I spent this last weekend doing a couple of test runs on my pit with the blower. Been trying to figure out what size of splits to use and size of fire needed for the blower to work best,
I have learned a few things about the blower.
It for certain gets the pit up to temp in a hurry. Took 20 minutes yesterday to get the pit up to 225. It also makes for a lot evener temps in the cooking chamber. I had 2 probes placed in chamber in different spots. One was on the lower R hand rack the other was on the upr rack L side. They where within 6 degrees of each other through out the 6 hours I had it running.
The one cook that I did with it was 17 racks of ribs over the 4th. Never had to move any of the ribs around and they where for the most part all evenly cooked. I didn't like the idea of closing down the exhaust stacks 60 to 80 % once you get to your desired temp as recommended by the manufacturer but I did it that way on the ribs and they where some of the best Ive ever done
Also learned that the blower maintain temp better with a large bed of coals which is hard too do cause of the undersized firebox. Been trying different size splits of wood. If I use large splits once a bed of coals forms the coals turn to ash before the wood has burned down. Smaller splits seem to work better for mainting a coal base but I have to add 1 or 2 splits every half hour to hour to keep a good coal base. Without the fan I had my best luck with as big of splits as I could fit through the door and keeping the firebox full but I was constantly opening and closing the vents on the firebox to maintain a somewhat constant temp. I'm going try filling up the coal basket with lump charcoal and add wood as needed to see if I can maintain a better coal base.
the first time I fired it up with the blower I started out with a load of briquets and it seemed that I didn't have to add wood as often, at least not until the briquets turned to ash.
I don't mind adding wood every hour or so but every half hour is a little much, especially on a 8 hour cook but then again before the blower Id set my chair close to the BBQ cause I knew every few minutes I'd have to check temp and adjust the vents accordingly. I always made it through the cooks before but I was one tired puppy at the end of the day.
So I quess with saying that,this blower is going to make smoking a little less stressful but it ain't going make it like smoking on a pellet pooper
I gotta cook up 30 racks of ribs this weekend for a friends 60th bday party. That should be another good test. Going tinker with the BBQ before then.