120 gallon reverse flow (Newbie)

[Tom_Heath]

HEHE,,,,, and I was waiting for a crack about the half slab thing LOL

On the time thing, One would want to divide the weight of the half slab by length x width of the part of the slab you do not cook.

This method will work for many types of meat.

[maccas66]

So Tom, the other half cooks faster when you cook it!

[Gizmo]

[SoloQue]

On the time thing, One would want to divide the weight of the half slab by length x width of the part of the slab you do not cook.

This method will work for many types of meat.

I'm seeing a formula here but I can't quite put the pieces together. I'm guessing it is all relevant to the mass of what is being cooked. For the sake of a slow southern brain ... reword that formula a bit and maybe it will sink in so I can actually know up front what times to shoot for on future cooks. (I do realize that temp is a factor all its own for time determination but that's a different beast I can deal with.)

[Gizmo]

The problem with the formula is that you're cooking the whole slab - just in 2 pieces.
The difference is that you are now putting heat into the center of the slab faster because you've cut it down the middle.
So the heat reaches the center of each half sooner - a little sooner.
Don't over think it - reserve over thinking for cooker designing with other people's money!
It's "Q" - not the Space Shuttle!

Okay I'm done...

[Smokeone]

I'm gonna need some pie to follow this.

[Gizmo]

my head hurts ...

[maccas66]