Looking for a full explanation of the "P" setting.

Vantharas

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So it is under my impression that the "P" setting is suppose to help "Dial" in keeping the pit boss temp accurate when you set the desired temp on the nob.

The instruction Manual I got with my AustinXL says it only affects the temperature of the "SMOKE" setting.

Now I know the hoppers and control boards are all the same across several of the Pit Boss series. My question is, What is the P setting supposed to actually do. Does it only affect the temp of the "SMOKE" Setting. Or is it suppose to help stop massive temp swings.

For example. I had a whole packer brisket that I tried to smoke over night. I set the temp to 250, I have 2 third party wireless temp sensors. I had the lowest setting set to 200. I figure a 50 degree margin of error would be enough to keep the alarm going off was right.. So I cleaned the pit boss , emptied the ashtray and prepared for the long cook.

I was SORELY mistaken. Over the course of 8 hours, the pit boss constantly let the fire go out. 4 times to be exact because the temps would plummet. and the alarm would go off and wake me up. I would walk outside just to see the pit boss going through the initial stages of trying to re light the pellets because it let the fire go out. I opened the lid to help speed it up.


So at this point I'm trying to figure out.

A: Every other review of every other smoker I looked online said they would have temp swings between 0 and 25 degree's I find this very acceptable given the fact you are trying to control a live fire.

B: My Pitboss Austin XL is experiencing temp swings in EXCESS of 50 degree's making it just a product I cannot trust at all if I try to cook at 250.. Ever since I started monitoring the internal temp myself. I've found that the "reading" on the inside of the pitboss has never been anywhere near accurate. vs what is being shown on the hopper.

C: If I tell it cook at 300. It does surprising well. But this is to hot , and to fast to get the desired product. I have a vertical box propane smoker and I can dial in 250 on it just fine using the exact same temperature sensors which was a great surprise and just a lot of trial and error.

D. With the 5 year warranty on this thing. I believe at this point I should start warranty claims for a bad hopper / control board / temp prob.

And finally... I'm more then willing to do whatever is suggested before I call customer service and start doing all of these things as I do not want to completely disassemble this thing.

Overall I am extremely disappointed in my purchase. Its the first time pellet smoker I ever bought and I did watch several youtube videos saying this unit was a great bang for the buck. It looks like none of those people either had A. Any idea what they were talking about. Or B. Something is severely wrong with my hopper and or control board / temp probe.

So far though, here's my experience. 10 racks of Ribs. 4 turkeys 8 chickens a whole brisket , several hams, a few steaks using the open fire plate slide, more pork shoulders then I can remember? maybe 8 or 9.

These temperature swings at 250 are really really affecting the consistency of the food and I hope to get some answers here. Thank you all.
 
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stillcopper

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Take a look at the whiskey still thread. I posted there of similar problems. I have a PB700fb about 4 years old. Has a different controller than the new styles, actually same as a Traeger. These new controllers have no P settings on them. It took a few times but I got the old style controller dialed to hold 20deg shift, using the P settings.
 

DaveXDm9

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So it is under my impression that the "P" setting is suppose to help "Dial" in keeping the pit boss temp accurate when you set the desired temp on the nob.

The instruction Manual I got with my AustinXL says it only affects the temperature of the "SMOKE" setting.

Now I know the hoppers and control boards are all the same across several of the Pit Boss series. My question is, What is the P setting supposed to actually do. Does it only affect the temp of the "SMOKE" Setting. Or is it suppose to help stop massive temp swings.

For example. I had a whole packer brisket that I tried to smoke over night. I set the temp to 250, I have 2 third party wireless temp sensors. I had the lowest setting set to 200. I figure a 50 degree margin of error would be enough to keep the alarm going off was right.. So I cleaned the pit boss , emptied the ashtray and prepared for the long cook.

I was SORELY mistaken. Over the course of 8 hours, the pit boss constantly let the fire go out. 4 times to be exact because the temps would plummet. and the alarm would go off and wake me up. I would walk outside just to see the pit boss going through the initial stages of trying to re light the pellets because it let the fire go out. I opened the lid to help speed it up.


So at this point I'm trying to figure out.

A: Every other review of every other smoker I looked online said they would have temp swings between 0 and 25 degree's I find this very acceptable given the fact you are trying to control a live fire.

