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Reply to "PG 1000 Smoke Question"

That's pretty much how my PG500 acts at any setpoint below 300F.  Whether it's normal or not, I don't know...

One thing I have started doing is setting my LHT and HHT at the same number.  It requires a bit more maintenance but slightly reduces the temp swings.  I just have to tweak it every hour or so as ambient conditions change.

I will say though that even with all that heavy smoke, it has never had an ill effect on my cooks.  I have never had an acrid/bitter oversmoked flavor even on briskets and pork shoulders that cook 12-20 hours.

Last edited by jobiewan
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