Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[slaga]

Forgive my ignorance, but going back to the convection fan discussion, what would a convection fan add to the equation that the already installed draft fan doesn’t?    Is it just a matter of additional air flow/circulation?    In an oven I can understand the concept, but with an exhaust chimney it seems increasing the air flow is just hurrying the heat to the exit and out of the chamber.

Actually increased air flow makes the fire burn hotter (more O2) thus the temp goes up in spite of the increased exhaust.  Fuel and O2 is what determines the temp. Of course you run out of pellets much sooner.

A convection fan stirs the air where the food cooks, not at the fire pot. It should even out the temperatures. It does not introduce any fresh air from the outside or fan the fire in any way. It literally just mixes the air in the cooking chamber.

[LowSlowJoe]

I gotta believe Dansons will eventually offer the ability to buy and add more shelves. I personally don't think I'd add more than 2 or 3 more in this 5.5 cubic foot smoker... I think it's good to keep somre space between shelves,  it allows better air flow around the food/jerky...

I'm thinking this smoker at $400 is a really good value... jit seems you could very easily get 10 racks of ribs on it (without rib racks,  which I never liked using )

[Kristin Meredith]

I have watched a lot of pellet pit tests and was only moved to say "Let's buy one" after the Memphis Pro test -- although in full and fair disclosure, I do own a GMG Daniel Boone which I bought for my Las Vegas home and love (vastly different price points but each a good deal for what they are).

But this is the first pit in 8 years which has made me think, "Yeah, I could see us buying that" -- and yeah, price point for what it does is a big factor.  It just seems to be sooooo good at the low smoke stuff and you can use like an extra (big) holding oven if you are entertaining. I think it could be a huge asset at competitions BUT...it also seems like it is a little more flimsy than I would like for the moving around needed for comps, so not sure that aspect of use would be realistic.

[Bar-B-Lew]

Looking forward to the remainder of the cooks.  It does seem great for low and slow and probably for semi-"cold" smoking too.  Curious to see it stay below 90° for the cheese smoke.

[yorkdude]

I have watched a lot of pellet pit tests and was only moved to say "Let's buy one" after the Memphis Pro test -- although in full and fair disclosure, I do own a GMG Daniel Boone which I bought for my Las Vegas home and love (vastly different price points but each a good deal for what they are).

But this is the first pit in 8 years which has made me think, "Yeah, I could see us buying that" -- and yeah, price point for what it does is a big factor.  It just seems to be sooooo good at the low smoke stuff and you can use like an extra (big) holding oven if you are entertaining. I think it could be a huge asset at competitions BUT...it also seems like it is a little more flimsy than I would like for the moving around needed for comps, so not sure that aspect of use would be realistic.

I am glad that you chimed in on your thoughts. I honestly am pleased with what you think, (I was hoping you would feel this way) we do bacon and jerky primarily, other things also but don't use our pellet grills for high heat cooks. I can say that after hearing what your thoughts are on this, we will definitely own one. To think I was bucking for a different review, wow this has been the most interesting thread, at least to me, so far. Thanks

[Timbo1010]

Win or lose this review is worth every penny   I've been looking to add capacity and I think this unit would be a fine addition , very intrested in rib cook

[pmillen]

Bentley, does it look as though it would be easy to replace the castors with larger ones from a big box store?  You know, does it have sort of a standard way of mounting them?

[okie smokie]

What's next? Get'n hungry.

[Kristin Meredith]

Ribs and chicken going on here pretty quick.

[riverrat49]

Ribs is what i've been waiting for 

[rgold01]

thanks for all the hard work going into this, even if i don't win i think it was worth it for the review   

[BigDave83]

I would bet with some simple modifications it could be made more sturdy if one takes a little time.

I am thinking even a product similar to this, would be a good thing to put a few holes in and fill in the space between the walls which would help in making it less flimsy feeling and the added insulation would be beneficial.
https://www.cableorganizer.com/abesco-fire-rated-foam/

Depending on the bottom a plate with whatever size casters you would want bolted to it could probably be bolted in place of the original casters.

I can see me having one of these also, although the girlfriend will want to know why. I could also see me getting rid of the big Rec Tec  and replacing with this. and still have the Davey Crockett

[BigDave83]

Are those St Louis cut ribs?

[Bentley]

Yes.  They came cut from Restaurant Depot, I would have bought full spares, just so the fireman got more, but Kristin picked them out and said it was all they had that day!

Are those St Louis cut ribs?

[Bar-B-Lew]

Just sold my Weber Spirit propane grill to free up space and generate a few $ toward a new purchase if I am not the auction winner.  My Blazn or Traeger may be on the for sale list soon too.