Stable temp ideas?

Marty, Stove BURNERS keep the element on all the time but they don't regulate (keep constant) the temperature. Stove OVENS regulate the temperature but cycle the element on and off just like the Cookshack does. To control temperature by varying the voltage to the element on a Cookshack is possible but the control system would be very expensive. That's why they use the same type control as a stove oven . Over the past 20 years I've used a stove oven two or there times a week to bake bread and never found the temperature cycling to be a problem. I don't see why it should be any more of a problem on a Cookshack. After all, it's still just an oven.

EZ

Stove elements don't stay on all the time. They heat up to the oven temp thermostat setting, overshoot a bit, cycle down below the set point and start all over again....just like a Cookshack. It's all about the Average temperature in the oven we're concerned with not so much the peaks and valleys. Believe me you'll be happy with the results. Don't worry about temp swings, it's been discussed to death in this forum. Do a search on temp swings.

Dang TaktEZ ya beat me to the punch

BBQ Guru has a temp contol device for electric smokers, I believe they mention cookshack as an example, I thought thats what this control device did, level out the temp swings, no idea if my impression is right, but I think the idea is to cycle the element more frequently to level out the temps. Maybe someone in this forum has one and will share their expierience, I am curious as well.

Waldo, you're absolutely correct, cycling the element on and off more frequently could lessen the temperature swings. The down side is that it could also lessen the life of the heating element. Therefore it's a trade-off. Since the temp swings don't adversely effect the final product, manufacturers opt for longer cycle times and longer element life.

EZ

TaktEZ, not to mention the fact that the Guru device cost 250 bucks. Why do that if it has no significant impact on the quality of product ?
I also wonder if it would inhibit smoke production, keeping the element to cool might be a bad thing for smoke reasons. I imagine the element could be regulated to maintain 250 or less with out getting hot enough to produce smoke.( I am assuming wood needs like 400 plus to burn) so in essence, a temp swing is a GOOD thing,haha

I guess I'm confused,but I can't figure out what a 10%-15%temp swing has to do with anything in slow and low cooking.

I guess if it is cooking too well,it gives me something to worry about?

I agree, Tom. I don't see a problem nor a need for anything else to control the existing therostat.At that low of a temperature, how much difference can it make?

marty,
the temp swings aren't anything to worry about. if you really want to dampen them way down just load your unit to it's maximum.
but i honestly agree with all the other posters it has never presented a problem for us anymore then the time on an sm150 starting from a cold oven and just giving a count down time
relax
don't worry
all is fine
jack

I do however like the TOYS the BBQ Guru has.

Afterall DId you see a boring looking Chariot in Ben Hur?

There is a Tim Taylor in all of us or would be Emeril Lagasse for this forum?

Thank you for posting that site. I may purchase something for my weber.

Dialing in your cookshack for cheese or cold smoked fish is more your fancy this could be just the ticket.

I think I'll write the BBQ Guru on the question about the element and how does it get set up anyway,