Question about 'hold' on AQ

that's a good question; sorry I don't have the answer. I've done PB and brisket and allowed it to go to the hold setting but never really timed how long it take to drop to the hold temp. Problem with chicken is that it is a bit more unforgiving when it comes to over cooking as it tends to dry out. I think I'd probably consider setting the meat probe temp to about 10 degrees less than desired since the CS temp will drop fairly slowly; especially in the heat of summer. As the CS temp slowly drops the chicken temp will continue to rise so hopefully you will find a happy meeting place.

Thanks. I was thinking the same thing. If I didn't get a response in time, I had decided to shoot for 150-155. Your guess makes me feel better about mine.

I may have to time the temperature drop next time I do some PBs. My guess was that it would take around 45 minutes but it would be good to know how many degrees per minute and if it was linear.

If you cipher out the temp drop time please post it. Like TN Q I have let my AQ go into hold for a hour or two cause I couldn’t make it home in time while smoking a brisket or pork butt and haven’t worried about it. It would be good to know how long it takes to drop to 140 just as a point of reference