Temp flucuation

DevineSwine · 02-10-2013, 07:21 AM

Hey how far do you guys let your temps fluctuate on your pits. I am new to the digital thermometer and i can see where this thing would make ya pretty luney. Obviously you would not anything large but whats ok?

HeSmellsLikeSmoke · 02-10-2013, 07:40 AM

Over many years of smoking brisket and butts, I have concluded that fluctuations make little difference as long as you don't get into the grilling heat range and take the meat off when it is probe tender. Those thermometers can drive you crazy if you use them for any more than a general guide.

The_Kapn · 02-10-2013, 07:46 AM

If "fluctuations" means wandering up and down around the desired temp, I totally don't care.

A few years back I put a Taylor probe in my house electric oven and set the temp to 250.
The temp would go up to 275-280 and them drop to 220-225. It took about 7 minutes to drop and about 2 minutes to re-heat.
Quit worrying about my smoker after that

If "fluctuations" means drifting off the desired temp and staying there, I "fix" that and put it back where it belongs.

It's all Good.

TIM

TuscaloosaQ · 02-10-2013, 08:25 AM

"fluctuations" they really do not bother me at all to many variables to contend with I just cook it till it is done!!!!!!

code3rrt · 02-10-2013, 08:42 AM

I don't worry about it to much. I usually won't address it until it gets to around 25* out of range and is trending further, then I make an adjustment to my intake. I'm talking Weber Kettle not UDS.

Ron_L · 02-10-2013, 08:44 AM

Like the others, I ignore temp variations unless they last longer then 15 minutes or so. Then I make a small adjustment and give it time to take effect and go on from there.

BobM · 02-10-2013, 08:46 AM

Quote:

Originally Posted by code3rrt

I usually won't address it until it gets to around 25* out of range and is trending further, then I make an adjustment to my intake.

Same here, but I generally start adjusting after about a 10F change. It's not the fluctuation, but where it's trending.

DevineSwine · 02-10-2013, 08:46 AM

ok cool thanks it will drive a batty after a
while

Red Valley BBQ · 02-10-2013, 08:59 AM

I'm ok with a 15* swing in either direction, but once it starts to reach the extreme ends of that swing I pay more attention to it.

IamMadMan · 02-10-2013, 09:18 AM

fluctuations occur even during normal cooking.

Disregard anything to do with opening or peeking into the cooker....

Mine normally goes +10 / -10 of target creating almost a 20° difference. As long as it goes up and down and doesn't stay for an extended time period, I just let it go. If it goes for an extended time then I make a MINOR adjustment.

Bludawg · 02-10-2013, 09:23 AM

I the Stick burner I keep it to +/- 25 deg every thing else pretty much chugs along a few deg either way. Like HellSmellsLikeSmoke said cooking to probe tender is more important. The oven in your house cooks in a Zone too average of +/- 20 don't expect better out of your pit. That thermo is just a tool and IMO a calibrated analog is a better tool if you like to sit and gawk at it as they react slower and fluctuate less.

DevineSwine · 02-10-2013, 10:26 AM

Yes i am right their then i am at about 20 swing

02-10-2013, 07:21 AM	#1
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI	Temp flucuation Hey how far do you guys let your temps fluctuate on your pits. I am new to the digital thermometer and i can see where this thing would make ya pretty luney. Obviously you would not anything large but whats ok?

02-10-2013, 07:40 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Over many years of smoking brisket and butts, I have concluded that fluctuations make little difference as long as you don't get into the grilling heat range and take the meat off when it is probe tender. Those thermometers can drive you crazy if you use them for any more than a general guide. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-10-2013, 07:46 AM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	If "fluctuations" means wandering up and down around the desired temp, I totally don't care. A few years back I put a Taylor probe in my house electric oven and set the temp to 250. The temp would go up to 275-280 and them drop to 220-225. It took about 7 minutes to drop and about 2 minutes to re-heat. Quit worrying about my smoker after that If "fluctuations" means drifting off the desired temp and staying there, I "fix" that and put it back where it belongs. It's all Good. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

02-10-2013, 08:42 AM	#5
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	I don't worry about it to much. I usually won't address it until it gets to around 25* out of range and is trending further, then I make an adjustment to my intake. I'm talking Weber Kettle not UDS. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

02-10-2013, 08:44 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Like the others, I ignore temp variations unless they last longer then 15 minutes or so. Then I make a small adjustment and give it time to take effect and go on from there. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-10-2013, 08:25 AM	#4
TuscaloosaQ Babbling Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama	"fluctuations" they really do not bother me at all to many variables to contend with I just cook it till it is done!!!!!!

02-10-2013, 08:46 AM	#8
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI	ok cool thanks it will drive a batty after a while

02-10-2013, 08:59 AM	#9
Red Valley BBQ is one Smokin' Farker Join Date: 09-28-09 Location: Oil City, PA Name/Nickname : Sean	I'm ok with a 15* swing in either direction, but once it starts to reach the extreme ends of that swing I pay more attention to it. __________________ Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker

02-10-2013, 09:18 AM	#10
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	fluctuations occur even during normal cooking. Disregard anything to do with opening or peeking into the cooker.... Mine normally goes +10 / -10 of target creating almost a 20° difference. As long as it goes up and down and doesn't stay for an extended time period, I just let it go. If it goes for an extended time then I make a MINOR adjustment.

02-10-2013, 09:23 AM	#11
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I the Stick burner I keep it to +/- 25 deg every thing else pretty much chugs along a few deg either way. Like HellSmellsLikeSmoke said cooking to probe tender is more important. The oven in your house cooks in a Zone too average of +/- 20 don't expect better out of your pit. That thermo is just a tool and IMO a calibrated analog is a better tool if you like to sit and gawk at it as they react slower and fluctuate less. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows. Last edited by Bludawg; 02-10-2013 at 10:45 AM..

02-10-2013, 10:26 AM	#12
DevineSwine Full Fledged Farker Join Date: 01-09-11 Location: Grosse Pointe Woods MI	Yes i am right their then i am at about 20 swing