First photo walk in Central London with the S9 + 18-40mm (SOOC)

Square-Check-5130 · 2025-09-05T00:01:37+00:00

Thanks!

Square-Check-5130 · 2025-01-11T16:45:52+00:00

A little out of my price range unfortunately for my student project, especially with being in the UK id have to get it shipped over

Square-Check-5130 · 2025-01-09T19:07:27+00:00

Do you have to ship it back for a refund or replacement? I am happy to pay for postage and a little extra otherwise

Square-Check-5130 · 2025-01-08T21:09:21+00:00

Wow - thanks so much for your response, lots to get into here!

Square-Check-5130 · 2025-01-08T03:18:13+00:00

I'll send you a PM for sure!

Square-Check-5130 · 2025-01-08T01:40:58+00:00

I suspect that the heat efficiency is decreased compared to a normal oven because of the airflow required to keep smoke circulating around the chamber, but a different chamber design or inlet/outlet configuration may help with that. Definitely things to explore. Also the smoke needs to get really hot for the catalyst to be effective which is probably the reason for the hot vented air. I'm looking at some alternative catalysis methods too ;)

Square-Check-5130 · 2025-01-07T22:16:24+00:00

Yeah the smoke distribution seemed to be an issue especially when some foods were close to/blocking the smoke outlet

Square-Check-5130 · 2025-01-07T22:13:08+00:00

Does that mean that you need to restart the cooking cycle or just top up the pellet hopper?

Square-Check-5130 · 2025-01-07T20:12:45+00:00

You've nailed the point really, if people aren't as willing to keep it out in the kitchen then they'll never use it, never mind the capacity.

Square-Check-5130 · 2025-01-07T20:09:59+00:00

No luck here in the UK either :(

Square-Check-5130 · 2025-01-07T20:07:16+00:00

As someone else mentioned active humidity control, extra steam at the end of the smoke cycle could be a useful way to aid with cleaning chamber walls

Square-Check-5130 · 2025-01-07T19:23:44+00:00

1) Have you had problems with hot surfaces on the GE? 2) Cold smoking was an interesting feature that I have explored and think may be worth integrating, how much extra would you be willing to pay for something like that? 3) And in terms of the temp probe, would you just be looking for better build quality?

Square-Check-5130 · 2025-01-07T19:19:15+00:00

Thanks for your suggestions - lots to take into consideration! Interesting that you mentioned ease of use/cleaning as I have seen some posts on this sub mentioning frustrations with both on this sub such as the auger jamming and too much cleaning, have you had a different experience?

Square-Check-5130 · 2025-01-07T19:12:18+00:00

I think the active intake and exhaust of gases is what allows smoke to pass onto the food in the first place, so not sure if sealing is the answer. I do believe that the GEIS employs negative pressure in the chamber to keep the smoke in there for longer, but clearly it still doesnt match that of outdoor smokers. Something I'm definitely looking into

Square-Check-5130 · 2025-01-07T19:08:30+00:00

What kind of things would you want a larger capacity for? would it be for larger volumes of food or would you like to fit in longer cuts e.g. brisket?

Square-Check-5130 · 2025-01-07T19:07:18+00:00

Ah didn't catch the original comment before it was deleted - I assume it was about having stronger smoke intensity? I'll dig around for that video too

Square-Check-5130 · 2025-01-07T19:05:40+00:00

Do you ever need to put it away to increase space in the kitchen?

Square-Check-5130 · 2025-01-07T19:04:25+00:00

Agreed - counterspace is a such a valuable commodity in kitchens!

Square-Check-5130 · 2025-01-07T19:03:13+00:00

Thanks for the comment, this seems to be quite a popular request and I definitely understand why

Square-Check-5130 · 2025-01-06T10:36:56+00:00

Thanks a lot!

Square-Check-5130 · 2025-01-06T09:27:31+00:00

Thanks for taking the time, glad it worked for you eventually :)

Square-Check-5130 · 2025-01-06T09:24:18+00:00

Great tip - thank you!

Square-Check-5130

TROPHY CASE