Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Camp Chef => Topic started by: Bentley on August 15, 2018, 02:56:16 PM
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Performance Test for the Camp Chef SmokePro SG here SmokePro SG (https://pelletfan.com/index.php?topic=1665.0)
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Yes, 238 days is a rediculas amount of time, I agree!
Thanks Camp Chef for sending this, and also including a 20lb bag of your pellets!
This will be the last Performance Test Pellet Fan does!
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Will see how long it takes to assemble by one person.
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Yes, 238 days is a rediculas amount of time, I agree!
Thanks Camp Chef for sending this, and also including a 20lb bag of your pellets!
This will be the last Performance Test Pellet Fan does!
Do you just not have the time anymore to be able to do a performance test?
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That is one component, but I just don't want to anymore. And when you have that mind set, it is hard to get it done. And another reason is, there is no interest from the Manufactures!
Yes, 238 days is a rediculas amount of time, I agree!
Thanks Camp Chef for sending this, and also including a 20lb bag of your pellets!
This will be the last Performance Test Pellet Fan does!
Do you just not have the time anymore to be able to do a performance test?
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I have stopped on assembling because it has to be righted, and in the old days I would have just done it, but I just dont want to mare it up! Kristin will be home soon, and all I need is someone to steady it as I right it!
So hopefully will get the chimney and inner brackets for warming shelves installed today so I can do a video overview!
Ohh, an on a somewhat unrelated subject, we now have unlimited data on our internet here in Mayberry! So I will be able to do much more video if anyone wants to see anything! Only took 5 years!
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Well, congrats on the internet upgrade. Next thing you know you will have a smartphone ;)
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I did not realize the SG has the easy slide ash clean out...and it has a direct grill feature that is accessed by sliding a hinged piece in the barrel. I realize not new or unique, but I had no idea this feature were available on such an affordable unit.
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I think perhaps the day of manufacturers being interested in having pellet pits tested has passed. Hundreds of thousands of people have now been exposed to them and seen them at big box stores, they are no longer an oddity that folks have no clue about. Also, members of forums like this provide a wealth of info regarding all aspects of pellet pits. In the last year, I have contacted 5 manufacturers about potential testing of their new lines. All have been very polite, but non-committal.
Also, the technology is changing so fast that a review can be outdated in just a couple of years. All you need to do is look at the reviews that Bent did of the Memphis Pro and GMG DB for PH in 2010. They were cutting edge at the time, but have no relevance vis-a-vis what those companies currently produce.
At this point, I would prefer to focus on product testing -- either member reviews of products or even member funded products purchased for review.
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Ran out of time, have to cook for the dinner. Got a few shots posted, will do video tomorrow and get the burn done.
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Food related or maybe performance testing or product review?
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I am not clear on what you are asking.
Food related or maybe performance testing or product review?
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Does a review belong in the food related thread or in a product thread? I thought that’s why you created the other topics. No problem, just wondering.
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This is not a review, this is the discussion thread for a Performance Test that is in a different section. And yes, this is the section I want it in.
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It is overcast and drizzling. Not ideal video light. I am gonna go shoot a little and see how it comes out. May have to wait till I can get some sunshine.
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I hate changing computers and OS! I have just found out that Win 10 no longer has Movie Maker, and that youtube no longer has video editing capabilities...so guess what I have been doing for the last 3 hours...
Trying to find a video editor program that is compatible with mov. files, and it is a pain! Downloading #3 to see if it works.
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This will be the last Performance Test Pellet Fan does!
I will miss the pit Performance Tests. Starting in 2011, when first researching pellet pits, I read every one of your tests. They helped me develop my short list for a 2012 purchase. The tests were obviously fair and objective, a contrast to many reviews and overviews on other sites. (I’m suspicious of “Reviews†on sites where the manufacturer is also paying for advertising space.)
Future members might find them equally useful. It’s unfortunate that the testing won’t be continued, but I'm sympathetic to your position.
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Added a 5 minute video of the SG, sorry for the watermark. If anyone can recommend a free video editing program that will accept .mov, I would love to take a look at it!
Doing the 30 minute, 350° Manufacture recommended burn in now.
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Why was the drip bucket behind the pellet hopper?
