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Unread 02-04-2012, 09:38 AM   #32
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
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As other members have mentioned... there's too many variables to consider.... not as simple as a defined algebraic expression.

X value - meat
y value - temp
z value - time


Type of smoker? Size of meat load?
Outdoor temp, humidity, wind?
Rub, injection, pre-cook rest?
Cut of meat, feed, cut, fat content percentage?
Grade of meat, (choice, select, prime, CAB, wagyu)
Quality of slaughter, fat trim, size/weight and age before slaughter,
Fresh/frozen/aged?

And add to that equation... WHO is cooking?

Sounds easier starting with Spam... in a can for a uniform basis.
The Spam throwdowns will remove all logic, too.

The only expressions I'm familiar with are; Low and Slow or Hot and Fast.
Everything else is subject to change at any given moment.
__________________
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 02-04-2012 at 10:25 AM..
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