I'm wondering why too. I see some folk using forced draft on for example a UDS now with them being so stable with temps it appears overkill to run induction on them. Have we gotten into more is better thinking and actually overshooting the mark?
I don't run a up to date Guru or Stoker being mine is analog but wouldn't these blowers aim for a set temp then once reached and cut out the actual heat building up in the walls continue to rise naturally causing a over shoot?
Bringing the temps back down becomes a chore while now the induction has caused more fuel glowing that normally needed to sustain the set mark?
The question becomes do we need forced draft on these cookers or would a remote thermo with alarm do far better at monitoring ? Granted it puts the human element back into play but being they run pretty rock solid shouldn't be a problem.
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009