עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 10-16-2005, 08:15 AM   #1
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default Dry spot on butt...

I just foiled a butt that is cooking in my WSM. When I went to foil it, I noticed that there was a spot on the top that was dry looking. I have been spraying it, so I'm not sure why that spot was so dry. (There is a picture of the butt in my post in the "On the grill..." thread, and the dry area looks light brown in color.

http://www.bbq-brethren.com/forum/sh...2&postcount=38

Here's what I'm wondering... The air temp got down to 33 degrees last night. The dry spot is roughly under the top vent on the WSM. Could the cold air temp have anything to do with the dry spot? Here's why I'm thinking that... On my Cookshack, when I cook in cold weather, moisture condenses at the top vent of the Cookshack, and drips back down onto the food, leaving a grey spot. To prevent this, I put a metal colandar over the vent hole, still allowing the smoke to vent out, but keeping warm air around the vent, so the condensation doesn't form as much. Could condensation form around the top vent of the WSM when it is cold outside?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Unread 10-16-2005, 02:55 PM   #2
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

I'm no Bill Nye, but I would say yes and no. Condensation, as in just water, no. Condesation in the form of moisture with added smoke (or charcoal "air") would be blacker "soot" or brown creosote that then hardens up (and will flake off when dry).

My theory is year round weather. My theory adds that weather is not an issue, since (with a wind sheild) I am maintaining temps at the dome of 225*, and I suspect the outside "skin" of the WSM is not that much less in temperature. Since water boils off at 212*, condensation alone (water) cannot stay around.

I evidence this with the Bandera. Top of the chamber can be as little as 190. Soot, condesation, whatever will drip down on the food once in a while.

As far as dry spots on the WSM, I've gotten them in both the WSM and the Bandera.

All the time actually. Spray. forget something, open the door 4 minutes later, doesnt even look like you sprayed sometimes.

What I will do when I wrap, spray the crap out of it, but try and put that "dry" spot on the bottem, where you know it will sit in juice for hours (sometimes need to do this on large spares.

This all makes sense to me, but someone is gonna come back and say "squibble" and what I just wrote will seem silly
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is online now   Reply With Quote


Unread 10-16-2005, 06:24 PM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

That makes sense... With the CS, the outside of the cooker is cool to the touch, so I can see where the hot humid air coming out would hit the cold outside air and then condense, and then the condensate would drip inside, but the WSM top is hot, so anything that does condense would eveportate...

OK... My head hurts...

I am just about to pull the pork, so I'll see how it looks. It did spray it and put that side down when I coolered it, so its probably OK.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Just took butt off.. little dry, what to do? Smiter Q Q-talk 17 07-02-2011 10:29 PM
I Don't Want A Dry Butt TedW Q-talk 17 06-20-2011 11:48 AM
Looking for the appropriate spot? Igotgas Q-talk 3 12-16-2010 02:11 PM
Moist butt & dry boobs (pron of course) garyk1398 Q-talk 16 10-17-2010 07:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:01 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.