Thanks for the replies. It's been a huge help. I appreciate it!
Doesnt give you a definite answer
Actually that was extremely helpful so thank you. I'm making a purpose built hot & fast drum. It's not a fancy UDS, it's a double walled, fully insulated cylinder. Inside volume will be roughly the size of a 30gal gateway. Outside dimensions will be about same height but smaller diameter than the big gateway. We will pass it around so everyone has a chance to cook on it and then if they like it I'll build four more (one for each protein).
So there will be no loading this thing up with 2 cases of brisket
I went to culinary school. I’ve never seen any cooking surface without hot and cold spots. I think they are necessary. You have to be able to move food around to reach the desired temp for that item. You know? If you are cooking steak and asparagus like pictured in the thread from “smoke ninja” you want them both done at the same time. Granted, he put the steak on first, but probably moved it to a cold spot while the asparagus was cooking.
This is for a hot & fast drum build so "cook surface temps" is a little misleading. Sorry. And weird, the one guy fighting me who wants the temps exactly even is the cook/chef. (the only one of us that went to school to cook) I don't even own a smoker. This was supposed to be mine... For me to use in my backyard. Somehow (after beers and fireball) it turned into a prototype/experiment comp drum. We'll pass it around so everyone can cook on it then if they like it I'll build a few more (one for each meat). Which means I still don't own a smoker :doh:
I keep thinking about things like chicken and ribs. I know when you box you want everything to look pretty, even sizes, etc. but my thought was that (in some cases) by having either more to choose from, or having slightly different sized pieces but all still cooked well, that might stand out to a judge --wow, the large and small pieces of that brisket are all cooked perfectly... idk. That's where my head is at, but the guy who went to school wants something different.
When you talk of surface temperatures could you be referring to a grill or a griddle?
Sorry, that was my bad for not specifying. The reason why I put this in the comp section was because I assumed people would understand I was referring to a smoker. I'm making a purpose built hot & fast drum. I'm referring to "cook surface temps" because (for me) it's easier to think of the circle grate like a target or pizza pie where I can identify temps, etc. I like your home HVAC analogy. I might steal that. I've done some work with seasonal changes to drag coefficients of automobiles. (how much the drag coefficient changes when a car has snow, mud, dirt, pollen, etc. on it vs. when it was tested in ideal conditions in a wind tunnel) I'm probably going to steal your home analogy. I like it. Thanks!
This is for a hot & fast drum. Very small grates, very isolated and controlled environment, etc. When I say isolated and controlled, I'm building a double-walled, fully insulated cylinder (this is not a fancy UDS) and have been going back and forth on different methods to evenly distribute or disburse air flow --or alternatively, methods to intentionally direct or disburse air such that there will be consistently identifiable hotter or cooler parts in the cooking area of the drum. Make sense?
As for the original question, the perfect cooker in my opinion would have three options: 1) perfectly even 2) a smooth gradient between two different temps, and 3) two or more hard zones that are even within each zone. Which one I want is going to depend on what I am cooking.
Thanks. I think I'm starting to realize that. I'm part way through a smoker I'm converting from a traditional offset to a RF design and I've thought a lot about tuning plates vs. full RF so you can intentionally vary temps. But that's a little harder to do in a drum...
Regarding the thermocouples, I'm a huge car guy. I've built (breadboards, soldered my own circuits/wiring/controllers) many engine management systems. All of them have at least one K type somewhere. I haven't bought them in a while. Have you had good/bad results with any one type of brand or seller? I had a race car with a buddy for a couple years. If you think going to bbq comps is expensive try owning a race car
I usually paid a premium for Siemens brand thermocouples because between the cost of getting to the track and the cost of rebuilding an engine, it wasn't worth the risk. This is a little different. I don't mind buying a 5-10 pack and keeping spares handy in the event of a failure. But I don't want to start with junk and have problems.
Thanks!
I'm a geek and I love this option, and would probably use it, but a tube of generic biscuits is pretty cheap :-D
Hey Ron, sorry I started this thread in the wrong place. (over in the comp sub)
I get that this is a delicate balance between art and science. And there is also a very big difference between traditional low & slow and the new hot & fast mentality of the competition circuits. Maybe I'm super nerdy (I'm using parts of old server racks for this drum build.) but the cost of K type thermocouples are super cheap these days. Even good quality ones, like the kinds they use in nuclear power plants and mission critical stuff. I'm building a drum so I don't need 50,000 temp sensors across 55 gallons of cubic space. But I am going to put a few extra temp sensors here & there so I can do some data logging. I'm building a double walled insulated drum, so stupid stuff like when temps start to quickly drop in the insulated space maybe that is a sign that coals are starting to burn out, or that in 5min I'll need to turn on a blower fan. I like to look at those numbers. (that's pretty much what I do for a living)
Thanks again everyone for the feedback and replies. It's been a huge help.