Temperature discussion(s)

[jake0531]

I’d like to get peoples input on temperature control and swings, primarily with pellet grills and offset smokers
I personally run a GMG Daniel Boone, bought new last November, and a char-griller offset that is probably 4 years old. I did my first smokes on the offset, but always wanted a pellet grill for the versatility and ease of use. Now I’ve never been one to worry too much about temperatures, I’m just wanting to make conversation mostly. I just get my grills going and cook, I can adjust to a heat source if need be.
I’ve currently got a 9lb pork butt going on my GMG. I have it set to 275. The picture below is what my temp probes on my Inkbird IBT-4XS is reading. I have them facing towards the sides of grill, clipped to the grate 7 spaces in. I have the thermal blanket on and it’s currently 87 degrees outside, smoker is about half shaded from sun. I consider a reasonable temp swing with this thing about 25 degrees either way. What does everybody else consider an excessive temp swing with their cookers?
My offset I consider 50 degrees side to side difference to be okay, anything more than that and I’m trying to adjust meat or add a water pan. Granted it’s just a cheap offset so I expect temps to be off significantly but I believe you can adjust things to bring it down to an acceptable level

 

[jake0531]

I guess this thread doesn’t have a real point to it, just to get peoples viewpoints on acceptable temperature swings and what is okay, and if not okay, what are you doing to compensate or bring your cooker to an acceptable level. My offset I don’t try to run it below 275-300 just because it wants to run hotter naturally.

 

[SecondHandSmoker]

I don't worry about minor temp swings in my electric.

 

[jake0531]

I don't worry about minor temp swings in my electric.

In your opinion, what’s considered a minor temp swing? I follow a Pellet grill forum on Facebook and guys are complaining all the time about setting their grill at a certain temp and it running x amount of degrees over or under.
I personally think if I set it to a certain temp, I expect it to run around that temp. Whether that be a little lower or higher. My heat source is fire, whether that be the fire pot on my pellet grill or firebox on the offset. You can’t tune a fire to be exactly a certain temperature to the degree.

 

[kruizer]

I don't worry if my pellet smoker has swings of up to 50 degrees. It is the average that matters.

 

[SecondHandSmoker]

In your opinion, what’s considered a minor temp swing? I follow a Pellet grill forum on Facebook and guys are complaining all the time about setting their grill at a certain temp and it running x amount of degrees over or under.
I personally think if I set it to a certain temp, I expect it to run around that temp. Whether that be a little lower or higher. My heat source is fire, whether that be the fire pot on my pellet grill or firebox on the offset. You can’t tune a fire to be exactly a certain temperature to the degree.

If I see a +/- 20* swing in my electric, which is never, I wouldn't worry at all.
And you are correct, you will almost never get a dead nuts temp no matter the fuel source. That is the nature of variation.

 

[noboundaries]

I don't worry about temp swings at all any longer. A steady temp is only helpful for timing. Some will say a low-slow, or steady low temp, gives a more juicy and tender result. Nope. You can get the same result at 350F as you can at 225F, and in less time.

Think of chamber temp as a governor on a clock. The higher the temp, the faster the clock, and visa versa. Temp swings have an average over the duration of the smoke. With experience, you get a feel for that average and adjust your timing.

 

[jake0531]

I don't worry about temp swings at all any longer. A steady temp is only helpful for timing. Some will say a low-slow, or steady low temp, gives a more juicy and tender result. Nope. You can get the same result at 350F as you can at 225F, and in less time.

Think of chamber temp as a governor on a clock. The higher the temp, the faster the clock, and visa versa. Temp swings have an average over the duration of the smoke. With experience, you get a feel for that average and adjust your timing.

I agree! Like I said set my pellet grill to a temp I want but I know it will fluctuate some. My offset I just fill it with charcoal or wood and let it run how it wants to run, and adjust the meat accordingly.
I always see these people saying “I do 3-2-1 ribs” or “225” for all meat smoking. All I’m thinking is, man that’s great, your ribs will be fall off the bone mush, and you will be waiting an eternity for food to finish! I personally like to run around 275 for most cooking. I ran a 9lb pork butt today, 275, not injected, just rubbed. Put it on the smoker at 930 this morning and it was done at 330. I used to run them at 225, and was always waiting 12-14 hours for them to finish