Is the 3D factory tuned?

[DkHelmet]

So I'm doing that terrible new customer thing and reading manuals. I'm wondering if the 3D comes factory tuned for the 3D's characteristics, or should an autotune really be part of the first-time seasoning process?

edit: While I'm here, is -H- on the PID's right hand screen just showing that I don't have the probe installed?

 

[DivotMaker]

Hi Jeff,

Yes, each of the D models are pre-programmed with settings specific to the unit.  The only time an autotune is recommended is if the factory settings aren't working right for you.  Many things can effect the PID settings, like ambient temp and humidity.  Sometimes, the "stock" settings don't hold as tight as some would like (but are still much closer than any of the analog controllers).  So, the short answer is that you should season it and do a few smokes, with the factory settings.

The -H- appears when a probe is not attached.  Press the TIME button, and the right display will change to time.

 

[old sarge]

Welcome Jeff from SE Arizona.  I have been using my 3D since February with no auto tune.  Just going with the flow.  Always great eats.

 

[DkHelmet]

Figured as much, just wanted to double check.

I've got the new unit jitters; this is my first smoke after purchase and seasoning and the 3D just blew past the 235 set point and is doing 245+. Hope my ribs do well.

Edit: and down to 225. I need to relax and switch to decaf and just trust the damn PID.

 

[kz0m]

Welcome from Dallas/Fort Worth Jeff!  The only issue I've had with my 3D in 5 months has to do with the cold meat being too close to the box temp probe.  I keep the meat i.e. brisket or butts 2" or more away from the box temp probe.  other than that, it's been right on temp target.  the cold meat made the box temp do wild swings but no more since I figured what I was doing wrong, enjoy, they're great smokers!  about to put on a 12 lb brisket in a few hours myself, brining now.

 

[DivotMaker]

Yeah, Jeff, sometimes it takes a bit to "settle in" to the set temp, depending on the meat load, and if it's close to the box probe.