Hey guys - recently joined this forum and blown away with the help and advice on here!
Thinking of rigging up my Primo XL with accurate humidity and temperature control in a bid to create the most favourable and flexible cooking environment possible.
We’re a family of electrical and process engineers, so making it happen isn’t a problem, but the real question is:
In a dream world, what is the perfect cooking environment & process for say a rib roast?
Thinking something like cook for a few hours at low temp at very high humidity (say 220F, or even 130F, sous vide style), followed by a rapid ramp up (possibly need to take roast out during ramp stage), to a very high temperature at very low humidity, to reverse sear.
With flexibility of humidity control, I could play around with the humidity profile/setting to achieve a "perfect" result for a particular cook.
I believe the higher the relative humidity the easier it is to maintain a target temp, so in theory maintaining almost a sousvide type environment could theoretically be possible? (assuming you could get charcoal to behave at that low a temperature)
But is that actually desirable?
Any one got any insights in to the science of humidity and temperature in BBQ environment?
Thinking of rigging up my Primo XL with accurate humidity and temperature control in a bid to create the most favourable and flexible cooking environment possible.
We’re a family of electrical and process engineers, so making it happen isn’t a problem, but the real question is:
In a dream world, what is the perfect cooking environment & process for say a rib roast?
Thinking something like cook for a few hours at low temp at very high humidity (say 220F, or even 130F, sous vide style), followed by a rapid ramp up (possibly need to take roast out during ramp stage), to a very high temperature at very low humidity, to reverse sear.
With flexibility of humidity control, I could play around with the humidity profile/setting to achieve a "perfect" result for a particular cook.
I believe the higher the relative humidity the easier it is to maintain a target temp, so in theory maintaining almost a sousvide type environment could theoretically be possible? (assuming you could get charcoal to behave at that low a temperature)
But is that actually desirable?
Any one got any insights in to the science of humidity and temperature in BBQ environment?
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