I cannot find the size of the cooking grates online anywhere. Judging by the pictures of a full size pan and the advertised 1,830 in^2 of cooking surface, I am assuming the grates are roughly 15"x24". Does that sound correct?

I think that is close.  I found them on the walmart site for the item the other day.  The larger unit at cabelas was only slightly bigger racks.

Easy Cheese Cheddar is what everyone brings me from the US (we can't get it in Canada )
I love it!
Not getting the pit hot enough for the jerky... eventually you could end up with meat full of bacteria as the warm environment can be a perfect breeding environment.
Still can't believe this thing has a 60lb hopper!
Great thread to follow! Thx

I think there is some risk on the bacteria, but there are also some studies that a lower temp than the standard for a long period of time does the same effect to prevent bacteria.  The 140° mark seems to be a "flash" point.

Key word here is Cure! 

House did not burn down, I will go pull the jerky and put up some pictures and graph!

I feel a Cobly/Jack Bacon Cheeseburger coming on!

Burger sounds great, The Trail bologna looked pretty good, I am not a cheese in my sausage or bologna guy. Can't wait to see and hear about the jerky when it is done.

It's not horrible, but a bad idea on my part, should have listened to you!

I am not a cheese in my sausage or bologna guy.

I thought the trail bologna was very good, a bit peppery for me, but I definitely could eat.

I thought the jerky was VERY good, nice smoke to it.  I think Bent would have preferred the Cajun mix or the jalapeno mix for a bit more heat, but went with the teriyaki for me.  I like it a lot and I usually am not that taken with his jerky.

Did the jerky come off mainly at the same time, or all different times?

I just took it all off when I got home!

Did the jerky come off mainly at the same time, or all different times?

Triple bacon, double cheese, double burger!  Bacon that did not have enough salt in the cure, what a waste and crying shame!  I go back to 4% on the next one!

21 3/4 X 14

I cannot find the size of the cooking grates online anywhere. Judging by the pictures of a full size pan and the advertised 1,830 in^2 of cooking surface, I am assuming the grates are roughly 15"x24". Does that sound correct?

I just took it all off when I got home!

Did the jerky come off mainly at the same time, or all different times?

Nice it looks like it all cooked the same.

Mudflap

The math adds up to just over 1,500 in^2, which is well below the advertised 1,800 in^2. Still that is a lot if real estate to cook on for the price. For the record I am also finding information stating it is actually 4.6 ft^3, not the 5.5 ft^3 that it states on the box. Maybe some are only measuring the cooking volume and the manufacture is including all the way down to the drain pan at the bottom. I don't really know. In any case, I will probably sell one I already have and get one of these.

21 3/4 X 14

I cannot find the size of the cooking grates online anywhere. Judging by the pictures of a full size pan and the advertised 1,830 in^2 of cooking surface, I am assuming the grates are roughly 15"x24". Does that sound correct?

I swear I will have to ask all who end up buy one to post and send that info off to the folks at Dansons...

I wonder if you can buy additional racks and hooks for this smoker.  That would probably get the full capacity as it could probably hold 3-4 more racks for jerky, ribs, bacon, etc.

I just got back from Cabela's.  They had the larger version of this unit in a box.  I was hoping they had one assembled.  They must have had 15 grills assembled.

The bacon and jerky looked great Bentley.  What is still left to perform?