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Great info, thanksI sealed my 700 and I noticed it ran hotter so I reduced the feed rate so to me that meant it was running more efficiently. Once the feed rate was reduced she has been rock solid in temps ever since. I think it has done great!
I’m still trying to understand the dynamics of changing the feed rate to maintain temperature. Doesn’t setting the target temp cause the feed rate to vary so that the actual temp equals the target temp? If there is an article somewhere that explains this, I’d appreciate the link.I sealed my 700 and I noticed it ran hotter so I reduced the feed rate so to me that meant it was running more efficiently. Once the feed rate was reduced she has been rock solid in temps ever since. I think it has done great!
In the low setting it is 180 degrees....which my pit did great before I sealed it. After the seal when put on, when set to low....the lowest temp I could get was in the 220 range this was after an hour of waiting for things to settle down. It was early in the morning in the shade so hot sun not affecting it. I lowered the feed rate to 3.5 and she settled right down to 180 and stayed put. To me it seemed that sealing the lid allowed it to work more efficiently so for me it was a plus.I’m still trying to understand the dynamics of changing the feed rate to maintain temperature. Doesn’t setting the target temp cause the feed rate to vary so that the actual temp equals the target temp? If there is an article somewhere that explains this, I’d appreciate the link.
BTW, I sealed my Bull before the first cook, have now cooked a pork loin, reverse seared pork chops, and did a 10 hour cook with a brisket and the actual temps have not varied more than a couple of degrees from the target temps as long as the lid was kept closed (factory feed rate).
I’m still trying to understand the dynamics of changing the feed rate to maintain temperature. Doesn’t setting the target temp cause the feed rate to vary so that the actual temp equals the target temp? If there is an article somewhere that explains this, I’d appreciate the link.
BTW, I sealed my Bull before the first cook, have now cooked a pork loin, reverse seared pork chops, and did a 10 hour cook with a brisket and the actual temps have not varied more than a couple of degrees from the target temps as long as the lid was kept closed (factory feed rate).