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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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01-07-2013, 08:50 PM | #16 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Paper is porous foil aint. Foil will braise your meat bp shields it. If you like a roast beefy flavor and mushy bark your a foil guy.If you like firm bark and great bbq flavor your a paper guy. Braising anit BBQ!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-07-2013, 08:58 PM | #17 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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There are a numb of factors resulting from the question posed. Paper does get charred below its ignition or flash point which may mean it crumbles & become ineffective and give an off taste.
Just to settle the ignition & flash points I provide: Ignition temperature (also autoignition temperature) – The lowest temperature at which a material, when heated in air, will spontaneously ignite from the heat of oxidation in the absence of any other source of ignition energy. Flash point – The lowest temperature at which flammable gas given off from a material heated in air is ignited with external ignition energy when the density of the evolved flammable gas has reached the combustion limit. The ignition temperature for paper is reported to be 450 oC (842 oF), and the flash point of paper is estimated to be 350 oC (662 oF). The reference for all of this information is the Handbook of Physical and Mechanical Testing of Paper and Paperboard Volume 2; Edited by Richard Mark.
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-07-2013, 09:01 PM | #18 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Hey in my above response I am not implying not to use paper - it is great but not at too hot a temperature
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-07-2013, 09:22 PM | #19 | ||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from: ---> |
01-07-2013, 09:42 PM | #20 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I have one as high as 350 in Butcher paper without issue. But I like to stay about 300.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-07-2013, 10:50 PM | #21 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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I know all about that book read it a long time ago, I have it in my google books I have never burned anything I have wrapped in paper my name aint stretch
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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Thanks from:---> |
01-08-2013, 06:42 AM | #22 |
On the road to being a farker
Join Date: 09-23-10
Location: Springfield, NJ
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Thanks from:---> |
01-08-2013, 06:54 AM | #23 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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The temps at the top of the page referenced in blue are in C* and not F*...correct? In regards to using paper vs. foil, try the paper, I think that you'll like it. I tried BP a few months ago and haven't used foil since. You still get plenty of juice retained in the paper, but I do recommend putting what you're cooking in a foil pan to catch the juice if you want to use them later...just in case the paper breaks open.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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01-08-2013, 08:18 AM | #24 |
Full Fledged Farker
Join Date: 09-22-11
Location: Frankfort IL
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Speaking of butcher paper, which one of these would you recommend? Or if none of these, where do you get your butcher paper?
http://www.webstaurantstore.com/24-x.../43324PEA.html http://www.webstaurantstore.com/24-x...ml#review_6909 |
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01-08-2013, 08:34 AM | #25 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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The second link is the one I bought from them, but I don't see why the other one in the first link won't work. It seems to be closer to the more traditional "red" butcher paper. The only thing not to use would be any wax coated paper.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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01-08-2013, 05:16 PM | #26 |
On the road to being a farker
Join Date: 08-03-10
Location: Rochelle,IL
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i have used paper a lot and i actually prefer it, the bark is way better but, you don't get as much juice to use later it soaks in paper.
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Hicks BBQ Concession and Catering 2017 26 ft Concession Trailer Ole Hickory CTO DW Stump Clone Big Green Egg XL UDS (RED) UDS (Black) HYBRID OFFSET TRAILER GREY THERMOPEN LIME GREEN THERMOPEN |
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01-08-2013, 05:21 PM | #27 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
EDIT I don't know about treated paper, what I use is just pink butcher paper ABCO Paper Company same place Franklin who has no first name shops.
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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01-08-2013, 05:58 PM | #28 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Here are some of my experiences with BP.
http://www.bbq-brethren.com/forum/sh...d.php?t=146676 http://www.bbq-brethren.com/forum/sh...d.php?t=146533 http://www.bbq-brethren.com/forum/sh...d.php?t=147283 http://www.bbq-brethren.com/forum/sh...d.php?t=147631
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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