How stable is your temp controller?


 
J

John09

TVWBB Fan
I'm trying to program my DIY controller and wondered what sort of stabilility you see with commercial systems. Right now I'm swinging +/- 3 degrees from the set point every 15 minutes or so. I figure I can get it tighter but I wonder how tight is possible.
 
I am definitely not a Stoker expert as I only have two cooks under my belt, but from what I have seen with the Stoker, once it gets stable it usually fluctuates within a +/- 3-5 degree band. So I would say a 3 degree band is great and I wouldn't change it.

Good luck,
Kg
 
It will vary greatly by pit, wind and ambient temp. I used my BGE (ceramic) for ribs the other day and my chart was a straight line. If I use my WSM there is much more of a variance. All in all though, a 10 or 20 degree change in PIT temp is no big deal. That same margin is not so good when determining when meat is cooked.
 
Thanks for the feed back guys, I just figured that the 7 degree flux every 20-30 minutes was more than I should have been getting. Sounds like it actually is pretty good!
 
Hey John,

My 22 WSM with a Guru DigiQ DX swings a shade like yours. I set it at 250 this weekend and saw it go from 246 low to 259 high. Several factors are usually involved when using the Minion method, but in a WSM with appreciable uncontrollable factors, this is pretty tight.
On the other hand, if you used a super tight system like a Superior or Stumps vertical upright, I would be more alarmed.
To be as close as you are on a WSM, consider it a victory.
 
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