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Last Active
  • Re: Temperature Diff

    This is a common question. Let me sketch out the situation.

    Direct and indirect cooks are quite different. Direct cooks expose the food to the IR coming off the lump. That disapates by the inverse square, so moving up closer to the dome markedly reduces the heat the bottom of the food is getting. But it is still really intense. Think of driving in an air conditioned car. Despite the air being cool, if your arm is in the sunlight, it will still get burned.

    With indirect, the cooking is all by air temperature. Since hot air rises, the dome temperature at first is usually a good bit hotter than the grill level. 25 degrees is not uncommon. As the cooking progresses, the ceramics absorb heat, and re-radiate it. The food begins to warm up. Typically after a few hours of lo-n-slo, the grill and dome are about the same.

    If a platesetter is used for the heat block, it will eventually absorb so much IR that it will reach well above 450F, and the bottom of the food will start getting somewhat hotter than the top.

    While everyone wants to cook exactly, with time most people realize that anything 25 degrees+/- of a target temp is accurate enough.
  • Re: Sriracha Stix - Ever try them?

    I'm not a huge fan of Sriracha, and suppose the stick's effects in burgers wouldn't me much more effective than a simple injection or mixing it right into the grind. So $15/bottle is more than I'd care to do. But how they use the binders, I suppose the cellulose gum and tapioca starch, to form spice holding spikes  seems like a fine idea for whole meat pieces. Probably nothing a home cook could fake.
  • Re: OT - Thank you Cassini

    "I wonder what kind of lump they prefer? "

    Enceladians buy huge amounts of lump rendered from carboniferous asteroids around Ceres. But those who know how to do Titanian bull typically go with the lump from Vesta's dryad L point satellites.

    Don't blame me, I'm just lifting from "Smokey Spock's Saturn Spit&Pit" web site.
  • Re: Pork Shoulder temp drop issue

    There's always the possibility that of instrument failure. But temp drops at somewhat lower numbers, around 180 dripping to 160 have been reported. Maybe the same here. A pocket of moisture in the shoulder is venting.

    The temp is somewhat irrelevant. If the meat mass is starting to jiggle like jello, it is good to go.
  • Re: BGE maintenance - what do you do?

    Tip from fishlessman years ago. Put the daisy on the grill at shut down. The excess grease bakes away, moisture removed to prevent rust, and the gunk that gives a good seal isn't removed.

    Clean burn only needed if:
    So much creosote hair around the top vent that it's dropping into the food.
    Pizza falls off to the side, giving the Egg an internal fat pepperoni crust.
    You just really want an excuse to change the gasket.

    If sitting uncovered in the rain, expect to oil the hinges every few years.

    Tighten the dome band nut/bolt after repeated high temp sears.

    Calibrate the dome therm after repeated high temp sears.

    Clean out the ash that falls outside the fire bowl at least once a year. Sooner if dome temp won't hold steady and keeps dropping.

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