By Troy Henderson

Mathematics, University of Mobile, Mobile AL USA

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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.

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Researchers should cite this work as follows:

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

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