Post your live HeaterMeter Cooks


 
http://bnelz.dnsalias.com:12000/luci

I'm running into an odd issue that I haven't quite figured out how to adjust for.

I hit my target temp with fan running only when 100% (max fan set to 5% right now). When my valve is 99% open I can't hit my target of 225 so the fan inevitably kicks on the air in the short term cools until the coals are hot enough to add energy back and I get overshoot and a sawtooth.

Any thoughts on how to best deal with this?
 
I had similar problems running with a servo damper and "fan at max only". The damper hole enough wasn't enough to maintain temperature so the fan would kick on then it would overshoot. You're really going to have a problem getting it to work in this way, because you probably don't want to have the PID have to hit 100% every cycle just to maintain temperature. If that's happening, the PID really isn't working, it's capping out then trying to recover.

You could try increasing your D constant from 3 to like 10 which would cut the fan out a little sooner after the curve turns around, but you're still going to see it probably bouncing off the 100% mark which isn't ideal.

The only solution is to either have larger airflow with just the damper so 100% power is only needed for startup and recovery or turn off the "On at max only" setting.
 
Just put some ribs on.

http://bbq.converged.ca

IYVj2PKl.jpg


Update 1: Got nailed with some pretty crazy wind which has thrown things right off. Fun times!

Update 2: After the small wind blip, things settled down quite nicely.

Z1NB5hGl.png
 
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Bryan Mayland said:
I had similar problems running with a servo damper and "fan at max only". The damper hole enough wasn't enough to maintain temperature so the fan would kick on then it would overshoot. You're really going to have a problem getting it to work in this way, because you probably don't want to have the PID have to hit 100% every cycle just to maintain temperature. If that's happening, the PID really isn't working, it's capping out then trying to recover.

You could try increasing your D constant from 3 to like 10 which would cut the fan out a little sooner after the curve turns around, but you're still going to see it probably bouncing off the 100% mark which isn't ideal.

The only solution is to either have larger airflow with just the damper so 100% power is only needed for startup and recovery or turn off the "On at max only" setting.
Click to expand...

Thank you Bryan! I now have the fan at 1% and it's looking pretty stable. Do you run yours with the fan on all of the time?
 
http://smokeyfrancis.dyndns.org/

I've got an 8 lb brisket flat on. Dang WSM won't keep the temp steady today for some reason. I'm baffled. I lit it just like my last smoke: 20 lit Kingsford briquettes in the middle on top of a full ring of unlit. Everything looked decent at first, but now the temp is just insane.
 
Stickies shouldn't really be for something where the information in it is as temporary as this. When someone posts (non stickied) the thread is bumped to the top anyway so it shouldn't be kept there if all the information in it is outdated.

For funsies I put the thermocouple in my oven while I'm making the other kind of delicious pork, cuban roast pork. I am shocked that my convection oven is able to maintain such a low temperature without much variation. It is set for 225F but it tends to lock in to any temperature between 230 and 245 and stay there until each time I open the oven.
http://home.capnbry.net:22675/

 
Smoking a few whole trout. This is very experimental for me... Starting out by seeing how low the HM will stabilize.

Update: Looks like 140F wasn't achievable with my setup. No worries, it'll work perfectly to have the temp keep creeping up. The HM still acts as remote monitoring and fire out insurance.

283af287-6a12-4191-a898-0822835635ac_zps40807e6d.png
 
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Doing bacon for the first time. I've been working on tuning my PID parameters. As you can see when I first started, there was significant overshoot. But, I think I have gotten much closer. For the past 1.5 hrs, the temperature has been quite steady, except for opening the lid to put the meat on and to grab the pic below.

eemyQQtl.jpg


http://bacon.usmstudent.com/

6TSLGHnl.png
 
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