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Gravity Fed smokers and Grills We are the inventors of these Gravity Fed Smokers and Grills. Innovative and efficient, these BBQ Grills and smokers can burn multi-fuel of charcoal, Wood Pellet, Wood Chunks, Wood Logs and reach temps of 300C or 572 F.


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Unread 01-20-2014, 07:29 PM   #46
SmokeShow
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Is the pb setting the only thing I change to calibrate? Are there any other settings beside udc that I need to adjust? What do you guys think would be the best temp to calibrate the meat probe to?
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Unread 01-20-2014, 07:37 PM   #47
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Quote:
Originally Posted by SmokeShow View Post
Is the pb setting the only thing I change to calibrate? Are there any other settings beside udc that I need to adjust? What do you guys think would be the best temp to calibrate the meat probe to?
You need to set pb, Hdc, Udc.

For advanced users, you can adjust P,I,D.
Best combination of P,I,D will make temp.get stable faster and temp. swing minimum.

But to tune P,I,D is a process of trial and error
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Unread 01-20-2014, 07:38 PM   #48
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You can calibrate pit probe at boiling water at 212F,
and meat probe at your target I.T. temp with other thermometer
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Unread 01-23-2014, 10:09 AM   #49
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You say when the meat temp is reached, the meat controls the pit, can you explain that better?

Thanks!!!
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Unread 01-23-2014, 10:24 AM   #50
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You can set Pit temp. at 225F, and meat at 180F.

First the fan is controlled by pit probe to keep the pit at 225F.
During mean time, the meat will increase its internal temp.
When the meat I.T. reaches to 180F, the fan is controlled by meat probe.
It will keep meat at 180F for long hours.

Usually I will keep Brisket Internal Temp. at 140F for 6 hours.

In sous Vide, you can "boil" beef at 140F for as long as 72 hours.
I just adopt Sous Vide theory to Low&Slow smoking.
Usually 130F shall be medium, and 140F as medium well done and never over 150F.

Just have a try, you may find a new way to smoking
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Unread 01-23-2014, 10:31 AM   #51
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Traditionally, when meat reaches to 190F, you take it out of smoker, wrap it, and place it in the cooler for 1 to 3 hours. You indeed continue to cook the meat by the heat of meat itsself. 3 hours later the meat temp. may lower to 120F. It is nothing but you continue to cook the meat from 190F to 120F for 3 hours. It is not scientific way.
Why not just keep it at 140F for 3 hours.
You may try 120F,130F,140F,150F for 1 hour, 3 hours, 6 hours ect.
and you will find your favorite way, the right texture and taste and doness
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Unread 01-23-2014, 10:55 AM   #52
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Quote:
Originally Posted by woodpelletsmoker View Post
You can set Pit temp. at 225F, and meat at 180F.

First the fan is controlled by pit probe to keep the pit at 225F.
During mean time, the meat will increase its internal temp.
When the meat I.T. reaches to 180F, the fan is controlled by meat probe.
It will keep meat at 180F for long hours.

Usually I will keep Brisket Internal Temp. at 140F for 6 hours.

In sous Vide, you can "boil" beef at 140F for as long as 72 hours.
I just adopt Sous Vide theory to Low&Slow smoking.
Usually 130F shall be medium, and 140F as medium well done and never over 150F.

Just have a try, you may find a new way to smoking
So, when the meat reaches your target, say 190, the controller will bring the pit temperature down to 190 also. Do you then re-set the controller to 140, to keep it there for another 6 hours?
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Unread 01-23-2014, 12:56 PM   #53
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Quote:
Originally Posted by woodpelletsmoker View Post
You can set Pit temp. at 225F, and meat at 180F.

First the fan is controlled by pit probe to keep the pit at 225F.
During mean time, the meat will increase its internal temp.
When the meat I.T. reaches to 180F, the fan is controlled by meat probe.
It will keep meat at 180F for long hours.

Usually I will keep Brisket Internal Temp. at 140F for 6 hours.

