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Thread: Post your HeaterMeter graphs

  1. #91
    TVWBB Fan
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    May 2013
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    Connecticut
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    164

    Beef Ribs



    A rough start, but overall somewhat smooth on mostly damper-only.

    2 Racks of beef plate ribs @ 285

    Akorn + RotoDamper
    Settled in at 6, .003, 11.
    Fan on above 50%
    0% to 100%, 40% Startup Max
    Fully Open at 100%

    Full Config:
    al=250,260,190,200,-160,-193,-160,-193 &fn=0,100,105,245,84,40,50,100 &lb=100,255,13,10,11 &ld=15,240 &pc0=2.4723753e-04,2.3402251e-04,1.3879768e-07,5,3 &pc1=7.0798257e-04,2.1983532e-04,9.3692565e-08,9609.9996,1 &pc2=7.0798257e-04,2.1983532e-04,9.3692565e-08,9609.9996,1 &pc3=7.0798257e-04,2.1983532e-04,9.3692565e-08,9607.9998,0 &pidd=11 &pidi=0.003 &pidp=6 &pn0=RedHead &pn1=Ribs%20Low &pn2=Ribs%20High &pn3=Ambient &po=0,0,0,0 &sp=285
    WSM 22.5 , OTG 22.5 , Kettle 18" , Smokey Joe Mini Conversion , Random Gasser , Akorn, Akorn Jr., Smoke-N-Grill, PikNik, 2 x Heatermeter 4.2, 2 x Rotodamper

  2. #92
    TVWBB Member
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    Feb 2017
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    California
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    34


    22.5" WSM
    HM 4.3 with a micro damper
    Proportional 4
    Integral 0.02
    Derivative 5

    Kingsford charcoal with the basked 3/4 full. I used my extra lazy man method to light the coals.
    Cooking 3 racks of baby back pork ribs from Costco
    There's no meat probes because it's baby backs.
    This was my first cook using the HM since last spring. It magically stopped working and I couldn't figure out why. I tried building a new one so this one decided to work again.

  3. #93
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    May 2013
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    Connecticut
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    1 degree Farenheit? Perfect Time for Smoking!

    It is really cold here, but that doesn't stop Heatermeter!
    15 lb packer brisket over lump, hickory and sassafras (new to me.)
    10 hours in and looking great.

    WSM 22.5 , OTG 22.5 , Kettle 18" , Smokey Joe Mini Conversion , Random Gasser , Akorn, Akorn Jr., Smoke-N-Grill, PikNik, 2 x Heatermeter 4.2, 2 x Rotodamper

  4. #94
    New Member BigMike's Avatar
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    Dec 2017
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    D-Town, PA
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    9
    My first cook with the Heater Meter + MicroDamper!

    Overall, the cook went SOOOO much better than having to manually crack the lid of my Pit Barrel Cooker
    I have some tweaking to do on the PID values since the Pit temp struggled to get above my set temp. I suspect some of the issue was that the outside temp was around 10 deg F today.

    PID values for the HM|MicroDamper combination used on a PBC. I chose these values as my starting point based on an older thread by some other PBC owners (Dave & Benjamin)
    P=3
    I=0.002
    D=3
    I'm thinking my I & D need to increase a bit next run, but still learning...

    I also had a small hiccup where the web app was showing Pit Temp as "---" and appeared to be frozen. I cycled the HM power, everything came back up but it reset the graph. Not sure what happened there, might keep an eye on it and do some more research if it happens again.


    Last edited by BigMike; 01-07-2018 at 12:56 PM.

  5. #95
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    Mar 2018
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    Foxfire Village NC
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    1
    I'm doing the first test burn on a Primo Oval lg. HM4.3 and Micro Damper. No food. Set point 200d. Been playing with the PID values and the best I seem to be able to do is keep the temp between 202d and 198d. Should I expect to be able to do better?

  6. #96
    TVWBB Guru Steve_M's Avatar
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    Toronto
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    If it's consistent and staying within a 4 degree range, no need to spend too much time tweaking things.

  7. #97
    New Member
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    Jan 2019
    Location
    Memphis
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    8
    I just finished up my heatermeter last week and ive done a couple meatless test cooks to get things somewhat dialed in. Yesterdays test cook started a little rocky at +/- 7 deg. It seems like if I have the bowl really full, the fan kicking in causes it to overshoot a good bit. I reduced the max fan to 30% to see if it would smooth it out and the last 12 hours was +/- 1 at the most, and most of the time was +/- 0.5 . I am pretty impressed so far. I didnt have the bowl in my vision classic b near full, and got 17.5 hours at 225. The previous test cook, though a bit more rocky, lasted 20 hours at 225 and i had the bowl about 75% full.

    Here is yesterdays test cook:




    The wife is out of town at a conference, and El Diablo (mothe rin law), has the kids tonight, so I just fired up another test cook, this time with real meat! though just some boring wings I was going to do some ribs but couldnt run away from work early enough to get them on in time for dinner.

    Follow along if youd like: http://76.192.127.180

  8. #98
    TVWBB Super Fan
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    Dec 2018
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    Louisiana
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    Quote Originally Posted by Steve_M View Post
    If it's consistent and staying within a 4 degree range, no need to spend too much time tweaking things.
    +

    Put two grate probes in different spots
    You might decide that even +/- 10 f is meaningless

    But it fun to play with
    Last edited by MartinB; 01-31-2019 at 09:24 AM.

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