Question for those who use fan systems to run your smoker....

[Jerod Broussard]

Do you bring your smoker up to temp/or close to it, then kick on the fan, or let the fan get it from the beginning, or somewhere in b/n??

I've been:

1. Placing meat in the pit and insert probes
2. Fill up SnS water reservoir
3. Dump hot coals
4. Place lid, clamp down, make sure bottom vents are closed and top vent is about 75-80% open
5. Plug in Auber, double check temp setting, let 'er rip...

Results have been outstanding. I really think the fan gets a feel for things being able to bring things up. It took some major leakage from the bottom (needed cleaning) and from the lid to make things take off and go above the set temp. That happened twice. Since I took care of those things this dude literally brings her up to the exact temp and will waiver +/- 1 degree over 12+ hours (running 225) with the B & B briquettes.

[jharner]

Don't mean to but in because I don't have any answers, but looking forward to seeing responses. As I posted in January when I joined I had just trashed my only two outdoor cookers ( a very old gas grill and a very thin metal Brickman vertical smoker ) Love my Camp Chef pellet grill that I bought just after Christmas and have since added a 22.5 Weber kettle. My next purchase will be a SnS.

[Jerod Broussard]

The SnS indeed makes things nice.

[Danjohnston949]

Jerod Broussard, Basicly I am doing as you described with my 22.5" Weber, S 'n S, and DigiQ 2 Fan. I am probably closing the top vent a little More than You, the Bottom Vent is Fully Closed and the DigiQ is Throttled Down to +- 1/3 Air Flow? The last two cooks the fan basically provided all of the Air Start To Finish!
I am still In the Learning Phase of using a Controller!
Eat Well and Prosper! From Fargo ND, Dan

[Jerod Broussard]

Thanks Danjohnston949 just wanted to make sure I wasn't experiencing blind luck.

[Danjohnston949]

Jerod Broussard, I don't beleave That When It Comes to Que you are either Blind or need Luck! Dan

[Rfuilrez]

I'm basically the same with my Heatermeter. I get lots of variance of temperature because of where my grill is and how much wind it is exposed to. But the Heatermeter works it's magic and fixes it very quickly. I can and have done 14hours with KBB in the SnS on the kettle. Though I over filled the basket a bit.

I've been doing it more close to how David Parrish recommends. Light coals in chimney. Put into the corner of the SnS and add water. Close the lid and let Heatermeter bring it to temp. Then add the meat. I'll try just adding everything at one time next time. Though I got a PBC I want to play with so that might get most of my smokes for a little while.

[Tony Kopacz]

I too am using the Auber. My sequence is a bit different though. No SnS...yet. Unlit coals first, held to the side opposite the Auber by the water pan that is filled with boiling water. The water pan also directs the air from the Auber right to the coals. Then the lit coals and then the Auber fan on. While the coals take hold place the meat. Last is the wood chunks. I believe the Auber "sees" how fast the temp. is rising and will cut the air flow so there is no spike in temp. Love that Auber.

[Jerod Broussard]

Yeah, it does a great job of calculating things. It will take sometimes 6 hours for a leak to finally move things up.

[Tony Kopacz]

Jerod, how long have you been using the Auber?

[Jerod Broussard]

Tony Kopacz I think I got it 1 year ago.

[Tony Kopacz]

Are you using it on a kettle? Sorry saw the SnS. Dumb question. But still, do you use any ducting, channeling or piping with the fan? Your fan opposite the coals?

[Jerod Broussard]

Mostly. I will attach it to my Pit Barrel to supplement the main vent when I got it loaded down. Guest

[JohnF]

Jerod Broussard, Basicly I am doing as you described with my 22.5" Weber, S 'n S, and DigiQ 2 Fan. I am probably closing the top vent a little More than You, the Bottom Vent is Fully Closed and the DigiQ is Throttled Down to +- 1/3 Air Flow? The last two cooks the fan basically provided all of the Air Start To Finish!
I am still In the Learning Phase of using a Controller!
Eat Well and Prosper! From Fargo ND, Dan

Exactly how I do it.

[Danjohnston949]

JohnF, Thanks for the feedback! Just goes to show Great Minds-One Ditch! Eat Well and Prosper!
From Fargo ND, Dan

[Breadhead]

I only use my fan on my large BGE.

I light the fire with my electric starter and let it burn until I have a small fire.

Then I strategically place my wood chunks and put in my heat deflector and close the dome. I leave the top vent open slightly and the bottom vent open about a half inch. When the dome thermometer says the dome temp is about 250°, that tells me the cooking temp is about 200°. If my smoke is thin blue smoke I put on the fan and put the meat on the grate and close the dome.

The fan will slowly increase the cooking temp to 225° and at that point I can comfortably go to bed for a good nights sleep.

I haven't used the fan on the 26" Weber Kettle yet.

[Breadhead]

Jerod...

I don't use any thermometers when I bake sourdough bread. I want 500° to 550° cooking temperatures and that will burn up my Maverick and my DigiQ.🙈

[DWCowles]

Jerod Broussard 😂😂😂

[Jerod Broussard]

Yikes, our ovens will go to 550.

[Breadhead]

Jerod Broussard ...

My convection oven will get to 550° too.

I prefer the BGE for cooking bread. It's like a hearth oven and it doesn't vary 20° like an indoor oven does.

If you set your indoor oven at 500° it will vary between 490° and 510° to give you a 500° mean average.

That's an undesirable variance for baking bread.

[Jerod Broussard]

Gotcha.