Have you done the fan install?

[lumpy]

Hi all
Looking for members that have done the circulation fan modifcation. I am noticing a few hot spots in my BDS when I do sausage. Even when rotating the racks every hour, I still get spots in the sausages that are different temps.

Wondering if the fan will change all of that.

Thanks in advance.
Lumpy

[Toker]

It will improve but not completely eliminate it. I still get a hot spot on the left side. Also, the temp between each racks top to bottom is not really even either but improved. Maybe i did not installed it correctly who knows...

[porterdriver]

I must admit that I did all of the "nice-to-do" installs after a single smoke, that included the fan.  What can I say?

So I do not have any pre-install data.  I seem to get a pretty uniform smoke regardless of tray position and the temp variation between trays is fairly minimum.  I have not noticed any side-to-side variations of either smoke or temp, as Toker did.  However, he has smoked a ton (or is that a tonne?) more than I; so I would never discount his observations.

From an engineering standpoint, the first thing that I thought could be improved (but haven't changed) is to have the fan in the top (ceiling?) and have it blowing down...think ceiling fan.  That would also allow for a bigger fan blade, therefore better air movement.  Might even want to consider a rheostat so that you could slow the motor down to a slow circulation flow.

Of course, that's just my opinion.  I could be wrong.

[beefmann]

Lumpy

one thing I have noticed on my  fan setup  it depends on the load inside of the box, If  I allow enough room around the meat for circulation its pretty much  even, if i stuff the smoker then i do get hot sopts,

however i am running a 80 cfm blower as well which makes a big difference

[lumpy]

Thanks for all the information gents.