The thing with most meat thermometers is that whilst on some (the Meater Pro for example) the end exposed can reach 1000 degrees, so things like flare up on a BBQ are not a problem and can even withstand the food it is in being immersed in deep hot fat, the shaft that actually goes into the food has a lot lower temp tolerance. So, keeping the whole thing exposed to a temp higher than what the shaft can stand will kill it.