Are there any recommendations in the manual about foiling the drip pan if you are smoking and leaving unfoiled for grilling?
Any particular reason for the vented right side shelf?
I like that it comes standard with the upper shelves and I can see some good reasons for having them split like they did.
Seemed like a lot of room between drip pan and front and back of grill. Speculate that temp difference may be pretty high across the grill.
Controller settings look interesting and it looked like it had two probes.
I may have missed this in the other thread. What is the MSRP of this unit?
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Ignorance/Stupidity/A Dufus is doing PT. It has been moved.
I do not see any.
I think heat dissipation.
Nice standard feature.
If the sun ever comes out, will try and do more detailed video, but does not seem excessive. Temperature Tests may show you are correct.
I think same controller as Woodwind with additional of 2nd probe!
Why was the drip bucket behind the pellet hopper?
Are there any recommendations in the manual about foiling the drip pan if you are smoking and leaving unfoiled for grilling?
Any particular reason for the vented right side shelf?
I like that it comes standard with the upper shelves and I can see some good reasons for having them split like they did.
Seemed like a lot of room between drip pan and front and back of grill. Speculate that temp difference may be pretty high across the grill.
Controller settings look interesting and it looked like it had two probes.
I may have missed this in the other thread. What is the MSRP of this unit?
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Figured I would throw out convention and do the PT as the Spirit moved me! So, thick cut bacon placed through out the SG and it is set at 250°. Will take a picture in 1 hour and see where we are. You can look at the PT if you want to see where it is placed.
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You did not miss it. Their website shows $782.99 MSRP. I see them listed at Home Depot for $649.99.
I may have missed this in the other thread. What is the MSRP of this unit?
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I am really looking forward to doing a cheeseburger and steak on the open flame mode...
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Pit seems to cook pretty even at 250°, may get slightly hotter on right when it is turned to 300°. We will get real data on that when we hook up Tappecue.
Bacon Cheeseburger for dinner later tonight! You only think there were 8 pieces to start, you were wrong.
(https://i.imgur.com/djZsoeEh.jpg)
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Just to clarify my assumption of the cook, you kept the heat deflector over the firepot and did not foil the drip pan?
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Yes.
Just to clarify my assumption of the cook, you kept the heat deflector over the firepot and did not foil the drip pan?
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where are the pics of the burger?
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I made pizza dough before going to a meeting last night and made a killer pie on the Pro when I got home.
I promise tonight!
where are the pics of the burger?
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I made pizza dough before going to a meeting last night and made a killer pie on the Pro when I got home.
I promise tonight!
where are the pics of the burger?
Then you should have taken pics of the pizza ;D
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As good a cheeseburger as I have ever made! More info in PT thread.
(https://i.imgur.com/ku48sbOh.jpg)
(https://i.imgur.com/MyhiKNhh.jpg)
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That's a great looking burger there Bentley!
Making me hungry. :clap: :clap:
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This is not a slap at the pit and maybe it is because it has had no real cooks yet, but there wasn't much of a char or grilled flavor to the meat. Well cooked though.
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Yes, that is true, but after 20+ Performance Tests, it does need to be seasoned, and I need to know how long to let it warm up. I do not know this pit yet! We will see how the steak does this weekend!
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That was cooked with the heat deflector pulled away from over top of the firepot?
Also, what kind of sauce did you put on that burger? Looks like the sriracha mayo I bought a few weeks ago.
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Yes.
Russian Dressing, as close to "special sauce" as I can get!
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It looked mighty good, cooked perfectly too.
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Nasty day, could not get motivated to test, calzone on right now!
(https://i.imgur.com/dbgwiv0h.jpg)
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Good taste, I would go higher heat if I did it again!
(https://i.imgur.com/nOwIscPh.jpg)
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I would eat that whole thing
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I have no idea or hypothesis as to why the unit got to 440° a few days ago, and when I go to do the high heat test and have it set on high and let run for twice as long, the highest controller setting I can achieve is 420°.
Sorry, no insight.
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Doing Pellet consumption on controller setting 200°, 300° and 400° right now. Will post 200° 1st.
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84°f, 2mph wind, sunny, but unit in shade. 200° controller setting, unit took 71 minutes to burn 1lb., or 0.84/lbs per hour.
