2D temperature fluctuations
- Thread starter Jvalenzia
- Start date
I agree with Old Sarge, it sounds like you have the #2 analog. The 2D is the digital model, and I have not heard of temp swings with those models. I have a #2 analog and always get the wide temp swings, +/- 25 or so degrees on the heating cycle. In the end, the temp tends to average out to the desired temp.
I agree with all the above, however if you want to keep fluctuation to a minimum say 1 or 2 degrees you may want to use an Auber PID which besides holding temps as desired it can also be set to stop cooking & go to a preset keep warm temp when your meat reaches the desired IT.
Read much more in the Auber PID section of this forum.
PS, PID or no PID your end results will differ little if any at all. (imo)
Read much more in the Auber PID section of this forum.
PS, PID or no PID your end results will differ little if any at all. (imo)
I have an Aubrey PID which I purchased separately when I bought the smoker, however I have struggled. There have been multiple occasions during mid smoke the unit would error which turn the smoker off. As a result I lost confidence in the unit and have not used. Maybe I should try again.
Does anyone have suggestions for testing/debugging?
Does anyone have suggestions for testing/debugging?
Not knowing which Auber unit you have, visit the link and select the appropriate model. Then down load all the instructions for that model. You should be able set it back to the factory PID settings. If not, you can certainly do an auto tune. I recommend you write down the current PID values on your unit. I am inclosing some links that may help you and many more available by searching Auber auto tune:
https://www.smokinitforums.com/index.php?topic=4275.msg38584#msg38584
http://smokinitforums.com/index.php?topic=1869.0
You will notice that some of the simulated meat loads use bricks (to absorb heat). A pan or 2 of damp sand will work. as well and will also simulate moisture much as meat does. Good luck!
https://www.smokinitforums.com/index.php?topic=4275.msg38584#msg38584
http://smokinitforums.com/index.php?topic=1869.0
You will notice that some of the simulated meat loads use bricks (to absorb heat). A pan or 2 of damp sand will work. as well and will also simulate moisture much as meat does. Good luck!
I haven't even received my PID #2 yet, but let me tell you about temperature swings.... My Pit Boss Vertical smoker when set to 225 degrees would swing from 165 to 315 degrees! I don't care what the "average" of that is/was, that's not what I signed up for. After two weeks, I returned it. Give me; electricity, gas, or off-set wood/charcoal.
Jvalenzia said:
I'm slightly confused on which smoker you have... the #2 is the analog and the 2D is the digital without WiFi. I owned a #2 for a couple of years and I had a +/- 40 deg temperature swing. Never once mattered and I quit bothering with monitoring it. You swing of +/- 25 is perfectly normal and nothing to care about.
UpNSmoke
New member
I too have a 2A. Newbie here. I did a brisket this weekend, set it to 225, and when I returned to check on things, my wireless thermometer that I trust, registered 311 degrees. Yikes! I dropped the temp, then watched as the temp fluctuated throughout the day. Always hotter than the analog dial was set. What up with that?
A jump in temp to 311F suggests to me that your wood caught on fire in the beginning of the smoke. I always watch the first heating cycle (on until off) to see if the wood catches on fire, which you can tell if you hear the "belch" and a big smoke exhaust. I have experienced the "belch" (usually around 180-200F in the first heating cycle) and the temp will jump quickly to over 300F. As an aside, fire in the smoke box typically happens only on the first heating cycle.
I have a #2A and did a couple racks of BB ribs yesterday. I set the temp to around 230F, and saw temp swings from 215 to 260 throughout the 6 hour smoke. The wood did not catch fire and the temps pretty much stayed in this range all afternoon.
I have a #2A and did a couple racks of BB ribs yesterday. I set the temp to around 230F, and saw temp swings from 215 to 260 throughout the 6 hour smoke. The wood did not catch fire and the temps pretty much stayed in this range all afternoon.
In addition to the foil boat method, some folks have used a ramp up method for the heat - starting for 30 minutes or so at a lower set temp, then ramp up to the desired temp. The point to the lower temp is to get the wood to start smoking without getting hot enough to catch fire.
Apparently dry wood catches fire during the first heating cycle. I have been using wood from smokinlicious that has a higher moisture content (I guess) so that the wood does not ignite. I have not experienced the "belch", and I don't use the foil or ramp methods. I do see the quick puffs of smoke at around 180-190*, but it is minor compared to the "belch"!
Apparently dry wood catches fire during the first heating cycle. I have been using wood from smokinlicious that has a higher moisture content (I guess) so that the wood does not ignite. I have not experienced the "belch", and I don't use the foil or ramp methods. I do see the quick puffs of smoke at around 180-190*, but it is minor compared to the "belch"!
Before adding the Auber, I used a chip screen with a layer of foil underneath it in my #2. The wood came out as charcoal every time, but without both of those, I always got ash, which I believe means the wood caught fire. When I added the Auber, I got rid of the chip screen and the foil, and do a 30 minute ramp at 150*. With that process I get charcoal.
I emailed Steve and he recommended I run a temp probe without wood or meat at 225. I ran two just to make sure one wasn't giving false readings... my smoker got up to 295 and dropped to 240, then back to 280. I've got something wrong with my smoker. Disappointing 
FYI, this was about an hour and a half in.. my app overwrites the graph after an hour or so and I missed a Screenshot of the initial rise.
FYI, this was about an hour and a half in.. my app overwrites the graph after an hour or so and I missed a Screenshot of the initial rise.
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tpcdelisle
New member
arkhomer said:I emailed Steve and he recommended I run a temp probe without wood or meat at 225. I ran two just to make sure one wasn't giving false readings... my smoker got up to 295 and dropped to 240, then back to 280. I've got something wrong with my smoker. Disappointing
It could be that the 55 degree spread (roughly 25 degrees each way) is fine for an analog. Maybe the analog dial needs to be adjusted down so that if set at 225 it will cycle between 200 and 250 giving that 225 average. That would actually be good for an analog and will cook just fine. Just my 2cents.
