well - got the scales out on Friday as I fired up the Uuni to try out some sirloin steaks!
I think the avg scoop is around 50g of pellets, and I think it took about 7 scoops to fill the hopper for starting, and about 18 mins to get to a point I felt it was ready to cook - my ET733 nor Thermapen go high enough to check the oven is up to speed.
Anyway, per the steak link I posted previously, I put three steaks directly on the metal base of the Uuni (I removed the pizza stone) - DON'T DO THIS... cold steaks and hot thin metal is not a good idea
. Luckily the Uuni is OK now!
I pressed on regardless! Each steak was a 10oz relatively thick sirloin, I initially did 2 mins per side, and then an additional minute again per side (I wasn't being particularly exact at this point). Anyway, the steaks had been dried with paper towels as much as possible, and seasoned only after cooking. They came out med. rare and were very tasty, but there was room for improvement. The oven doesn't half crisp up the beef fat though...nom nom
Am now looking for a 12 or 13 inch cast iron plate, or possible a thick steel plate. This will hold the heat a LOT better when cold/room temp steaks hit the metal. Also, next time I'll dry the steaks out for longer in the fridge. In addition I recommend setting the hopper to it's highest setting, add some extra pellets and find an implement to tickle the pellets, spread them out and get the oven even hotter.
Also, get yourself a 3mm hex/allen driver - this makes chimney removal soooo easy!