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Discussion in 'Pork' started by dkite22, Apr 4, 2014.
Guys thanks for all the feedback and it turned out great!
Glad to hear it turned out good for you!
In the end, it's hard to mess these things up.
Looks real nice ! Thumbs Up
PERFECT! Bet your smiling with every bite!
15% preparation, 5% luck, and 80% patience!
Looks like a great butt! And that bark!
Looks great! Can we see a photo of it pulled?
That's incorrect. Smoke flavor is also dependent on the surface moisture of the meat as well as it's temperature.
Skip down to the section titled "Smoke and food"
So I guess that's a good reason to make sure your rub becomes tacky before you throw it on the smoker? Do you use a water pan to help promote moisture to help the meat absorb more smoke?
I'm still of mixed mind on water pans, to the point that I filled mine half way up with sand, covered that in foil and then I fill the remainder with water. Whether I refill or not depends on how the meat looks while it is smoking.
It is not incorrect, you say so yourself in that it "it is also dependent..." etc.
One reason to not get your info from Meathead-
"The minerals in wood include oxygen, hydrogen, nitrogen, potassium, carbon, sulfur, sodium, chlorine, and heavy metals. These minerals can significantly impact the aroma and smoke flavor."
The quote above is taken from the link you provided- how many of the "minerals" that he lists are gases?
Meathead's site is a wonderful place but he should be taken in small doses and read with a critical eye IMHO.
Sorry guys, I did not capture any pictures of when it was being pulled. People were grabbing it so fast I could hardly keep up. Will get better pics next time.
Yes Cliff, your statement was and is incorrect.
Here's the evolution of the topic. Noboundaries said this:
Note that he didn't make claims as to temp being the ONLY thing that affects smoke flavor. He merely said that cold meat absorbs more smoke.
Here was your reply:
You mention some things that affect the smoke flavor, but you specifically ruled out the "initial temperature of the meat at the time it is placed on the cooking grate."
I then replied with this:
There's nothing contradictory in my statement, and my saying ""it is also dependent..." does not change the fact that your statement as a whole was incorrect.
As for Meathead, yes, he appears to not know the difference between minerals and elements, as he referred to Oxygen and other gasses as minerals. I bet if I go back and really dissect his article, there's probably a couple of typo's or misspelled words in there as well.
Do you think he was similarly confused as to the difference between wet and dry ? Or the difference between cold and warm? Additionally, do you think that Mr. Science Guru who actually did the testing was similarly confused ?
It's all good Dkite. Good to hear that everyone seems to have enjoyed your work (My apologies for the little pissing match in your thread
That means everyone loved it. Me,I have time for pics. Lol
You'll get the hang of it - sometimes you have to firmly tell them to wait Once they realize you are deadly serious they WILL back off
Oh, bologna lol. I've seen your succulent dishes!
C farmer cooks ? Hmmmmmm.
Red Lobsta Biskies... (sorry for getting off topic)
We'll let it go this time...:laugh1: but next time olice2: we can't let ya slide !! LOL