I still probably wouldn't use an IoT one, though.
I understand that if the thermometer is on th lid and not actually measuring the meat it's crap, but if it's measuring the same way as the IOT version, then the readout is fine on the lid.
I use an IoT thermometer so that I can monitor smoking progress over 13 or so hours and still do things like go to the hardware store.
Fire, knives and an apron with a pithy slogan - c'mon, how hard can it be?
Anyhow, folks who are serious about preparing smoked brisket, ribs, etc., are very particular about the temperature of both the air/smoke and the food. Two thermometers and maybe a computer-controlled fan or damper are not far outside the norm.
Haha, gadget as in IoT crap, maybe, but we're for-sure the market for: aeropress, sous-vide devices (yes some do them DIY but...), dedicated pizza ovens, and so on. You got a gadget to prepare food or drinks that already have other ways to prepare them, HN's not a crazy place to market it. Bonus if it's "sciency" or can be described as more "authentic".
But of course we're not like the stupid plebs falling for those silly devices we don't like.
(mind, I'm far from immune to this, so I'm not just casting stones at others—oh I am getting one of those pizza ovens at some point. That's happening.)
It's ok to not know something about a topic and not disingenuously comment about it.
Sure, you could go with a standard soil composition and add water on a schedule, then harvest when it feels best.
Or, you think of it as a system with inputs and outputs. If you can observe the system and manipulate the variables (soil composition analysis, moisture measurements, temperature control and sunlight optimization, etc) accordingly, then your yield can improve dramatically.
Any nursery sells a multitude of tools to measure and manipulate those variables, and farms are a whole other beast of systems design.
It's much the same with cooking meat. Control the variables, improve the result.
Jokes aside, cooking meat properly should almost always have a leave in thermometer for anything that isn't being seared.