Author Topic: Massaging the Procom4 Advanced Menu  (Read 2326 times)

Offline nsxbill

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Massaging the Procom4 Advanced Menu
« on: March 26, 2005, 04:41:40 PM »
Wow, I don't know who posted up the benefits of massaging the Procom4 profile and modifying the factory defaults, but I want to thank you for your expirementation.  What a difference in maintaining cabinet temperatures and recovery time after water pan changeout and when opening to door to the BS to mop or rotate shelves.

For those with the Procom4/Guru raptor I am reposting the settings here.  You push the scroll and up-arror buttons at the same time, and an advanced menu is presented.  Modify the settings as follows:

Proportional Band = 8
Offset = 5
Cycle Time = 8

I have had 14.5 lbs of Pork Butt in since 1645 hrs yesterday.  The settings have been spot on in maintaining the desired 205 Cabinet temp I set.  Recovery time is amazing with longer heat cycle time.  At 0835 hours this a.m. meat has been in now for about 15 hrs and temp hovering around 159... I am really doing this low and slow on purpose.  I am not going to rush the smoke/cook.  I know it will start rising soon, and hope to see it come out around 1245 when I have to leave for a meeting.  Want to FTC while there and then come home for nice dinner about 1700hrs.

Pecan is amazing!  The 1 lb of bacon that was in the smoker and dripping down overnight was removed for breakfast this morning.   Very nice light flavor of smoke.  Maybe it was that one new Bubba puck...I don't know, but I think this is going to be my best pork shoulder so far!

Now that bacon is out of smoker, I will be mopping every hour with solution of Coca Cola syrup and mild spicy commercial BBQ sauce combination.  Recovery time with the new settings is fantastic!

Thanks again to the Procommer who did the expirementation with the advanced settings!


<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
There is room on earth for all God's creatures....right on my plate next to the mashed potatoes.