What is the acceptable Amerique cooking Temp swings?

Even with 1/2 dozen butts,I'd think the true temp could swing 15* each side of the setting,all through the cook.

Are you just trying to check the unit temp probe against the control setting?

Maybe the engineers can answer that the probe/control is just purposely slow to react,to give an average reading?

I always check independent therms for accuracy and then check different spots ,on the different shelves,for their true reading.

A $5,000 professional oven won't get much better than that,and I check all corners of each rack in them.

Let us know what you find out.

I thought this was a joke at first.

Why not just set the temp a little high to get it where you want it and walk away until the butts are done ?

Dave, don't take this wrong, but I thought it funny you ask.

But, just in case, your a scientific type and have a real need for info, I'll try to help.

So, you asking if 1 degree below set temp (first example) and 2 degrees below (second example) are within limits?

I guess you posted because it didn't "hit" the temp.

Would you be worried if it overshot 1 or 2 degrees, but stayed there?

I think 100% of owners would be happy with that tolerance.

There is no "set" tolerance limit, but CS would be happy to talk to you about it if you feel the need.

It cycles on and it cycles off and if the temp is within 1 or 2 degrees, honestly you're REALLY have nothing to worry about. If you set it at 240 and it only got to 220, then that would be cause for concern.

And keep in mind, the butts don't care with the fluctuations.

Only thing I would worry about is if over time, the variation is big.

And keep in mind, with 6 butts that's a lot of mass.

You got a good one.

My bad. I missed a typo. Set temp was 235 and the smoker stayed at 224 for hours. Butts don't care about a degree but 11 degrees will affect cooking time.

Just set it higher. It's no big deal. Turn it all the way up and see what it will average.

Like smokin' says,98% of the cooks out there would think it was a dream to get within 11* and would be braggin' to all the folks at the poolhall.

When old guys like Smokin learned to cook,there were no temps.

"The fire was out,or it weren't",and he became a fine cook.