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 Post subject: Re: Heat Distribution on Stretch
PostPosted: May 16th, 2010, 6:55 am 
To be honest, I have found that the heating through out the cooker is anywhere from 10 to 15 degrees from top to bottom.. The hottest area of the cooker is the space right where the heat is entering the cooker...


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 Post subject: Re: Heat Distribution on Stretch
PostPosted: May 16th, 2010, 10:42 am 
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ESTEWARTSC wrote:
blues brother wrote:
I do a biscut "test" at every comp...

How many biscuits per rack
I believe I have been using to many I covered the rack with a spacing of inches around each biscuits

As long as there is room for airflow between the bisquits, and enough butter and jelly for later (Sausage gravy can be substituted for butter and jelly), you can't have too many bisquits. :lol:

Remember to use all of the racks, and put bisquits everywhere that you want a good indication of the highs and/or lows.

In all of my tests with the Gravity Feed models, it's hotter on the bottom shelf, and closer to the charcoal chute. Also, the fan-forced convection of a Stoker or a Guru seems to even out the temperature differences.

But, as reported by Buster and others, the lower shelf, right next to the heat entering is the "hot-spot".

10 to 15 degrees difference is negligible unless you are baking artisan-type breads (IMNSHO).

BOB

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 Post subject: Re: Heat Distribution on Stretch
PostPosted: May 17th, 2010, 9:41 pm 
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Bob in Fla wrote:
ESTEWARTSC wrote:
blues brother wrote:
I do a biscut "test" at every comp...

How many biscuits per rack
I believe I have been using to many I covered the rack with a spacing of inches around each biscuits

As long as there is room for airflow between the bisquits, and enough butter and jelly for later (Sausage gravy can be substituted for butter and jelly), you can't have too many bisquits. :lol:

Remember to use all of the racks, and put bisquits everywhere that you want a good indication of the highs and/or lows.

In all of my tests with the Gravity Feed models, it's hotter on the bottom shelf, and closer to the charcoal chute. Also, the fan-forced convection of a Stoker or a Guru seems to even out the temperature differences.

But, as reported by Buster and others, the lower shelf, right next to the heat entering is the "hot-spot".

10 to 15 degrees difference is negligible unless you are baking artisan-type breads (IMNSHO).

BOB



well this helps gotta amit i was having a brain fart :roll:

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 Post subject: Re: Heat Distribution on Stretch
PostPosted: May 19th, 2010, 12:29 pm 
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i bought the biscuits, never used them, perhaps this weekend....

Lower right, is hotter, and the rest can depend on your food placement.

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