Probe 3 question

[TodB]

I have a probe plugged into P2 to monitor foods temps. I do not have a probe plugged into P3.

Step 2 of my program calls for an increased smoker temp of 225 until my food temp reaches a certain level whereupon the program ends. During my last 2 cooks (pork loin and haddock fillets), the temp went beyond 225 to 245 and stayed there causing the food to cook faster than anticipated. I thought maybe the wood chunks were on fire (with flames) spiking the internal temp up but that was not the case.

Is a probe required to be plugged into P3 for the step programming to work when a smoker temp parameter is specified or does it use the temperature probe that is installed inside the smoker?

 

[TodB]

Funny, the manual had my answer. Sorry about that!

I'm doing another test right now.

Outside temp -74, dry.

Heater element set at 80%
Set point 1 - 175 for 30 minutes
Set point 2 - 200 for 20 minutes
Set point 3 - 225 (no time limit)

No food in the smoker. I added one layer of chips and 2 chunks (3 oz) in a chip tray, both chunks in a foil boat. All wood located in the back of the try before the chip handle. Located here, my experience is that the wood smolders but does not catch fire and I get quality smoke with no belching.

Results

The temp hit 175 in 22 minutes and continued to rise. At the end of 30 minutes, it was 192, blowing right by the set point.
Set 2 - completed correctly with a temp of 204 which is reasonable
Set 3 - reached 225 in about 12 minutes, climbed to 240 in 25 minutes and still climbing.

P2 probe confirms the smoker temps.

Is this considered normal behavior? Should I autotune?