Comments on: The Data Science (and Some IoT) Behind Great BBQ https://nothans.com/the-data-science-behind-great-bbq Life, Comedy, Games, Tech, Marketing, and Community Mon, 17 Jan 2022 16:59:57 +0000 hourly 1 By: polymythic https://nothans.com/the-data-science-behind-great-bbq#comment-1417 Wed, 28 Jul 2021 20:53:32 +0000 https://nothans.com/?p=2303#comment-1417 In reply to David.

I am not sure, but I would like to try this. I know that the stall is caused by evaporative cooling so it’s possible that the internals of the smoker also change during this time. Good though. Thanks.

]]> By: David https://nothans.com/the-data-science-behind-great-bbq#comment-1416 Wed, 28 Jul 2021 14:18:32 +0000 https://nothans.com/?p=2303#comment-1416 Hans,
If you added a humidity sensor to the smoking chamber, or a moisture probe to the meat, could visualize what’s happening during the stall? Would the moisture leave the meat and enter the cooking chamber? Then as the moisture and humidity drop, you might expect to see the meat temp begin to climb again.

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