This Thread is the reason why I never cook in Celsius. 
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Okay another follow up. Did a little cook on my wsm on Friday (19 lbs of pork butt, 30 lbs of brisket 20 over and a 10 over and beans. Crammed it in with some beans. It did it again with the fan in auto mode, I went to fill it up and the blower stayed running. When I closed the chamber, the blower stoped and wouldn’t come back on. So I went into fb app and switched to manual to get it running. When I switched it the blower came on in manual mode. Then I switched it back to auto and it started working again. (That was the first time. The second time it did it I unplugged the adapter cord and worked the treat of the week. When I do another cook in 2 weeks then I’ll just unplug it and plug it back in and see what happensComment
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Go to your Drive screen and then to Settings at the top of the page. Is your Lid Detection button on? If so what is the duration set to below the button? That's the amount of time it takes for the FB to send a signal to the fan to fire back up. It's keeping the fan from over working. I set mine to 1 minute so it comes right back on in auto mode. That may be your problem. -
Yeah that setting kills my fire in the PBC. I had to turn it off.
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Controller on my pk360.
First with kbb. Second with all hardwood Stubbs briqs.
Pretty cool, or hot, as the case may be.
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Jumping onboard to see if anyone has suggestions. I've tried the same setup, but with a Pit Bull instead of Pit Viper. My issue is it always overshoots a 275 setpoint. By the time it cuts the fan off it's way too hot and will end up 50 to 75 degrees over the setpoint. In a insulated cabinet smoker that means it can take hours before it comes down in temp.
It's set to use Auto Mode. Do you all configure the Max Speed in Advanced Settings or leave it at the default 100% setting? I'm thinking I may have to adjust the setpoint to 50 below my intended temperature to start, so it doesn't overshoot.Comment
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