Comments by "ke6gwf - Ben Blackburn" (@ke6gwf) on "" video.

  1. The thing that you didn't talk about is thermal mass. Put the turkey inside a thick cast iron block, or maybe a liquid tank, and have a shutter that allows heat to reach the iron, or a tubes running the liquid through the heat shield, so that you heat up the thermal mass to 500 degrees or whatever, and then you stop adding heat Then you can land the oven, and the cooking will continue while the recovery teams are tracking it down. Have the capsule open up to stop the cooking when the BBQ thermo probe registers the correct internal temperature in the meat. This simplifies things because you just have to plan for enough thermal mass for the correct cooking time, and then design the capsule and orbit to get the thermal mass up to the needed temperature, and since it would heat from the outside in, you could have the cast iron exposed directly to the plasma, and not overheat the turkey.
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