Pit Boss Pro Series II 4-Series Temperature swings

[Bram]

Hey everyone,

i'm new, and have had my vertical smoker a month now.
I've done 2 cooks, and I'm still learning to use it.
I'm a bit worried about temperature swings, I've been changing temperatures regularly because of them.
I don't know if that's the best approach, I'll include a chart with set temp and grill temp here.
Can someone tell me if what I'm seeing is normal, or there might be a controller or other issue?

Both times the flame went out near the end of the cook. First time it wasn't an issue, because my chicken was done. Second time I ruined my beef plate ribs because of it.

Thanks and hope to gain a lot of knowledge from these forums.

Regards,

Bram

 

[Cowboy1955]

When the last time you cleaned the temperature sensor?
Being dirty has an effect on temperature swings. If it is clean then I suggest calling PitBoss support. It has a five year warranty

 

[Bram]

When the last time you cleaned the temperature sensor?
Being dirty has an effect on temperature swings. If it is clean then I suggest calling PitBoss support. It has a five year warranty

It's clean, i've only done 2 cooks. It's hard to get a reply from pit boss here in Belgium.

 

[Cowboy1955]

Here ya go. This the European email address
[email protected]
Hopefully this helps you

 

[Bram]

Thanks, sent them an email. Do the temp swings seem big to you? My pit boss reseller says its normal to swing a little by design.

 

[Cowboy1955]

You’re welcome. A little bit is okay. I know my 820 took a little bit to settle in

 

[Ol' Smokey]

When i did my first couple cooks on my 700, i did the same as you, chased temps up n down...

Then i learned to let it do what it does and just look once in awhile....

Those swings dont look like anything to worry about.....

 

[texas greybeard]

I don't think the temp swings are terribly severe but other than the temp sensor there are a couple other things that can make the temp change suddenly.

1. Wind, especially if wind is blowing back-to-front of the unit and the top stack cover is screwed down close to it's bottom.
2. Ambient temperature changes especially in windy conditions.
3. Opening the door to spritz meat and cold wind blow into the unit. That heat sensor is not instant read and any temp change it detects will show up as a change in pellet flow some time later.

When the temp wandered off from your set temperature, did you notice a lot of white smoke, and if so, how long after the noticed temp variation?

 

[Freedbyjc]

It's clean, i've only done 2 cooks. It's hard to get a reply from pit boss here in Belgium.

Try these folks.

Also…
Congratulations! As you are starting your PitBoss VERTICAL smoker journey, here’s some excellent advice, reminders and operational tips adapted from page member ADAM GRAHAM:



First: Actually READ the manual and when you finish it, read it again. Keep it handy for quick reference!!! Probably NOT in the manual are the NEW PitBoss Vertical startup procedures... see the attached photo.

Second: Your vertical DOES NOT NEED SEASONING like the horizontal barrel smokers do as there’s no raw steel to rust.

Third: by default, your rain cap ... yes it is just a rain cap... spin it wide open and it will give you the best air flow for quicker a startup and better temperature maintenance. You can adjust it to maintain temperatures in extremely low temperatures.

Fourth: move your water pan to keep it AWAY FROM the digital temperature probe in the back and that’ll help with any wild temp swings.

Note: That “handle” of your verticals heat diffuser is actually is a spacer and that goes to the back of the smoker to properly align your grease tray.

Fifth: The heavy white smoke you’ll see at startup is bad smoke that’ll make your food bitter, you want thin blue to almost clear smoke. Wait for the smoke to clear before putting the food in and closing the door.

Sixth: Yes, 50° temp swings with the non PID vertical smokers are absolutely normal and by design. Per PB customer service it is to help push smoke out and keep the smoke fresh. These temperature swings will tighten with patience, time and experience.

Seventh: at startup, with the door open, once the flame is roaring and the white smoke is out ... SLOWLY Turn your temp (in 50° increments) to 25° hotter than your planned cooking temp. Let it warm up to that temp for about 10 minutes and then turn down to your desired cook temp. It will help with the dreaded ERL error and stabilize your temp swings.

Eighth: YES, vacuum your fire pot out BEFORE EVERY session or one day you’ll wish you did!

Ninth: you CAN keep your pellets in your smoker at all times and they won’t get wet. Buy a PB cover and spray with some waterproofing spray for added protection.

Tenth: these awesome smoke machines are gravity fed so always start with your firepot clean, your hopper full and periodically stir your pellets to avoid flameouts from pellet voids.

Eleventh: Your flame tamer openings (if so equipped) must be side to side and NOT front to back to prevent grease and controller fires.

Twelfth: Be careful that you do not completely foil over the louvers on your water pan and heat diffuser. If you do you’ll destroy the cabinets air flow, you’ll really create havoc with your temperature swings.

Thirteen: Per the manual, Verticals are required to have water in the water pan to avoid grease fires. Not doing so voids the warranty.

Fourteen: Experimentation builds experience!!! Smoke On!! Enjoy your PitBoss journey!!!

 

[texas greybeard]

FeedbyJC, I think #7 is a little misleading.

" at startup, with the door open, once the flame is roaring and the white smoke is out, SLOWLY Turn your temp (in 50° increments) to 25° hotter than your planned cooking temp. Let it warm up to that temp for about 10 minutes and then turn down to your desired cook temp. It will help with the dreaded ERL error and stabilize your temp swings."

If I do that as you suggest, my PB vertical will never get up to cooking temperature. Because the door is open the whole time. He has to close the door at some point..

 

[Freedbyjc]

FeedbyJC, I think #7 is a little misleading.

" at startup, with the door open, once the flame is roaring and the white smoke is out, SLOWLY Turn your temp (in 50° increments) to 25° hotter than your planned cooking temp. Let it warm up to that temp for about 10 minutes and then turn down to your desired cook temp. It will help with the dreaded ERL error and stabilize your temp swings."

If I do that as you suggest, my PB vertical will never get up to cooking temperature. Because the door is open the whole time. He has to close the door at some point..

Good catch.. it’s common sense to close the door at that point but…