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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
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Basher

2 zone cooking variation

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I like that cork option and will definitely be trying it. Thanks

Back on track, is there a significant temperature difference over the indirect area in a front fire to a back fire?................ Pretty sure I'm going to have to buy a 23" to find out! 

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32 minutes ago, Basher said:

I like that cork option and will definitely be trying it. Thanks

Back on track, is there a significant temperature difference over the indirect area in a front fire to a back fire?................ Pretty sure I'm going to have to buy a 23" to find out! 

No easy answer to that. Depends on whether you’re heat soaked (I.e., at thermal equilibrium), or have a raging bed of coals for grilling, etc. Also temperature only tells you about potential for convective heat transfer, while in two zone you’re looking for a strong contribution from infrared on one of those sides. 

Also, see this thread for two-zone in the 23 with the configuration you’re talking about: 

 

 

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That's a great post thanks Pequod. I hadn't found this one before. I thought I had read just about every post.

BTW, Loved the Archimedes principle in play with the beer. Very clever.

While I'm handing the compliments out, Pequod your bread posts are amazing. Never realised there was so much science to such a simple( and delicious) product. I could get into the habit of trying to master this early every Sunday morning.

Edited by Basher

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1 hour ago, Basher said:

That's a great post thanks Pequod. I hadn't found this one before. I thought I had read just about every post.

BTW, Loved the Archimedes principle in play with the beer. Very clever.

While I'm handing the compliments out, Pequod your bread posts are amazing. Never realised there was so much science to such a simple( and delicious) product. I could get into the habit of trying to master this early every Sunday morning.

Thanks! Bread is a rabbit hole all its own. Make sure you steel yourself before diving in. Literally. You'll need lots of steel for thermal mass to generate steam! :-P

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That's my Cascade plant. It's about 10 years old now. It's already reached the top of its trellis (15 ft). I typically get about 2 lbs of dried cones off it every year. I rarely use all of it, as I tend to newer hop strains now. 

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