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Author Topic: Malaysian Chicken Pizza  (Read 5370 times)
h00kemh0rns
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« Reply #15 on: August 07, 2010, 10:51:28 AM »

Maybe we could figure out a simple algorithm that uses Bernoulli's principle to model hot air flow taking into consideration the dynamic heat properties of the pizza stone?  As long as the area betwwen the stone and the keg remains constant, this should be no problem!


Also, you would have to take in consideration the inconsistent air currents.  Some sort of variable would be needed to account for air flow fluctuations.  However, if you utilize a temp control system with a fan which utilizes a PID control algorithm it could be used in the overall equation.  With that setup the time to cook an item with consistent air flow would be much less than relying on environmetal air flow. 

But what do I know?  Smiley
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
EconomicDisconnect
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« Reply #16 on: August 07, 2010, 11:10:10 AM »


Also, you would have to take in consideration the inconsistent air currents.  Some sort of variable would be needed to account for air flow fluctuations.  However, if you utilize a temp control system with a fan which utilizes a PID control algorithm it could be used in the overall equation.  With that setup the time to cook an item with consistent air flow would be much less than relying on environmetal air flow. 

But what do I know?  Smiley

Indeed; then we have to have a roving set of calculations based on air humidity levels as well as accounting for sea level location.

Or we can just look at the pizza and tell when its done!
Occams Razor and all  Cheesy
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For over a thousand generations the Jedi Knights were the guardians of peace and justice in the Old Republic. Before the dark times. Before the Empire
h00kemh0rns
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« Reply #17 on: August 07, 2010, 11:39:33 AM »

Indeed; then we have to have a roving set of calculations based on air humidity levels as well as accounting for sea level location.

Or we can just look at the pizza and tell when its done!
Occams Razor and all  Cheesy

K.I.S.S.  Cheesy
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
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