Wow! isn't that the temperature that they melt steel at!!
Thanks for the reply Andy.
Unfortunately, I've got one of those "Fake" exhaust hoods with the skimpy charcoal filter in it that does absolutely nothing. I guess I'll have to put a fan in the window as usual to get rid of the smoke. What I was really wondering about, besides the faster cooking time, does the chicken come out any better? As in crispier, moister, ect....
The brining process really does help to keep the meat very moist, I'm happy with that. I guess I'm intrigued by the higher temps, faster cooking time and a crispier exterior. Cholestorol be d****d! I love crispy chicken skin.
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.