I have read alot of posts about the temperature differences in the DBS. I understand the concept of how Bradleys heating element works, but WOW. So I purchased the Maverick dual probe thermometer to monitor this a little bit closer. My maverick is reading 30 degrees cooler than what the DBS is. Can the difference be that much? I expected a temp swing thru out a heating cycle, but to be off 30 actual degrees just blows me away. I have the cabinet probe in the middle of the DBS and have checked it against my refrigerature thermometer to make sure the maverick is right. I have the Bradley set at 240 to maintain about 210 degrees on the maverick. This is 4 hours into a 3 rack rib smoke. Your thoughts are welcomed.
In my experiences, a 30 degree difference is not unusual in my DBS. It can be 30 degrees high or low. Frustrating but you will eventually get used to it. As the load heats up, the difference will get less and less.
KyNola
I was doing a brisket yesterday. The tower showed approximately 30O higher than the Maverick. I've just learned to deal with it. I did test my Maverick in boiling water today. It read 210O.
Greetings Bsheger, Welcome to the forum.
Dont confuse accuracy with the fluctuations - both exist but are different things with different causes.
The DBS does fluctuate temperatures more than the OBS. The cause of the fluctuations is the control mechanism used to turn the heater on and off. The bottom line is two fold... the DBS will overshoot and then turn off and lets the temp fall well below the set point before the heater turns on again. So that is a fluctuation over and under the set point.
The extent of the fluctuation is a function of a whole gob of variables but the key one is the temperature of the meat load inside of the tower which acts like a heat sink inside the tower - i.e. it absorbs heat along with the rest of the mass inside the smoker (fortunately).
The tower temperature is what your maverick is reading. The Bradley temperature probe is located on the back wall of the tower and displays the temperature of the back wall - now we talk about accuracy, cuz the back wall where the Bradley Temp Sensor is located is the hotest point in the tower. The Bradley will read too high (for a while) and them become more accurate as the rest of the mass absorbing heat in the tower comes up to temperature. As the temperature equalizes you will also see the fluctuations reduce in range as well.
The effect of all of this on your smoking is actually zero over the full length of most smokes. If your doing sausage you got to pay attention to keep from rendering fat.
While I am happy about none of this after a couple of years with the DBS I would buy another one (cuz I like the lights and the little flame thing on the display - When the plug and play PIDS get more lights I may get an OBS with a flashy PID). It cooks great food but as you start out the temp thing makes you crazy since it is alleged to be digital.
When your up for a longer story - I invented one about why the fluctuations are an advantage and I should have paid even more but that is for another day.
What to do is monitor the tower temp with your maverick probe placed about one inch below and toward the back of the tower on the second from the bottom rack (or near the bottom of you lower racks depending on the load and position). That temp will keep you out of trouble wondering if the tower is too hot = meat cooking too fast.
My thoughts on the non digital - DBS
Quote from: West Coast Kansan on July 20, 2008, 03:21:19 PM
Greetings Bsheger, Welcome to the forum.
Dont confuse accuracy with the fluctuations - both exist but are different things with different causes.
The DBS does fluctuate temperatures more than the OBS. The cause of the fluctuations is the control mechanism used to turn the heater on and off. The bottom line is two fold... the DBS will overshoot and then turn off and lets the temp fall well below the set point before the heater turns on again. So that is a fluctuation over and under the set point.
The extent of the fluctuation is a function of a whole gob of variables but the key one is the temperature of the meat load inside of the tower which acts like a heat sink inside the tower - i.e. it absorbs heat along with the rest of the mass inside the smoker (fortunately).
The tower temperature is what your maverick is reading. The Bradley temperature probe is located on the back wall of the tower and displays the temperature of the back wall - now we talk about accuracy, cuz the back wall where the Bradley Temp Sensor is located is the hotest point in the tower. The Bradley will read too high (for a while) and them become more accurate as the rest of the mass absorbing heat in the tower comes up to temperature. As the temperature equalizes you will also see the fluctuations reduce in range as well.
The effect of all of this on your smoking is actually zero over the full length of most smokes. If your doing sausage you got to pay attention to keep from rendering fat.
While I am happy about none of this after a couple of years with the DBS I would buy another one (cuz I like the lights and the little flame thing on the display - When the plug and play PIDS get more lights I may get an OBS with a flashy PID). It cooks great food but as you start out the temp thing makes you crazy since it is alleged to be digital.
When your up for a longer story - I invented one about why the fluctuations are an advantage and I should have paid even more but that is for another day.
What to do is monitor the tower temp with your maverick probe placed about one inch below and toward the back of the tower on the second from the bottom rack (or near the bottom of you lower racks depending on the load and position). That temp will keep you out of trouble wondering if the tower is too hot = meat cooking too fast.
