Ive never heard a chirp.
Ive never preheated. not so say that that's the best way to use the CSB. theses small ovens get to temp very quickly.
Ive found w steam everything cooks much faster. I thermapen meats. I use a lower temp than Id use in a Dry oven for meats
this is a bit of SV thinking. and when the meat is almost done, I either do a steam-broil for the browing of the top, or more often
a careful torching out of the oven.
if someone does the whole chicken again, in their usual fashion , Id be interested in the termapen'd temps of the white and dark meat
when you take the Bird out of the oven.
if you have not tried chicken or turkey thighs in the CSB, please consider this. skin on, w or w/o the bone.
you will be very impressed I think.
of course, you have to like Dark Meat.
