View Single Post
Old 02-14-2016, 07:28 PM   #4
Full Fledged Farker
Join Date: 01-11-12
Location: Tampere, Finland

Yes, using a wick type. Outside relative humidity seems to be parked at 100% :D

So you are saying that if my pit has a RH of 10%, 90% humidity is "hitting" the meat?

Yeah, but adding humidity would at least theoretically alter the cooking process a bit. Maybe the difference would be negligible, though ;)

I really have a hard time believing why this thing cooks so slowly, I've never had a brisket or brisket flat finish in six hours (4 nekkid, 2 foiled). Usually they take at least 7-8 hours at 300F range.

Six hours has been pretty standard with every other cooker I've used at those temps.
Smoking Finns Competition BBQ team | KCBS CBJ
rikun is offline   Reply With Quote