Temp Fluctuating Throughout Entire Smoke

[jgruberman]

Hello! I have a 1000SC1 and I've been struggling with keeping the temperature consistent throughout the entire smoke and it has gotten so hot(I keep it around 225 when smoking) that the butcher paper has seared onto the brisket I was smoking. I made a video of the biscuit test on my smoker(

) and shows a lot of temperature inconsistencies. I added some ceramic "grill plates" to the edges (http://uploads.tapatalk-cdn.com/20200602/e869dd8044c245c300d6a1f280222be9.jpg) and the biscuits came out a LITTLE bit more even but still gradually hotter towards one side(http://uploads.tapatalk-cdn.com/20200602/a993c13a72fc91b7ef03979e943f12fa.jpg). Anyone seen anything like this? I was told there might be some sort of grill deficiency but not positive... figured this would be a good place to figure out if someone has had similar issues.

 

[DaveXDm9]

Welcome to the forums. Yes, there is inconsistency with the PB grills especially the 1000 and 1100. What my concern is that you mention your butcher paper is seared at 225 degrees? What is the lid thermometer telling you because if your Butcher paper is seared then there is something wrong with the controller. At 225 butcher paper should not sear unless it is exposed to open flame.

Now for the biscuit test so what you are experiencing is completely normal. Try to raise your chimney cap around 1.5 to 2 inches and remove the aluminum flimsy heat deflector. You can get a small bread pan and fill it up with water and place it on the right side that helps as well.

I have replaced my controller on my Pro Series 1100 with a Savannah Stoker controller and that made a huge difference in temps.

 

[jgruberman]

Welcome to the forums. Yes, there is inconsistency with the PB grills especially the 1000 and 1100. What my concern is that you mention your butcher paper is seared at 225 degrees? What is the lid thermometer telling you because if your Butcher paper is seared then there is something wrong with the controller. At 225 butcher paper should not sear unless it is exposed to open flame.

Now for the biscuit test so what you are experiencing is completely normal. Try to raise your chimney cap around 1.5 to 2 inches and remove the aluminum flimsy heat deflector. You can get a small bread pan and fill it up with water and place it on the right side that helps as well.

I have replaced my controller on my Pro Series 1100 with a Savannah Stoker controller and that made a huge difference in temps.

A few questions and comments:
1. The butcher paper sears because at times the Temps fluctuate upwards of 300-400 and seems to have "temperature flare ups".
2. Can you give me more information on the brean pan? Where would you put this?
3. Also I'm a bit confused about the deflector. Should I raise it or completely remove it? If I remove it, what do I put in its place?
4. Can you give me more details on replacing the controller? I'd be open to this

 

[DaveXDm9]

1. if you are at 225 with your brisket and you are getting flare ups that tells me that your controller is not functioning.
2. you can use any small pan to put water in and place on the right hand side of the grill.
3. you should have a aluminum looking shield that has a hole that goes over your burn pot. It is below your drip plate so when you lift that off then you can remove the silver deflector and that will allow heat spread around instead of the being pushed up because of that reflector.

What model

 

[biffhero]

3. I saw that some of the first set of biscuits were super dark over the burn pot.

Does something like this make sense? https://smokedaddyinc.com/product/oem-replacment-heat-diffuser-heavy-duty-10-gauge/

 

[jgruberman]

1. if you are at 225 with your brisket and you are getting flare ups that tells me that your controller is not functioning.
2. you can use any small pan to put water in and place on the right hand side of the grill.
3. you should have a aluminum looking shield that has a hole that goes over your burn pot. It is below your drip plate so when you lift that off then you can remove the silver deflector and that will allow heat spread around instead of the being pushed up because of that reflector.

What model

1. I've seen the controller SAY 225 but the actual temp is upwards of 400 in the grill. The actual controller temperature doesn't fluctuate too much, just the overall internal temp.
2. I understand now, this is assuming that I make room by removing the deflector(that I now understand what you mean).
3. I can remove that and try again. What purpose does it serve?

 

[jgruberman]

3. I saw that some of the first set of biscuits were super dark over the burn pot.

Does something like this make sense? https://smokedaddyinc.com/product/oem-replacment-heat-diffuser-heavy-duty-10-gauge/

Would this go over the firepot assuming the metal deflector would be removed?

 

[DaveXDm9]

yes it will so I am not sure about the performance. Maybe someone here as used one so I cannot provide any advice on it. I installed this controller.

Savannah Stoker Pellet Grill Control System

Savannah Stoker, Traeger, Smoke Daddy, pellet grill controller

www.savannahstoker.com

 

[jgruberman]

yes it will so I am not sure about the performance. Maybe someone here as used one so I cannot provide any advice on it. I installed this controller.

Savannah Stoker Pellet Grill Control System

Savannah Stoker, Traeger, Smoke Daddy, pellet grill controller

www.savannahstoker.com

Well i am planning on trying to adjust the cap as well as remove the deflector/add a water pan. Do you think i should try these in two different steps, so i can be aware of what tweaks had what impact?

 

[DaveXDm9]

absolutely it takes time to dial it in.

 

[jgruberman]

absolutely it takes time to dial it in.

That's what I suspected. I am firing it up for another run with the vent raised an inch, removed the heat shield and put a water pan in the bottom. Results within the hour...

 

[jgruberman]

Those few changes made a world of difference. I flipped them over a little too soon I think but here's the result AFTER:

AND(for reference) BEFORE:

 

[jgruberman]

I'm thinking the doneness of the middle ones a little quicker attributes to the firepower? It's located directly in the center of the grill. (Old pic when i cleaned it for reference)

 

[DaveXDm9]

I would remove the heat deflector when you are smoking and any thing above 400 I would leave the deflector on like for Steaks, burgers, or anything you want to grill hot and fast.

 

[jgruberman]

I would remove the heat deflector when you are smoking and any thing above 400 I would leave the deflector on like for Steaks, burgers, or anything you want to grill hot and fast.

That's a good(and easy) rule to follow, thanks! I just put some foil on the middle and tried the test again... @ about 400 for 10ish min. I think it came out reasonably consistent considering what I came from. Would still like some sort of deflector for the flame. I know one was linked earlier... wondering if there is anything more locally available?