Sail Trim Topics

[Don Guillette]

I've trawled through the many sites for the past few days but can't find any subject of interest for the sail trim forum -- if I was looking for a subject on how to maintain a boat I'd have 100 topics. This time of year is traditionally a dead period as mates haul their boats and look forward to the holidays and dream of their spring time launch date.

Are there any newbies out there that might have a question or two about something that confused them and that their dock neighbors or YC friends couldn't answer or maybe the answer didn't make sense?? That happened to me a million times -- the answer didn't sound right but what did I know at the time and I was willing to try anything.

My new hobby is BBQ wood smoking. I have a professional grade smoker, having moved up from a cheapo smoker, and compete locally in my community. See www.langbbqsmokers.com. So if we don't have any questions on sail trim maybe you'd like to know how to cook St Louis Ribs, a turkey for Thanksgiving, a Xmas ham, a Santa Maria tri-tip cooked over an oak fire or Buffalo Wings. Do you guys/gal know how Buffalo Wings got their name - Buffalo, NY sailors know?? They were invented at the Anchor Bar in BUFFALO, NY and they have nothing to do with Buffalo's!!!

 

[luv2sail67]

Hi Don:
I have a sail trim question. I am having trouble visualizing how using the traveller is a lot different from using the main sheet. Of course I can see how you can bring the boom up past centre but the traveller on the arch of our Hunter 38 seems to have the same effect as releasing easing the main. (Obviously you couldn't let it out as far using the traveller) I've read that the control's impact is on twist - but I just don't see it. Could it be that for our rig - it really doesn't make a difference?

 

[BarryBershad]

I'd be interested in tips for smoking a turkey.

Less importantly, I do have a question on trim as well. I noticed a sloop beating this past Saturday. There was a bit of wind and he had both his main and jib reefed. With the reefing the jib was only 80-90% to the mast. He had his jib sheet pulled in on the wrong side. At first I thought that was cool as they had a very nice shape and did not appear back winded but alas he didn't move much. Are there any circumstances besides backwinding in order to come-about where one would do that?

I've trawled through the many sites for the past few days but can't find any subject of interest for the sail trim forum -- if I was looking for a subject on how to maintain a boat I'd have 100 topics. This time of year is traditionally a dead period as mates haul their boats and look forward to the holidays and dream of their spring time launch date.

Are there any newbies out there that might have a question or two about something that confused them and that their dock neighbors or YC friends couldn't answer or maybe the answer didn't make sense?? That happened to me a million times -- the answer didn't sound right but what did I know at the time and I was willing to try anything.

My new hobby is BBQ wood smoking. I have a professional grade smoker, having moved up from a cheapo smoker, and compete locally in my community. See www.langbbqsmokers.com. So if we don't have any questions on sail trim maybe you'd like to know how to cook St Louis Ribs, a turkey for Thanksgiving, a Xmas ham, a Santa Maria tri-tip cooked over an oak fire or Buffalo Wings. Do you guys/gal know how Buffalo Wings got their name - Buffalo, NY sailors know?? They were invented at the Anchor Bar in BUFFALO, NY and they have nothing to do with Buffalo's!!!

 

[justsomeguy]

I'd be interested in tips for smoking a turkey.

Less importantly, I do have a question on trim as well. I noticed a sloop beating this past Saturday. There was a bit of wind and he had both his main and jib reefed. With the reefing the jib was only 80-90% to the mast. He had his jib sheet pulled in on the wrong side. At first I thought that was cool as they had a very nice shape and did not appear back winded but alas he didn't move much. Are there any circumstances besides backwinding in order to come-about where one would do that?

He may have been hove to, a technique that's really nice to know how to execute, when you want to take a break.

Also described as "heave to".

 

[BarryBershad]

Thanks, looked it up on wikipedia and that is exactly what he was doing. As you said worth mastering.
Now about those tips on smoking turkey...

 

[justsomeguy]

Hard to keep lit.

 

[Don Guillette]

luvt2sail67: The travelers primary function is to control the ANGLE OF ATTACK. The secondary angle of attack sail trim control is the mainsheet so they both do the same thing except the traveler does it better. Additionally, the mainsheet is also used to control TWIST and DRAFT POSITION. So, when you use the mainsheet to adjust angle of attack you're also messing with TWIST and DRAFT POSITION and you may not of wanted to adjust those elements.

