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Using cooked meat or not, almost certainly not going to get hot enough to pasteurize and not airtight to prevent contamination.
So...sounds like a perfect incubator for bacteria.
I don't know where this is but it doesn't sound impossible to me. A quick Google shows that the FDA recommends 160 F for casseroles and that in direct sunlight a car can hit 160 if the ambient temp is >105 F. I know mailboxes aren't cars, but over a longer period in a smaller metal box, it seems like the math could check out
I live in Utah where it's been sinfully hot and dry for the last week. I fully intend to test this theory. I just bought a high temp probe that should get here tomorrow. I will provide an update once the testing has been completed.
Fuck yeah, I love this. I'm so excited to see your results
Alright, I have the sensor installed. It's a bit cooler and more overcast today, but I'll hopefully be able to get some good data.
I don't know if this could inadvertently dox you but I'd be curious to see an hourly outside temperature too to see how much hotter a mailbox gets than outside. Based off your first graph here I'm wondering if cars having glass windows makes a greenhouse effect that would make a car hotter than a mailbox, everything else equal?
Seems like a worthwhile thing to do! I'm not worried about doxxing, since someone would have to go to pretty extreme measures to correlate with the exact climate where I'm at. I installed the sensor after the hottest time of day had already passed, but here's what it looked like:
I'm pretty sure the spikes in the mailbox temperature were due to cloud cover.
In my opinion this pretty conclusively proves that you can't make a mailbox lasagna. This is the graph I looked but for my previous statement:
And it shows that a car can hit 130-140 at temps around what you posted. Which is so much wildly higher than what you posted I do have to assume cars have some sort of greenhouse effect going that mailboxes don't
Finally when you consider how much of the total volume of a mailbox a lasagna covers, I have to imagine that'll slow heating down even more! Great work!
As a follow-up, I have a new record temperature. Thanks, West Coast heat dome!
Here's with the ambient air temperature:
Damn. Even with the crazy high heat you're basically parking the food right in the danger zone for bacteria growth. Mailbox lasagna: busted
science! I'm very pleased.
By the way, just a quick tip, if you haven't already maybe try airgapping the sensor from the metal with some foam so you're measuring the air itself.
I have it positioned right now so that the probe tip isn't touching any metal, but I'll probably add a bit of foam. I have some incredibly irritating foam packing peanuts that would probably work well. I'll go do that now.
EDIT: here it is, in all its gloriously crappy, uh, glory:
Haha it's beautiful. Curious about the results.
Please, post it so we can see!
@RemindMe@programming.dev 2 days
@RemindMe@programming.dev 2 days
Does that work?
I don't know. I've seen this used occasionally and thought I'd try it here. What's to lose?
I just found this thread, this is amazing :D
Unless your mailbox has a bunch of windows, you won't be getting the big greenhouse effect
It says Texas at the top
So.. it might work great for posthummus?
If you make hummus in a mailbox, and eat it later, you are eating it posthummusly.
I pelt you with chickpeas.
Of course, you know the difference between a Garbanzo bean and a chickpea.
I’ve never had a naked Garbanzo bean in my mailbox while on the run from a police dog and high on meth