Quote:
Originally Posted by blazinfire
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.
|
that's what I would have thought as well, more surface area=more flame=more heat
but I don't know if its correct.
__________________
Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!!
[B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn
[/B]
|