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Which is fine if you have a temperature probe you can leave in and get remote readings from but if you're constantly having to remove something to check the temperature it's a pain.
Saffronspokes-
I am lucky my ovens both have probes built in but also have the Meater pro block with 4 wireless probes as it’s invaluable when doing rotisserie and other things on the bbq at the same time. The Meater also shows the ambient temperature but this is often different to the oven temp as there can be a pocket of colder air around a large joint.
dancing james
Size, muscle to fat ratio, starting temp etc etc
Just cook to temperature or it’s a fucking gamble