Problems
- Thread starter schway
- Start date
Fluctuation to a high point then down to a low point is normal for an analog based system. For it to be more precise, you would need a digital controller that would cut off power to the element within a degree or two of the set point and turn it back on when the temp dropped a degree or two below the set point. And you would pay good money for a truly reliable digital control. I would not worry about it. Auberins makes such a control that regulates the temperature digitally if you are interested. But it is not inexpensive. And I do not know how reliable it is. For what it is worth, I would not worry about the fluctuation.
Rob Babcock
New member
The dirty little "secret" is that this is common, as Old Sarge says. Your oven is the same way. There can be a range of overshoot and undershoot of maybe 50-75 degrees! For the most part, this isn't a big issue with meat. It will average out in the end. I can say the Smokin-It smokers are very well insulated! They will keep a lot heat inside once you turn them off.
