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Any idea why temp is doing this?

BilZol
BilZol Posts: 698
edited July 2016 in EggHead Forum
Temp was holding fine but now it's jumping around. Holding within 5-6 degrees. I've got a Stoker set at 225 and a smokeware cap on. Using BGE charcoal on a freshly cleaned out L. Meat rising steadily. 11lb bone in shoulder. 
BTW, added drip pan once I noticed I didn't put it in......
Bill   Denver, CO
XL, 2L's, and MM
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Comments

  • DMW
    DMW Posts: 13,836
    +/- 6* is nothing to worry about. Set your alarm to 200* low, 300* high and go to bed.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • BilZol
    BilZol Posts: 698
    DMW said:
    +/- 6* is nothing to worry about. Set your alarm to 200* low, 300* high and go to bed.
    Check. Will do. Told myself I wouldn't check, can't stop doing it.  :|
    Bill   Denver, CO
    XL, 2L's, and MM
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  • DMW
    DMW Posts: 13,836
    BilZol said:
    DMW said:
    +/- 6* is nothing to worry about. Set your alarm to 200* low, 300* high and go to bed.
    Check. Will do. Told myself I wouldn't check, can't stop doing it.  :|
    We all did it, many sleepless nights for no good reason. :smiley:

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SoCalTim
    SoCalTim Posts: 2,158
    Most temp controllers don't go by 'real time' temps, they work off an algorithm. Temp looks just fine.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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