Quote:
Originally Posted by blazinfire
Curious question, as I've been trying to figure this out mathematically in my head ever since I started cooking BBQ as each time its different it seems LOL.. larger splits would cause a larger temp jump?
I always assumed adding smaller splits would have a quicker/higher temp jump than adding a larger log.
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that's what I would have thought as well, more surface area=more flame=more heat
but I don't know if its correct.
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