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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%.
Posted on 8/16/17 at 8:56 am to RedHawk
quote:
Why do dehydrators have fans?
quote:
All food dehydrators share a common goal: to remove most of the water from the food they are used to dehydrate in an efficient manner. To accomplish this goal, a good food dehydrator needs to deliver a constant temperature and even airflow across all trays. Modern electric dehydrators do this with a thermostat, a heating element, and a fan that circulates fresh heated air evenly. There are some economy dehydrators that don’t use a thermostat or fan, but we recommend that you avoid these machines, as they generally do not provide the performance needed to dry foods in a reliable, predictable fashion.
All day long
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