Picture this -- you're hit by a gust of wind. A lot of mates ease out the mainsheet until the gust passes and then sheet in. I don't, I drop the traveler and when the gust passes I just crank it back to its original position and sail on my way AND I've done nothing to the set of the sail and here's why -- picture your screen door with a pin in the corner that rides in a grove in the floor. When you open and close your screen door does the shape of the screen change -- of course it doesn't and it the same with your mainsail. If you don't have a traveler your only recourse is the mainsheet.

You can't see any impact on TWIST by using the traveler because there isn't any.

 

[Scotty C-M]

Hi Don, (and others), I've got a question for you. My brother just bought a boat with a roller furling boom. How might this be different to trim? The boom has a solid boom vang, which seems to have very little play. No real outhaul adjustment. How will he be able to change twist and draft? Thanks for your advice.

Scotty

 

[Ken Prichard]

I think I can trim sails pretty well ( it all started with your book and reading everything RichH writes ) but BBQ'ing St.Louis ribs, now that's a whole different thing. Want to give away your secrets?

 

[Don Guillette]

Barrybershad: Here's some TURKEY TIPS. A turkey cooked in an oven is OK. It's BETTER cooked on a Weber Kettle or a Weber Smokey Mountain or a gas grill. It's BEST cooked on an offfset reverse flow smoker using either alder, peach or oak wood (no mesquite or hickory). A "cheapo" offset (Home Depot, Walmart, ect) does a pretty good job -- in fact I perfected my pitmaster technique on a cheapo.

A DIGITAL THERMOMETER is essential -- The bi-metal gauge on your grill is 1800's technology and the reaading can be off by 50 degrees or more. Don't depend on the "pop up thermometer" that comes in the turkey unless you want the bird overcooked.

When you brine/wet rub be sure to apply both on the top and under the skin and let the bird rest for a minimum of 1 hour before cooking. When you INJECT the bird first spray PAM inside the injector and cover the bird with saran wrap. Inject through the saran wrap so you don't get the injection all over the place. Wrap the legs with alum foil to prevent burning. Coat the alum foil with oil for easy removal and remove the foil 1 hour into the cook.

Your smoker temp should be 280 to 300 degrees and you want to cook "low & slow". The internal temp should be 165 degrees. When you stuff the cavity be sure to leave some extra space -- don't pack tightly. Use a water pan. Cook your stuffing in a muffin pan.

For more complete info go to www.amazingribs.com or www.howtobbqright.com. Both site provide more info that you'll ever want to know.

 

[Don Guillette]

ken Pritchard: Here's how I cook my St Louis Ribs on my offset reverse flow wood 1/4" steel smoker for competition or just backyard events. A quality digital thermometer is a must have item.

The day before the cook I remove the mebrane and the excess flap, then wash and pat dry. I then apply a rub of either olive oil or mustard -- they act as a binder for the salt, black pepper, garlic powder and whatever else I decide to add. Rub all 4 sides. You can use McCormick pork rub instead.

Prior to the cook, make a mop of apple juice, pinapple juice, cider vinegar, olive oil and a little sweet red wine. Your smoker temp should be 235 degrees (low & slow is the trick), wood is cherry and the internal temp of the meat should be 190 to 195 degrees.

Start the cook and mop every 30 minutes. 2 hours into the cook or at 155 degrees internal, wrap the ribs in alum foil after you apply a covering of parkay, sugar and honey. One hour later, unwrap the ribs and apply a glaze of apple juice and bbq sauce (sweet & spicey) and leave the ribs unwrapped. Cook for about 30 more minutes to set the glaze but carefully monitor the internal temp -- their done at about 190 to 195 degrees. You can check the "doneness" by gripping one end of the rib and see if the surface cracks -- it's called the bounce test.

For competition purposes, when the judges bite into the rib a bite mark is supposed to be left. If the meat falls off the bone you're marked down. The problem is most folks, including my wife, like the meat to fall off the bone. When that happens the rib is over cooked but that's what I have to do or she won't eat them.

A friend of mine and a competition BBQ'er, who owns a rib joint in Tucson, over cooks the ribs. I've asked him why and he told me "'that's the only way I could sell this stuff otherwise folks won't eat them!!".

Check out www.amazingribs.com or www.howtobbqright.com for more details on "Q'ing" ribs.

 

[25yearslater]

Here is one I haven't seen. Sailcloth weights and materials. Having ditched the roller furler and equiped with hank on sails, 140 @ 5oz crosscut dacron, 100 @ 6.5oz crosscut dacron and a .75oz Asym. Wind speed ranges for the above? Longevity? Whole lot to cover with sail weights and materials. I am getting some impressive speeds but could they get better with some other options.