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  • Location:
    Calgary, AB
  • Interests
    BBQ, Stereo, Beer, Astronomy,
  • Grill
    Kamado Joe

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  1. What are the pro's and cons of choking out completely a fire, and then heat gunning just a small spot in the middle to life again? It seems like a pretty easy move, the ceramic is presoaked, and the most effective way to bring the temp down is to choke it off till dead, then open it up and let the heat escape. Then because the charcoal is already warm, a quick 30 seconds with the heatgun will have a small optimal fire going. Is the smoke from the choke going to nastify my food? I figure not if its been cooking for a while dryish on the outside? Practical exa
  2. Interesting. I take your post as "this is perfection, embrace it", lol. And I think maybe the reason I can't find an answer to my question searching is because there exists a basically perfect method, so why bother? I happen to own a Big Joe, and a Thermoworks Signals + billows. As a former aquarium enthusiast, I assume the large nature of the Big Joe allows me to hold lower temperatures due to its large surface area, and 340lbs of buffer. I can hold a grate temp of 150f in 32f degree weather, no sweat, It's a magical machine.
  3. Very cool. More for Woods, but the science remains the same. Again, this only introduces more questions Like, I already own a Thermapen IR (and MK4), BUT, if I fork out for a high temp Thermoworks IR gun, is it as simple as pointing the gun at the charcoal? Does the white ash layer interfere with readings? I assume yes, the glowing red is the hottest part!?!? I'm thinking this is a viable path to perfection. I've asked myself before the relationship of bottom damper to top damper, and come up retarded. This article articulates that there is a proper tempera
  4. Not finding this anywhere, even with search! Obviously I can cut it up and brine it and smoke it, but I'm wondering why not do the whole thing? My thinking is that it is a Chinook Salmon, high in fat, so that is good to keep it from drying out. I also have the head on it. I figure the longer/slower cook time, juice flow and additional mass of the whole fish will allow the head to cook better? Maybe share flavors for more complexity? In contradiction to above, I'm thinking the skin will prevent smoke penetration unless the fish is spread open allowing access
  5. What about this idea I heard about charcoal burning off a nasty tasting smoke when first lit? and that once charcoal has turned red and then cooled down the bad stuff is already burnt out so its fine to just light and go? Ive mostly ignored this idea, but its in the back of my head to understand what was meant, and what circumstances it applies in. What temperature approximately is the threshold for having charcoal light itself again when adding oxygen? obviously the temperature of the air makes a difference, so lets just say on an 80ish f degree day. Am I correct in assuming th
  6. I have been BBQing on Charcoal exclusively for almost a year now and have many questions I need answered to help take my cooking to the level. Regarding the relationship between Charcoal and Oxygen: 1. What is exactly happening from a thermodynamics/energy standpoint when Oxygen is drawn into charcoal? 2. What happens when charcoal is "red hot", the vents get shuttered, and the oxygen in the trapped air is exhausted? Is there some store of oxygen or energy from some intermediate process left in the charcoal besides the energy already turned to heat? 3. At what point
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