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My old mentor in Abilene drilled one thing into me about tempering colors and I still see guys skip it
Back when I was learning, old Ray would not let me pull a piece from the fire until I watched the color run all the way to the edge, he said quenching on a guess is just making scrap with extra steps. Fast forward to now and I still see folks online pulling steel at the first hint of straw and dunking it, then wondering why the edge chips out on the first chop. I know because I tested it myself, same 1084 bar, one quenched early and one run to a full even color, and the early one cracked on the third hit while the other took a beating all afternoon. So what changed for you, did somebody teach you to read the colors or did you pick it up off a video?
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keith_bennett9d ago
Same thing as rushing a brisket, skip the wait and it's ruined.
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