Roger,
Actually I should probably confess that I made my choice and paid my money some years ago for a Wagner which seems to give reasonable results.
However for Chris: The older method (described in Joyce) for determining moisture content (before electrical meters were deployed) was by weighing when wet, drying and re-weighing. The equipment used for drying was purpose built for the job, but I have done this with a conventional electric oven at ~105C and some digital kitchen scales (on scrap wood). I used scraps which were relatively small (~200g) and baked until the weight stopped changing when I tested - several hours altogether. The recommendation was 18 to 24 hours but my samples stopped changing before this time.
I think I recall someone once mentioning using a microwave oven for this, but I have a nasty feeling they also recounted the sample either burning or exploding - so I thought it prudent to avoid that route!
Simon