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85°f, 4mph wind, sunny, but unit in shade. 300° controller setting, unit took 38 minutes to burn 1lb., or 1.57/lbs per hour.
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84°f, 4mph wind, sunny, but unit in shade. 400° controller setting, unit took 25 minutes to burn 1lb., or 2.4/lbs per hour.
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Lets see, old computer accepted Office 2007 so I had Excel. New computer, no Excel. I digest. Cant run Tappecue graph through their system, but can do a Screen Shot off Tappecue.net, so will do that of the 225° test.
Will be the last Data, unless someone has a request.
Will do a little more cooking and that will finish this Performance Test! Rib-eye tonight!
So if there is something you want to see, please speak up.
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(https://pqppyg.bn.files.1drv.com/y4m4pGXaC2q2DJaFydXevyCNCyutqSK3102Ps1ATvY8VmLJBM6MtjbGTk0F09nJ9ckHcdYF5M99TncPIzoh99G_YlrBN6VTbQ_79sxEB0Stvlm4KO6FQL9pnWpAYqRxa4qDUhtJRwMuYP-c7lVCb43OFhN3CKBej1WI8w6bkjHpoQ_vk-pDQv-A1WoI5Huve8A-Xl94ZIcRlzES8M2Azcr2ow?width=660&height=495&cropmode=none)
Is this too much fly ash and/or pellet dust on the rails?
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Might be, only cooked in it 3 times, so has no real grease build up or seasoning! Will go examine it more closely right now.
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It is very fine sawdust.. Doing some video and stills to show you all. Did not taste anything bad on burger, bacon or Calzone. Will see how the steaks look tonight.
(https://i.imgur.com/s1RjRTYh.jpg)
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Only MY theory, so take it for what it is worth. I think that even when a movable heat diffuser is closed and you have a drip tray that is used to enhance the grilling experience, I wonder if you have more particulate matter that can get above the grates?
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Fine wood partials in SG. (https://youtu.be/CSWi91tWTWE)
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Thank you for the question!
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It is very fine sawdust.. Doing some video and stills to show you all. Did not taste anything bad on burger, bacon or Calzone. Will see how the steaks look tonight.
(https://i.imgur.com/s1RjRTYh.jpg)
That seems odd to me. Ash I can understand. Particulate matter implies that this is unburned pellets.
I can think of a few scenarios that this might happen. Moist pellets? Too much fan? xxxxxx pellets? Combination?
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Can you provide an explanation of your graph to help understand which probes were what? It looks like there was about a 20°+ temp difference between some of the probes but not sure which ones from the graph as I couldnt see the legend.
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I am sorry, I did not notice that the graph I used did not show the probes!
Can you provide an explanation of your graph to help understand which probes were what? It looks like there was about a 20°+ temp difference between some of the probes but not sure which ones from the graph as I couldnt see the legend.
(https://i.imgur.com/MT3kjCFh.jpg?1)
(https://i.imgur.com/2LqQku2h.png)
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Particulate matter implies that this is unburned pellets. I can think of a few scenarios that this might happen. Moist pellets? Too much fan? xxxxxx pellets? Combination?
My guess, based on what happens in my pit, pellet dust gets augered into the firepot and blown upwards before burning.
In my pit, some of the wood dust burns and the sparks (fly ash) are blown upwards and distributed. My only alternative seems to be to clean the pellets before putting them into the hopper.
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Would be the only way I could see it happening! And I guess I should have looked more closely at the steaks, completely forgot!
My guess, based on what happens in my pit, pellet dust gets augered into the firepot and blown upwards before burning.
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Would be the only way I could see it happening! And I guess I should have looked more closely at the steaks, completely forgot!
I don't think you'll see it on food. I think it's there but you can't see it. I sprinkled some pellet dust on a hamburger and it absorbed the grease and seemed to disappear.
Some people like the oak flavor in Chardonnay. ;)
EDIT: This isn't unique to pellet pits. I have a 10 CFM fan blowing air into my kamado for temperature control (it adjusts the air flow in order to adjust the temperature). It blows charcoal ash around when it's moving a lot of air.
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Kinda as I had expect on temp variance across the grill. I had expected the right side to be hotter based on the cutouts in the drip pan. What I didn't expect was that for some reason the back left is the 2nd hottest location at times.