Smokin-It User Forum!
User Guidelines and Instructions => Basics for a Beginner => Topic started by: Smokin-AL on December 02, 2023, 04:34:12 PM
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Loving my pro 3.5wd. I wanted to know if anyone has experimented with the internal circulating fan. I know if I turn it on while it is still smoking, smoke seems to accelerate through the vent hole. Im thinking maybe only use it after wood burn is completed? Im also wondering if it will cause the heating element to stay on longer? Any thoughts or experiments are welcome.
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Welcome to the forum. As far as I can tell, you are the only member with the newest 3.5 although there are undoubtedly more out there but have not joined the forum. So, you are, for now, on your own and your experiences will be appreciated by all.
The fan will move smoke around quicker than normal. I guess you could call it convection smoking?
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Thanks for the response. I think the convection aspect will definetly help with a full smoker. Im wondering if it will reduce the cook time. I will do a couple of experiments and report back!
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I experienced the same thing this past weekend doing my first smoke. Initially I had it on low to help dry the casings when I first hung the sausage. After 40 minutes, I started the Bellas and had forgotten to turn off the fan. I noticed the smoke coming out of the back an hour later when I went back outside as well as some dripping was occurring. I think I'll only use this upper fan when I am not running the smoke. Just in the learning stretch with this new smoker, but that kind of made sense after seeing that occur.
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Hi there, I?m new to the forum as well. I just ordered my 3.5WD Wifi today.I can?t wait to get it. Here is a link to a video from Eric at 2 guys and a cooler, he is a great guy and very helpful.
https://youtu.be/gE7grLQtsxo?feature=shared
Hope this helps.
Sergio
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Sergio - Thanks for the link. We have some members who follow that site for tips and ideas. Enjoy your 3.5 when you get it
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Loving my pro 3.5wd. I wanted to know if anyone has experimented with the internal circulating fan. I know if I turn it on while it is still smoking, smoke seems to accelerate through the vent hole. Im thinking maybe only use it after wood burn is completed? Im also wondering if it will cause the heating element to stay on longer? Any thoughts or experiments are welcome.
Al,
My fan was in the on position when it arrived and I left it there when I did my first burn and seasoning. Turned it off for jerky and then meatloaf the next day. Both turned out great. I can see using the fan to cool down the smoker after a smoking session or if you had all shelves full with jerky.