The Science of Smoking and BBQing

[indaswamp]

Great Read...
https://blog.thermoworks.com/beef/cooking-low-slow-meat-doing/

 

[Carvendive]

Thanks for the link. I use to be an engineering systems analyst so I tend to be detail oriented. This scratches that itch.

 

[johnmeyer]

Here's another site, with dozens of articles written by the site owner:

food and kitchen science

Make sure to scroll down to the section titled: "Barbecue and Grilling," and begin your clicking there. The author has a nice style that makes you want to read each article.

I have read most of the articles more than once. They are geared toward exactly the people who participate in this site. You'll find lots of explanations for how to get good-tasting smoke; why you can't get a smoke ring using some types of smokers; what part moisture plays in getting smoke onto food, and much more.

 

[indaswamp]

Thanks for the link. I use to be an engineering systems analyst so I tend to be detail oriented. This scratches that itch.

I come from a family of engineers...I studied Chem. Engr. and I'm all about the science of cooking. Glad you enjoyed it.

 

[Carvendive]

Johnmeyer, BIG THANK YOU! Great reading, especially for someone like me who is just getting into smoked meats. It answered my questions about bringing (I've had some disasters there).

 

[johnmeyer]

Johnmeyer, BIG THANK YOU! Great reading, especially for someone like me who is just getting into smoked meats. It answered my questions about bringing (I've had some disasters there).

Thanks! Glad you liked it. Like several others who have posted in this thread, I too am an engineer and find the science both fascinating and useful.

 

[indaswamp]

Here's another site, with dozens of articles written by the site owner:

food and kitchen science

Make sure to scroll down to the section titled: "Barbecue and Grilling," and begin your clicking there. The author has a nice style that makes you want to read each article.

I have read most of the articles more than once. They are geared toward exactly the people who participate in this site. You'll find lots of explanations for how to get good-tasting smoke; why you can't get a smoke ring using some types of smokers; what part moisture plays in getting smoke onto food, and much more.

That site is written by Dr. Greg Blonder, An Engineer with a pHD. in Physics at Harvard. I have learned a lot from his websites and articles over the years. He takes a chemical approach to how foods cook. Thanks for posting.

 

[johnmeyer]

That site is written by Dr. Greg Blonder, An Engineer with a pHD. in Physics at Harvard. I have learned a lot from his websites and articles over the years. He takes a chemical approach to how foods cook. Thanks for posting.

Thanks for posting that. I had no idea he had such an impressive résumé.