Kaido
Elite Member & Kitchen Overlord
- Feb 14, 2004
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Well in my case we are using aluminum nails which are closer to the copper nail than the stainless steel nail. All things being equal (nail length and diameter, cooking temp and initial potatoe temp) the rate of heat transfer is governed by the thermal conductivity of the material:
So Al conducts 5-17 times as much heat as the stainless nail.
- Aluminum 205 W/mK
- Stainless ~12-45 W/mK
- Copper 385 W/mK
...
The other benefit is I’m not cooking in a nice even 400 degree oven but directly on the charcoal with a bunch of other potatoes. The nails help cook the potatoes which are larger or on the cooler side of the fire. When trying to make sure I have 5-8 potatoes done at the same time I’ll take even the small amount of help the nails give. (And when grilling for 5-8 people I can’t slow down and enjoy life)
This is interesting, are you using like Home Depot aluminum nails, or specially-branded potato nails? I'd be interested in trying this at some point...