Why Big Offsets Take Longer
HTML-код
- Опубликовано: 9 окт 2020
- More Mad Scientist BBQ:
Instagram: / madscientistbbq
Twitter: / madscientistbbq
Mad Scientist BBQ
P.O Box 1369
Crestwood, Ky 40014
Thermoworks:
Thermapen: www.thermoworks.com/Thermapen...
Infrared thermometer: www.thermoworks.com/IR-Pro-75...
Order your leather apron here: madscientistbbq.com
Newest aprons are not yet on the website--please email jeremy@madscientistbbq.com if you would like to order one.
Some of my BBQ Essentials:
FABRIC GLOVE LINERS: amzn.to/2vJ0t3s
Butcher Paper Cutter: amzn.to/2W1A2ya
Black Gloves: amzn.to/2FFsBr2
Glove Liner: amzn.to/2VXWNU0
Boning Knife: amzn.to/2W084ms
Shun Boning Knife: amzn.to/2FDs1Kd
Head Lamp: amzn.to/2FFhOgv
Slicing Knife: amzn.to/2VYTwDO
Spray Bottle: amzn.to/2FGmum7
Aluminum Foil: amzn.to/2FCibbo
Motion Graphics/Animation provided by Kaitlyn Kirk Design
kkirk.me 
Хобби
I spit out my water when you said “ look at that bark”!! Hilarious man!!
Very informative. Thanks for taking one for the team for all of us to learn.
this video just clarified for me why you have a stall in your meat process. i LOVE this channel
Great Info! Thanks for the experiment and work involved!
Did the sponge pass the bend test? 🔥 🧽
This is the best video that you have. Putting science behind the smoke!!!! Please keep doing this. I would love to hear what your airflow is! CFM, CMM, etc..... KEEP THE SCIENTIST GOING!!!!
The part I actually found most interesting was how much smoke the sponge absorbed. Do it again with the big offset vs a pellet grill for the same amount of time and compare the smoke ‘ring’ and which one lost more water. Does the offset give more smoke because it takes longer or because it dries out the surface more or something else entirely
I was thinking the same thing. Super curious if it would show a big difference or not.
You should've seen what wrapping the sponge would've done to it, if it actually would've made it cook quicker or not since it is retaining all of the water
Love the test. I wonder how the environment (humidity, temperature, altitude, wind) would change the results. Cheers!
Great video! Is there a particular stall temp you like to aim for? (I’m seeing now that there are a ton of levers that will affect your stall temp - pit temp, relative humidity, water pan(s), and now I’m learning convection rate too - although all of these factors are obviously related.)
So is there a flavor difference between the large offset vs the smaller offset?
Great video Jeremy.
No connection issues with the meater in the fat stack? Bluetooth or wifi connection?
Thanks Jeremy, I appreciate your knowledge
How far away from the smoker could you get before you couldn't read the meater?
It takes the same amount of time even if you cook closer to the firebox as opposed to where you placed the sponge?
Great video, thank you!
Interesting! Thanks.
Excellent vid
Can you do a sponge cook in a pellet grill charcoal smoker too so we can see the smoke color on the sponge.
Would a water pan increase the humidity and slow the evaporation, aka, faster cook?
Jeremy another cool video! How long does it take for your 500 gallon to get to temp? Just curious, when it finally levels off. Thanks
I will answer about my 500 gallon, (if that helps). Mine takes about 45 minutes to go from starting the fire to putting the meat on. In that time I get a decent coal bed and a nice clean fire. I also use a propane torch to get it started.
To help answer the question why big offsets take longer to cook, you could rerun the experiment, this time adding a small offset smoker, and find a way to measure the air flow rate through each smoker for comparison. I think an important parameter would be the flow velocity through each smoker.
Yep. Why he didn't just use a smaller smoker for comparison is beyond me.
Great video, love the science!
Need to see the smoke ring😂
So America’s Test Kitchen recipes might be the way to go. I’ve been cooking pork butt and brisket in the smoker for about 4 hrs and then using the oven at a higher temp, about 300 degrees and foiled to finish it. If your theory is right, then finishing it in the oven should ultimately make it more moist. No? I’ve liked the results that I get.
