This is not a direct feature of the Stoker, but rather of the third party software I use.
Keep Warm Mode
Click the "Keep Warm" check box and then select one of the "radio buttons" below corresponding to one of the food probes. From then on, the program will monitor that temperature probe to see if is about to reach its target. Instead of waiting until the food probe reaches the exact temp, the program starts to lower the temp at a preset percentage in the Advanced setting (default 98%). Once food reaches this preset percentage of target, the target fire temp is lowered to target food temp + 5 degrees. This is done so that the food continues to cook in the worst case scenario of the grill temp dropping too quickly. Once the food reaches 100% of the target temp, then the fire target is set to equal it as to not keep cooking the food.
As an example, if you set your fire temp target to 300 degrees, and food target to 200, when the food temp reaches 196 degrees (98% of 200), the fire target will be reduced to 205. Once the food temp reaches 200, then the fire target is further reduced to 200 where it says there.
I haven't tried it out yet. It seems when it comes to the end of a long cook, I am typically nudging the temps up a few degrees, trying to push past a second stall, or just impatient.
Based on a couple of other threads, I am of the understanding that a typical holding temp would be between 150-170*. The above would put a hold temp around the 200+ setting of most of my smoked meats. My initial thought would be that it would increase cooking time also, as it would lower the temp closer to being done, rather than bumping up 5-10*.
So what are the "Pitmasters" thoughts on this feature?
Maybe start much earlier than I typically would, and use it (possibly for an extended,+4 hours, period of time)? Maybe just wait till I think it's done, then manually adjust the target to a lower 150-170*?
Is it a desirable useful feature, or useless and a waste of time and energy to play with?? How would you use it, if at all??
Keep Warm Mode
Click the "Keep Warm" check box and then select one of the "radio buttons" below corresponding to one of the food probes. From then on, the program will monitor that temperature probe to see if is about to reach its target. Instead of waiting until the food probe reaches the exact temp, the program starts to lower the temp at a preset percentage in the Advanced setting (default 98%). Once food reaches this preset percentage of target, the target fire temp is lowered to target food temp + 5 degrees. This is done so that the food continues to cook in the worst case scenario of the grill temp dropping too quickly. Once the food reaches 100% of the target temp, then the fire target is set to equal it as to not keep cooking the food.
As an example, if you set your fire temp target to 300 degrees, and food target to 200, when the food temp reaches 196 degrees (98% of 200), the fire target will be reduced to 205. Once the food temp reaches 200, then the fire target is further reduced to 200 where it says there.
I haven't tried it out yet. It seems when it comes to the end of a long cook, I am typically nudging the temps up a few degrees, trying to push past a second stall, or just impatient.
Based on a couple of other threads, I am of the understanding that a typical holding temp would be between 150-170*. The above would put a hold temp around the 200+ setting of most of my smoked meats. My initial thought would be that it would increase cooking time also, as it would lower the temp closer to being done, rather than bumping up 5-10*.
So what are the "Pitmasters" thoughts on this feature?
Maybe start much earlier than I typically would, and use it (possibly for an extended,+4 hours, period of time)? Maybe just wait till I think it's done, then manually adjust the target to a lower 150-170*?
Is it a desirable useful feature, or useless and a waste of time and energy to play with?? How would you use it, if at all??
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