Temperature difference
Drum Smoking Big Poppa Smokers
Temperature difference
Page 2 of 2 FirstFirst 12
Results 11 to 13 of 13

Thread: Temperature difference

  1. #11
    The Grate will always be slightly different from the overall pit temp measured by the MAK Sensor on the left side.
    We worked really hard (3yrs) on the new flame zone pan (2017 release) to get these as close as possible. The hotter you cook the more radiant heat you will get from the grease pan directly below the grate. Long story short if you just trust the MAK to cook/smoke great foods and not stress over temps at different parts of the grill you will be very happy with the results!

    See the Temperature Testing thread for MAK testing here at the factory.
    Superior Wood Pellet BBQ Smoker Grills!
    www.makgrills.com

  2. #12
    Quote Originally Posted by TentHunter View Post
    Easy answer:

    Do you do that in your home oven? Of course not, yet your oven is exactly the same way. It's temp sensor is an AVERAGE overall temperature, being read off to the side, and not the actual temperature where you have your food, which varies depending on exactly where you place it.

    Temperatures are somewhat relative and subjective anyway. In fact actual measured temps are a relatively new idea in the history of cooking. Before we had thermostatically controlled ovens, recipes simply called for either a slow, moderate, or fast (hot) oven.

    Also your MAK will settle down as it gets used and the PID controller starts doing its thing. So, set the temp on your PelletBoss and start cooking. After a few cooks, you will very quickly learn what, if any, adjustments you need to make, and you are going to love your MAK!






    On the photo thing: Get an account (if you don't already have one) with one of the Photo Hosting sites Imgur, Flicker, ImgBB, etc. (avoid PhotoBucket). You can upload your photos to you account and most of them have tools that will let you copy/paste a link for posting images to forums. The link in your post will look similar to this (with the image tags):

    [img]https://i.imgur.com/bGrxDO7.jpg[/img]


    Hope this helps. If you have any more questions, don't hesitate to ask!
    My momma was the first one to tell me to "never trust an oven thermostat" and that the first few cooks would tell her whether her new appliance ran hot or cold or was pretty good. The temp that is being read on the Mak is not an average . . . . it's the temperature at a location in the oven - selected by the engineers and design team as most representative. . . . of the total oven cook temp. But for that to work well - air circulation (starting with the fan - thru the auger, thru the fire pot and out the vents - needs to be consistent. Which is why keeping your vents clean is important. If air circulates differently than the designers intended - - - indicated temps can start to get wonky. But here's my point - the temperature at which sugar caramelizes is only 10 or 15 degrees below the point at which it begins to turn into a really badly burnt and bitter tasting concoction The temperature of my "rare" filet is only 5 degrees less than a medium rare steak . . . . . .so - my point is temperature matters. That said - pellet smokers (I have a Mak 1) like my Lynx propane - like my Weber kettle - all have "hot spots" and some pretty wild swings in temp from what is indicated on their built in thermometers. Learn you grill is the short answer . . . but, at the end of the day - temperature DOES matter.

  3. #13
    Quote Originally Posted by SteveM488 View Post
    My momma was the first one to tell me to "never trust an oven thermostat" and that the first few cooks would tell her whether her new appliance ran hot or cold or was pretty good. The temp that is being read on the Mak is not an average . . . . it's the temperature at a location in the oven - selected by the engineers and design team as most representative. . . . of the total oven cook temp. But for that to work well - air circulation (starting with the fan - thru the auger, thru the fire pot and out the vents - needs to be consistent. Which is why keeping your vents clean is important. If air circulates differently than the designers intended - - - indicated temps can start to get wonky. But here's my point - the temperature at which sugar caramelizes is only 10 or 15 degrees below the point at which it begins to turn into a really badly burnt and bitter tasting concoction The temperature of my "rare" filet is only 5 degrees less than a medium rare steak . . . . . .so - my point is temperature matters. That said - pellet smokers (I have a Mak 1) like my Lynx propane - like my Weber kettle - all have "hot spots" and some pretty wild swings in temp from what is indicated on their built in thermometers. Learn you grill is the short answer . . . but, at the end of the day - temperature DOES matter.

    I wasn't implying that relative cooking temperature didn't matter. Of course you want to cook things at SUITABLE temperatures so you don't burn the sugar in BBQ sauce, or get a proper rise on pizza crust, or a sear on steak, or get that extra smoke from cooking low & slow, etc. Of course you want to cook a steak to your desired finished internal temperature. That's not what this thread or my earlier post is about.

    My point was simple. Precluding obvious problems (uncontrolled temp swings, faulty thermocouple, etc.) you don't have to OBSESS over temperatures in/across your pit, etc. Instead relax, cook on it, get to know it and the temp differences, and adjust as necessary.

    This expresses the same idea:
    Big Poppa's Tips - Obsessing over pit temps?






    On a related note: For those who want the ability to dial in the pit based on the temperature of a given grate (upper or lower), you will LOVE the new Roaming Thermocouple in the new 2019+ MAKs! I've tested it and it works amazingly well!

    P.S. Speaking of that, hopefully I'll be completing my long overdue review of the 2019 MAK 2 Star soon! It's a beast!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •