ramp/pre-ramp

the way fast eddy explained it to us at the cooking class a couply months ago was the pre-ramp the fire has a tendency to burn back in to the augor of pellets and pellet chamber, plus there is not as much smoke to smoke the meat.plus every body that see's the fec 100 i got with the slide down ramp the pellets slide down on top of the fire and there is a lot of smoke being generated. more than the other brands that they have.So far it sure does put a beutiful SMOKE RING in every thing pork chops,pork loin,ribs,brisket.

Interesting. I hadn't considered the affects of having the pellets drop onto the top of the fire instead of being pushed into the pile. Don't have enough experience or technology to know if it makes a difference, but it sure sounds good.

Todd

The "theory" is that the pellets in the pre-ramp model (the auger) was directly pointed at the heat and the pellets would actually start smoldering sooner.

With the ramp, they don't start until they drop in the pot.

The ONLY reason for the ramp is for UL listing. Couldn't allow the possibility of burn-back, so the ramp was added.

I get plenty of SR with my pre-ramp.

Wait, maybe THAT's why I haven't won a KCBS grand yet. Yeah, that's it, I don't have the right model.

Hey Stuart...

LOL