Wacky Temp Spread MB30"

[mawil1013]

Wacky temperature spread on my new masterbuilt 30" (no window, digital)

Same regardless of set point but I started at 155F, 12:30-158F, 12:33-180F, 12:48-174F, 1:50-162F, 2:04-149F, 2:40-145F, 2:47-162F,

can't say what happened in between all these, I checked as I could.

I sent MB an email with this info, I think holding a set point by +- 5F is reasonable, surely not these!

 

[old sarge]

If you take a look at the Smokin-it and SmokinTex web sites FAQ, you will see that these smokers have temperature swings in the 15 to 20 degree range high and low of the set point. These smokers are more expensive than the MES.  Over the length of a smoke, they pretty much average the set point. The thermostats will keep the element on beyond the set temp by several degrees, then turn the element off till the temp drops to below the set temp.  It cycles similarly to how air conditioning and heat and even an electric or gas oven cycles.  Your digital display is showing the temp swings, high and low which is probably normal but maybe not ideal.  

 

[mosparky]

Looking at your time/temp spread, the sarge is right. You are tracking the normal temp swing from element on to element off to element on again. Almost everything thermal works this way. It will drive you nuts if you allow yourself to obcess on it. The main thing is the average temp or mid point between on and off. Your cooking project represents a thermal mass and will not change temp as fast as the atmosphere your probe is monitoring.

 If you think about it, the only way to avoid such swings is to make them smaller. That would require more frequent cycling of on/off and in turn be much harder on the electronics. That would mean more robust hardware to handle the heat from shorter duty cycle. In short that means more $$.

 About the only way around it is to convert to PID. they are designed to operate that way and I've read they can hold +/- 5 deg. But thats more money that in the end will only make you feel better but not likely to improve your product. The only clear advantage I see in the PID route is if you use a rampable PID, you can program to cook at 150 for 2 hrs, then 160 for an hour ect for several steps. This is a huge help with some sausages but for the avg smoke a chicken or porkbutt, not much help.

 

[old sarge]

My Cookshack and now the SI 3D cycle every couple of seconds. At first the 'clicking' sound from the Cookshack drove me nuts. I thought is was malfunctioning but all it was doing was cycling. Same with the SI. But these are expensive machines and their controllers are very solid and accurate. Enjoy your smoker and the food it produces and relax. 

 

[SmokinAl]

It works just like an oven.

But I think after the temp begins to stabilize the temp swings won't be as large.

Al

 

[Bearcarver]

 
Wacky temperature spread on my new masterbuilt 30" (no window, digital)

Same regardless of set point but I started at 155F, 12:30-158F, 12:33-180F, 12:48-174F, 1:50-162F, 2:04-149F, 2:40-145F, 2:47-162F,

can't say what happened in between all these, I checked as I could.

I sent MB an email with this info, I think holding a set point by +- 5F is reasonable, surely not these!

We can't blame our smokers for something most kitchen stoves also do.

A cycle swing of +/- 10° to 15° is considered normal.

Maybe this will help you---I wrote this up awhile ago:

http://www.smokingmeatforums.com/t/208552/avoid-temp-swings-in-mes-by-bear

Bear

 

[mawil1013]

We can't blame our smokers for something most kitchen stoves also do.

A cycle swing of +/- 10° to 15° is considered normal.

Maybe this will help you---I wrote this up awhile ago:
http://www.smokingmeatforums.com/t/208552/avoid-temp-swings-in-mes-by-bear


Bear

I didn't know that, I'm trying to smoke andouille and think I need to set controls 15 F lower than what I want in order to keep it cool.

 

[Bearcarver]

I didn't know that, I'm trying to smoke andouille and think I need to set controls 15 F lower than what I want in order to keep it cool.

You can't trust a built in temp gage on a smoker.

You need to get a wireless digital, like a Maverick ET-732, or similar.

Then you can check it for accuracy, and put the probe near your meat.

Then what that reads is actual temp, and no matter what you MES reads, you adjust your MES to get your Maverick to read the temp you want.

That's all we all do to get the right temp.

And when the temp swings, we figure the average between the Peak & the low, and that's what we go by.

Hope that helps,

Bear

 

[mawil1013]

You can't trust a built in temp gage on a smoker.
You need to get a wireless digital, like a Maverick ET-732, or similar.
Then you can check it for accuracy, and put the probe near your meat.
Then what that reads is actual temp, and no matter what you MES reads, you adjust your MES to get your Maverick to read the temp you want.
That's all we all do to get the right temp.

And when the temp swings, we figure the average between the Peak & the low, and that's what we go by.

Hope that helps,
Bear

Good idea, I have one digprobe for meat, need to get a second one for oven,

 

[Bearcarver]

Good idea, I have one digprobe for meat, need to get a second one for oven,

The Maverick ET-732 has two probes:

One to monitor the Smoker Temp.

One to monitor the Meat IT.

They both report to the transmitter at the smoker, and the Transmitter sends the Info to the Receiver.

Bear

 

[mawil1013]

The Maverick ET-732 has two probes:
One to monitor the Smoker Temp.
One to monitor the Meat IT.

They both report to the transmitter at the smoker, and the Transmitter sends the Info to the Receiver.


Bear

I've never had good endings with that one and other remotes for whatever reasons, I gave up and buy the cheapest single probes I can find.

 

[joda]

I have a MES 30 and notice big swings as well. I've learned to ignore them for the most part,because I don't think it has ever affected the product to any extent. My built In temp probe is also way off I use the ET-732 for true temps.