significantly (+/- 10 degrees or more) the fan damper needs to be closed more; try
"
the
current setting. Sometimes the Pit may run a few degrees high or low due to various
2*38$-$*3%Z&8*34-&%'/)-&$-L&-#/&2*3-0*(&'$((&50$3C&$-&5)2P&-*&%/-7*$3-9&&X(%*&0/B/B5/0&-#)-&
pit temperatures of 20 degrees high or low rarely have an affect on the quality of food.
13
.
Building a Prop
e
r Fir
e
for Good Control
How you build the fire in your pit is critical for good control, especially at low
-/B7/0)-,0/%9&&M-)2P&-#/&2#)02*)(&$3%$8/&+*,0&7$-&%*&$-4%&%#)7/8&($P/&)&7+0)B$8L&%B)((&)-&
the top and large at the bottom. Light the fire by lighting a few coals at the top. Do not
over-fire the charcoal or light it at the bottom, because this will only translate into startup
overshoot and over-firing. Some overshoot is normal and it may take a while for the fire
to stabilize.
13.1. Eliminating Large Fluctuations in the Pit Temperature
Normally the NanoQ will be able to adjust the airflow via the blower to deliver precise
control and no damper adjustment will be required. If the pit has become over fired or if
you built the fire too big, you may see large temperature swings (+/- 20 deg or more). To
eliminate this you may need to restrict the airflow by adjusting the blower damper. A
good rule of thumb is that if you see large temperature swings, try closing the damper to
half the current setting; the pit should stabilize within 10-15 minutes after adjustment.
13.2. To Extinguish The Pit
If there is fuel left over from the cook, you can save this fuel by closing off any open
dampers or removing the blower and plugging the inducer sleeve opening with a kill
plug. This should put the fire out in about 30-45 min.
14
.
Conn
ec
tion
s
From left to right: Power Input, Blower Output, Pit probe.
15
.
Conta
c
t T H E BB Q G URU
THE BBQ GURU
Therm-omega-tech, Inc.
353 Ivyland Road
Warminster PA. 18974-2205
