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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Theory and application of heat sinks (ie. water or sand in the tray?) (long)
OK, people, stay with me here. As per previous post, I had a highly
succesful bbq run in my WSM this weekend. Thanks again. But here's the thing: I was all set to use sand in the tray, instead of water, but when I set up the uninsulated WSM at 8:00 am, the ambient temp was only 32 deg, and weather.com said it wasn't going to get over 45-50 deg, all day. So I thought that maybe a big heat sink wasn't the way to go. Instead, I just stuck a cast iron utility box cover (the kind that covers the water valves and similar stuff in the streets; actually, it was a round monitoring wellbox cover, 12.5" diameter, 5/8" thick) on the bottom grate. It worked perfectly. By adjusting the air-flow controls (per this groups advice), I was able to maintain the temp at 225-250 deg (measured with a permanent thermometer installed in the crown of the WSM) from 8:00 am to 6:30 pm with ONE LOAD of Kingsford "Hardwood Charwood" and hickory chunks. Long enough to bbq the pork shoulder to 195 deg, THEN the 10 lb spatchcocked turkey to perfection. BUT HERE's THE THING: I forgot to cover the cast iron heat deflector, and it got soaked and puddled in drippings, which baked on after I took the turkey off. So, I just got out my propane torch and burned off the worst of it, then stuck it in my Weber gas grill and burned off the rest, it came out nearly spick-and-span after about 2 hrs. So then, I stuck it inside my WSM to keep it clean and dry. That was an hour ago, and right now, my WSM is running at about 150-125 deg (53 deg ambient) with NO FIRE, just the cast iron heat sink. So, the question beckons: what is thew mechanism/purpose working with the heat sink? Is the purpose to have a BIG thermal mass, get it hot, and let it re-radiate to cook the food? Or to just deflect heat so there's no radiative heat transfer? Or just to absorb excess heat to regulate the temp? Or all three? The reason I ask is this: it could make a big difference when I bbq in summer (ambient temp at 105-110 deg, 10 % humidity), vs winter (ambient temp at 35-45 deg). Agian, thanks a heap, -Zz |
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Theory and application of heat sinks (ie. water or sand in the tray?) (long)
"Zz Yzx" > wrote in message > That was an > hour ago, and right now, my WSM is running at about 150-125 deg (53 > deg ambient) with NO FIRE, just the cast iron heat sink. > > So, the question beckons: what is thew mechanism/purpose working > with the heat sink? Is the purpose to have a BIG thermal mass, get it > hot, and let it re-radiate to cook the food? Or to just deflect heat > so there's no radiative heat transfer? Or just to absorb excess heat > to regulate the temp? Or all three? All of the above. As you witnessed, it holds a lot of heat for a long time. It prevents radiation (may or may not be a good think depending on the desired result) and keeps spikes to a minimum. With radiation, the bottom of the meat being cooked often gets overcooked or burnt. If you have enough distance it is not so bad. The cast iron works as well as sand or water so use what is easiest for you. |
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Theory and application of heat sinks (ie. water or sand in the tray?) (long)
Edwin Pawlowski wrote:
> "Zz Yzx" > wrote in message >> That was an >> hour ago, and right now, my WSM is running at about 150-125 deg (53 >> deg ambient) with NO FIRE, just the cast iron heat sink. >> >> So, the question beckons: what is thew mechanism/purpose working >> with the heat sink? Is the purpose to have a BIG thermal mass, get >> it hot, and let it re-radiate to cook the food? Or to just deflect >> heat so there's no radiative heat transfer? Or just to absorb >> excess heat to regulate the temp? Or all three? > > All of the above. > > As you witnessed, it holds a lot of heat for a long time. It prevents > radiation (may or may not be a good think depending on the desired > result) and keeps spikes to a minimum. With radiation, the bottom of > the meat being cooked often gets overcooked or burnt. If you have > enough distance it is not so bad. > > The cast iron works as well as sand or water so use what is easiest > for you. Heh.. a thermodynamic question. Cast iron would work better than sand or water because of the