testing temperature in smokette

Not real clear on what you're trying to ask.

"get the cycle swings?" Are you wanting to know how big the swings are? It varies depending on the amount of meat you have in the smoker.

There are some pretty good posts in the Owners Archive about the temp fluctuations, so I'd do a search in those archives to "temp fluctuation" or something like that.

To test, I put the probe through a potato that I've cut in 1/2 (so it stands up in in the smoker) so that the end of the probe is expose to the air temp.

While some are as big as +/- 20 or 30 degree, the AVERAGE is what's important. The element in the smaller smokers and the temp control just don't keep it to a fine tolerance, nor do they need to.

They work great and have been for 35+ years.

Not to disagree with Smokin on the relative unimportance of temperature swings, but it might be nice if someone made some tests under various conditions and posted the results. Maybe measuring air temperature, or temperature in a relatively small amount of oil, say a half cup or so, with various weights of simulated meat loads, maybe simulating by using an open pot of water. That way someone who wonders whether or not their smoker is working properly could repeat the test and look for similar results.

In a lab sand is typically used in ovens to put the thermometer in, but since the temp of smokette is below 300 degrees the oil would probably work out fine too.
This may or may not yeild some useful information. Just be careful and don't try to over analyze it. Personally, any temp swings I get in my smokette have never seemed to affect the final result but I would be interested to know how you come out. Let us know what you find out.

With all due respect to those seeking to define and quantify the temp swings in the Cookshack, I just don't get it. I've been using my smokette for nearly three years now and yes it has temperature swings. However, I have never had one person sitting at my dinner table devouring my BBQ make the comment, "you know, this absolutely delicious _______ (salmon, ribs, brisket, pulled pork, chicken...) tastes like the oven temperature varied by plus or minus ___ degrees while it cooked". I would like to postulate a corolary to Smokin's "Its done when its done", and that would be "It tastes like it tastes" and it really doesn't matter how it got there as long as there are no issues with prolonged periods in the danger zone.

In any case, I would think that if you are wanting to monitor the oven temp, you should monitor the ambient air temp. To use oil, sand or other medium will serve to dampen the temps by holding heat during a down cycle of the oven. In reality, to measure anything but the air would be misleading, since air is what the meat is cooking in and the substance providing the heat transfer. Smokin Okie's probe sticking out of a potato sounds like a pretty simple approach.

Just my thoughts, and not to offend anyone,
Richard

RPM, I agree...it's not THAT important to me as my Q has been quite unbelievable for a beginner. My thoughts are what temp is the oven for a given thermostat setting. If it didn't matter, then CS would only need to put one switch in it...on and off. I just would like to know that when I set it the thermostat to 140 for the cooked meats to tenderize, I don't want it to be at 250 still. Make any sense? Thanks again to all for your input. Rick in CO

Richard - I agree with the idea that it doesn't really matter until your thermostat goes bad.

For example, dmaclaren recently posted that he was worried that his smoker seemed to be taking longer to cook than in the past and he thought maybe his temperature was getting lower. As the replies indicated, there's many an explanation for cooking time variation. Still, if there were a test procedure and some standard data to compare against, one could perform the test and rule out worrying about the thermostat.

I like the "It tastes like it tastes." Another corollary that smacks of relativism, but does endorse experience as opposed to worrying about specific settings: "If you like it, it's good."

Who cares? It is silly to worry about something as trivial and unimportant as temperature swings and cycling times in something as ingenius and inexpensive as the smokette. It works and it works well!!!

Geez...I thought this was a forum to help and not get yelled at and trivialized. Sorry I brought it up folks.

Rick,
I don't think anyone (myself included) meant to come across as yelling at you or trivializing your questions. For many of us that have been around this forum for a while, we have seen this topic come up over and over again. It inevitably turns into a discussion over whether the equipment is defective or not, when its just the nature of the beast. Understanding the performance of your equipment is not trivial when it is in the context of learning and improving your BBQ and I respect that. The comments made above are aimed at putting into perspective that the swings are natural to the units, they have performed this way intentially for years and most important, the produce great food. Additionally, intertwined with the other comments are what I feel to be good answers to your original question of how to monitor your smoker temps. Good luck with your Q.
Richard

And sometimes when the subject of thermostats has come up, there's actually been a bad thermostat. In fact, of the few problems I recall hearing about, thermostats have been the majority with a couple instances of bad welds and corrosion tossed in. And in those few stories, it's ended not as bashing but as an opportunity to tell about CS's excellent Customer Service department. Developed a bad thermostat myself after about a year of use. No problemo, got a new one and worked right ever since. I would and do highly recommend CS for product quality, usability, and customer service.

So why not discuss thermostat accuracy, measurement methods, what are reasonable expectations, and how to recognize if a problem does exist?

I agree, tjr. You all have the experience that a newbie like me doesn't, so ALL of these questions, which might seem unimportant to you, are big to me due to my lack of knowledge and experience with the Cookshack product. I don't think my thermostat is bad, just was curious to find out how to see how it is calibrated at. That's all. I appreciate all your help.

Rick
dont you know e-etiquette? no one is YELLING unless the caps are on... i for one like reading these discussions on what ever come along; thats how knowledge is transferred, dont back away until you find the info you are seeking....

Rick201M and all.

I don't see the responses above as yelling at anyone but let's all play nice. You know the rules of the forum, if anyone is YELLING...it's me

I think, because this question is asked a lot, that the longer members of the forum get a little frustrated when we try to overthink things.

And everyone has a right to an opinion as long as we respect our right to disagree.

My thoughts, 2 cents or otherwise, is to use the unit and try not to over think it. A lot of Qing is not a science, but an art.

Smokin's Back

ROFLMAO