Dominick A
TVWBB Fan
I have been doing an 11lb brisket for a family gathering today with folks in from California to watch the Bears-49ers game. I put it on yesterday at about 4:30pm with temps set at 225. As an aside, I immediately had to leave for a dinner party and was able to use the HeaterMeter web service for great conversation with some strangers, many thanks again to the HM community!
So, I've noticed I have had a couple of temp overshoots where my RD3 blower is not kicking off soon enough. At about 11pm last night, I got home and probed the brisket. It read 161F, which I thought was pretty fast. With my setpoint at 225, the blower showed output until 242F. Temps wound up peaking around 290F and came back in line and held pretty close to 225 the rest of the night. However, I woke up to find my meat dropped 20 degrees. This morning, with my fuel running low, as evident by the high output, I wrapped the brisket and loaded my kamado bowl up again. So, as I am worried it won't finish in time, I cranked her to 270 and the blower was outputting until the temp reached 283F.
I think based on this, I want to decrease my D setting to reduce this overshoot, right? How much would you suggest?
Good news is that the meat has gone up about 10 degrees in the last 40 minutes, just hope it rises steadily in time for half-time.
HM Graph
http://imgur.com/9sQLVdh
PID Settings
http://imgur.com/AieCGeI
So, I've noticed I have had a couple of temp overshoots where my RD3 blower is not kicking off soon enough. At about 11pm last night, I got home and probed the brisket. It read 161F, which I thought was pretty fast. With my setpoint at 225, the blower showed output until 242F. Temps wound up peaking around 290F and came back in line and held pretty close to 225 the rest of the night. However, I woke up to find my meat dropped 20 degrees. This morning, with my fuel running low, as evident by the high output, I wrapped the brisket and loaded my kamado bowl up again. So, as I am worried it won't finish in time, I cranked her to 270 and the blower was outputting until the temp reached 283F.
I think based on this, I want to decrease my D setting to reduce this overshoot, right? How much would you suggest?
Good news is that the meat has gone up about 10 degrees in the last 40 minutes, just hope it rises steadily in time for half-time.
HM Graph
http://imgur.com/9sQLVdh
PID Settings
http://imgur.com/AieCGeI
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