Not sure if this is the best Forum for this, but I'll do it here at this point. Regarding cooking up some ABT's in an 008:
1. Since they'll be cooked at a relatively low temperature - will the bacon get to some level of crispness if it is raw when the cooking starts (not cooked some beforehand)?
2. If it's cream cheese inside the jalapenos and bacon, what prevents it from just melting out of the pieces?
3. Is there a way to know if they are done other than by looking at them - or do you just time them out and then pull them?