agreed. Like most others here I'm throwing this together true stoner style- whatever is available. That said, to my credit I did buy a meat thermometer but I suspect the oil cools too fast once removed from the oven to obtain an accurate reading. I tried leaving it in but it exploded and leaked. I suspect I'm having trouble because I'm using a toaster oven and not a slow cooker. Either there is too much thermal loss through the door to maintain heat transfer, or more likely; the heating coils in the oven cause the inside temps to surge above the thermostat setting every time they come on and overheat my mix...