Bests & Worsts Reviews from Amazon

For those who are wondering, the reason it is pointing at 160 degrees is because the gauge is properly calibrated at zero -- but you must look at the BLACK tip. The solid black (black tip) is what will indicate what the temperature is. As the meat gets hotter, the part of the gauge that is red on the tip will move towards the bottom, as the solid black will towards the top to indicate the actual temperature of the meat. It is actually very nice that when the part with the red tip moves, it moves to let you know if your meat is rare, medium rare, etc. The red tip correlates with how 'done' the meat is (indicated at the bottom where the black tip had originated) and the black tip correlates to the actual temperature of the MEAT (where the red tip had originated). If someone is going to review something, they should make sure they know what they are talking about - otherwise they look like complete fools. This product works well.....