Does everyone know about this?

[lemans]

I am not involved at all. But I think it is really cool..

 

[Rings Я Us]

How does smoke get into the lower pans? I can't really see flow vents.

 

[Rings Я Us]

I watched the video..
You could use wire baskets that stack.

 

[lemans]

Yes but wire baskets would not retain the juice from the meat

 

[WillRunForQue]

Looks interesting, did you find a price?

 

[lemans]

not yet..Will let you all know.

 

[JckDanls 07]

Yes but wire baskets would not retain the juice from the meat

No.. but a drip pan underneath everything will...

 

[dward51]

Took me a minute to find the video, so here is a link.



I think it is a short lived gimmick item. Problem with smoke is it will follow the heat, which is naturally drafting up to the path of least resistance. I would be surprised if there was any significant smoke flow down into those stacked pans and especially under the meat. Initially it sounds good, but I think the physics are more against it actually working. Now if there were solid pans at the bottom and the ones that stack above (or is it "staxx" above) had slotted bottoms, they there may be some additional flow, but again, the smoke follows the heat up and out. Not sideways and not downward into a pan through a small slot on the side when there is an open path available.

I could be wrong though, but that is my take on the design.

One could pretty much accomplish the same thing (and this works as I've done it), by taking pizza screens and stacking them with meat and using wooden blocks as spacers to gain extra grates. Depending on size, a dozen screens is about $15 to $25. Like this (cold smoke of goldfish crackers with spices). For meat, a little more separation between the items on the screens would work. The wood blocks came from a plain old white wood 2x4 and unless you are smoking at 400* or more (which ain't smoking in the first place), the wood should be fine.

Actually to me the Smoke Staxx may have potential for the average Joe who does not have Cambro food storage containers in which to transport hot food and keep the food hot for a couple of hours. Commercial and competition BBQ'ers will have them, but the average Joe has a plain old Coleman Cooler. The rectangular models could be made to fit in the more common size coolers (and to fit different brands). Since they are advertised as disposable, it would be perfect to load up with hot food and nest the trays above each other for keeping hot or transport (subject to not tipping of course). Round models could be made to fit the common round "Gatorade" type water coolers. That's the market I think this group should be targeting with a disposable nested pan that stacks like this.

So, I came up with the idea first. Send my royalty check to me c/o the forum.....

Holy crap, UTILITY PATENT idea here!!!!!!!! Let me call my lawyer

 

[SonnyE]

Took me a minute to find the video, so here is a link.



I think it is a short lived gimmick item. Problem with smoke is it will follow the heat, which is naturally drafting up to the path of least resistance. I would be surprised if there was any significant smoke flow down into those stacked pans and especially under the meat. Initially it sounds good, but I think the physics are more against it actually working. Now if there were solid pans at the bottom and the ones that stack above (or is it "staxx" above) had slotted bottoms, they there may be some additional flow, but again, the smoke follows the heat up and out. Not sideways and not downward into a pan through a small slot on the side when there is an open path available.

I could be wrong though, but that is my take on the design.

One could pretty much accomplish the same thing (and this works as I've done it), by taking pizza screens and stacking them with meat and using wooden blocks as spacers to gain extra grates. Depending on size, a dozen screens is about $15 to $25. Like this (cold smoke of goldfish crackers with spices). For meat, a little more separation between the items on the screens would work. The wood blocks came from a plain old white wood 2x4 and unless you are smoking at 400* or more (which ain't smoking in the first place), the wood should be fine.

Dang Dave! That looks like a great way to make some goldfish even tastier!

 

[SonnyE]

If anyone is curious, here's the video link to Youtube.