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Unread 07-22-2009, 10:31 AM   #45
Skip
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Quote:
Originally Posted by RichardF View Post
are you describing a situation where there is reduced airflow in the proximity of the meat because of heavy air in the proximity?.
Yes. Air flow slows the heavier the air becomes. When you reach a saturation level the air no longer mingles well and the lighter hotter air will travel past or over this heavy air and find its exit.


Quote:
Originally Posted by RichardF View Post
after a rain is the problem that the aggregate is wet or that relative humidity has increased or both..
The higher moisture in the aggregate causes the most problem. The plant is designed to move a specific column of air. as that air becomes heavier the plant becomes less efficient. Since you are moving the same quantity of material but dealing with more moisture the column of air can become too heavy to move. This causes problems which lead to a collapse of air flow. Once that happens the bypassing hot air spikes out the stack temp while the heavy air then chokes out the fire.

Quote:
Originally Posted by RichardF View Post
is one of the remedies to this to increase airflow and temperature/or fuel burned to maintain a constant temperature.
Actually no. The remedy is to lower production so that the column of air created is able to be moved by the force air exhaust. Fuel consumption will go up relative to tons produced though since more drying is necessary. Air flow as well is limited to a max. This problem occurs when you exceed the max capabilities of your exhaust system.



Quote:
Originally Posted by RichardF View Post
so if you have a moist environment either from multiple birskets or from humidity introduced by a water pan, shouldn't the brisket your cooking behave the same way?
Not in my opinion. The moisture from the water pan is similar to the first drying that takes place. When we drive off suface moisture. This portion is constant in that the surface area of the water in the pan is pretty much constant and the release of moisture into the chamber is metered relative to the temperature. The humidity from the briskets is relative to how it is released which can spike and is not as even as the release from the water pan. Similar to the way the internal moisture in the aggregate is driven off at one specific point in the process.

Quote:
Originally Posted by RichardF View Post
this still doesn't explain how a foil wrapped brisket is analogus to a brisket cooked in a full cooker.
Exactly the same no. But having a similar cook possibly IMO. There is a pressure created when the column of air becomes too heavy. This pressure quite possibly could mimic the conditions inside the foil. A pressure cooker works on the same principle. Its just how efficient each aspect is. The pressure cooker then the foil then the presure laden full cooker. There are similarities in each enviroment.

Again this is all theory and opinion backed by experience.
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Last edited by Skip; 07-22-2009 at 10:47 AM.. Reason: spelling
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