If you are going to roast a whole animal (pig, hog, lamb, goat) you will need to keep an eye on temperatures for various parts of the roast. Since different sections are much thicker than others, they will have to be treated differently. If you are using a rotisserie, you will probably make the fire hotter at both ends and less hot in the middle to compensate for this. To be able to calibrate your heat source better, its nice to have a constant reading from both the fore and hind quarters and to occasionally check in the ribs and loin. This combination of 3 thermometers will do all of that:

1. Our Oven / Meat Thermometer not only gives an constant reading for the leg or shoulder, but also will give you a good indication of the ambient or cooking temperature.
2. Our Meat Thermometer will give you a constant reading for the leg or shoulder
3. Our Instant Read Thermometer gives you a quick read for any part of the roast

All come with a thick silicone shield that can withstand heat up to 500 F, are dishwasher safe and are NSF certified. Please follow the links to the individual products for more specific information.