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How does the Egg keep foods so moist?
robnybbq
Posts: 1,911
OK - How does the Egg keep foods moist while cooking? Is it the fire of the lump for heat? The ceramic I ma sure aids in keeping the temps steady but heat is let out through the top opening.
I used to use a Weber gasser that always dried the foods out.Even at a recent tailgate, I tried grilling (Coleman Road Trip propane gas)dome chicken legs using Dizzy Pig Tsunami Spin and I hated them on the gas but love them on the Egg.
Just want to know why I am addicted to this madness of the Egg.
I used to use a Weber gasser that always dried the foods out.Even at a recent tailgate, I tried grilling (Coleman Road Trip propane gas)dome chicken legs using Dizzy Pig Tsunami Spin and I hated them on the gas but love them on the Egg.
Just want to know why I am addicted to this madness of the Egg.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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No air leakage
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Combustion generates water and the environment is well sealed so it has more humidity than conventional grills/smokers.
2C7H4O + 15O2 ==> 4H2O + 14CO2
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Combustion doesn't generate water in this case because you're burning carbon.The Egg keeps food moist because less it holds the heat in, requiring less fuel to be burned. Therefore it requires less airflow than a typical metal barbecuer. Less airflow means less drying out of the food.
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Lump isn't pure charcoal. It averages out to be C7H4O. But you're right - there's less airflow.
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Ya learn something everyday. I bet Wicked Good is around C50H40.
nolaegghead said:Lump isn't pure charcoal. It averages out to be C7H4O. But you're right - there's less airflow.I am now going to convert my egg to propane to get more moisture:C3H8 + 5O2 ==> 3 CO2 + 4 H2O -
Thank you professor! :-BWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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nola where did you get the formula? Most MSDS sheets list it only as C. To your point various woods will reabsorb moisture, oak lump reabsorbs 5%.from what I have read.Here is a post from the past :http://eggheadforum.com/discussion/454247/organic-lump-charcoalyall might enjoyLarge, small and mini now Egging in Rowlett Tx
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Austin Egghead said:nola where did you get the formula? Most MSDS sheets list it only as C. To your point various woods will reabsorb moisture, oak lump reabsorbs 5%.from what I have read.Here is a post from the past :http://eggheadforum.com/discussion/454247/organic-lump-charcoalyall might enjoy
http://en.wikipedia.org/wiki/Charcoal#Production_methods
Anyway, it's an impure, amorphous form of carbon. I grind up lump all the time and use it like carbon black for filling in holes in reclaimed wood furniture (mixed with latex wood filler). Lovely stuff.
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nola wrote:Anyway, it's an impure, amorphous form of carbon. I grind up lump all the time and use it like carbon black for filling in holes in reclaimed wood furniture (mixed with latex wood filler). Lovely stuff.That was a tip on one of the This Old House Magazines several years ago.Large, small and mini now Egging in Rowlett Tx
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Austin Egghead said:nola wrote:Anyway, it's an impure, amorphous form of carbon. I grind up lump all the time and use it like carbon black for filling in holes in reclaimed wood furniture (mixed with latex wood filler). Lovely stuff.That was a tip on one of the This Old House Magazines several years ago.
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I thought the Egg keeps things moist because the Mothership includes Eggy Magic inside each one! Or maybe its elves?Flint, Michigan
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Fred19Flintstone said:I thought the Egg keeps things moist because the Mothership includes Eggy Magic inside each one! Or maybe its elves?
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Fred19Flintstone said:I thought the Egg keeps things moist because the Mothership includes Eggy Magic inside each one! Or maybe its elves?Fred, I think elves are part of the Keebler cookie tree before it is made into lump. I'm going with your suggestion of magic.The answer is low air flow and a sealed hot space = little drying effect on the food, Nola equation please....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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pig flesh + egg + entropy = tasty deliciousness!
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Some of them posts sounds like a nasty yeast infection
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Magic, elves or equations. What's the difference? Any which way, in the right hands, it all leads to great food!Flint, Michigan
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Rob,Here is my guess. The Egg, once it heats up, needs very little air to stay at temp. Air carries moisture with it, so the more air that flows through, the more moisture is lost.Just a hunch, but it's what I am thinkin.Cheers!Chris
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Once you master all the above-here's the chemistry key-lots of C2H5OH-it will fix anything in the near-term. Downstream explanations may be a bit of a challenge >-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:Once you master all the above-here's the chemistry key-lots of C2H5OH-it will fix anything in the near-term. Downstream explanations may be a bit of a challenge >-
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Steve, when you go to bed tonight - just remember you're basically a little bag of chemicals that are reacting with each other, and somehow all that hydrochloric acid in your stomach isn't burning a hole through your PJs, bed and floor.
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When cooking indirect the food is centered in a thermally convective volume due to the dome as well as a thermally radiative volume due to the ceramic dome, which tends to seal and cook the food evenly from all of the outer surfaces in toward the center.
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You guys are so analytical. Sometimes you have to let art flow over you.
Steve
Caledon, ON
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I'm more artist than scientist. Scientist pays the bills though.
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You guys are cracking me up tonight. )
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What's everyone's favorite rub for elf-meat?_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Botch said:What's everyone's favorite rub for elf-meat?
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