In sous Vide, you can "boil" beef at 140F for as long as 72 hours.
I just adopt Sous Vide theory to Low&Slow smoking.
Usually 130F shall be medium, and 140F as medium well done and never over 150F.

Just have a try, you may find a new way to smoking

So if I set pit probe stage 1 PV1 to 225 with SC1 set to 240 then stage 2, 3, and 4 to 0.
And meat probe P1 to 180 and T1 to 120.

It will run at 225 for 4 hours or until meat reaches 180 and then hold at 180 for 2 hours?

Is this correct?
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Unread 01-23-2014, 07:20 PM   #54
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Quote:
Originally Posted by pixcolor View Post
So, when the meat reaches your target, say 190, the controller will bring the pit temperature down to 190 also. Do you then re-set the controller to 140, to keep it there for another 6 hours?

So, when the meat reaches your target P1, say 190, the controller will "KEEP THE MEAT AT 190F" for period of T1 minutes. During meantime pit temperature shall be a little higher than 190F. But real pit temperature is not defined. During this period MAXIMUM pit temperature is limited under P5.
You do not need to do any reset or re-program.
The Senior will do the job by itsself.

In my case, I set pit @ 225 F for 9999 minutes( I use one temp. stage only, SC1=225, and SC2=0)
meat @120F (P1) for 1 hours(T1=60 minutes)
then meat @130(P2) for 2 hours(T2=120 minutes)
then meat @140 (P3) for 4 hours(T3=240 minutes)
last meat @120F (P4) for 20 hours(T4), this is indeed a keeping temp. before serve
P5=225F, P5 is MAXIMUM temp. of pit during meat probe controls the fan
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Unread 01-23-2014, 07:25 PM   #55
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Quote:
Originally Posted by Amigatec View Post
So if I set pit probe stage 1 PV1 to 225 with SC1 set to 240 then stage 2, 3, and 4 to 0.
And meat probe P1 to 180 and T1 to 120.

It will run at 225 for 4 hours or until meat reaches 180 and then hold at 180 for 2 hours?

Is this correct?
It will run at 225 for 4 hours or until meat reaches 180 and then hold at 180 for 2 hours?

SC1=225F, TC1=240(minutes) , AL1=215(low temp. alarm), AH1=235(high temp. alarm),
SC2=0
you do not need to set SC3, and SC4.
If SC2 =0, SC2,SC3,SC4 will be ignored

P1=180F, T1=120 minutes
P2=0
P5=225F

If P2=0, P2,P3,P4 will be ignored
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Unread 01-23-2014, 08:52 PM   #56
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Quote:
Originally Posted by Amigatec View Post
So if I set pit probe stage 1 PV1 to 225 with SC1 set to 240 then stage 2, 3, and 4 to 0.
And meat probe P1 to 180 and T1 to 120.

It will run at 225 for 4 hours or until meat reaches 180 and then hold at 180 for 2 hours?

Is this correct?
Ya thats how I am understanding it as well.
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Unread 01-23-2014, 11:32 PM   #57
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Guess it is a typing error.
It shall be
SC1=225, TC1=240, SC2=0
P1=180, T1=120, P2=0
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Unread 01-24-2014, 03:18 AM   #58
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Ok I think I have it figured out.

thanks!!!
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Unread 01-24-2014, 03:24 AM   #59
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You also mention setting udc to avoid burning the fan. Does that mean that if it is set to 0, the fire from the pit can melt the fan?
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Unread 01-24-2014, 04:04 AM   #60
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Quote:
Originally Posted by Amigatec View Post
You also mention setting udc to avoid burning the fan. Does that mean that if it is set to 0, the fire from the pit can melt the fan?
No, I do not mean that.

The fan will run above certain voltage, say 5VDC.
If the outlet of Senior is less than 5 VDC, the fan will not run, the electricity power will transfer to heat, and this heat will burn the electric circuit or motor coil. You can take Udc as this "5 VDC"
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