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Started By
Message
1
Posted on 8/15/17 at 4:23 pm to RedHawk
If increased airflow doesn't dry out things faster, why are there low and high settings on a hair dryer?
Posted on 8/15/17 at 4:26 pm to RedHawk
You move hot air over it. That is why dehydrators have fans.
Posted on 8/15/17 at 5:02 pm to wickowick
If increased airflow doesn't dry out things faster, why are
Human heads don't have a fat cap to melt and rehydrate it like a brisket does.
Brisket is a science. One of the most important aspects is controlling the draw through the top of the smoker. Too much or too little draw is a bad thing.
quote:
there low and high settings on a hair dryer?
Human heads don't have a fat cap to melt and rehydrate it like a brisket does.
Brisket is a science. One of the most important aspects is controlling the draw through the top of the smoker. Too much or too little draw is a bad thing.
Posted on 8/15/17 at 5:05 pm to VABuckeye
Do you extend your smoke stack either downward or upward?
Posted on 8/15/17 at 5:26 pm to Burt Reynolds
Up
Posted on 8/15/17 at 5:53 pm to VABuckeye
Posted on 8/15/17 at 6:01 pm to Burt Reynolds
From my Egg
Now what....
Now what....
Posted on 8/15/17 at 6:12 pm to GeauxTigers0107
quote:
Now what...
You would get better results on an offset
Posted on 8/15/17 at 6:16 pm to GeauxTigers0107
Bark is meh. Color is meh. Cutting board is white. Pictures don't mean it's good. You still have fluorescent lights...........
Am I doing it right?
That shite looks really good. Great job.
Am I doing it right?
That shite looks really good. Great job.
Posted on 8/15/17 at 6:23 pm to GeauxTigers0107
Juicy brisket. Awesome!
A wet brisket is more important than a smoke ring but yours has both!
A wet brisket is more important than a smoke ring but yours has both!
Posted on 8/15/17 at 6:33 pm to Burt Reynolds
Brisket looks good. We need to get you a proper slicing utensil though 
Posted on 8/15/17 at 6:43 pm to GeauxTigers0107
quote:
Now what....
Meat too shiny/glistening, afraid liquid shortening has been sprayed on for effect & re-touching done by a pro food photographer, definitely would not eat...ever.
Nah, looks great, would slam even if from a BGE.
Posted on 8/15/17 at 7:02 pm to Janky
I think so. Thx btw. quote:
You would get better results on an offset
Better results? Lol. C'mon man.
This post was edited on 8/15/17 at 7:03 pm
Posted on 8/15/17 at 7:04 pm to GynoSandberg
quote:
Brisket looks good. We need to get you a proper slicing utensil though
And believe it or not, that picture is what made me go buy a brisket knife.
Posted on 8/16/17 at 6:36 am to Burt Reynolds
quote:
You would get better results on an offset
Not always true, some people can't man an offset all night and so they come out like shite (I don't have the time or patience for that myself.) Ceramics take a lot of that out of the equation.
Someone up to the task would get better results from an offset though.
This post was edited on 8/16/17 at 6:43 am
Posted on 8/16/17 at 8:41 am to Janky
quote:
You move hot air over it. That is why dehydrators have fans.
I hardly doubt you could create enough air flow in a smoker setting to have any effect on drying out meat.
Posted on 8/16/17 at 8:45 am to RedHawk
ok
Posted on 8/16/17 at 8:45 am to Janky
Why do dehydrators have fans?
Posted on 8/16/17 at 8:54 am to RedHawk
Just a little info
quote:
When meat heats up a lot of liquid evaporates from its surfaces, and the more airflow the more the meat dries out. Since ceramics have low airflow, meat remains juicier. Other smokers have thinner walls and many leak a lot so they require more charcoal and airflow, which means that airflow out the chimney and the leaky doors carries away more moisture than the ceramics. It is not unusual for a pork shoulder to lose 30% of its weight in an offset smoker. Water loss on a ceramic is often under 20%.
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