EX4 Constantly Overtemp

[roydeyoung]

Hey all.

I've had my EX4 for over 2 years and overall pretty happy.

I've started paying closer attention to the temps lately and can't seem to ever get the EX4 below 250 degrees.

For example, if I set the unit to 200 degrees, its not uncommon for the temps (measured from a separate probe) to exceed 400 degrees on heat up. Then it never seems to be able to cool back down. Even if I use smokeboost which I understand should be somewhere between 160-180 degrees, it doesn't go below 250. I'm currently doing a cook and have let the unit heat up for over an hour, and now with smoke boost on, its reading 263 degrees.

Am I doing something wrong? Should I be letting the grill heat up longer? That seems like a waste of pellets. Just trying to understand why I can't get the temps down.

THanks

 

[bbqking]

Not doing anything wrong.. I’m thinking that temp probe in the back is use to let the internal know when to blow harder and dump more pellets. I’ve never had a cook that was exact if I put an ambient probe in…so I just whatch the screen and know it’s not exact, and feel fuzzy cause it turns out all the time. That being said. Mine reeds 200 and smoke boost doesn’t show the temp on screen when on. I hardly ever use smokeboost as it’s gets Smokey without it.

 

[MackeyC34]

Not doing anything wrong.. I’m thinking that temp probe in the back is use to let the internal know when to blow harder and dump more pellets. I’ve never had a cook that was exact if I put an ambient probe in…so I just whatch the screen and know it’s not exact, and feel fuzzy cause it turns out all the time. That being said. Mine reeds 200 and smoke boost doesn’t show the temp on screen when on. I hardly ever use smokeboost as it’s gets Smokey without it.

I've never understood why SF doesn't show the temp during SmokeBoost. Similarly, I'd like to see the temp displayed during shutdown. The 'system' clearly knows what it is - why not display it?

 

[Goneincognito]

They can sometimes take a while to settle in once started up.
The inbuilt probe and temp display is also a PID which doesn't behave like the other probes you are using.

Similarly, I'd like to see the temp displayed during shutdown. The 'system' clearly knows what it is - why not display it?

What would you do with this information?

 

[JpsBBQ]

I've never understood why SF doesn't show the temp during SmokeBoost. Similarly, I'd like to see the temp displayed during shutdown. The 'system' clearly knows what it is - why not display it?

The smoke boost is achieved by forcing an inconsistent/inefficient burn. The temps will fluctuate all over the place. Exact temp readings are grossly overrated. There are a multitude of variables in the mix besides the pit temp. Most of which are equally as impactful and completely beyond your control. It’s a dance of variables really. The Meat Church guy always says to “get your head out of the recipe “. He means the recipe, including cook temp, is an outline or rough guide. You have to constantly recognize what is happening during the cook and adjust. Proteins can finish dramatically different on regular occasions. Heck you can put two proteins on the same pit and rotate them to make sure they are cooking close to the same and they can finish hours apart. Obviously, you are wise to take note of these things you mention, but just adjust to your desired outcome. The possibilities are endless

BBQking offers a great approach IMO.

 

[MackeyC34]

The smoke boost is achieved by forcing an inconsistent/inefficient burn. The temps will fluctuate all over the place. Exact temp readings are grossly overrated. There are a multitude of variables in the mix besides the pit temp. Most of which are equally as impactful and completely beyond your control. It’s a dance of variables really. The Meat Church guy always says to “get your head out of the recipe “. He means the recipe, including cook temp, is an outline or rough guide. You have to constantly recognize what is happening during the cook and adjust. Proteins can finish dramatically different on regular occasions. Heck you can put two proteins on the same pit and rotate them to make sure they are cooking close to the same and they can finish hours apart. Obviously, you are wise to take note of these things you mention, but just adjust to your desired outcome. The possibilities are endless

BBQking offers a great approach IMO.

I get what you and BBQking are saying and that's been the way I've approached cooking on the SF. This was more a curiosity on my part than anything else. When it comes to actual food temps I use an instant read thermometer. Especially important since my wife and I diverge significantly on how well done we like our beef.