Harry Soo says "BTU is BTU is BTU."
The deciding factor would be how you want the bark. Un-wrapped and left on the smoker for the crispiest bark and smokiest flavor. Butcher paper for the medium ground and foil for max moisture but a soft bark and reduced smokieness.
You said a brisket is about 70 percent water do you think if you let the brisket rest fat cap up on a cooling rack for 2 hrs before you put rub on it then let it rest for 2hrs to absorb the rub would make a better tasting brisket I only let it rest for 2hrs for the rub but I didn't know it had that much water in it great video thank you
The Bill Nye (Science Guy) of BBQ!
This guy's channel is awesome 👍😎👍
So does this further prove the fact that you need to have a water pan with each cook?
Huge fan.. idk if you're getting money for Brazos sells but I purchased one pretty much only because it was so thoroughly reviewed by you in an older video.
Brad I went with the smaller Wrangler and Love It! Maybe Upgrade to Brazos when I get more time on Stick Burning!
Jeremy, I noticed you don't use a coal basket in your firebox, can you explain.
I have asked you on other videos, but more pertinent to this one. Is there a way that because of the very long time it takes to manage and offset Cook, is there a way to stop somehow store than Meat And continue cooking at a later date may be a dumb question, but wouldn’t it be great to be able to do that?
So if you add a water pan to the smoker, would it take more or less time to cook?
Is meat drier when cooked in a larger offset smoker due to the increased water loss?
Is that a red PK grill in the background?
I think the results are valid. Excellent job. I didn't really want a huge smoker but now I really don't want one. Great vid.
Why a conventional oven and not the brazos?
Agreed. I'd love to see the experiment between these two, along with airflow measurements at the stack.
Because he was testing the variable of convection. The conventional oven provided a baseline or control from comparison.
@@bradrogers7254 doesn't answer the question but thanks for trying.
@paul v. I’m not sure your question is clear, but doesn’t matter
@@bradrogers7254 it's like calling your video "why big trucks take further to stop", then proceeding to do an experiment between a truck and a bicycle. Yes it would explain why the braking distance of larger truck is greater than that of a bicycle. But at the end of the day, it's still a comparison between a truck and a bicycle.
How did the sponge 🧽 taste ?
I love my MEATER probe
IMO with the same 275 degrees more water had to evaporate in the larger cooker for the vapor pressure of the water in the air to equal the vapor pressure of the water in the meat than in the smaller space. This is why more water remained in the meat in the smaller cooker. Since water retains heat the meat in the smaller cooker cooked faster. While the meat in the larger cooker was dryer it was exposed to a lot more smoke over a longer time and so it tasted better.
Although I don’t doubt your hypothesis, I wonder if the results would’ve been any different at all had you put both sponges in a pan. Probably not, I suppose. Anyhow, I’m reminded that Smokey Mountain Cookers cook a tad faster with water in the pan, and I’ve assumed it’s because the steam from the pan inhibits evaporative cooling. Anyhow, you know how my Texas Pit Crafters backyard offset keeps my Weber bullet from outracing it? Because of the low exhaust/design of the pit, it’s gauge is in the coolest part of the pit. I know it’s actually cooking much hotter than 225, but it’s all good. If I try to keep the needle around 12 o’clock the cooks don’t take forever, but nothing burns as long as I keep the Teltrue in the “smoking” zone. Anyhow, thanks for the video. Cured me of any smoker envy I might’ve had....my wife hates overnight cooks lol.
I love your videos. My first came out great because of you. Im no scientists, I actually avoid it because of how bad I am. Maybe you can cover another subject. I've noticed from multiple videos people mention lots of seasons can prevent the smoke from penetrating the meat. But from what I researched the smoke molecule is smaller then a grain of season.
Nice!!
Hey Jeremy, big fan!
