Meat temp vs. oven temp (on the display)???

[fasteddie]

I've seen it a few times when the BDS is turned on, the display shows "meat temp".  Where does this value get pulled from?  How do I manually change the reading to the oven temp?  It always ends up switching to the oven temp after a bit (maybe a minute or two. I've never seen the actual switch), but there seems to be no rhyme or reason why.

[KyNola]

Eddie,
Welcome to the forum.  The BDS does not show the meat temp at all. The right side of the display shows what you have set the box temp to achieve.  The left side of the display shows what the BDS says the box temp is.  You should know that the BDS  can be very inaccurate in what the box temp is.  That's why many of us have purchased the Maverick ET-73 dual probe heat thermometer.  It WILL tell you what the meat temp is as well as an accurate read on the box temp.  The difference in what my Maverick reads and what the BDS reads for the box temp has been off as much as 25 degrees +/-.  Hope this helps you.

KyNola

[Gizmo]

The disiplay on the DBS is a fairly generic display in that it has a few display features that are not used on the Bradley.  There is no Meat probe on the smoker so what you are seeing is just the display initializing and the logic temporarily enabiling that display segment to show up. 

[fasteddie]

AHA! That makes sense.  I just couldn't figure out why it would show "meat temp" on the display, when I know that there is no means for the BDS to read meat temperature.  Thanks!

BTW-Thanks for the welcome!  I've been lurking the forum for weeks now, ever since my 6-rack BDS showed up. I wouldn't let her wrap it for under the x-mas tree, I couldn't wait that long!!!  Being a certified Gadget, I had ordered and installed the circ fan and picked up bubba pucks and the maverick even before my first smoke!  30lbs. of salmon and 20 lbs. of strip jerky under my belt so far (smoked salmon is now everybody's favorite gift in my family)  Now toying with the heat sink ideas.  My thought was to pick up a piece if plate steel 1/2" to 1" thick, cut to fit on the bottom rack support with 1" holes drilled for circulation.   Or maybe smaller pieces cut to fit on the sides of the bowl, the same way that others are using bricks.  Probably a much longer pre-heat, but it would sure hold enough heat for much shorter recovery times.  My thought was that the density of the steel is much higher than stone or brick and would hold more heat.

[Arcs_n_Sparks]

My thought was to pick up a piece if plate steel 1/2" to 1" thick, cut to fit on the bottom rack support with 1" holes drilled for circulation. 

fasteddie,

Welcome to the forum and for a good "fast" start. That much steel sounds pretty heavy; guess you need to break out the torch for reinforcements...   :D

Arcs_n_Sparks

[fasteddie]

I was thinking that also, maybe I should cut the steel to fit on the sides of the bowl, and then stack them up as high as I can under the ramp on one side and up to the reflector tray on the right.  I'm thinkin' the bottom of the BDS should be able to hold that much weight. :-\