooking several pieces at one time, and this allows me to very quickly assess where I am, and ensure that all pieces are cooked to the same temperature. This is a food safety must if you are cooking for groups of people. Also, you can go quickly from validating that temps are above 140* on hot stuff and under 140* on the cold stuff.
Lastly, I also have a Thermopop, and love it as well. We use it on smaller cooks, and cooking for ourselves. However, the Thermopen is probably one of the most used tools in the kitchen or pit.
BTW, Thermoworks customer service is right of there with Weber's, which means a great deal to me.