Originally Posted by Guamaque
Absolutely !! Thermal mass knows no boundaries. To demonstrate an extreme example , if you moved your cooker at equilibrium, with pit and meat temps the same, to a snow bank, of course the meat temp will fall , even if you keep the pit temp the same, all the heat is going into the snow and not your meat, until the snow temp is equilibrated with the pit.
That's a bit extreme, but I kind of see your point. I work on high vacuum furnaces (10e-9, 2000+°C) so I kind of understand thermal dynamics. I just have yet to do a brisket at work
I'm not arguing, I just posted this to put me on the road to being a farker
2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill