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In Reply to: Re: Queston for a Chemist, or someone that knows one posted by skippyp on November 17, 2011 at 20:12:40:
What you say makes sense. I'm not sure how/why a gas flame produces moisture, but I'm sure there is a chemical reaction involved that any chemist could explain. Actually, the question I'm digging for is why I get a better barbecue product when cooking with charcoal or gas than I do with an electric cooker. Maybe is has more to do with air flow than with with wet vs. dry heat. Possibly it's because I get a good air flow through the charcoal and gas cookers, unlike the electric cooker. (The electric cooker I used was air tight, recirculated hot air and smoke, and infused very little fresh air/smoke.) This might also explain why I wasn't able to get a satisfactory product with a ceramic cooker, i.e. there was very little fresh air and smoke because it held heat so well that the vents had to stay almost closed to keep the temp down to 225 degrees.
Any thoughts on this subject would be of interest to an inquiring mind.
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