I must say, I've read the atomizer in specific carto's can reach a temperature of 580f degrees.
I have to believe this is incorrect and yet I cannot find anything posted verifying what the temp is.
After all boiling temp of water is 212f, depending on atmospheric pressure. It is my understanding PG + VG boil a lot sooner than that, so what would be the sense?
Can Y'all help me out here?
I have a curiosity/concern as to when we put certain flavors in a carto, that it is being burnt. I realize/believe it isn't but can't prove it.
I also realize the ohms of the carto and mah of the batteries have an effect, but I'm curious of what the standard setup is, not some modified setup.
I want to play with some special flavors I want to mix in, and don't want to see the chemical molecular structure morphed into something bad or dangerous, so there is a specific reason for this question. Once I know the temp (in F, please), I can then use that number to determine what is good for that specific compound.
An example is when we pan fry foods, we can use veggie oil and get it fairly hot, but if you use olive oil, it has a lower burn temp. Burning those oils can actually cause trans fats (not good).
Thanks guys/gals.
The Pig.
I have to believe this is incorrect and yet I cannot find anything posted verifying what the temp is.
After all boiling temp of water is 212f, depending on atmospheric pressure. It is my understanding PG + VG boil a lot sooner than that, so what would be the sense?
Can Y'all help me out here?
I have a curiosity/concern as to when we put certain flavors in a carto, that it is being burnt. I realize/believe it isn't but can't prove it.
I also realize the ohms of the carto and mah of the batteries have an effect, but I'm curious of what the standard setup is, not some modified setup.
I want to play with some special flavors I want to mix in, and don't want to see the chemical molecular structure morphed into something bad or dangerous, so there is a specific reason for this question. Once I know the temp (in F, please), I can then use that number to determine what is good for that specific compound.
An example is when we pan fry foods, we can use veggie oil and get it fairly hot, but if you use olive oil, it has a lower burn temp. Burning those oils can actually cause trans fats (not good).
Thanks guys/gals.
The Pig.