The temp swings really do not affect the results of your meat, so I wouldn't worry about the swings. I did a little bit at first. But, now I just set my temp, probe my meat, and don't even bother monitoring the box temp anymore.
So agreed, I get crazy swings with my offset and the grub is darn good. The Smokin -It swings are nuttin to fret about...imho..
I received my #3D last week, seasoned it today, I had the #3 standard and no problem with the swings from me either, all the smokes turned out great, my wife is super happy with the meats I can smoke in the #3 standard, so why the #3D?? I'm a gadget guy, I like the ability to see the current temperature from the box and probe without using a maverick, etc., program the meat probe to lower once the meat gets to a certain temp and just keep warm, I like that idea. Now, I have contacted the folks at Auber and asked about a WIFI unit for the 3D, no such animal but that would be another nice little gadget to have. My son has a Green Mountain pellet smoker which has built in WIFI and can control it where ever he is at, nice feature! Seasoned the new #3D at 250 degrees and box temp shifted a couple of times from 250 to 253, that was it, mostly stayed right at 250-251, super accurate temp control. I did learn something the hard way but it still turned out ok, that was smoking 4 chickens on the bottom rack, a small brisket in the middle rack and two 8 pound pork shoulders on the top rack. About 40+ pounds of meat in the #3 standard model. Smoked at 225 and the chickens drippings ran onto the firebox lid, normal, and started to smoke "burnt smoke" which was absorbed by the chickens. Probably should have done the chickens by themselves and with a pan or two underneath them to collect the drippings. I was able to add some spices to help cut the burnt taste and the rest of the smoke was great. I'll be selling the almost new #3 standard soon if anyone is interested ;>)