Indirect heat/direct heat

[The_Kapn]

This is a really interesting and informative thread.

All I know is that every smoker I have ever cooked on had it's own personality.
Even a pair of WSMs or FECs may not match up.

As soon as I figured that personality out, I could cook good eats on it.
Never knew why and did not think about it.
Just different personalities I guess, and I was able to adapt.
I was lucky, I guess

TIM

[Wampus]

BUMP

This is a farkin great read.
I absolutely LOVE this place. THIS is the kind of stuff I just love to find and learn here.


THIS PLACE ROCKS!!!!

[BRBBQ]

I got more responce from this post then posting PICS of BBQ

[Wampus]

Well I thank you for asking the question way back when. I learned about the difference between conduction, convection and radiant cooking a while back. Thought it would be a great way for newer folks to learn some of the "science" in this thing we call BBQ.

Just another way to show that there are SO many variables in cooking with fire and smoke. 225 isn't necessarily the same as 225.




The way I have learned to achieve good convection is to keep my exhaust vent(s) 100% open all the time. I control the airflow only through my intakes. What this does for me is instead of "choking" the cooker temp by limiting the airflow out (and thus airflow in), I control the intakes, thereby creating a constant "suction" of fresh oxygen to the fuel. I first learned this on my stick burner offset. Smallest fire possible, exhaust open and intakes cracked just enough to get the cook chamber where I wanted it. This creates the swirling, fresh smoke environment and keeps the air moving, thereby giving me convection, which also speeds up the cook.

Pretty wild that I had to literally start cooking with charcoal and wood outside to finally understand what really happens in a convection oven inside......