Butt temp problem

[watchdog56]

Just upped the temp on my PID to 320 will keep an eye on it so it does not get to hot.

[classicrockgriller]

I do whatever it takes.

I am there to plz the pig! ;D

Just upped the temp on my PID to 320 will keep an eye on it so it does not get to hot.

Your thermo fuse is rated at 150*C

[classicrockgriller]

watchdog, do you have the older or newer auber?

[watchdog56]

the older

[Pachanga]

As long as the element is glowing constantly, it doesn't matter what temp things are set at.  On is on.  The meat mass will hold the temp down until it equalizes.   I have started 50 pounds of brisket at 8 PM  at 250.  The next morning the temp is at 180.  The Bradley is low and slow.  Introducing higher heat mass, blocking the wind or moving the smoker to higher ambient temperature in a cabinet or garage is the only way to move temp up faster.

As long as you are gaining IT or cabinet temp, you are winning.

Hang in there Bud,

Pachanga

[classicrockgriller]

The reason I ask is that FYI the new dual probes are topped out at 280's unless you send it back and have the chip replaced.

But On is ON!

[Pachanga]

the new dual probes are topped out at 280's unless you send it back and have the chip replaced.

That is good info CRG.

Pachanga

[HawkeyeSmokes]

As long as the element is glowing constantly, it doesn't matter what temp things are set at.  On is on.  The meat mass will hold the temp down until it equalizes.   I have started 50 pounds of brisket at 8 PM  at 250.  The next morning the temp is at 180.  The Bradley is low and slow.  Introducing higher heat mass, blocking the wind or moving the smoker to higher ambient temperature in a cabinet or garage is the only way to move temp up faster.

As long as you are gaining IT or cabinet temp, you are winning.

Hang in there Bud,

Pachanga

Pachanga is correct. As long as the elements are glowing, turning the PID up isn't going to speed things up.

I would just set it to your desired cooking temp, that way you don't have to keep and eye on it.

[MPTubbs]

As long as the element is glowing constantly, it doesn't matter what temp things are set at.  On is on.  The meat mass will hold the temp down until it equalizes.   I have started 50 pounds of brisket at 8 PM  at 250.  The next morning the temp is at 180.  The Bradley is low and slow.  Introducing higher heat mass, blocking the wind or moving the smoker to higher ambient temperature in a cabinet or garage is the only way to move temp up faster.

As long as you are gaining IT or cabinet temp, you are winning.

Hang in there Bud,

Pachanga

You beat me to it Buddy!

I was going to say the same thing!

[watchdog56]

temp is up to 203 now so I will probably turn it back down to about 250 for the overnight. Thanks for all the info.

[ArnieM]

Also you might try to keep the smoke generator on at all times.

The generator is another 250 watts of heat!

Trust me it helps.

FYI - The SG is 125 Watts - but it still helps.