SELECTED OBSERVATIONS ON THE COMBUSTION OF CHARCOAL BRIQUETS UTILIZED FOR THE OUTDOOR PREPARATION OF FOOD VIII. EVALUATION OF ALUMINIZED-STEEL BRIQUET HOLDERS IN THE ALTERNATIVE COOKING METHOD

摘要

This work represents a continuation of our investigation of charcoal briquet combustion, the first seven parts of which were reported upon at the last three International Pyrotechnics Seminars. A Weber-brand covered cooking has served as the grill that we have utilized in our work. This manuscript concerns itself with the Alternative Cooking Method, wherein the briquets occupy space on either side of a drip pan placed in the center of the charcoal grate. Recently, the Author became aware of Aluminized-Steel Briquet Holders, which confine the briquets in a more-orderly manner in comparison to the traditional method of simply making loose unconfined piles. Comparative data are presented to show that the use of the Holders allowed a 29-40 percent reduction in the number of briquets to complete the cooking of selected types of meat, in terms of the time required to achieve the desired temperature in the center of the cut, for assurance that all inherently-present bacteria had been rendered harmless. Several kettle internal temperature-time histories were recorded as functions of the number of briquets and of the use or non-use of the Holders. The data suggested that the magnitude of the temperature strictly depended on the number of briquets, and was not influenced at all by the use of the Holders. We therefore concluded that the effectiveness of the Holders was instead attributed to improved circulation of heat around the food, in a manner similar to what occurs in a convection oven. This conclusion was not derived from the results of any of our own tests, but rather was drawn from descriptive statements on the packaging material for the Holders. We therefore plan to utilize these Holders in all of our future cooking when the Alternative Method would be the preferred way to prepare our meats.