Dr. Blonder has been busy in the lab and he has nailed down once and for all the cause of the Smoke Ring and I have rewritten my article on the subject to include the latest science. To accompany this is a major rewrite on wood and smoke and what they do when burned. Here are the links:
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Administrator
- May 2014
- 19847
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
You guys rock. This is invaluable information that 99% of BBQ authors ignore and leave to common lore and assumption. 3 thumbs up.
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woohooo....more stuff to digest!!!!!
I've hit at least two typos....you want them??
actually three, I have to send them, can't stand a guilty conscience.Last edited by Jerod Broussard; August 13, 2014, 01:58 PM.
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Good stuff!
One question, though. I could swear that I read either on AR (or possibly elsewhere) that unlike briquettes, you can add unlit lump charcoal directly to a going cook without a problem since it is basically pure carbon already. Does that ring any bells with you?
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@boftx I think it says that it is a fine way to manage heat but less than ideal source of smoke. It tends to produce lots of white smoke which a lot of people like, but many others think to be less than ideal. I know people who have told me for years they can taste it in the meat and they didn't know the science. If you are competing, it might work against you. If you are cooking for yourself, and you like the results, I wouldn't lose sleep. The alternative is to stay up all night add only full lit coals.
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