Hi all,
First post ever, but longtime reader. I recently upgraded the controller on 3 year old CampChef DLX pellet smoker to a Camp Chef Gen 2 PID controller. What I noticed immediately was my first cook with the controller (St. Louis ribs) were done in under 2 hours although I set the temp at 225 as usual. The ribs were just barely salvaged-being quite crispy and charred at the bottom.
Later, after it cooled down, I set the 2 built in probes at grate level, as well as an additional 2 probes from my ThermoPro. I cleaned the internal temp probe from the Camp Chef, vacuumed the interior, and fired up the pellet grill again, set the temperature at 250. The grill temp reading averaged 244-246, according to it's internal temp probe, which is within PID specs, I think. Here were my readings on the 4 wired probes:
Facing the grill:
Probe 1 (Top/rear Right) : 388
Probe 2 (bottom/front Right): 374
Probe 3 (Top/rear Left) : 360
Probe 4 (bottom/front Left) : 351
That's 120-138 hotter at the grill surface, which explains the 2 hour charred ribs. What do you think I should try next? Any help would be appreciated!
First post ever, but longtime reader. I recently upgraded the controller on 3 year old CampChef DLX pellet smoker to a Camp Chef Gen 2 PID controller. What I noticed immediately was my first cook with the controller (St. Louis ribs) were done in under 2 hours although I set the temp at 225 as usual. The ribs were just barely salvaged-being quite crispy and charred at the bottom.
Later, after it cooled down, I set the 2 built in probes at grate level, as well as an additional 2 probes from my ThermoPro. I cleaned the internal temp probe from the Camp Chef, vacuumed the interior, and fired up the pellet grill again, set the temperature at 250. The grill temp reading averaged 244-246, according to it's internal temp probe, which is within PID specs, I think. Here were my readings on the 4 wired probes:
Facing the grill:
Probe 1 (Top/rear Right) : 388
Probe 2 (bottom/front Right): 374
Probe 3 (Top/rear Left) : 360
Probe 4 (bottom/front Left) : 351
That's 120-138 hotter at the grill surface, which explains the 2 hour charred ribs. What do you think I should try next? Any help would be appreciated!
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