Started with a frozen Tri-Tip seasoned with Santa Maria seasoning before it was frozen...
Onto the PTG at 180F...
After it reached 120F IT...
Wrapped with foil and bumped up temp until IT was 200F and then removed for FTC...
It is currently in FTC and I will post pics when I slice it.
Now I had so much trouble with this cook keeping temps stable on the PTG. This is my fault. I just installed a computer case fan and a voltage regulator for the fan on the PTG to help keep the housing cool where the PID is located. During my last high temp grilling on the PTG I found that the case around where the PID is located was getting pretty hot. I was concerned that the high heat would cause a issue for the PID. So I figured a fan would be good to help keep the interior compartment where the PID is located cool by blowing air into the compartment. Well I did not take into consideration the high CFM of the fan for the size of the compartment and the fact that the auger & blower are located in the housing also. So I imagine the fan created a positive pressure changing the velocity of the PTG fan. This made changes that my PID was not tuned for. Here are some pictures of the case fan...
So my options are to rerun a PID auto-tune with the case fan on and see how it works, install a divider in the interior of the housing to separate the auger and fan from the PID compartment, or a switch that I can turn the case fan on only during high temp cooks. Going to have to ponder that one. Here is a iGrill graph of the cook...
