Give the PM a bottle of grape juice. Say it's wine on a rushed schedule.

Can we unburn it before the next deliverable date?

Ow. I can feel that one in my gut. Project managers have asked me equally stupid questions. And I had to just politely say "No. I don't think we can."

For double the pay, I'd work overtime to get something done - if I like it. I used to work 50-60 hour weeks with no overtime pay (yes, yes, I was exploited). Had I been paid overtime and at double the rate, it would've pushed my annual salary to 1.5-2x . But my guess is that either the manager would've been fired for being shit, I would've been fired for costing too much, or they would've simply hired another engineer to join the team (we did need more engineers).

Just need to pump those numbers up. Pay me $2000/hr and I'll work 12 hour shifts. Pay me $4000/hr and I'll work 24 hour shifts. $10k/hour and you'll have me doing a 60 hour work day.

Don't ask how it happens. Just trust me and pay me six months upfront.

When I read ‘isnt a surface temp’ I instantly think of heat pipes you can run through the chicken to increase heat transfer from outside to inside. Not sure if that's how anyone does it, but I wouldn't be surprised if something like that is used somewhere

True, temperature was just the main part of the meme and a higher temp is funnier anyway so I went with it lol

Also for a transient solution, idk the avg thermal conductivity of a whole chicken, which we’d need for a one-term approximation if we assumed the chicken was a sphere of homogeneous material.

If we really wanted to be accurate, an FDM model probably wouldn’t be too hard to setup, and would let us more accurately account for changes in both the transient convection and the change in conductivity of the meat with temp. But I’m not motivated enough just to do all that for a nonsense problem lol

Then again I doubt we’d be able to create the exact same transient response just scaled by 3x without having to modify the setup since the insulation by the skin goes up as the fat melts (or is vaporized) and replaced by air which would happen sooner as we increase the temperature.

If you start getting into radiation heat transfer, then you have to consider the difference of temperatures, but both raised to the 4th power first.

A non-rotating spherical chicken in vacuum might simplify the calculations, but I prefer to get the rotisserie effect.

Lmao. I did my conversion wrong. That's all.