After years of juggling imprecise grilling recipes and temperatures, I ve made a grilling calculator that derives perfect meat results from thermal models, Fick s law of diffusion, protein structures, and more.Along the way I calculated exactly how far in advance to salt meat (spoiler: even when it s frozen!), realized the best dry brine is usually cling brine (covered), derived approximate charcoal quantities with physics, and much more.As with the pancake calculator[1], I did an insane amount of grilling to develop this. And like the pancake one, it s a pure ESM library with frameworks around heat and salt diffusion and the other underpinnings, making it easier to develop more recipes.[1] https://news.ycombinator.com/item?id=48408854