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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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07-20-2009, 10:29 PM | #16 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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I agree that a pit full of meat cooks differently than one brisket does.
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07-20-2009, 10:58 PM | #17 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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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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07-20-2009, 11:09 PM | #18 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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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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Tom |
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07-21-2009, 02:11 AM | #19 |
is one Smokin' Farker
Join Date: 06-01-04
Location: Snoqualmie, wa
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Great cookbook. Got it for Father's Day!
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XL BIG GREEN EGG <SHREK> SMALL GREEN EGG <FIONA> SAWTOOTH PELLET GRILL 610HD STOKER 2 STOKER WHITEBOX OKLAHOMA JOE LONGHORN STUMPS PLATINUM SUPERIOR SS1 [url]jjbbqcompany.com[/url] |
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07-21-2009, 05:43 AM | #20 |
Guest
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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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07-21-2009, 07:49 AM | #21 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Not the type of humidity I want...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-21-2009, 08:18 AM | #22 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Quote:
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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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07-21-2009, 09:52 AM | #23 |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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07-21-2009, 12:22 PM | #24 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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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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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, 12:24 PM | #25 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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So as the old saying goes, "It's not the heat, it's the humidity."
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Wannabe BBQ Illuminati |
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07-21-2009, 12:38 PM | #26 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Quote:
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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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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07-21-2009, 12:49 PM | #27 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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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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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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07-21-2009, 12:56 PM | #28 | |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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Quote:
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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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07-21-2009, 01:04 PM | #29 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I'm wanting to hear Popdaddy chime in here. At least I think I am.
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07-21-2009, 01:15 PM | #30 |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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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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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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