What's the reason??

Nature Boy · July 2010

I know it happens, and it's killing me that I don't know why. When it is hot and dry outside (as compared to cool and humid) the meat almost always cooks faster.

We've noticed it consistently at competitions with all of our meats, and other competitors regularly complain about their cooks being "ahead" on hot nights/days.

Well guess what? We're cooking at the same dang temperature. So, what gives???

Thanks in advance for some enlightenment!
Happy 4th!
Chris

Celtic Wolf · July 2010

More beer flowing when it's hot and you forgot when you actually put the meat on..

I know I am crazy, but thanks for confirming I am not the only one to experience the summer speed cooking.

NibbleMeThis · July 2010

I know one sure fire way to make that NOT happen.

Plan for a shorter cooking time! :woohoo: :silly:

Because you KNOW if you did that, it's not going to cook faster and you'll miss your turn ins :ohmy:

Life and it's cruel tricks

misfit · July 2010

I wonder if the barometeric pressure has something to do with it. Hot & dry, high. Cool & damp, low. Or CW is right, adjust beer intake accordingly.

PhilsGrill · July 2010

Probably the infrared rays penetrating the egg more in summer because the sun is closer to the earth helps in cooking...but that's just a guess.

Frank from Houma · July 2010

I think you need to recalibrate your thermo, use your wiggle rod, go with new lump and ...... heck - I don't know. Go get another beer

Not having cooked near as many butts, ribs, briskets, etc as you have, I have not noticed any difference with regards to summer/winter/dry/moist weather. I just thought sometimes I got a butt from a nice pig and sometimes from an onry pig. :huh:

Temperature is temperature and I would think the humidity inside the egg is the same regardless of what it is outside - how would a butt know if it was 50% humidity or 98% humidity. :blink:

Good luck with it Chris and happy 4th back at you.

walrusegger · July 2010

Just keep makin' that fantastic rub my virgin packer brisket and 9 lb pork butt will be dancing in Sat. night, Sunday morning!!!

It's not the heat, it's the humility!

It's not the grounds fault, not the pavement's fault, it's the asphault!

And...I'm done!

Celtic Wolf · July 2010

Thats a good try, but the Sun is actually further way during the summer. It's just at a much better angle to bake us...

Nature Boy · July 2010

We already do that somewhat, but it will be easier if I know why ;-)

Beers!
Chris

Nature Boy · July 2010

Can't see how barometric pressure would change things. Except high pressure would lower the boiling point somewhat. Hmm.

Thanks for the idea, and beers!
Chris

Nature Boy · July 2010

Thanks Frank.
Yeah, if anything, humidity would make the meat cook faster right? Like a steam oven? I've also noticed in colder humid conditions, you often need to open your vents more...maybe cuz the air is heavier.

But still...there has to be a logical explanation!
I'll drink a beer while I think about it more....or wait for someone with the magic answer!

Beers!
Chris

Nature Boy · July 2010

LOL. Thanks for the kind words.
Happy fourth
Chris

Nature Boy · July 2010

Naw. Beer consumption is not related here ;-)
Happy weekend.
Chris

THA · July 2010

come on guys, it is simple. YOu use a red thermapen on cool humid days and a red one on hot dry days.

Seriously, do you leave your meat out long before puttin on cooker? If so the difference in meat temp when you start will make a difference.

lowercasebill · July 2010

what's the reason?

to keep my ribs out of the top 5

Zippylip · July 2010

:laugh: :laugh: dude you kill me

lowercasebill · July 2010

http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/95-033F/Appendix_A_guidance_95-033F.pdf

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-4VGPDV2-4&_user=10&_coverDate=07%2F31%2F2009&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1389220883&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=9140b1c5b0a83d137192b544af3547da

PhilsGrill · July 2010

Ohps, yeah you're right, let me go get another beer.

BigGreenDon · July 2010

Let's say you spend 30 minutes prepping your ribs after you take them out of the cooler (at, say 38F).

On a 100F day, the ribs will *start* out on the smoker at a higher temperature than on a 60F day, because the former are warming up to a higher temperature during prep.

All things were equal when you took them out of the cooler, but not after prep...

Just an idea.

Don

bitslammer · July 2010

More humididty = slower burning lump. Same scenario as when tehy have forest fires and humid conditoins help slow things down.

Nature Boy · July 2010

I thought of that, but on warm days we pull the meat out of the cooler later. Plus, even if the meat were a little warmer, shouldn't make much difference over a 12 hour cook. That might be part of it, but there is something bigger I'm not understandin!

Thanks for your thoughts!
Chris

Nature Boy · July 2010

Another thing I have thought about. So the lump burns slower, so I open my vents more. We're still cooking at the same temperature.
Beers!
Chris

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