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Temperature control/regulation

I've got my bird in the egg. The dome temp is reading 350. We have a polder type digital thermometer with the probe laying on top of the bird. The digital is reading 271. For the longest time they were much closer. Should the digital be used for internal meat temp as opposed to dome temp?


  • BoccieBoccie Posts: 186
    bk,[p]Stick the probe in the thickest part of the thigh. Look for 175° - 180° finish temp.[p]Boccie
  • Boccie,
    Thanks - 20# bird, two hours into it and the thigh is now 151, dome temp is 360. Does that seem right, or is it going too fast?

  • BoccieBoccie Posts: 186
    bk,[p]This is probably replied too late... but anyhow I would drop the dome down to 325 range. I think its cooking a touch too fast and may dry out the breast.[p]Boccie
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