My 9lb Butt

[BBQLipscken]

My Mav was clipped at the back of the grate when I saw the temp fluctuations. I will try adding a couple fireplace bricks next time to see how it goes. The butt turned out excellent, I was hoping for a little more control when I do a brisket. Thank you all for the information and insight!

[Dewesq55]

I'm only sating that on this cook, when I placed the probe on the clip at the back of the grate, instead of the front, the Mav didn't record such big temp fluctuations.

[Huskee]

Dew, starting to wonder if better to go back to the tinfoil ball to support the probe from the clip. Not sure which is better or the effect, Used to always use the tinfoil ball, till I found one of the clips laying around.

I prefer the foil ball. Then I can scoot it around easily if I need to move it. Plus I have expanded metal grates (the diamond holes) so the clips don't work like they do on wire grates.

[chudzikb]

Dew, starting to wonder if better to go back to the tinfoil ball to support the probe from the clip. Not sure which is better or the effect, Used to always use the tinfoil ball, till I found one of the clips laying around.

[Dewesq55]

Further to the temperature fluctuation issue with the Masterbuilt 40" Electric, On my last cook, where I noticed the wild temperature variations during the cook, I had the "cooker" probe of my Mav ET733 clipped to the grate, close to the meat, but at the front of the grate, near the door. Today, I am cooking butts in 17°F weather but I made a point of clipping the "cooker" probe to the back of the grate, away from the door, and I am not seeing nearly the range of temp variation. Admittedly, I am not staring at it constantly, but, for instance, the low temp alarm has not gone off once, even when I opened the door. That might be a solution to the perceived problem - or not.

DEW

[Huskee]

Huskee, not saying it is the absolute correct thing to do, but, something to try and see how it works out. Across brands there is much variation. And, yes I know electrics are not the best, but, it is, as of now, the amount of pain I am willing to deal with for this hobby.

Absolutely, different strokes for different folks. I'm just trying to shed a different angle on the 'lowering/eliminating temp swings' line of thought and why with electrics we want them. Combustion/smoke only happens when the temps swings low and needs correction.

[chudzikb]

Huskee, not saying it is the absolute correct thing to do, but, something to try and see how it works out. Across brands there is much variation. And, yes I know electrics are not the best, but, it is, as of now, the amount of pain I am willing to deal with for this hobby.

[Huskee]

Temp fluctuations need to happen in order to make smoke. Smoke will only happen when the element is heated up, and the element will only heat up if the thermostat tells it to, and it will only tell it to if there are swings. If it only vaired say 5 degrees instead of 25, the element would only be lit ~20% of the time that it currently is.

A heat sink will make your overall temp swings look better on paper but keep in mind the less your element kicks on the less smoke you get! This is the downside of an electric smoker. You may be able to get around this by adding a lit briquette or two in the mix.

[chudzikb]

ROK, I can't imagine that a few bricks would not perform the same function. Idea is that of a heat sink to moderate temperature fluctuations. Just about any mass would do the trick. How clean the item is and how hard to clean it afterward might enter into calculations on what to use?

[Dr ROK]

Wonder if a few bricks would do the same thing?

[Huskee]

You're probably right. I have a gas oven, and I tested it with my Mav once. It goes up only TO the set temp, then dwindles down 10 deg, then back up to set temp, etc. We wondered why it always takes more time to bake things than it should, it spends more time 5-10 degrees low than it does at set temp. Interesting...

[chudzikb]

Something I learned on another site, the cookshack site, today. If you put a dumbell in the smoker with your food, it acts as a heat sink and does a better job of smoothing out the temp peaks and valleys. I have not tried yet, but, will next time I smoke something.

[Ligoniera1]

I think, though I'm not sure, that this is the way that electric ovens work in general. They cycle on and off, so they go a little high and come down and then pump back up, etc. I'm sure someone more knowledgeable than me will confirm or correct

Agreed. My stove in the kitchen does this exact thing and the range of fluctuation is about identical. I measured it using the Thermoworks BBQ kit with their thermocouple made just for this job). Does the same exact thing as your electric smoker.

That said, Strat50 would still be more credible than myself, I'd bet.

[Dewesq55]

I, too, have the 40" Masterbuilt which I got for Christmas. I haven't done a butt in it yet, but have done ribs, beef shanks and jerk pork, all of which came out good, subject to my own mistakes, like over cooking the jerk a little. I have seen, and been disconcerted by, the big temp swings, but so far, so good.

[BBQLipscken]

Thanks for the comments! Yes the bark was most excellent!

I was figuring there would be some temperature fluctuation with the electric smoker due to it working like an oven, but I was surprised it was that wide of a range. One other thing I did want to mention, the setup with the electric smoker was smooth and easy. I do believe I will be doing a lot more smoking from now on.

I am going to make a bit of mac and cheese and smoke it to go with the leftovers for dinner tonight. I made some Christmas Day and it was awesome as well.