That Brinkman that I've been using well, she's either ON or OFF so, in the past few weeks it's been to cool to keep the temps up. And I was just getting to where I could run it very well.
Anyway....I've come across a new Char-Broil cb600x, $20. I bought it immediately. I also bought a digital, wireless thermometer. Whole new game for me now.
Instead of seeing temps in analog and 10° increments, now I'm seeing them in degree increment in real time. I'm really getting to see how much they actually do fluctuate by degrees as I STARE at the LED. Up and Down, Up and Down..
I've yet to put any meat into the new one but, as I'm seasoning it right now, I'm starting to wonder about temp control. And how to react to the changes.
Say I adjust the temp inside for 220° without anything cooking. When I put the meat in, the temp will surely drop. Do I adjust to get the temp back up to 220° and readjust it down as the meat warms up or just leave it as it was before I put the food in? Also, as the wood turns to embers, I'm thinking it creates heat so, do I adjust again to maintain the 220°? Or am I just getting too specific about this. I'd think +/- a few degrees isn't much of a big deal but, this is the first time I've been able to see temp change by the degree and it's gotten me thinking.
Sorry about the rambling but, I love smokin