thermal mass. It has a higher specific heat and thermal density than sand or water. It also has a fairly low thermal conductivity. (i.e. aluminum would make a poor choice since it has a very high thermal conductivity and relatively low density) So that begs the question of using a heavy cast iron pot with some sand in it. The sand would not radiate as much as the pot, so the cooking would be more indirect. Think of the cast iron as a damper, it slows the rate of change in the system. Me, I just LazyQ. add some wood, plug in the cookshack, and set the temp. Wonder if putting cast iron in the cookshack would help.. it does have a fairly wide swing of temperature. ...hmm... -- DougW |
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Theory and application of heat sinks (ie. water or sand in the tray?) (long)
>Could this also have an effect similar to the flavor bars in gas grills if
>you let some of the drippings fall on it? Well, this particular heat deflector got a LOT of drippings on it. The food was EXCELLENT though. -Zz |
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Theory and application of heat sinks (ie. water or sand in thetray?) (long)
Nunya Bidnits wrote:
> "DougW" > wrote > >> Me, I just LazyQ. add some wood, plug in the cookshack, and set the temp. > >> Wonder if putting cast iron in the cookshack would help.. it does have a > fairly >> wide swing of temperature. ...hmm... > > You put wood in a Cookshack? Do you mean pellets? > > My Q team partner has one, and there's very little temperature variation > once it gets up to the preset temp. On the other hand, if there's a way to > burn real wood in a Cookshack, I would be a happy camper. > > MartyB in KC > > If I recall, your partner has a pellet-pooper? Other Cookshacks use wood chunks (using whatever you have) for smoke flavoring. I used 4oz apple wood for the batch of jerky I smoked yesterday (obligatory bbq content). |
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Theory and application of heat sinks (ie. water or sand in thetray?) (long)
Nunya Bidnits wrote:
> Yeah, pellet pooper, good term. What model Cookshack do you have that uses > wood chunks? The FE100 seems to be the most popular pooper in competitions, > as well as a few of the bigger units, and their first cousins, Traegers. > Yeah the FE100 is one heck of a machine. Very popular with pros and competitive cooks. Expensive though. CS's biggest seller is the smokette. I use a Model 50 which is a larger version of the smokette. They don't run on pellets like the FE. All the low end cs's use chunks. -- Reg |
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Theory and application of heat sinks (ie. water or sand in the tray?) (long)
Nunya Bidnits wrote:
> "Brian" <"I never thought I'd miss > wrote in message > news:fcQ9j.7605$7I.6102@trndny09... >> Nunya Bidnits wrote: > %< >>> You put wood in a Cookshack? Do you mean pellets? >>> >>> My Q team partner has one, and there's very little temperature >>> variation once it gets up to the preset temp. On the other hand, if >>> there's a way to burn real wood in a Cookshack, I would be a happy >>> camper. >>> >> If I recall, your partner has a pellet-pooper? Other Cookshacks >> use wood chunks (using whatever you have) for smoke flavoring. I >> used 4oz apple wood for the batch of jerky I smoked yesterday >> (obligatory bbq content). > > Yeah, pellet pooper, good term. What model Cookshack do you have that > uses wood chunks? The FE100 seems to be the most popular pooper in > competitions, as well as a few of the bigger units, and their first > cousins, Traegers. Here's the product line up for residential use. http://www.cookshack.com/index_produ...?category_id=1 All of the Cookshack products (CS) use wood chunks. The Fast Eddys (FE) use pellets. The commercial pits have both CS and FE models. -- Dave www.davebbq.com |
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Theory and application of heat sinks (ie. water or sand in the tray?) (long)
Reg wrote:
> Nunya Bidnits wrote: > > >> Yeah, pellet pooper, good term. What model Cookshack do you have >> that uses wood chunks? The FE100 seems to be the most popular >> pooper in competitions, as well as a few of the bigger units, and >> their first cousins, Traegers. > > > Yeah the FE100 is one heck of a machine. Very popular with pros > and competitive cooks. Expensive though. CS's biggest seller is > the smokette. I use a Model 50 which is a larger version of the > smokette. They don't run on pellets like the FE. All the low end > cs's use chunks. There are high end commercial CS pits which also use wood chunks. :-) -- Dave www.davebbq.com |
