Quote:
Originally Posted by pjtexas1
if you add sticks and you temp jumps that much you need to adjust the size of your splits. but that just goes back to another point you were trying to make about it taking too much effort/time to split the splits again.
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Curious question, as I've been trying to figure this out mathematically in my head ever since I started cooking BBQ as each time its different it seems LOL.. larger splits would cause a larger temp jump?
I always assumed adding smaller splits would have a quicker/higher temp jump than adding a larger log.
