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  1. dcarch

    Low and slow...the myth.

  2. dcarch

    Low and slow...the myth.

    Air carries 0.005 BTU of heat per degree F per cubic foot. At 325° there will be more BTUs to heat up the surface to a higher temperature than 225°, still the moisture in both #1 & #2 will prevent the heat to go to 212F. OK I understand this part but doesn't the higher heat meat get up to 212...
  3. dcarch

    Low and slow...the myth.

    And that is why it is very interesting to consider the whole science of cooking, the chemistry and the physics of cooking. It really requires rigorous and exact definition of the environment and conditions. Otherwise theories will be seemingly in conflict with realities. It is entirely possible...
  4. dcarch

    Low and slow...the myth.

    The identical pork butts may be a good case to clarify the concept. Twin#1 is cooked at 325° Twin#2 is cooked at 225° Let's also assume the appliance (smoker/grill) are also identical. Twin#1 preheated to 325° and Twin#2 to 225°. Also ignoring the fact that there will be more air convection...
  5. dcarch

    Low and slow...the myth.

    "----Regardless of if this is true or not, I don't think it applies to the conversation about the ribs being done in 70 minutes as opposed to 6 hours, The simple fact is you can cook Ribs in a little over an hour or 6 hours with great results  regardless of the science, so the statement is a...
  6. dcarch

    Low and slow...the myth.

    In the context on this topic: Once the 212F has been reached, the specific thermal conductivity constant of the meat (and fat, and bones) takes over. The speed of heat travel will always be the same to get the IT up. In other words, the high or low will have no impact on slow or fast relative...
  7. dcarch

    Low and slow...the myth.

    Again, keeping in mind that once 212F is reached, no amount of heat can get it any higher, you can go to 1000F air temperature and it will make no difference. Go boil a pot of water and measure the temperature. Once the water starts to boil, it make no difference how high or low the fire is, it...
  8. dcarch

    start a small bbq business

    Do they even allow a 17 year old to sell cooked food? Can a 17 year old drive a truck? dcarch
  9. dcarch

    Low and slow...the myth.

    Did a brisket last week. 131F, 72 hours in a super thin TBS PID smoker. Moist, pink medium done fork tender beef.  Will do this again for sure. dcarch
  10. dcarch

    Kosher Smoker

    Kosher smoke salmon. dcarch
  11. dcarch

    Thermapen? Not an option... recommendation on cheaper instant read thermometers

    Thermapen is expensive because they assemble the components using excpensive labor outside of China. But they don't make the components themselves. Digital temperature electronics are not that complicated. and most of them are very accurate and inexpensive. I have one I bought for $3.00...
  12. dcarch

    Flies, Flies, FLIES!!

    Butcher shops have those UV light zappers. They seem to work very well. If you have kids, buy a few of those insect zappers which look like a tennis racket, kids love to run around vaporizing flies and mosquittoes. They are $3.00 to $6.00 each on ebay. dcarch
  13. dcarch

    Amana refrigerator to cold smoker conversion?

    How do you control humidity? dcarch
  14. dcarch

    Amana refrigerator to cold smoker conversion?

    You have some very good points there. However, a refrigerated, PID controlled hot/cold smoker is an incredibly flexible and capable appliance. For me, it has been worth going thru all the troubles.  I will not waste my time to work with a vintage refrigerator. A new refrigerator, or a used new...
  15. Amana refrigerator to cold smoker conversion?

    Amana refrigerator to cold smoker conversion?

    • dcarch
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  16. homemadesmoker2_zpsd3228f15.jpg

    homemadesmoker2_zpsd3228f15.jpg

    • dcarch
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  17. homemadesmoker_zpsf5ee8375.jpg

    homemadesmoker_zpsf5ee8375.jpg

    • dcarch
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  18. homemadesmoker3_zps6270a8a9.jpg

    homemadesmoker3_zps6270a8a9.jpg

    • dcarch
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  19. smoker13_zps41278a08.jpg

    smoker13_zps41278a08.jpg

    • dcarch
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    • Album: Amana refrigerator to cold smoker conversion?
  20. dcarch

    Amana refrigerator to cold smoker conversion?

    You can get the freon from an auto supply store. Repair was done with a smaller tube inserted inside the cut tube and exopy glued air tight. You will need a thing to tap into the refrigerant tubing to recharge the freon. I forgot what that tap thing is called. Costs about $8.00. You can...
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