My thoughts on the non digital - DBS
Kansan, that leads me to a question. If you want to position the maverick towards the bottom, how do you run the cable? Currently, I'm dropping mine through the vent. Do you run it through all of the racks? That makes it a bit difficult to rotate the racks if so.
It is easier to allow the cable to go directly into the box through the door opening. It won't hurt the seal and really doesn't allow much in the way of smoke to escape.
just as Gizmo says, If you dont have a clip it is easy to blacksmith something to use to mount under a rack an inch or so... or just angle it through a rack opening... the sensor is in the very tip of the probe.
For the smoker probe, if you want to run it through the top, the cable should not be run through the racks. Just leave enough slack in the cable so when you push the racks in the racks will push the cable back against the cabinet. As for the meat probe, I don't usually use that until the food gets close to being finished.
So if I understand correctly, you are placing the Mavericks cabinet temp probe towards the bottom of the cabinet closer to the heating element. By doing this it should read closer to the same temp as the DBS.
I run my temperature leads through the door opening. It is very quick and easy this way. The gasket does not completely seal around it creating a little
leakage. That does not brother me because you are getting leakage out of the chimney anyways.
I completely agree with West Coast Kansan about temperatures. I use to fret when my 2 probes did not match each other. They were off by 5 degrees but it does not matter. You really have to try hard to absolutely ruin something in the Bradley.
Brad
bsheger
What I try to measure with the Maverick's smoker probe is the temp the meat is being exposed to. To do this you want the probe just below the meat, usually just far enough away that the grease doesn't drip on it and not so close that the meat temp infuences the reading. If you are placing the probe above the meat your temp readings will be influenced from the meat. I also run mine through the door.
Mike
I run the wires through the door seal as well. Only use the cabinet probe to keep the sender active enough to not time out, unless smoking/cooking 2 pieces of meat, then I use it as a second meat probe.
I use a PID and it stays close enough for my needs.
Quote from: bsheger on July 21, 2008, 04:37:10 AM
So if I understand correctly, you are placing the Mavericks cabinet temp probe towards the bottom of the cabinet closer to the heating element. By doing this it should read closer to the same temp as the DBS.
I always clip my cabinet probe underneath the bottom tray. I found if you place the probe in between rack, the temperature towards the bottom will register too high. Also the location will depend on how many racks I have, and how I distributed the racks.
With the DBS I believe that sensor is located about half way up on the back wall.
Yep,
and a Sam Adams for Mr. Walleye. The whole point is to measure the temp your meat is exposed to and try to dodge the location variables that will impact the temperature of the air the probe is measuring. ;) Not very magical really :D :D :D
Sam I am!
:D :D :D ;D
Tastes mighty fine too! ;)
Mike
I always monitor the exit temp at the vent - I drilled a hole in the vent cover for my cabinet probe. I monitor my meat temps with probes that are run through the door seal -- works fine for me.
I might add the temperature with in the cabinet varies a lot top to bottom and front to back so all you are doing is reading the temp at the probe tip and the rest of the cabinet temps will be different - that is why I settled for the exit temp.
I also place my temperature controller probe next to my cabinet probe - second hole.
Al
My DBS has variances where ever I place my probe. If I stick it on the top rack there is a 30 degree difference (the bradley is 30 degrees cooler than the bradley display). If I place it underneth the bottom rack it tends to run a little warmer than the DBS display. I generally place under the second rack from the bottom which gives me the a reading that runs pretty close to the bradley. With temps running in different areas of the DBS, rotating racks up and down and front to back is a must with medium to long smoke times.
I have a quick question about the max temp of the DBS. I read in the manual to not exceed 280 F, but I've also read on the web page for the DBS that it can go up to 320 F. I'm hoping to be able to use the smoker every once in a while after work, but guests aren't always patient enough for a 10pm dinner. ;) I know I won't get as good a smoke from cooking that fast, but it will still put a hint of flavour in there.
P.S. About to start my first smoke in 23 minutes. :) If this clock moves any slower I think I might explode!!! Smoked Salmon. I hope it turns out well!
I don't have the DBS, but I would guess that the the 280°F recommendation takes in the temperature variance and how the thermostat works in the DBS. In some post I have read the target temperature can be over shot by 20°F. So if you set it at 280°F it may reach 300° or more before the heat is turned off.
You can do what many members do, which is to remove the food from the smoker after you have applied the smoke, and finish in an oven.
I dont think you are going to have issues with the DBS and having to worry about the maximum temperature. The only cooking power you have is 6 100W light bulbs. It is going to take too long for a quick meal after work and be able to eat before 10. Looking for that kind of speed you need to bake in your house oven.
Not what this smoker was intended to do... ;)
As the temperature of the load starts to go up the amount of fluctuation reduces. A setting of 280 is going to be full ON for a very very long time. If the temp of what your smoking gets to 280 it is not likely going on your plate anyway but the temperature fluctuation is going to be real close to zero. ;D