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Thread: Recoup time when saucing

  1. #1
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    27

    Default Recoup time when saucing

    I have a 4 lb chicken in the Tex 1400, when I open the door to sauce and I'm about 20 degrees from done, how much time or temp is affected?

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    696

    Default

    Little to none. The bird temp is the operative, and that should hold just fine so long as you're not taking a lot of time. The cabinet temp will drop, but the thermostat should turn it back on and the cabinet temp should come up pretty rapidly.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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