Temp Fluctuating Throughout Entire Smoke

[DaveXDm9]

I am glad you have it dialed in and it looks good and even to me. If you are intent on a different deflector I would go with the one SmokeDaddy has that is 10 gauge steel and he designed it would fit your grill.

 

[jgruberman]

I ended up going with this to try out: https://www.amazon.com/dp/B07GGZ8LXY/ref=cm_sw_r_other_apa_i_7ep2EbY3W9383

Only because Amazon is quicker, and if it doesn't work out I can return it easily. The reviews of this particular one seem to speak well to it. I did buy several bags of biscuits so I have at least one test left

 

[jgruberman]

Here's a perfect example of temp fluctuations I get. I just put a flat onto the grill and you can see the controller is set for 200, the temp reads 290, but the external probes(on the back and front side of the smoker) both read ~245. What?????

 

[biffhero]

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

I think it would go over the firepot, and under the metal deflector.

 

[DaveXDm9]

Here's a perfect example of temp fluctuations I get. I just put a flat onto the grill and you can see the controller is set for 200, the temp reads 290, but the external probes(on the back and front side of the smoker) both read ~245. What?????View attachment 82

are you the temps you are showing in the picture. Are they after 15 minutes or 20 minutes or 30 minutes?

 

[t-roy]

I just got the one from smoke daddy thats the same size but it raised the sear plate an inch or so above the right side. It doe not fit the curved drip tray but I can make it work. As long as it has a slope and the grease can drain it will be fine. I am going to do biscuits tomorrow morning to see what heat variation I have. Hopefully even across the cooking grates. I made one out of aluminuim that did great but it melted. Couldnt take the heat from the flame. Your biscuit test looks good. I would go with that.

 

[t-roy]

I have an 850 sportsman and have the vent cap all the way open and use the deflector over the burn pot and then put foil over the sear plate and it made a world of difference. I can keep my temp from perfect to 10 degrees difference from side to side. But the set temp is 50 degrees off so if I set it at 300 the real temp is 230 to 250 which I can live with knowing how to set it. My heat deflector I made did the trick so I ordered one from smoke daddy and will try it out tomorrow on biscuits. My last test after doing all this had the biscuits coming out perfectly even throughout the smoker and it was the first time I actually enjoyed using it to cook that day. I dont think they really test these out that well. I tried to use it the way it was and had 100 degree temps off and couldnt cook anything well and just about brought it back to the store to get rid of it.

 

[t-roy]

Tried my heat deflector out and it made a big difference. Didnt get it from smoke daddy and should have. My sear plate is curved and this one is 13" wide and the sear plate is sitting on it so there is only a 1/2 slope towards the smoke stack. But with my wheels I made it sits 1 1/2" down on the smoke stack side and it will drain that way. I like the one I made better I played around with it and got some biscuits on. The front right got done quicker and then I noticed that the seat plate was cockeyed on that side causing more heat. I did get my temps to be really close after messing with it. Here is pics of my wheels and chocks I made. Dont need the chocks on it I found out.

 

[Holysmoker]

Here's a perfect example of temp fluctuations I get. I just put a flat onto the grill and you can see the controller is set for 200, the temp reads 290, but the external probes(on the back and front side of the smoker) both read ~245. What?????View attachment 82

Some Pit Boss grills advertise PID control. The gap right next to the controllers probe is probably a big contributor to inaccurate controlling but I am left wondering how we as owners can tune these controllers. There are at least 65 different tuning strategies used in commercial instrumentation and it is likely some of the issues being experienced are due to too much integral or derivative control settings. If adjustable, your grill needs less integral and that gap between the deflector plate and your temperature probe closed. I am a new Laredo 1000 owner who is making mods before my burn in, so unfortunately I am not able to respond based on Pit Boss experience, but I am a retired Control Technician and the tuning seems deficient on many of these comments to me. Few people tune PID controllers well and even fewer computers do it well automatically.

 

[NewbieForLife]

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.

Sounds like your oven is holding the heat. Adjust the stack lid or the vents if they are adjustable and let some heat out.