Warm sauce, that's what the difference is. I always warmed it before, but this last couple times it's been right out of the fridge.
Dunking chickens is hard to do here because we mostly cook half chickens. With thighs or legs it's easy, but I'd need an awful lot of sauce to dunk half a bird.
I'll try the spray bottle trick too, though. Will probably work better.
-Lazy Bones BBQ
-Custom competition trailer with an offset and a cabinet. And a kettle or two.