Discussion in 'Pork' started by kingkoch42, Feb 2, 2011.
Very cool I need to start doing something like this, I'm slowly translating it, so if it's not a problem for you
english would be nice, but more interesting to me is how you got the information. Do you have some sort of data recorder or is all the info manually inputted?
Don't know that I'd ever want to get into that much detail regarding my cooking - but I could see where you could definitely benefit from such a detailed analysis if you were having difficulty, or were maybe doing this to provide the USDA (or their French equivalent) the data if you were planning to sell your smoked meat to the public.
You are a better man than I. I think if I had to do all that I would give up barbecue and take up knitting.
I appreciate the technology but I like old school myself. Just what I learned from my pops and running a bbq joint.
Thanks Cal! and let us know what you find with the thermo test.
Man that's really intense! Not sure I need that much info, the WSM just keeps chugging along without much temp variation.
Way too complicated for my simple mind - I just sit back and watch the temps and let her rip
I think its a good idea to chart your temps to get to know your smoker and how to control it, under varying circumstances.
There's a lot of variables such as
airflow which will change when adding foods,
Heat recovery, etc...
I played with mine a few months, (Reverse Flow Build) and charted every detail to understand my smoker better, now I just let it cruise.
I agree SQUIB, experience with your smoker under different conditions gives you the confidence to know what to do & how to control the temps. I keep detailed notes on each smoke, and like you now it just cruise's along.