Mike P.
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stuart C:
Some anecdotes
I've been smoking from -15F to 40F this winter in cowtown, mostly the difference has been whether I
- use the water pan (when it's below 15F, I don't bother)
- use more or less briquettes as part of the startup (i.e. 30 to 40 with the Minion method)
Also note we're at 3500 ft. Not quite Denver levels, but similar effects.
Today I'm in Fernie BC with the WSM, same altitude, but I'm noticing the air is drier, and it's snowing - it's requiring more vent flow than usual (50-50-0 vs. my usual 25-25-0) with the BRITU recipe to maintain 200-225F. </div></BLOCKQUOTE>
Stuart, That is a huge observation.
The higher the humidity, the slower heat transfer occurs. Moisture (water vapor) has to be cooled before a drop in air temp can occur.
This is a main factor in producing "The Stall" we encounter when smoking meat. The meat "sweats" and evaporative cooling takes place causing the internal meat temp to remain constant for a long period of time.
Here is the reference: http://amazingribs.com/tips_an...nique/the_stall.html
Again, Thanks for this observation Stuart and Welcome to the forum.
Some anecdotes
I've been smoking from -15F to 40F this winter in cowtown, mostly the difference has been whether I
- use the water pan (when it's below 15F, I don't bother)
- use more or less briquettes as part of the startup (i.e. 30 to 40 with the Minion method)
Also note we're at 3500 ft. Not quite Denver levels, but similar effects.
Today I'm in Fernie BC with the WSM, same altitude, but I'm noticing the air is drier, and it's snowing - it's requiring more vent flow than usual (50-50-0 vs. my usual 25-25-0) with the BRITU recipe to maintain 200-225F. </div></BLOCKQUOTE>
Stuart, That is a huge observation.
The higher the humidity, the slower heat transfer occurs. Moisture (water vapor) has to be cooled before a drop in air temp can occur.
This is a main factor in producing "The Stall" we encounter when smoking meat. The meat "sweats" and evaporative cooling takes place causing the internal meat temp to remain constant for a long period of time.
Here is the reference: http://amazingribs.com/tips_an...nique/the_stall.html
Again, Thanks for this observation Stuart and Welcome to the forum.