Originally Posted by Saiko
If you pack some huge smoker full of 20-30 briskets, it's going to produce a hell of a lot of humidity inside the chamber. But if you're just doing a single brisky or shoulder, you aren't going to get nearly the amount of total moisture coming out of the meat. His theory is that you are just recreating the environment of a fully packed smoker by foiling.
Originally Posted by Rick's Tropical Delight
a huge smoker is going to have to burn more fuel and run more dry heat over the meat to maintain the same smoking temps over a smaller cooker.
I think you both touch on an explanation of the theory. Saiko speaks of air density inside the cooker created by moisture which makes the air heavier. Ricks point of fuel burn to create the proper temperature creating dry heat and burning out moisture speaks to the drying factor. I run a large Spicewine and can now look back, based on this thread, and theorize why some meats turned out the way they did. As well as why some temperture problems occurred. This makes a lot of sense. Thanks for the post.
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