I have an ancient meat thermometer that works great. A friend thinks for food safety reasons I need a probe thermometer with timer and alarm. I've been cooking for about 20 years and used to bake for a living and as a result I have become a good judge of doneness and have yet to give anyone food poisoning. Aside from the issue of already having a great thermometer it seems like those probe thermometers with timers/alarms seem awkward to use because of the wire. I am open to new technology and I am wondering what other chowhounds think.