So you mentioned that not only does the big offset take longer to evaporate the water but it actually evaporates more total water then an oven/smaller cooker. So what does that do to the brisket itself, is it better that it's losing more water? Does the texture of the meat get better by having less water? Thanks man!
Yeah, I was wondering if it makes the meat drier. Maybe you’d need to use injections on a bigger smoker.
I would say that the moisture comes from the fat not water. As water content is reduced, flavor is concentrated, which might account for the difference in flavor btw the offsets and other methods.
@@joshhopps8494 Hey Josh, these were my thoughts exactly...wanted to confirm this. I always figured this is the case but nobody really ever talks about these details.
I LOVE this type of video! Yes, you could find things to change, but that is scientific experimentation. I'd still like to know how much air you are passing through your tank! Cfm?
my guess, before watching the video is that smaller volume smokers have more air speed. like if temps are equal oven cooks slower can an air recirculating oven found in food industry
That is some tasty bark!
Do you know what the typical airflow speed is at the stack? I am very curious on how your offset would do compared to the same sized offset from another maker. I remember reading that Terry Black's tested a new pit beside their existing ones, and found that it cooked 3 hours faster on the same temp / same briskets. That's pure airflow / thermodynamics.
Also, curious if your oven is gas or electric. I'm wondering if the increased infrared energy is what got it done considerably faster. Thanks for the great content.
My Primitive Pits 500 gallon running at 275 takes about 9-10 hours for brisket. This is the same brand that you refer to on the Terry Black cook
@@robertspeight6460 Nice. I am waiting for my Workhorse. It'll be my first offset. Super interested to understand more about all this. I am assuming the extra airflow helps it cook faster, but a controlled experiment, or some stack airspeed measurements could confirm.
That smoker sponge looking like a loaf of challah
Lover the science!!!
Please please please try and make a video using a small and cheap $100-$150ish offset, a lot of people will be getting them for Christmas myself included, it’d be extremely appreciated.
Sorry this question has nothing to do with the video,I wonder weird things lol but did you pull your smoker all the way from California or get someone to haul it?
Never smoked a sponge before.
Try cooking sponge on a hob in square pans.😉
Hey man, love all your videos! Looks like you have a pretty good wood pile there. What kind of wood are you able to get there in KY? And, is that a red PK I see in the background? I use post oak here in TX.
The sponge looks like a cake lol
Dude where was this filmed at beautiful house and scenery behind you
KY. USA
I dont know I have a lang smoker reverse flow cooks a lot faster then my old highland smoker .
So is this what You want then in this big tank You have? Just wondering about it Jeremy?
So, we can assume more of the nonfat liquids in the meat will evaporate out, when using the trendy high flow pit design.
A.F. Mentions one of his pits “has trouble finishing”. I am guessing that is the same, or a related issue.
I recently built a smoker with an oversized stack, which finishes more quickly when I close the exhaust about 50%.
I had to put some popcorn in the microwave for this one!
Some interesting food for thought my friend. Pun intended. I have a Yoder Witchita and I have fully cooked a brisket on it in 6 hours and I could never explain why. My Big Green Egg also cooks brisket fast. The Egg has very slow airflow of course, and I run a small fire in the Yoder. So that backs up your position. It’s just difficult for me to accept that the hot gases entering the cooking chamber, which are the source of heat for the meat, also act to cool the meat. It’s been 25 years since heat transfer classes in University. 😜
I think it would be valuable to see the same test done with a material with a k-value higher than polymer foam. But I’ve been sitting here wracking my brain for something as easy as a big sponge and I can’t suggest anything that could absorb water in the same manner. I guess you’d have to put identical briskets on simultaneously in both the smoker and the oven and see what the graphs look like?
The cooling effect isn’t really from the gasses but the moisture that the meat is giving up. Kinda like us sweating when we are working in the heat.
Fred Gomeringer Jr Yes - the stall is when the meat sweats out excess moisture until it loses enough water mass to permit temperature rise. But there’s another part of the puzzle that is unclear to me at present.
Soft-Top Convertible Metalhead what’s that?
