Still doing research on buying a new pellet grill. Currently own a propane Camp Chef Smoke Vault which has worked well but want to try something different. Anyway in reading about some of the choices in pellet grills I see some complaints about temp swings above and below the set temp. My question is when cooking low and slow are these temp swings really a big deal? For instance when smoking a butt at 225 for several hours does it make much difference if the temp is not maintained within 5 or 10 degrees?
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The quick and easy answer to that is no. A 5 or 10 degree swing isn't going to hurt anything. Many pits, for a variety of reasons will swing as much as 20 degrees with little or no impact. That's the nice thing about a pellet cooker, the temperature swings are reduced to almost nothing (+- 5-10 degrees) similar to your home oven. -
I would say absolutely not.
I use a stick burner and frequently get temp swings 20-30*. Temps will start to fall off as it needs more fuel and will rise after the fuel has been added. And than levels out until it needs more fuel again.Comment
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There is no consensus but check out what docblonder has to say in this thread:
personally I’m not convinced it is that huge of a deal.Comment
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Nope. My only issue is running hotter than I like in the summer time due to the climate I live in. In which case I can crack the lid with a ball of foil. 5-10 degree swing ain't jack.Comment
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I'd say no, it don't make an appreciable difference...
If ya have a digital leave in thermo, snake it into yer indoor oven, an watch th swings...
Nobody seems to panic over that, an roll th knob back n forth, throughout a oven cook, eh?
Last edited by Mr. Bones; July 6, 2018, 09:02 PM.Comment
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Awesome. We have 2 of the best intellectual minds intertwining right here right now in the pit.
Love it. You guys rule. 👊Comment
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For me, after having a smoker that ended up having temp swings of excess of 100, even a 20 degree isn't much but I would prefer less than 10.Comment
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With all these digital gadgets I think to much emphasis has been placed on maintaining an exact temp.
Hang out with your friends and family, drink a beer and if it goes up or down a little don't sweat it. I just use a digital probe (thermapen I won on this site) . Sometimes I am at 225f others 275f.Comment
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Ok guys. Thanks for the scientific and un-scientific replies. Looks like most seem to think it’s not such a big deal. I guess in this case it’s the destination not the journey. Going to keep snooping around and see what I can find. As an impoverished retiree I gotta find a bargain if I can.Comment
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The ONLY temp I'm concerned about in the cooker is the temp of the meat!Comment
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mine has swung +-75deg a few times and didn’t bother buttComment
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Like Steve B stated, nbd! Particularly with a pork butt, I feel that any temp above 225 and below 300 is going to give good results. Now mind you if the temp gets above 275, I'm working to lower it. But if it swings up there for a short period, it just doesn't matter. Again, we are our own worst critics, the people we are feeding are delighted to get their hands on and their teeth into quality meat. Chances are they are going to love it! They won't know or care if the temperature went high.
BTW, I'm a stick burner, not a pellet grill guy.
When I was a kid in the 50's and 60's, EVERY meat market in every small town in Central Texas had a huge brick pit that the butcher fired up on Saturdays. They turned out brisket, sausage and ribs that were unequaled on this planet. I doubt if those butcher/pitmasters had any idea what the temperature was in those pits.
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The meat don't care as long as you keep it between the lines.Comment
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