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Charcoal Grill: explain this
Posted by: space-time
Date: April 14, 2018 06:53PM
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Re: Charcoal Grill: explain this
Posted by: bik
Date: April 14, 2018 07:19PM
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Re: Charcoal Grill: explain this
Posted by: space-time
Date: April 14, 2018 07:41PM
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Re: Charcoal Grill: explain this
Posted by: Filliam H. Muffman
Date: April 14, 2018 09:11PM
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Re: Charcoal Grill: explain this
Posted by: freeradical
Date: April 14, 2018 10:28PM
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Re: Charcoal Grill: explain this
Posted by: Speedy
Date: April 14, 2018 11:55PM
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Re: Charcoal Grill: explain this
Posted by: Article Accelerator
Date: April 15, 2018 01:25AM
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Re: Charcoal Grill: explain this
Posted by: Filliam H. Muffman
Date: April 15, 2018 01:37PM
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Re: Charcoal Grill: explain this
Posted by: Rolando
Date: April 15, 2018 01:50PM
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= outdoor stove!!Quote
Speedy
Propane.
Re: Charcoal Grill: explain this
Posted by: Article Accelerator
Date: April 15, 2018 05:43PM
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Re: Charcoal Grill: explain this
Posted by: Filliam H. Muffman
Date: April 15, 2018 07:28PM
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Re: Charcoal Grill: explain this
Posted by: Article Accelerator
Date: April 16, 2018 12:27AM
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Filliam H. Muffman
Still totally unrelated to the OP. It seems like you could be going at one subject indirectly, like how some people think smoking/BBQ in a propane or natural gas grill is a travesty.
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…thermometer shows 350-400, even if I add charcoal, I play with the vent, temperature does not go much over 400…I remove the food, put the lid back, same position, thermometer over charcoal…30 min later when I go out to the empty grill the temperature is 450+…why does the temperature increase by 50+ degree after I remove the food?
Re: Charcoal Grill: explain this
Posted by: RAMd®d
Date: April 16, 2018 05:12AM
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Re: Charcoal Grill: explain this
Posted by: deckeda
Date: April 16, 2018 07:32AM
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space-time
Say I cook something on indirect method. I have charcoal on the left, food on the right, lid with thermometer on the left over charcoal, vent on the right over the food. thermometer shows 350-400, ...
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space-time
... even if I add charcoal, I play with the vent, temperature does not go much over 400.
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space-time
I finish cooking, I remove the food, put the lid back, same position, thermometer over charcoal. go inside and eat, then 30 min later when I go out to the empty grill the temperature is 450+. Same happens with direct cooking, but you could argue that in the case of direct cooking, the meat is directly over the hot charcoal and thus it prevents the heat from reaching the thermometer. OK, that would be one easy explanation. But what about indirect method mentioned above? why does the temperature increase by 50+ degree after I remove the food?
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space-time
yes, chimney, gas flame below, but I guess you are right, I should wait more. 10 min may not be enough.
Re: Charcoal Grill: explain this
Posted by: deckeda
Date: April 16, 2018 07:38AM
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Re: Charcoal Grill: explain this
Posted by: Filliam H. Muffman
Date: April 16, 2018 02:23PM
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Quote
Article Accelerator
Quote
Filliam H. Muffman
Still totally unrelated to the OP. It seems like you could be going at one subject indirectly, like how some people think smoking/BBQ in a propane or natural gas grill is a travesty.
It's a shame you didn't read the referenced article…
The OP wrote:
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…thermometer shows 350-400, even if I add charcoal, I play with the vent, temperature does not go much over 400…I remove the food, put the lid back, same position, thermometer over charcoal…30 min later when I go out to the empty grill the temperature is 450+…why does the temperature increase by 50+ degree after I remove the food?
The article I cited directly addresses and explains the reason this phenomenon occurs.
Re: Charcoal Grill: explain this
Posted by: space-time
Date: April 16, 2018 06:17PM
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