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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-07-2014, 05:46 PM   #1
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Default Converting times for convection

Was thinking about how to compare cooking times between standard oven and my Shirley rf offset build as I am seeing cooking coming faster than I would expect. Looking at the very scientific website (sarcasm) it equates 10hours @ 250 on standard oven to 7.5 hours @ 230 on convection. And I imagine the rf build is pumping more air through than standard convection oven. And significantly more than other grill builds like BGEs that are more about insulating and maintaining low amounts of generAted heat. Seems like rf should be cooking at much lower temps than thinking when comparing to over grill styles. Like to hear thoughts.
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Old 11-07-2014, 06:18 PM   #2
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Interesting .... but aren't "all" smokers convection by design? IE: we're moving hot air (and smoke) around due to a draft mechanism of some sort created by temperature differential and a venting mechanism. (smoke stack etc.)
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Old 11-07-2014, 06:55 PM   #3

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Some smokers move a lot more air than others. Ceramics have great insulation and the vents are open only slightly. Offsets tend to move a lot more air. In addition, the loading also plays a part.
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Old 11-07-2014, 06:59 PM   #4
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Originally Posted by Gore View Post
Some smokers move a lot more air than others. Ceramics have great insulation and the vents are open only slightly. Offsets tend to move a lot more air. In addition, the loading also plays a part.
I was just going to suggest you check with Gore regarding this matter. He has full schematics, proper distance from food to element and best setting to use.
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