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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-21-2009, 01:19 PM | #31 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Be careful what you ask for.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-21-2009, 03:39 PM | #32 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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The foil debate will never end. I am still waiting for the debate of whether Brisket is even BBQ
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine Last edited by WineMaster; 07-21-2009 at 05:31 PM.. |
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07-21-2009, 03:42 PM | #33 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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if you boil the brisket first and then add liquid smoke, of course it counts as BBQ
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-21-2009, 04:48 PM | #34 | |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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07-21-2009, 04:59 PM | #35 |
Babbling Farker
Join Date: 11-05-04
Location: New York City
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I think a fuller cooker is definitely more humid, but more mass requires more fuel and also effects the air flow in the cooker and how efficiently/evenly the smoke/heat/air moves through the pit. I think....maybe.....
And probably the design of the pit has plenty to do with how it reacts to the quantity of product being cooked.....
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Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo |
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07-21-2009, 05:00 PM | #36 | |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I never cooked with a Guru so I don't know how it gets affected by the moisture. To be honest, I haven't had a problem with my Spicewine at all. Then again, I may not have tried to cook as much volume at one time. Wish I could help, but just don't know what to say.
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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 Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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07-21-2009, 06:18 PM | #37 | |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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isn't that the purpose of the foil, to replicate the humidity of a full pit?
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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07-21-2009, 07:18 PM | #38 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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The best Pulled pork that I have made was when I was smoking it for a block party (a week early) and squeezed 3 butts into the Fake Bge copy. So I think this makes sense.
I guess ill just have to smoke some extras for left overs!!
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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07-21-2009, 07:53 PM | #39 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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He can still cook, but we'll have a keg of homebrew to make sure he gets it right!
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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07-21-2009, 09:08 PM | #40 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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I don't think so, as food cooks a thin layer of air and moister surrounds the food itself. It takes time for this layer to disapate. A full pit would increase that time. I can't see how air borne water vapor in a smoker can replicate that. This is why convection ovens are used in commercial applications. The forced air blows that vapor air barier away from the surface of the food to speed up cooking times and at lower temperatures and also providing very even temps through out the oven. I have never heard any science of how artifically introduced water vapor really behaves in the smoker. All I've ever heard this subject is conjecture and how people imagine it works.
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07-22-2009, 08:49 AM | #41 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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time? in foil your brasing the meat 100% humidity. even if you have a microcliamte around the meat, some boundry layer effect it wouldn't be 100% humidity and your not brazing the meat. if it's a microcliamte that developes around what's being cooked, why would the amount being cooked make a diffrence. no matter how many butts/briskets you have in the cooker, there has to be sufficent airflow thru the cooker to keep the fire burning so there's always airflow accross the meat. i also don't think (even if the microclimate idea is correct) that meat sealed in foil is undergoing the same cooking process as unwraped meat in a full cooker.
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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07-22-2009, 09:01 AM | #42 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Its not so much a p5roblem just a true difference in achieving temperature. With the guru the stacks are closed down to a point where a positive flow is only created with the fan. The cooker doesn't "breathe the same as when you maintain temp without forced air. Not having done enough cooks with a full pit I have not been able to dial it in. Fact is that the pit, full or near empty, cooks like nothing I've cooked on before. As for the guru and moisture. There has been some talk of high moisture affecting the probe. I don't know how true it is but I have heard it mentioned. I've also heard some will not use the water pan because of it.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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07-22-2009, 09:18 AM | #43 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Funny I think I can speak to this not because of BBQ experience but work experience. I am a quality control specialist for an asphalt production facility. The quote around here is, "If you can't move air you can't make asphalt". The production facility is a big vacuum cleaner. Air is forced through the system to drag the heavy moistened air out of the chamber. The heavier the production and the greater the moisture the harder it is to create heat in the aggregate (sand and stone). Each aggregate particle has surface and internal moisture. The surface moisture leaves quickly while more therms and time are required to push the moisture from the micro fractures. During this process the stone will not heat above boiling point. I think the same thing goes for meat in a cooker. The barrier Zilla speaks of is that internal moisture being driven off. Now to speak to the full or empty chamber. When it has rained and we try to push the maximum ton per hour through the plant it gets choked out because there is too much moisture in the air. The air flow slows and stalls in some places. Since hot air rises the heat from the flame is pulled past these heavy pockets of moistened air and right out the stack. The hot air follows the path of least resistence and bypasses the heavy air. This then chokes down the flame because the moisture now changes the oxygen content for combustion. A pit works very similar. If the meat in the box is producing a heavy air pocket in the cooker then the heat will follow the path of least resistance and bypass the heavy air which will sit around the meat. Just my humble opinion.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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07-22-2009, 09:44 AM | #44 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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07-22-2009, 10:31 AM | #45 | |||||
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Again this is all theory and opinion backed by experience.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc Last edited by Skip; 07-22-2009 at 10:47 AM.. Reason: spelling |
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