On Wed, 17 Mar 2004 15:33:18 GMT, "Tyler Hopper" >
wrote:

>
>"Steve Wertz" > wrote in message
...
>> On Wed, 17 Mar 2004 02:02:13 GMT, "Monroe, of course..."
>> > wrote:
>>
>> >In article >, Steve Wertz
>> > wrote:
>> >
>> >> On Wed, 17 Mar 2004 00:00:20 GMT, Woogeroo
>> >> > wrote:
>> >> >I am wondering if it is the egg itself, or the combination of the egg
>> >> >and the cast iron skillet used as a drip pan - added to the quicker
>> >> >cooking time?
>> >>
>> >> For some reason a brisket or shoulder done in an oven at the same
>> >> temperature will always take about 1/2 the time as in any smoker.
>> >>
>> >My bet on 'why' is that ovens cycle on above and off below the target
>> >temp. (Hysteresis!) Smokers are more likely to run on a more even keel.
>> >An oven set for 300 will spend more time at 325-350 than a smoker set
>> >for 300.
>>
>> My oven fluctuates +/-15 degrees before it turns on/off. I don't
>> think a temperature difference like that could speed up cooking by
>> 50%.
>>
>> I'm no thermologist though.
>
>To begin with, my oven thermostat is off 35 dF low. It's a digital so there's no
>margin for error setting a manual knob. Taylor makes an oven thermo that either
>sets on a rack or hangs from one. Highly recommended.
>
>I keep a largish pizza stone on the bottom rack all the time. Covers most of the
>rack. It has helped to even out temp. fluctuations immensely (ala a K).
>
>_________
>ht_redneck
>
My KA convection oven is bang on. But the cooker allows the
thermostat to be reset over a 30F range from the existing setting.
The adjustment is done with the digital control panel and not inside
the guts of the stove.

Harry