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In this example, the Target Chamber Temp, green, is set to 225F.
The actual Chamber Temp, red, shows a little overshoot at 10
minutes after start up and a dip at 35 minutes when the food was put
on.
The Cook By Probe Target Temp, blue, shows the temp set to 400F to
monitor without shutting off the grill until 117 minutes into the cook
when it was changed to 145F so the Cook By Probe system could stop
the cook when the meat was done.
The Probe Temp, purple, shows the probe was being used to monitor
the grate temp where the food was going to go; it shows the grate
temp slightly under the chamber temp. Then the Food Probe was
inserted into the food at 35 minutes and then adjusted at 70 minutes.
At about 145 minutes, the Probe Temp = Probe Target Temp and the
Cook By Probe system automatically stops the cook.
READING THE GRAPHS
Probably the best way to understand what the graphs are showing is
to look at a real example.
Graphs In Graphs Tab - Cont
