Post your live HeaterMeter Cooks


 
I'm giving it another shot today, but with a pork shoulder on the grill instead of empty.
This time, I taped up my bottom vents, put some foil between the top/bottom of the Weber silver in hopes it'll seal better.

heat-makarios.ddns.net:15001


3-6-16-pork%20shoulder.PNG
 
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It took way longer than I expected, but the pork turned out pretty good. Not bad for a 1st official run.
The Weber/HM combo worked best with the top vent wide open. I also took the aluminum tape off the bottom vents, but kept the vents closed.
I set the PID to 2, .04, 5 also
IMG_20160306_210558.jpg


3-5-16-final-done.PNG
 
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I think your I value is too high, which is inducing those oscillations. I'd reduce it to 0.01 and see what it does.
 
Using the MicroDamper on an Akorn Kamado Grill. Settings: PID - 4, 0.004 , 5 max fan @ 50%. Running the rig with a $4 walmart pizza pan diffuser - leaves about 1/2" space all the way around the coal basket.

Cooking up a rack of st. louis ribs. Played with the PID a little bit, seems like it'll be nice and smooth now. http://goo.gl/KzPuY2
 
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Going to do a 4lb Boneless Leg of Lamb today
It's been marinading all night in a concoction including
Fresh garlic
Olive Oil
Cumin
Rosemary
Lemon Juice
Pepper and a little salt
Bacardi Gold Rum

See it at: http://heat-makarios.ddns.net:15001/

PID: 4, .01, 5.
50% max fan at startup
I'm going to try ramp mode trigger temp at 110 and end at 135.
 
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Finishing up a 13lb butt. I was having issues with lid open mode and noticed it was set to activate 0% below set point, I changed it to 5% and it seems to have gotten better. Whatsfordinner.noip.me
 
Doing a small pork but on my WSM 18.5". Using my new grounded TC as a test, so running a Maverick pit probe as well for confirmation.

Settings are:

P: 4, I: 0.005, D: 5

Fan on above 0%, min 0, max 40, 100% at startup.

Servo on above 1% (open/close only)

http://beggbq.servebeer.com/
 
WBegg said:
Doing a small pork but on my WSM 18.5". Using my new grounded TC as a test, so running a Maverick pit probe as well for confirmation.

Settings are:

P: 4, I: 0.005, D: 5

Fan on above 0%, min 0, max 40, 100% at startup.

Servo on above 1% (open/close only)

http://beggbq.servebeer.com/
Click to expand...
I used these same settings last weekend on my WSM 18" with the micro damper and my cook looked a lot like yours. Doesn't get much better than that!
 
MarkL said:
I used these same settings last weekend on my WSM 18" with the micro damper and my cook looked a lot like yours. Doesn't get much better than that!
Click to expand...

Yeah, that MicroDamper is pretty sweet! Just don't tell SteveCK I said that.
 
Finishing up a ~12-14 lb brisket on a large big green egg. This is my first cook with the heatermeter. (whole thing is still on a breadboard)
Settings are:
P:4, I:0.004, D: 5
Fan OFF, Damper control only with micro damper without a fan installed
Diasy wheel open all the way
Pit probe placed on the dome

http://cba.servebeer.com/
 
Kenny, are you running your pit with the MicroDamper? Looks good!

edit: durrrrr. I completely missed that part in your post.
 
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SteveCK said:
Kenny, are you running your pit with the MicroDamper? Looks good!

edit: durrrrr. I completely missed that part in your post.
Click to expand...

Yes sir! Thank you for that BTW. The MicroDamper is performing well, I've had a little trouble deciding what temperature I want to keep the pit it. At one point I decided I needed to slow down and dialed down to 225F, this was the only time I seemed to have temperature stability issues... But I forgot that was 225 at the dome and not the grid so too low anyway, cranked it back up the fire stabilized again.

... I have a problem with figiting with my setpoint
 
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Two 8 pound-ish butts on my Primo

http://hmgrill.dnsdynamic.net:9080/

Needed to change out a bad temp probe at 5:24 pm, not sure why it dropped so fast and triggered a lid open at 4:16 am and 5:45 am. Opened up the top vent and changed pit temp to 240 at 7:40 am.

And done! Cook started at 12:45 pm and finished at 10:30 am just about 22 hours. Pulled at 198.

Finished product

T2P6v0F.jpg
 
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