I am in love with my Grilla Chimp. Wow, I am having so much fun with this thing. Meals I would never have cooked outside, I now am doing routinely. 
I've been experimenting with the PID and PRO modes (I have the AlphaConnect controller, but I believe these were Mode 1 and Mode 2 on earlier controllers), trying to come up with some rules-of-thumb for their uses.
This is more difficult than anticipated as many other variables are in play..... manufacturer of pellets, ambient temperature, meat mass in cooker, total cook time, etc.
My initial conclusions is that the PID mode does what it is designed to do across a range of set temperatures. I keeps the temp within +/- 15 degrees, although spikes do happen.
The PRO mode is being more difficult to pin down. Its purpose is to get more smoke by allowing larger temperature swings. However that is (literally) only one half of the story. To get the lower temps, which produce more smoke, it must also upswing significantly, potentially raising the temperature higher and for longer periods of time than desired.
Pellet grills being pellet grills, most of my experiments have been at 250 F to naturally, as it were, encourage more smoke. I've had better luck with the PID mode at 225 - 250 F than PRO. With PRO, things routinely got 275 F and higher; for a long cook this is probably not that bad, but for short cooks that is not where I want the temperature to be.
My current thinking is that PRO is probably best for longer 300 F+ cooks, in which temperature swings are less problematic and the PRO mode has the potential to show what it can do. (Pellet smoke clearly gets very thin above 300 F.)
What rules of thumb have yall found?

I've been experimenting with the PID and PRO modes (I have the AlphaConnect controller, but I believe these were Mode 1 and Mode 2 on earlier controllers), trying to come up with some rules-of-thumb for their uses.
This is more difficult than anticipated as many other variables are in play..... manufacturer of pellets, ambient temperature, meat mass in cooker, total cook time, etc.
My initial conclusions is that the PID mode does what it is designed to do across a range of set temperatures. I keeps the temp within +/- 15 degrees, although spikes do happen.
The PRO mode is being more difficult to pin down. Its purpose is to get more smoke by allowing larger temperature swings. However that is (literally) only one half of the story. To get the lower temps, which produce more smoke, it must also upswing significantly, potentially raising the temperature higher and for longer periods of time than desired.
Pellet grills being pellet grills, most of my experiments have been at 250 F to naturally, as it were, encourage more smoke. I've had better luck with the PID mode at 225 - 250 F than PRO. With PRO, things routinely got 275 F and higher; for a long cook this is probably not that bad, but for short cooks that is not where I want the temperature to be.
My current thinking is that PRO is probably best for longer 300 F+ cooks, in which temperature swings are less problematic and the PRO mode has the potential to show what it can do. (Pellet smoke clearly gets very thin above 300 F.)
What rules of thumb have yall found?
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