Adam Perry Lang's theory on wrapping - Page 2

ZILLA · 07-20-2009, 10:29 PM

I agree that a pit full of meat cooks differently than one brisket does.

Jorge · 07-20-2009, 10:58 PM

If he's talking, I'll make the time to listen. He's forgotten more about meat than most of us will ever know.

leanza · 07-20-2009, 11:09 PM

It would make sense that the humidity % would go up when you add more meat. Also seems like temps flux more, as well in, a heavily loaded cooker. If I'm cooking a lite load temps always seem more steady throughout the cook.

snoqualmiesmoker · 07-21-2009, 02:11 AM

Great cookbook. Got it for Father's Day!

Rick's Tropical Delight · 07-21-2009, 05:43 AM

foiling is boiling

that theory seems to make sense. it's also why smoking in a bge (or any ceramic cooker) has its advantages. small, quality batches of smoked meat in a "vertical" configuration directly over the fire. 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.

BBQ Grail · 07-21-2009, 07:49 AM

Quote:

Originally Posted by Bamabuzzard

Not to piss on anybody's fire...

Not the type of humidity I want...

Skip · 07-21-2009, 08:18 AM

Quote:

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.

Quote:

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.

Uncle Buds BBQ · 07-21-2009, 09:52 AM

Hey! Leave Saiko alone!!! I'm trying to recruit him to cook high heat brisky for Team Uncle Bud!!!

We's ned ar sleep!

Quote:

Originally Posted by Saiko

Oh I'm there brother!

Originally Posted by nmayeux

On another note, we will be cooking at the Pigs and Peaches contest. Why don't you stop by for a beer?

BBQ_MAFIA · 07-21-2009, 12:22 PM

I always run my Large Spicewine with a full water pan and the meat always turns out moist.

SKIP-- What differances did you notice?

jgh1204 · 07-21-2009, 12:24 PM

So as the old saying goes, "It's not the heat, it's the humidity."

Skip · 07-21-2009, 12:38 PM

Quote:

Originally Posted by BBQ_MAFIA

I always run my Large Spicewine with a full water pan and the meat always turns out moist.

SKIP-- What differances did you notice?

Full cooking racks and large cooks always seem to crush the cooking box temp. This in turn causes my guru to stoke the fire. Unfortunately either the dense moist air holds down the heat and never reaches the probe or the moisture causes the probe to read incorrectly. This forces the fan to work harder and harder which causes my firebox temp to scream out of control. By the time the cooking box recovers the firebox is so hgih i.e. 350-400 that the cooking box screams past the desired temp and right up and out. It has happen and now we take precautions but we still haven't found a way to actively raise the cooking box without spiking the firebox.

Adversely small cooks tend to maintain temp wonderfully yet extraordinary means are required to keep the meat as moist as we'd want.

Any input would be welcomed Guido.

RichardF · 07-21-2009, 12:49 PM

I'd wager a cold beer that the relative humidity (i'm guessing 100%) inside the foil of a wraped brisket would be much higher than therelative humidity of a fully-loaded smoker. to recreate the humidty of multiple briskets (or butts as the case may be) i'd think you'd be much better-off with a water pan.

Papa Hogg · 07-21-2009, 12:56 PM

Quote:

Originally Posted by RichardF

I'd wager a cold beer that the relative humidity (i'm guessing 100%) inside the foil of a wraped brisket would be much higher than therelative humidity of a fully-loaded smoker. to recreate the humidty of multiple briskets (or butts as the case may be) i'd think you'd be much better-off with a water pan.

Wow Richard that was the tamest post by you regarding the use of foil I've ever read...don't tell me you've succumb to the dark-side since I've been away!

Saiko · 07-21-2009, 01:04 PM

Quote:

Originally Posted by Papa Hogg

Wow Richard that was the tamest post by you regarding the use of foil I've ever read...don't tell me you've succumb to the dark-side since I've been away!

I'm wanting to hear Popdaddy chime in here. At least I think I am.

Papa Hogg · 07-21-2009, 01:15 PM

We all know that there is only one use for foil...

Oh ok wait maybe 2 uses for foil...

And there is only one way to wrap your meat...

07-20-2009, 11:09 PM	#18
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	It would make sense that the humidity % would go up when you add more meat. Also seems like temps flux more, as well in, a heavily loaded cooker. If I'm cooking a lite load temps always seem more steady throughout the cook. __________________ Tom

07-21-2009, 02:11 AM	#19
snoqualmiesmoker is one Smokin' Farker Join Date: 06-01-04 Location: Snoqualmie, wa Downloads: 0 Uploads: 0	Great cookbook. Got it for Father's Day! __________________ Large Big Green Egg Weber Kettle Blue 22 Weber Smokey Joe Weber Gold Genesis (Sadly, this did not come with a long keyboard solo) 1 ~ 3-year old Princess 1 ~ 1-year old Caveman 1 Chihuahua Wife [url]http://jimmysbigegg.blogspot.com/[/url]

07-21-2009, 12:22 PM	#24
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	I always run my Large Spicewine with a full water pan and the meat always turns out moist. SKIP-- What differances did you notice? __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

07-21-2009, 12:24 PM	#25
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	So as the old saying goes, "It's not the heat, it's the humidity." __________________ Wannabe BBQ Illuminati

07-21-2009, 12:49 PM	#27
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	I'd wager a cold beer that the relative humidity (i'm guessing 100%) inside the foil of a wraped brisket would be much higher than therelative humidity of a fully-loaded smoker. to recreate the humidty of multiple briskets (or butts as the case may be) i'd think you'd be much better-off with a water pan. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

07-20-2009, 10:29 PM	#16
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	I agree that a pit full of meat cooks differently than one brisket does.

07-20-2009, 10:58 PM	#17
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	If he's talking, I'll make the time to listen. He's forgotten more about meat than most of us will ever know.

07-21-2009, 05:43 AM	#20
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	foiling is boiling that theory seems to make sense. it's also why smoking in a bge (or any ceramic cooker) has its advantages. small, quality batches of smoked meat in a "vertical" configuration directly over the fire. 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.

07-21-2009, 01:15 PM	#30
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI Downloads: 0 Uploads: 0	We all know that there is only one use for foil... Oh ok wait maybe 2 uses for foil... And there is only one way to wrap your meat... __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

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