SIMIODE

We offer raw data collected from two thermometers used in the smoking process of Southern barbecue.  One thermometer measures the temperature inside of the smoke chamber and the other measures the internal temperature of the meat.  This data can be used to model and predict the amount of time required to smoke meats for barbecue, but it can also be used to justify the existence of and quantify the temperatures that constitute a ``stall'' when smoking large cuts of meat.

Researchers should cite this work as follows:

• Troy Henderson (2016), "1-033-S-SouthernBarbeque," https://www.simiode.org/resources/2241.

  BibTex | EndNote

1. barbeque
2. data
3. Develop model
4. directed
5. first order
6. logistic function
7. medium
8. modeling
9. Newton's law of cooling/warming
10. nonlinear regression
11. ordinary differential equations
12. physics
13. Qualitative Behavior
14. stall