Bob Ivey
TVWBB Emerald Member
We did fathers day on Saturday so I did an overnight on Friday night and was now able to sleep. All went well but I did notice a minor problem and am wondering if the fan is the problem. When I hit the stall, I went out and foiled both the brisket (top rack) and pork butte (lower rack) and put the lid back on. Set temp was 235* and after replacing the lid I watched the display on my iPad and saw the pit spike to above 250*. The graph showed the temp go down when lid came off and then spike high for a while. The temp did come back down after a while but it seems like it should have taken less time. What I am wondering is if the fan is the problem? What I am thinking is this. Even though the fan shuts off when the set temp is reached, the temp still rises. Since the parts list fan does not have a baffle to shut off airflow, is the fan still allowing air to stoke the fire and fuel the spike. Other than the top vent (about 50%), the bottom vents are closed with the exception of the bottom fan. The center section and door are equipped with nomex. There is still a slight amount of smoke coming out of the door but not much. Will deal with this soon. I am wondering if my idea of the fan being the problem, would the Auber fan that is equipped with an automatic baffle help stop the temp spike. Twice more in the morning I had to pull the lid and noticed the same spike activity. Any thoughts?
TIA
Overall, the HM is GREAT!! Untill the spikes, temp was held within a degree or two for hours.
TIA
Overall, the HM is GREAT!! Untill the spikes, temp was held within a degree or two for hours.