I thought every pellet unit was convection...

I thought every pellet unit was convection...

The term convection has a new meaning when referring to ovens, electric, gas and pellet fueled.  When scientists refer to convection currents they mean air movement (or liquid) caused by warmer (lighter) material rising and cooler (heavier) material sinking.  So every oven probably has natural convection currents.

But, as usual, an advertising person misappropriated the word.  Now it applies to ovens with fans circulating the inside air.  Its use has nothing relative to science.  As you can probably infer, it annoys me.

EDIT:  Stupid spelling creeps in.

Yes! we see the inference. 

I cooked two slabs of baby back ribs on the FEC 120.
I cooked them at 275 Deg. They finished in around 2.5 Hrs. I have to say, they were the best ribs I have cooked in quiet a while. The only thing I did really any different is I didn't use the bend test to determine doneness. I used the toothpick test this time.

I found that the toothpick test indicated the ribs were done sooner than I would have otherwise determined by bending. This really made the ribs tender and juicy.

Based on my experience, on the FEC 120 the 275 Deg cooking temp is perfect.