Pit Talk -- Comments and Questions Regarding These Pellet Pits > recteq
Possible Temp Stablization Method for B380.
okie smokie:
Have been following comments of temp instability at low temps for the 380. While most of the problem has been with temps that are higher than set, mostly solved by adjusting the "Offset", there is still a lot of fluctuation up and down at or near the selected endpoint. I have wondered if the reason is that the unit is small, lightweight, which allows for more rapid heat gain and loss as the control tries to adjust. If so would placing a layer of fire brick, or ceramic briquets in the bottom to absorb and hold the heat better, stabilize the temp swings? Perhaps not necessary to get the job done, but would be more comforting. And would result is less watching and testing while cooking? Would be an economical experiment. While I am using my 380 mostly for hot and sear cooks, I would be willing to try it out and report. Perhaps when we get more stable weather (This spring or summer). Any comments? :help:
BigDave83:
No experience with fire brick for the most part but to me what you are going to do is going to take away from the whole point of this cooker. I say that from researching some pizza ovens for a friend that wants to start a pizza shop. A lot of them take 30 minutes to an hour of heating up to get the stones hot to bake on. Now you are not cooking on the stones but they are going to need to be up to the temp you are wanting to cook at before your cooker gets to temp in my thinking. So if you want to cook at 500 I am thinking the stones are going to soak up the heat until they get to 500 or close to it, but then it should hold more stable.
Bar-B-Lew:
I think the fire bricks are something that folks trying to figure out how to stabilize temps in older model Traegers invented. I have some 1/4 steel plates to place on top of the heat deflector for the same reason. You know what. I never used them. I found out that temp fluctuation didn't matter.
okie smokie:
--- Quote from: BigDave83 on February 02, 2021, 06:10:29 PM ---No experience with fire brick for the most part but to me what you are going to do is going to take away from the whole point of this cooker. I say that from researching some pizza ovens for a friend that wants to start a pizza shop. A lot of them take 30 minutes to an hour of heating up to get the stones hot to bake on. Now you are not cooking on the stones but they are going to need to be up to the temp you are wanting to cook at before your cooker gets to temp in my thinking. So if you want to cook at 500 I am thinking the stones are going to soak up the heat until they get to 500 or close to it, but then it should hold more stable.
--- End quote ---
I am accepting that it will take longer to heat up with the briquets added. That is a given, but how much longer is not known and is of interest.
okie smokie:
--- Quote from: Bar-B-Lew on February 02, 2021, 06:54:28 PM ---I think the fire bricks are something that folks trying to figure out how to stabilize temps in older model Traegers invented. I have some 1/4 steel plates to place on top of the heat deflector for the same reason. You know what. I never used them. I found out that temp fluctuation didn't matter.
--- End quote ---
Also I agree that the fluctuations don't matter (if they average out==which means after adjustment with Offset) BUT it might make it easier to monitor your cooks with less attention, less opening to test the target, because you are more confident with the control. And if that is your desire. I can tell you are more laid back than I, BBL.(I mean that as a compliment) Unfortunately, I am a bit OCD, which keeps me busy on these boring winter days. And without these issues, some real and some imagined, who would need PF? So I am gonna do it anyhow.
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