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Post your live HeaterMeter Cooks
- Thread starter T. Stinnett
- Start date
ChrisB in Miami
New member
13 pound brisket on my XL BGE. Using the Adapt-a-Damper, stock PID and Fan. Weather here is warm - 76 when I put it on this morning at 5:20, 84 now, about 7.5 hours in. 67% humidity, Light breeze today.
I'm planning to wrap in about a half hour.
I'm planning to wrap in about a half hour.
Adapt-a-Damper seems to be doing the job. Any more issues with Servo?
ChrisB in Miami
New member
Just pulled it after 10 hours with internal flat temp 203, point 201. Feels good through the paper - I've got it resting now and will slice when it cools to about 145. New servo seems to work great!
I'm really curious to see how this one turns out - I followed Franklin's master class technique as best as I could, and am a bit surprised it cooked so quickly - I've never had a brisket finish in less than 12 hours, but this one was relatively small, and I kept temps higher than I usually do. Started at 255, then upped to 265 near the end of the stall, then 275 when I wrapped it.
John Bostwick
TVWBB Wizard
HeaterMeter BBQ Control
myheatermeter.ddns.net
Baby backs and a beer can chicken
Douple Pan smoker
Stock HM Settings
28CFM blower 100%
Chris D Norton
TVWBB Member
10lb Pork Butt on the custom built guy.
Using an 18 inch Weber ring filled to the top. Went 20 hours. Half the coals were left. With an extension I think I could get this bad boy to go 50 hours!!
Using an 18 inch Weber ring filled to the top. Went 20 hours. Half the coals were left. With an extension I think I could get this bad boy to go 50 hours!!
Marc Strickland
TVWBB Member
Pork Butt's....
Had 4, 8lb pork butts on over night, they're just finishing up, had to pull one of them around 6 am.
Little touch and go at first, it closed my vent and put out my fire due to an overshoot. Rest of the night went great.
Primo XL with a servo controlling the bottom vent.
Had 4, 8lb pork butts on over night, they're just finishing up, had to pull one of them around 6 am.
Little touch and go at first, it closed my vent and put out my fire due to an overshoot. Rest of the night went great.
Primo XL with a servo controlling the bottom vent.
Just started my double pan GF, will be putting about a 15 lb. choice Angus packer brisket on around 10:00 PM Central.
HeaterMeter
HeaterMeter
Nice! Gotta love the flat line temps that the HM does for an insulated Gravity Feed. I'm going out next week to buy some square tubing to start building my Double Pan.
What are those high temps after you took the meat off?
I cranked up the temp this morning around 0800 when I put the beans in. Meat came off when the 2 probe temps went up, they're now just hanging down around the flue. The beans will stay in until almost dinner, and I'm about ready to start on mac & cheese to throw in the smoker for an hour or so.
I've figured out that I only have a 5.7 CFM fan on this...... gonna have a buddy of mine print up a new assembly for a 15 CFM fan. The small fan works, but is rather less than optimal during startup and a few other situations.
I've figured out that I only have a 5.7 CFM fan on this...... gonna have a buddy of mine print up a new assembly for a 15 CFM fan. The small fan works, but is rather less than optimal during startup and a few other situations.
Yeah, probably need a 15 CFM. I use one on my mini, and get's to temp in 10 minutes, and stays within 1 degree for entire cook. I don't use servo, but use the 15 CFM AA ( servo disconnected) and close down the damper to about 25% when the temp gets to 30 degrees below set.
First heatermeter run. Many thanks to this community what an amazing piece of kit. Now I just need to figure out this PID business....
anyway. The 24hr. 18.5 WSM. The bit on the left is my test run. The cook went pretty smooth. I think that temp spike must’ve been a piece of smoke wood catching fire?i cant think of any other cause. The lid opening is me checking the thermocouple position. Clearly I need to get a gasket kit and sort out my air leak problems.
the sharp temp drop at ~8am is adding more coal. Then opening the lid without ticking the lid button As I wanted it to stoke the new coals.
currently the air comes in through a half inch copper pipe with a 90deg elbow aiming air to the side. my food looks like it was at Pompeii after the eruption.., I guess I need to create an air burner to help with this?
default 4.3 settings. Fan at 50% on above 99% output. The PID pop up spent most of the cook with the I pegged to the right at 89+% fwiw.
And the 12hr view of the waves.
Still got a couple hours to go. Can’t wait to eat.
Reduced the flow down to 1/2” pipe to leverage the stock damper holes. Stuffed the other two with tinfoil. I’ll be drilling a dedicated 3/4 inlet soon.
anyway. The 24hr. 18.5 WSM. The bit on the left is my test run. The cook went pretty smooth. I think that temp spike must’ve been a piece of smoke wood catching fire?i cant think of any other cause. The lid opening is me checking the thermocouple position. Clearly I need to get a gasket kit and sort out my air leak problems.
the sharp temp drop at ~8am is adding more coal. Then opening the lid without ticking the lid button As I wanted it to stoke the new coals.
currently the air comes in through a half inch copper pipe with a 90deg elbow aiming air to the side. my food looks like it was at Pompeii after the eruption.., I guess I need to create an air burner to help with this?
default 4.3 settings. Fan at 50% on above 99% output. The PID pop up spent most of the cook with the I pegged to the right at 89+% fwiw.
And the 12hr view of the waves.
Still got a couple hours to go. Can’t wait to eat.
Reduced the flow down to 1/2” pipe to leverage the stock damper holes. Stuffed the other two with tinfoil. I’ll be drilling a dedicated 3/4 inlet soon.
Oh man. Installed a lid and door gasket on my WSM. Built an air burner. Drilled a 7/8” hole in the bottom of the bowl. Did a test burn today with 1/4 bag of KBB. Empty water pan. Ran it up to 325 cooked some thighs. Then back to 225 just to see what’s what.
default PID. 40% max fan above 99% open (@225 setting. 100% max for 325).
default PID. 40% max fan above 99% open (@225 setting. 100% max for 325).
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Nice! Is that a 1” from the fan down to a 1/2” into the smoker?
Second, did you solder your airburner together? Is that also 1/2” pipe? About to build something similar- seems yours is working out great!
Got my new table finished and won a very unique aluma-damper from the generous raffle of WBegg!
I have a little shelf in the cabinet area for my heatermeter that should be prety well protected from the elements with a simple on/off toggle that let's me turn it all on/off quickly (push button to close the damper as well).
Cooking a 12lb pork picnic shoulder for tomorrow!
I have a little shelf in the cabinet area for my heatermeter that should be prety well protected from the elements with a simple on/off toggle that let's me turn it all on/off quickly (push button to close the damper as well).
Cooking a 12lb pork picnic shoulder for tomorrow!
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That graph looks really good, PTirmal! What are your settings? How did you light? etc. Looks like you it the plateau at 4:00 MST
That's a REALLY NICE Cooking Center you built! I want to do the same with one of my WSM smokers. I'm a Woodworker at heart, but just got side-tracked with metal working this past year.
That's a REALLY NICE Cooking Center you built! I want to do the same with one of my WSM smokers. I'm a Woodworker at heart, but just got side-tracked with metal working this past year.
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