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Theory and application of heat sinks (ie. water or sand in thetray?) (long)
Dave Bugg wrote:
> Reg wrote: > >>Nunya Bidnits wrote: >> >> >> >>>Yeah, pellet pooper, good term. What model Cookshack do you have >>>that uses wood chunks? The FE100 seems to be the most popular >>>pooper in competitions, as well as a few of the bigger units, and >>>their first cousins, Traegers. >> >> >>Yeah the FE100 is one heck of a machine. Very popular with pros >>and competitive cooks. Expensive though. CS's biggest seller is >>the smokette. I use a Model 50 which is a larger version of the >>smokette. They don't run on pellets like the FE. All the low end >>cs's use chunks. > > > There are high end commercial CS pits which also use wood chunks. :-) > Hopefully I didn't imply otherwise -- Reg |
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Theory and application of heat sinks (ie. water or sand in thetray?) (long)
Nunya Bidnits wrote:
> "Brian" <"I never thought I'd miss > wrote in message > news:fcQ9j.7605$7I.6102@trndny09... >> Nunya Bidnits wrote: > %< >>> You put wood in a Cookshack? Do you mean pellets? >>> >>> My Q team partner has one, and there's very little temperature variation >>> once it gets up to the preset temp. On the other hand, if there's a way > to >>> burn real wood in a Cookshack, I would be a happy camper. >>> >> If I recall, your partner has a pellet-pooper? Other Cookshacks use >> wood chunks (using whatever you have) for smoke flavoring. I used 4oz >> apple wood for the batch of jerky I smoked yesterday (obligatory bbq >> content). > > Yeah, pellet pooper, good term. What model Cookshack do you have that uses > wood chunks? The FE100 seems to be the most popular pooper in competitions, > as well as a few of the bigger units, and their first cousins, Traegers. > > MartyB in KC > > A Cookshack 008. I've read that a lot of competitions exclude any kind of electric heat source tho. Brian |
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Theory and application of heat sinks (ie. water or sand in the tray?) (long)
Brian" <"I never thought I'd miss Nixon wrote:
> Nunya Bidnits wrote: >> "Brian" <"I never thought I'd miss > wrote in >> message news:fcQ9j.7605$7I.6102@trndny09... >>> Nunya Bidnits wrote: >> %< >>>> You put wood in a Cookshack? Do you mean pellets? >>>> >>>> My Q team partner has one, and there's very little temperature >>>> variation once it gets up to the preset temp. On the other hand, >>>> if there's a way to burn real wood in a Cookshack, I would be a >>>> happy camper. >>> If I recall, your partner has a pellet-pooper? Other Cookshacks >>> use wood chunks (using whatever you have) for smoke flavoring. I >>> used 4oz apple wood for the batch of jerky I smoked yesterday >>> (obligatory bbq content). >> >> Yeah, pellet pooper, good term. What model Cookshack do you have >> that uses wood chunks? The FE100 seems to be the most popular >> pooper in competitions, as well as a few of the bigger units, and >> their first cousins, Traegers. MartyB in KC >> >> > > A Cookshack 008. I've read that a lot of competitions exclude any kind > of electric heat source tho. Yup, all the sanctioned ones do. -- Dave www.davebbq.com |
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Theory and application of heat sinks (ie. water or sand in the tray?) (long)
Nunya Bidnits wrote:
> "DougW" > wrote > >> Me, I just LazyQ. add some wood, plug in the cookshack, and set the >> temp. Wonder if putting cast iron in the cookshack would help.. >> it does have a fairly wide swing of temperature. ...hmm... > > You put wood in a Cookshack? Do you mean pellets? > > My Q team partner has one, and there's very little temperature > variation once it gets up to the preset temp. On the other hand, if > there's a way to burn real wood in a Cookshack, I would be a happy > camper. wood chunks. It takes about two fist sized pieces of wood per session. They go in a little metal house that sits over the single loop heating element. http://revbeergoggles.com/temp/cookshack.jpg There is no way to burn wood in a cookshack without some serious mods. It's basically an outdoor oven. -- DougW |
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