Dont know if this is going to help. I dont have a preference but I do use two thermometers. One is a small button with a 4-5 inch shaft the other is a digital with a remote. With the remote I can monitor the temp while doing other things and when it gets close to the temp I am trying to achieve I'll check it with the other. You will always have carry over and I usually use my smaller thermometer to keep an eye on that. I believe that once you get used to any thermometer you can knock out some pretty good grub based on past usage. I like to double up just to make sure I dont destroy what I am trying to create...
I just want to add this ..About a few yrs ago my wife bought me a WIRELESSS BBQ THERMOMETER for X-Mas and for some reason I haven't figured out really how this thing really works...??? So I leave it in the box & use a thermometer on a stick as they call them where I once work'd ,,they used them to check the rendered chix fat temps before they went to the drums ...But I use mine to check butts and chix (whole) as well plus I have one of those digital as well for I keep tt hid from my wife for I'll never see it again...THey tell me anything will work regardless to get that temp..............
I really haven't decided too positively one any thermometer I own yet. The button thermometer I have takes a while and I can hardly read the dial with my 53 yr old eyes. The mavericks I bought at costco or sams have remotes. I like the idea but is usless once I go inside they lose their signal. (I'm only 60-80 ft away in a brick house) Same with the 2 oregon themometers which seem to only work with fresh batteries each time. I would like to know if anyone has had good results with something else. I had a larger dial button thermometer once but it only worked through 4 or 5 cookings. Too expensive to keep replacing. Come on does someone have a supurb product for the people who expect to get what they pay for?