Wik
New member
Figured maybe working as a group we can aggregate a list of Auto Tuned values for the various SI models and also see what environmental variables have any impact. Granted I'm pretty satisfied with the results I've seen so far with the Auber PID, but I'm hoping to learn more from the results. I'm sure probe placement, outside temp, LBS of meat, Auto-Tuned at Start or near End, and By-Passed or not probably all come into play. If anyone has results to add, I'll try and maintain the chart every so often.
Part of my curiosity is due to very stable temps early during my 15 LB turkey then towards the end it seemed to overshoot by more then I was used to. The day was warmer then I had smoked in the past so maybe that had something to do with it. I should have did another Auto-Tune at the tail end to see, but I didn't due to laziness.
Results so far:
My Research: (comment if you have opinions / theories as I'm just learning)
P Setting
Video that helped cement in some concepts for on these variables for me:
http://www.youtube.com/watch?v=SefKQb9y_B4
Armed with this I think I'll start manual tuning P = 150 and I = 0 and P = 0. See if it cycles and if it reaches set temp or not. I think we are reaching set point fairly quickly so my assumption is the higher value the more stable it will be, just won't reach set temp as quickly (slower ramp as we get closer). Of course if P is too high I doubt we would even reach the set point. There are so many variables here that even if I AT on one condition I doubt it is optimal for a different situation.
FYI - I tried I=0 and D=0 with P=300, P=200, P= 150, P=100, P=80, P=50, P=25 and it appeared that all but 50 and 25 couldn't even reach the set point. So my theory is P=70 is probably not that bad, then it uses I to inch up to set point and D to help with overshooting. Still trying to hone in on things, but maybe the amount of meat mass has a bigger impact then I first thought. I'll probably continue with P=50 and messing around a bit more.
Please reply if interested with your Auto-Tune values and I'll edit this chart periodically.
Cheers,
Wik
Part of my curiosity is due to very stable temps early during my 15 LB turkey then towards the end it seemed to overshoot by more then I was used to. The day was warmer then I had smoked in the past so maybe that had something to do with it. I should have did another Auto-Tune at the tail end to see, but I didn't due to laziness.
Results so far:
Contributor | P | I | D | SI Model | Air Temp | Meat/Lbs | Start/End | ByPassed | Notes |
Valid Range | 0-600 | 0-900 | 0-300 | ||||||
Preset | 70 | 600 | 150 | ||||||
Wik | 75 | 715 | 89 | #3 | 1F | 2 Ribs | Start | No | Water Pan |
Wik | 75 | 715 | 89 | #3 | -17F | 7.5lb Prime Rib | Start | No | Water Pan - same results as before |
Wik | 112 | 0 | 125 | #3 | -17F | 7.5lb Prime Rib | Mid 60 IT | No | '' lid open to cool to 160 before AT |
Wik | 61 | 739 | 92 | #3 | -20F | (2) 6.5 Butts | Mid 150 IT | No | Water Pan |
Polish Q | 89 | 909 | 113 | #3 | 33F | ? | ? | ? | |
Polish Q | 46 | 708 | 96 | #3 | 30F | ? | ? | Yes | Range Vent Added |
rajones19 | 81 | 487 | 185 | #2 | 80F | Pan O'Sand | ? | No |
My Research: (comment if you have opinions / theories as I'm just learning)
P Setting
- Controls when the power starts to cycle on / off and at a smaller on percentage the closer it gets to your temp
- Setting of 100 means 0.1*100=10 degrees
- Once it comes 10 degrees to reaching your set point it is at 100% power
- Once it comes 5 degrees to reaching your set point it is at 50% power
- Once it comes 2 degrees to reaching your set point it is at 20% power
- Assuming the higher the number the slower it is at reaching your set temp
- Assuming if too high it has a hard time reaching the set temp
- Much of what I have read suggests if manually tuning set I & D to 0 then first figure out P
- Some type of time setting that helps anticipate / correct over & undershooting
- Somehow affects P power calculation
- If below set point it slowing increases current percentage up to 100% over time to help get rid of offset
- Some type of time setting that helps anticipate / correct over & undershooting
- Somehow affects P power calculation
- The Brakes I call it, if approaching set point to fast this helps control overshot
Video that helped cement in some concepts for on these variables for me:
http://www.youtube.com/watch?v=SefKQb9y_B4
Armed with this I think I'll start manual tuning P = 150 and I = 0 and P = 0. See if it cycles and if it reaches set temp or not. I think we are reaching set point fairly quickly so my assumption is the higher value the more stable it will be, just won't reach set temp as quickly (slower ramp as we get closer). Of course if P is too high I doubt we would even reach the set point. There are so many variables here that even if I AT on one condition I doubt it is optimal for a different situation.
FYI - I tried I=0 and D=0 with P=300, P=200, P= 150, P=100, P=80, P=50, P=25 and it appeared that all but 50 and 25 couldn't even reach the set point. So my theory is P=70 is probably not that bad, then it uses I to inch up to set point and D to help with overshooting. Still trying to hone in on things, but maybe the amount of meat mass has a bigger impact then I first thought. I'll probably continue with P=50 and messing around a bit more.
Please reply if interested with your Auto-Tune values and I'll edit this chart periodically.
Cheers,
Wik