B: My Pitboss Austin XL is experiencing temp swings in EXCESS of 50 degree's making it just a product I cannot trust at all if I try to cook at 250.. Ever since I started monitoring the internal temp myself. I've found that the "reading" on the inside of the pitboss has never been anywhere near accurate. vs what is being shown on the hopper.

C: If I tell it cook at 300. It does surprising well. But this is to hot , and to fast to get the desired product. I have a vertical box propane smoker and I can dial in 250 on it just fine using the exact same temperature sensors which was a great surprise and just a lot of trial and error.

D. With the 5 year warranty on this thing. I believe at this point I should start warranty claims for a bad hopper / control board / temp prob.

And finally... I'm more then willing to do whatever is suggested before I call customer service and start doing all of these things as I do not want to completely disassemble this thing.

Overall I am extremely disappointed in my purchase. Its the first time pellet smoker I ever bought and I did watch several youtube videos saying this unit was a great bang for the buck. It looks like none of those people either had A. Any idea what they were talking about. Or B. Something is severely wrong with my hopper and or control board / temp probe.

So far though, here's my experience. 10 racks of Ribs. 4 turkeys 8 chickens a whole brisket , several hams, a few steaks using the open fire plate slide, more pork shoulders then I can remember? maybe 8 or 9.

These temperature swings at 250 are really really affecting the consistency of the food and I hope to get some answers here. Thank you all.

I am a first time Pitt Boss owner, but not a first time pellet grill owner. I have owned a Traeger, Camp Chef, GMG, and a REC TEC. I still have the REC TEC and GMG.

Traeger and Camp Chef's were not worth the money. I gave them away to friends. I bought the PS 1100 due to size and the cost for a large pellet grill. Honestly any pellet grill over $800 is not worth it. I can be honest by saying this, but I have the same temp swings on the REC TEC and GMG that I do on the PS 1100.
What is funny the 1100 is a larger grill so the thing is with the Pitt Boss it does settle down you have to remember this is a pellet grill.

You have a spiral rod in a tube feeding a fire pot wood pellets so it is not exact science that the same amount of pellets are going into the pot. At times there is a slight traffic jam and maybe 3 pellets fall in the pot then the next it might be 5 pellets and that increases temps.

Pitt Boss added the same heavy Duty 2 RPM auger motor which is the same motor used on these High End pellet grills. The guys you see on YouTube are telling the correct story on the PS 1100 and personally I think the Pit Boss Pro Series is worth every penny I spent. The cost of the Rec-Tec was just foolish as I am getting the same performance from the 1100 as I do the Rec and the GMG grill the exact same performance go figure.
 

stillcopper

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From the personal side of things.....I found the P setting to indeed control over the entire range. It is simply the on versus off time runs of the auger. When it calls for heat/pellets, the P determines how long the auger will run or feed, then pause, then restart again if heat is still needed. The rest period will determine the temp swing. My units needed to be shut down, then restart each time a P setting was changed until I got it dialed in.

Slight correction to your statement-----NOT ALL PIT BOSS HAVE SAME CONTROLLERS. The newer ones starting about 2 years ago dropped the P settings ability. Bad decision. They used the Traeger controls. These new ones are not the same.
I've never seen the inside of an Austin XL series, but look if they mounted the temp probe so it's in a direct path of the flame path. It needs to be protected from direct heat. I have a thread on here about modifying the Whiskey Still to work properly, it may pertain to your problem if the probe is indeed in direct path of the heat.

Warranty---you'll be doing good if you get any kind of true support out of the owners of Pit Boss. Read thru this and other forums and see that for yourself. I love the Boss and will buy again, but only because I can modify and make them work to my liking.
 

MikeInFla

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The P setting only works on the smoke setting. The higher you set it, the lower your temp. If you set it high you risk the flame going out. I tried it on mine and lost the flame. So I put it back on 4 and no problems at all. Not sure it does anything on higher temps.
 

stillcopper

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MikeInFla......You may be correct on P control for smoke. I just know I played with it for several cycles and found larger variance of temps at low P numbers, working in the 225-250 range. I usually work in that area as I use mine year round. Even with a welding blanket on it there was enough heat loss at 30 F I had to use those upper temps. It would swing very high on lower settings. However, I believe most posting on other forums have found '4' to be what they settle on, me included. Smoking at 10F is a challenge, but then again living in Missouri can be that any time of the year.
 

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