Here is my thread for my Smoke Daddy pellet burner conversion:
The down side(s), if there is one, is that it will not go any lower in temp than 200° - 225°. The reason is 2 fold. First, my fridge is well insulated, not much heat escapes. And it's not like adding a larger flue will help, it is a forced draft unit. Second, the Pellet Pro adds pellets on an interval to maintain the fire. So, no matter if you need heat or not, pellets still are added to the combustion pot to keep the fire going. That interval is adjustable, but if you stretch it out too long, the fire will go out.
Also, it would be nice for a little tighter control of the temp. The auger shuts off right at your set point, so there is a substantial amount of "coast" in heat and the temp will spike above your set point. It would be nice if the controller slowly ramped the auger down as it approached the set point to minimize this "coast".
Other than that, those are the only gripes I have, and those, by far, are NOT deal breakers. I tend not to get too hung up on temp spikes. Otherwise, it works great. At lower temps, the unit produces more than adequate amounts of beautiful, thin blue smoke. I do supplement with an AMNPS but probably wouldn't have to. I usually burn 100% hickory pellets, that is a personal preference. Those just produce, IMO, the most authentic, flavorful BBQ taste. There is a BBQ joint near me that uses a Southern Pride Smoker. He burns hickory in it and my fridge smell EXACTLY like his commercial SP smoker when it's in operation...........and he has great BBQ.
If you have any questions, PM me. I'll do what I can to help.
Edited by ScooterMagoo - 12/2/13 at 12:05pm