So here I am pondering all of the cooks I have planned for my future egg and a question popped into my brain. I know that pork and beef do well with the FTC method...but what about whole chickens? Would the skin stay crispy or would it get all soggy? I am planning to have large family gatherings and my family all likes different meats. So if I were to cook pork chops and a spatched chicken, would the chicken remain as good being nestled in the cooler or not?