how much of a swing should I expect/accept once the temp is set

[Amajeff99]

I know the weather and grill plays a part in this but how much of a swing should I expect when cooking low and slow? I have a pk 360 and a Weber master touch with a slow and sear. I know each will be different but what is an acceptable swing range for cooking low an slow? I think I am fiddling with the vents to much. it probably does not help that the ambient temp is having trouble getting out of the 30's and I am trying to learn a new grill technique.

[TheCountofQ]

Kind of a loaded question. So many variables. If I'm on a deadline for dinner, letting her swing low could be an issue. There is always the cambro if it swings high and you finish early.

I get concerned with if I have an air leak or something, when it starts to go high, so check my door is closed completely and such. If I get too high, it takes a while to get back down, and could just run away.

Low, I'm always worried I'm low on coals, or water boiled over on them.

I don't mind running 5-10 low, for short periods. Once I am 10 low, I'm fiddling with it... but I cook at 225, and below that can be a health issue, I believe.

I'll let her go more higher, maybe 15 high. Possibly 20 depending on schedule. Depends more on how fast it swung up as to if I fiddle.

[Amajeff99]

some times I feel like I am messing with it too much like every 20 min or so I know it takes time to settle in to a temp so I am probably not waiting long enough between adjustments.

[TheCountofQ]

Amajeff99 Yes, I'm learning not to fiddle as much myself. Of course, I have a temp controller that keeps it pretty even. Opening my lid causes a temp drop, so I set the controller to turn off , so as not to over stoke, for about 8-10 minutes after opening. This gives it time to get back to a true temp reading before going back to work. Cold weather can be hard, forcing freezing air in it before the temp starts to rise/level.

[Thunder77]

Amajeff99 , another big variable is the food you are cooking. I don't mind if a brisket or pork butt cook goes to 260 or so. If you are having big swings, I can suggest either binder clips to hold down your lid, or a gasket for the underside of your lid. I used to use the clips, but got tired of always losing them, so I went to a gasket. Look at your lid when smoking, and notice where more smoke is coming out. This may be a sign of a poorly fitting lid. Check your bottom vents also, and make sure the blades are in good contact with the kettle bottom. Leaky lids and leaky vents are probably the biggest causes of temp swings. Make very small adjustments when you do make them, and be patient. You will be rewarded!

Oh, and when you do find good settings, you can mark your ash catcher, so you can dial in quickly.

[RonB]

The first time I used the SnS I was freaking out about the temp swings and constantly fiddling with the top vent. Now, I don't worry about the temp for low and slow as long as it stays between ~225* and ~275*. There is much less stress that way. 225*seems to be the Holy Grail for temp, but if you shoot for ~235* and it drops a little, you are still OK.

[DeusDingo]

i don't fret too much if my cooker swings from 230 to 270. i know it will swing when the wind blows sometimes, when the wood runs out, when the water gets low, when i look at it crooked, etc. i worry more about the rate of the swing. if it is climbing to 280 and it doesn't look like it's stopping i start to worry, if it drops to 220 and, again, it doesn't look like it's going to stop i start to worry.

[Amajeff99]

From what I gather a 20 to 30 degree swing can be normal for most cooks taking weather into account. As I suspected I am just being way to figity with my controls, guess I just need to relax more and let the grill do it's thing within reason. Thanks for all the great advice.

[JeffJ]

If you are in the 220-280 range you should be good. Personally, I think 225 is WAY over-rated. I like cooking in the 250-280 range as it speeds up the cook without any sacrifice that I can discern.

[ecowper]

for "low and slow" cooking, especially ribs, pork butt and brisket, I aim for a temp of 250. I've found that my cookers will naturally vary their temperature in a 30-40 degree range. My WSM will go from 240-275 and back again, but circles around that temp of 250. The Hasty-Bake will go from 220-250, typically. But if I don't fiddle with the vents, they both stay within the upper and lower boundaries.

I think you should really aim for a temperature range, not a specific temperature.

[70monte]

If you are in the 220-280 range you should be good. Personally, I think 225 is WAY over-rated. I like cooking in the 250-280 range as it speeds up the cook without any sacrifice that I can discern.

This right here. When I was just learning how to smoke things, I was set on trying to keep the temp at one setting but quickly realized that is almost impossible with most smokers out there and there are too many variables. Now I don't worry about it as long as my temps stay around what Jeffj wrote above. When I smoke, I mostly cook to a certain internal temp so that's what I check on the most unless it's ribs.