Reddit reviews Taylor TruTemp Digital Cooking Thermometer with Alarm

As wee0x1b said, you're cooking it at too high of a temperature. I recommend getting 2 barbecue thermometers. Stick one probe in the meat to read the core meat temp. and just put the other on the grill somewhere to take the air temp.

> I've been looking for a probe thermometer, so I don't have to open the door--are those any good, that you know?

I've used this one the last few years, but am going to have to replace it because the joint between the cable and the probe wore out, which it seems is a common problem. I'll probably replace it with the ThermoWorks I linked in my previous post. I initially bought it for the same reason you want it, but the problem with leaving it in is that in the hot environment of the oven, the probe conducts that heat into the meat, which means the spot the probe is measuring is actually at a higher temperature than the rest of the chicken so the measurement is not really accurate. It may be helpful as a general guide if you really do a lot of roasting, but in any case you can't use it above 400 F. The ThermoWorks is very well reviewed in case you don't want to spring for the acclaimed but pricy Thermapen.

>[As for oil, I always just flick a drop or two of water to see if it sizzles

Well there's your problem. The water will start sizzling at 212F, way too low for a decent fry.

Could be a blessing in disguise. Your nose will be your best friend in the kitchen.

Edit: Also don't be afraid to use a thermometer. Something like this with an audible alarm may be a good option for you.

That's definitely a concern. I use a basic kitchen thermometer with an alarm to make sure that I don't overshoot/undershoot my mash temps