Monsur Fromage du Pollet wrote:
> For all of my cooking life I have roasted or baked chicken parts at
> 350F. But recently I upped the temp to 400F as I was in a hurry that
> night. What a difference...the chicken (legs and thighs) were way
> more
> juicy/succulent. I will do this all the time now.
>
> Has anyone else had such a cooking revelation?
>
>
Since I started using Kamado cookers more frequently than my oven,
yes, for most meats (other than low-and-slow cooked BBQ) I have
started raising the cooking temperature about 25 to 50 (maybe even 75
or 100) degrees depending on my mood and how hungry I am. A good
instant-read thermometer is definitely a plus since all cooking times
are out the window, so to speak.

BOB