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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-20-2009, 10:29 PM   #16
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I agree that a pit full of meat cooks differently than one brisket does.
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Unread 07-20-2009, 10:58 PM   #17
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If he's talking, I'll make the time to listen. He's forgotten more about meat than most of us will ever know.
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Unread 07-20-2009, 11:09 PM   #18
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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.
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Unread 07-21-2009, 02:11 AM   #19
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Great cookbook. Got it for Father's Day!
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Unread 07-21-2009, 05:43 AM   #20
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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.
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Unread 07-21-2009, 07:49 AM   #21
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Quote:
Originally Posted by Bamabuzzard View Post
Not to piss on anybody's fire...
Not the type of humidity I want...
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Unread 07-21-2009, 08:18 AM   #22
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Quote:
Originally Posted by Saiko View Post
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.
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Originally Posted by Rick's Tropical Delight View Post
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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Unread 07-21-2009, 09:52 AM   #23
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Hey! Leave Saiko alone!!! I'm trying to recruit him to cook high heat brisky for Team Uncle Bud!!!

We's ned ar sleep!
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On another note, we will be cooking at the Pigs and Peaches contest. Why don't you stop by for a beer?
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Unread 07-21-2009, 12:22 PM   #24
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I always run my Large Spicewine with a full water pan and the meat always turns out moist.

SKIP-- What differances did you notice?
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Unread 07-21-2009, 12:24 PM   #25
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So as the old saying goes, "It's not the heat, it's the humidity."
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Unread 07-21-2009, 12:38 PM   #26
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Quote:
Originally Posted by BBQ_MAFIA View Post
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.
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Unread 07-21-2009, 12:49 PM   #27
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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.
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Unread 07-21-2009, 12:56 PM   #28
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Quote:
Originally Posted by RichardF View Post
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!

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Unread 07-21-2009, 01:04 PM   #29
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Quote:
Originally Posted by Papa Hogg View Post
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.
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Unread 07-21-2009, 01:15 PM   #30
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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...

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