quote:Originally posted by Bobby Que:
Would you agree that ( all other variable being equal) the cooler the meat is when you put it in a Smokette, the longer it will take to cook that particular piece of meat until it is done?
Also, what do you think about the post about cooking frozen butts? I can't begin to see how that would take the same cooking time as a non-frozen butt? I did not do a search for posts about this on this forum.
Good to see 'ya back, Happy New Year to you too.
I never put a timer to it, but yes, it will extend the time, but I don't think by much.
And I've seen where people putt in frozen butts and it takes the same amount as normal. Like EZ says, it's food science mystery. I'm sure there is a scientific explaination.
I think the real issue is that when newbies try to compare cooking times for food from other forums and cook them in a CS (electric) it ALWAYS takes longer.
So the people who cook to a set time seem to wonder why.
In a CS it just does. My PB's don't take as long in my FE's as they do in a CS. So I'll run some experiments when I get my new 25 (I'm getting one shipped after the backlog is cleared)