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FEPG500 Zone Temperature Chart

S smokeniceMember
As promised, ran a test of the grill level temperatures at various set points and attached the results.

Pellets: BBQer Delight Hickory
Indicator: Watlow 10 channel “J” type indicator, degree F
Probes: “J” type probes
Calibration: Melting Ice (32°F), simmering water (212°F)

All probes were within ±1°F of each other and the indicator was spanned and calibrated with the same criteria. Used three different type commercial food probes to verify readings.
Methodology: Placed probes in the locations as indicated; cycled setpoints, waited for control and then took readings.

Variables noted: Depending on whether the temperature was rising or falling made a difference in the reading. Also, the pellets falling into the fire pot affected the heat distribution. ie. piling to the back gave more heat on that side, etc.

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FM Former Member
Thanks Nordy. You are right, it is a bit confusing, but once you get the hang of the pellet drop, it makes more sense. But once the grill is there, it will be more clear.
Question: We were visiting with Eddy at the 50 year open house and he believes, if I understood him correctly, the temp swings will produce more smoke flavor. So applying that theory to the settings, have you found that to be valid?
T tim-in-azMember
quote:
Originally posted by Nordy:
yes...

I do buy into the "temp swings make smoke" theory. I've graphed both my FEC and my PG on a stoker and the "average" is right on with the set point.

If I "tighten" up the settings on my PG, I subjectively get less smoke...

I guess it's all subjective, but these are great pits...


I second this. Definitely can dial in how much smoke by temp swings. I've smoked a bunch of batches of almonds over the last couple of weeks and made a pound for my mom with lighter smoke by tightening up swings.

I have found you can almost over smoke things like chicken just like in the Sm models with high temp swings.

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