How many licks it takes to get to the tootsie roll center of a tootsie pop
Not an accurate test. You foiled the smoker and panned the oven. The oven didn’t flow heat around the oven sponge like it did in the smoker
You do have a point here
Yes, the pan would have limited airflow, but in an oven there really isn't airflow to speak of unless you're using a convection oven.
Dan Jennings yes your right but even in an oven there is natural convection due to the cycling of the oven on and off. So putting the sponge on foil would be more accurate. The test would have been the exact same all around
Technically there is a difference, but the free convection is going to be so minimal compared to the huge amount of mass airflow through the smoker that, effectively, measurably, there is no difference.
The lack of "bark" on the smoked sponge confirms always fat up. Almost scientifically. 'Cause gravity and all.
Jeremy, Thanks for another great video. I recently read on line from a popular BBQ guy that a brisket stops absorbing smoke at about 135 degrees. That seems awful low, do you agree? Also I would like to see more video's on pellet grills and how to squeeze the best smoke and
BBQ out of them. Thanks again.
Jim
so by your results would a 250 gal smoker go less time??? inquiring minds NEED to know
That was odd. Thank you for being willing to be odd.
Because it's bigger!!
Did I miss the small smoker sponge test?????
Cook time is irrelevant to me.................if someone else does the cooking. Science!
Where's Randy when you need him, he would eat that BBQ'd sponge.
Please tell me you didn’t waste and burned that wood for that sponge only!! 🤷🏻♂️💔
Yeah, I was thinking the same thing! 🤣
Not for the sponge. For science.
@@tommos1 you still can do “science” while cooking FOOD!! Not wasting an eight or nine hours of your own time and wood burning for a sponge!! It’s around $400/Cord of Oak wood in my area, that’s why it hurts seeing all that wood wasted for NOTHING! 😩
Two words; renewable resource😊😉
Jeremy,
The one thing I can't make sense of this video is if you're cooking a brisket on your 500 gallon and then you wrap why would it take so much longer on the 500 gallon versus the old country Brazos? It would make sense if you cooked unwrapped the whole time but once you wrapped wouldn't this convection effect that you are hypothesizing actually play in your favor on the five hundred gallon and make it cook faster?
Hi Kyle, you’re right. Once wrapped the convection should increase the rate at which the brisket or other bbq cooks beyond what you would see in another kind of cooker. Typically my briskets cook for 12 hours unwrapped before the cook wrapped for another 4 hours or so depending on where they are in the smoker
I would like ro see it dine with the brazzos
Slick video
I was expecting you to actually use 2 different smokers
How about a gravity smoker.
Hey Jethro,,,,,,,,,,,, Dude > I really enjoy your VIDS: and your INFO, I pay "Great" attention to it, it helps me, and ev'one else too! Thanks so MUCH: Jethro! > By the way, > how's living in Kentuck?
I dnt hear no airplane ✈🛩 in the background while u are doing this video...
Ok, mad scientist, yeah, ok thanks
You didn't spritz your sponges with apple cider vinegar / water throughout the cook :P
How pissed were your neighbors after they discovered you smoking sponges and not briskets all night. I love your dedication though. Good info.
I own a Pit Barrel Cooker. I've cooked on an offset cooker. I've seen several of your videos, and I'm curious how you came to the conclusion that offset smokers produce a better product than a different type of cooker.
You don't have to explain why pellet smokers aren't very good....I have experience with those as well.
I am not a professional BBQ pit master. Just one of my hobbies I enjoy a lot.
Good bark? Fat Rendering? LOL! Nice!
😀
Next video how to cut a sponge
With the grain or against? Burnt ends? Should you sauce it?
If you don't tap the knife first wearing black gloves then cut the sponge to show us the juice i will cry
8 hours! Bet you regretted not putting some meat on there once you were a few hours in. That's a lot of wood burned for a sponge!
Dude, a collab with Destin at Smarter every day would be awesome!
Why do you need that big ass smoker do you have a restaurant
Not sure if he still does, but he used to cater events.
This video is 11 minutes of humble brag.