Jon Solberg You have really sparked my interest with this post. One of the reasons I wanted a pellet grill was because of the way they are controlled.Sooooo. Here are my two cents. I apologize in advance for run on sentences and a general lack of writing ability.
For Comfort Cooling.One of the best ways to control temperature/ humidity is by Monitoring the space temperature, and maintaining a supply temperature to achieve desired space temp. As the space temp goes up the supply temp goes down. We also take return air temperature/Humidity into consideration. This is all done with PID control. The problem I see with the smoker is controlling the supply of fuel ( Pellets) are not as easy to control as Other fuels. Natural Gas, Propane, Electric.
Another issue is our heat load actually changes, the Food goes on cold, and as it cooks our load goes down. I will bet you a Beverage of your choosing, a fully loaded Smoker maintains much better temperature than a lightly loaded one. Adding a water pan or maybe two will probably help. ( Put the water pan in the center over the fire pot to act as a heat sink?)
This was copied from the Online Literature and makes perfect sense.
The PT100 Platinum Sensor sends data to the computer. This ‘brain’ analyzes the data and adjusts the air flow and pellet fuel flow to maintain the set temperature. Many things affect the data gathered by the sensor – opening the lid, wind, grease splatter, humidity, altitude, and gravity (if the grill is not on level ground).
The computer analyzes all of the erratic information and averages it over time. Then, it displays the best result as the most accurate representation of the grill’s current tempera- ture. This is why an instantaneous air temperature reading from a 3rd-party product such as a Maverick does not provide much useful information. A reading from one cubic milli- meter of air inside a cavity with 83 million cubic millimeters of air is not a microcosm of the temperature inside the grill.
Will your FireBoard calculate the average of the data you are logging? I think the average is going to be closer to setpoint than it looks, compared to the highs, and lows.
Do you have the Current Firmware? Have you checked out the Firmware change log on GMG’s website? It looks like they are trying to get it dialed in, and would appreciate input from consumers.
I will definitely be checking this out as I cook, if I come up with anything helpful I will post it.
Wish I could go cook right now, but I have to go Shovel.😤
For Comfort Cooling.One of the best ways to control temperature/ humidity is by Monitoring the space temperature, and maintaining a supply temperature to achieve desired space temp. As the space temp goes up the supply temp goes down. We also take return air temperature/Humidity into consideration. This is all done with PID control. The problem I see with the smoker is controlling the supply of fuel ( Pellets) are not as easy to control as Other fuels. Natural Gas, Propane, Electric.
Another issue is our heat load actually changes, the Food goes on cold, and as it cooks our load goes down. I will bet you a Beverage of your choosing, a fully loaded Smoker maintains much better temperature than a lightly loaded one. Adding a water pan or maybe two will probably help. ( Put the water pan in the center over the fire pot to act as a heat sink?)
This was copied from the Online Literature and makes perfect sense.
The PT100 Platinum Sensor sends data to the computer. This ‘brain’ analyzes the data and adjusts the air flow and pellet fuel flow to maintain the set temperature. Many things affect the data gathered by the sensor – opening the lid, wind, grease splatter, humidity, altitude, and gravity (if the grill is not on level ground).
The computer analyzes all of the erratic information and averages it over time. Then, it displays the best result as the most accurate representation of the grill’s current tempera- ture. This is why an instantaneous air temperature reading from a 3rd-party product such as a Maverick does not provide much useful information. A reading from one cubic milli- meter of air inside a cavity with 83 million cubic millimeters of air is not a microcosm of the temperature inside the grill.
Will your FireBoard calculate the average of the data you are logging? I think the average is going to be closer to setpoint than it looks, compared to the highs, and lows.
Do you have the Current Firmware? Have you checked out the Firmware change log on GMG’s website? It looks like they are trying to get it dialed in, and would appreciate input from consumers.
I will definitely be checking this out as I cook, if I come up with anything helpful I will post it.
Wish I could go cook right now, but I have to go Shovel.😤
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