Grilling & Recipes: The science of the BBQ
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Name:   Shortbus The author of this post is registered as a member - Email Member
Subject:   The science of the BBQ
Date:   3/2/2015 9:50:31 AM (updated 3/2/2015 9:56:07 AM)

I am trying to understand just how this smoking BBQ thing works.

There is a stall when you are smoking at around 180 degrees, right?

Then the water leaves the butt, ribs or whatever and the temperature goes over 180.

Then there is something at 365 or so.  And what does the Texas crutch do for you?

 

The pro smoker companies don't go over 180.

I am actually wanting to build a custom one off super duper grill like the http://www.theorioncooker.com/, but

propane with the gas cycling to meet the temperature of the inside of the butt.

Also smoke and maybe apple juice injections.

Anyone with deep pockets holler.

 

Jus want to know exactly why Cat can't cook,  jus sayin'

 

And oh yes,   its time we have a cookoff.

Other messages in this thread:View Entire Thread
The science of the BBQ - Shortbus - 3/2/2015 9:50:31 AM
     The science of the BBQ - Tall Cotton - 3/2/2015 9:56:02 PM
     The science of the BBQ - Summer Lover - 3/17/2015 10:36:00 PM

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