The dreaded stall, evaporative cooling & wet-bulb temperature.

[jarjarchef]

I may have to play with this when I get either 2 Mavericks or 2 iGrills. Seems to be an interesting adventure to have with the kids........

But my head hurts after reading this.....too much.......

 

[diggingdogfarm]

Well, it's a government publication we're talking about, so......




~Martin :biggrin:

I understand what your saying Martin and not disagreeing with you. Seems that cooking  in a smoker or grill has so many variables such as venting, pans of water if they are used, the heat source and moisture content of the smoke material, that moisture content just in the grill alone could vary significantly from smoke to smoke.

Very true.


~Martin

 

[mountainhawg]

I may have to play with this when I get either 2 Mavericks or 2 iGrills. Seems to be an interesting adventure to have with the kids........

But my head hurts after reading this.....too much.......

I thought of that too. BUT, when I first got into weather we had to use distilled water to obtain wet bulb temperatures and then later just clean water. When we are talking of lets say jerky, we are talking about evaporation of a mixture of soy, teriyaki, meat fats etc. So we are talking about the evaporation of a mixture of fluids that surely would have a higher evaporation temperature (wet bulb) than pure water, probably much higher.

So I wouldn't recommend someone wrap a piece of wet muslin around one of their probes, lay it next to the jerky and feel that is what the temperature of their jerky is, it's probably higher. The mixture will release water vapor at X degrees which would be higher than a puddle of plain water sitting next to it in the grill.   

My head hurts too!

 

[jarjarchef]

I thought of that too. BUT, when I first got into weather we had to use distilled water to obtain wet bulb temperatures and then later just clean water. When we are talking of lets say jerky, we are talking about evaporation of a mixture of soy, teriyaki, meat fats etc. So we are talking about the evaporation of a mixture of fluids that surely would have a higher evaporation temperature (wet bulb) than pure water, probably much higher.

So I wouldn't recommend someone wrap a piece of wet muslin around one of their probes, lay it next to the jerky and feel that is what the temperature of their jerky is, it's probably higher. The mixture will release water vapor at X degrees which would be higher than a puddle of plain water sitting next to it in the grill.   

My head hurts too!

Oh I am not expecting it to be a perfect scenario. I think it would be a cool thing to do with the kids to maybe learn something new....

As mentioned earlier, there are way too many unknown variables in our at home smokers to even begin to have an exact science behind it....

 

[diggingdogfarm]

I've heard that it takes about 58 grams of salt to raise the boiling point of water just 1/2 a degree C???
That's a good amount of salt and not much of a change.
However, I have no idea how that applies exactly, or how any other ingredients apply, to the above

~Martin

 

[kingfishcam]

Thanks a lot DiggigDog, now I have more reading and a project to build.... :)

 

[mountainhawg]

I've heard that it takes about 58 grams of salt to raise the boiling point of water just 1/2 a degree C???
That's a good amount of salt and not much of a change.
However, I have no idea how that applies exactly, or how any other ingredients apply, to the above

~Martin

I think it becomes more an issue of density of what the moisture is trapped in. If one took two shoe laces and saturated one in water and the other in a heavy soy, which contains water, and laid them in the sun, obviously the one with saturated with plain water would dry quicker. BUT if you heated that shoe lace with the soy lets say 25F it may dry at about the same time as the shoe lace with just water. (I just guesstimated in some numbers, nothing firm there). The heating allows for an increase in molecular movement thus an easier release of water vapor (evaporation). So roughly speaking you can say with a grin, the wet bulb temperature of soy is higher than plain water at the same ambient air temperature.-probably all plain as mud

 

As for the salt, you are changing the density of the water with the dissolved salt thus raising the boiling point. All depends on parts per whatever and depends on what is being dissolved in the water. 

I think it would take a lot of a dissolved substance to increase the boiling point of water substantially. 

 

[diggingdogfarm]

I'm anxious to try a few experiments.
Wish I was rich! LOL

~Martin

 

[mountainhawg]

I have a 6 pound shoulder all rubbed down in the reefer for tomorrow's experiment. Experimenting with a new rub: 

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

 

[diggingdogfarm]

Sounds good.


~Martin