I have the same smoker (700fb) and have a few questions -
With indirect in "smoke" setting I get up to 180 when I start it, but then it drops to 110-130 range. I believe manual says "smoke" is 170-220, but I don't ever get that. I tried 4 different pellet brands\flavors. The outside temperature is in 70s
With 200 I get 190-220, so it seems like only "smoke" setting has issue.
I called about this issue a few times and was told to change p setting to 2, use "200", vacuum air holes, get new pellets... last time I called I was told to use p7(??).
Is that normal?
With B&B pellets on"high" I get 495 on digital and about 525 on lid thermometer. So, I know air holes are not blocked and pellets are not the issue (although with PB (40lb bag) I get up to 425 on high, but I don't use these. they add no flavor at all. I guess I can use these to clean the grates)
Can someone explain how P setting works with settings other than "smoke" and "high"? If I set it to 200, isn't the unit supposed to figure out how often to turn auger on regardless of outside temperature? Like if it's 40 or 80 outside, what will be the difference between "200/P0" and "200/P7" ? I understand at P0 it'd supply more pellets, which would make it run hotter while with P7 it'll do the opposite, but if it's set to 200, why P value even matters?
Another question - I used propane vertical smoker before and I loved the results. I think the main difference in flavor between propane smoker and this PB is - wood chips which I can control and water pan. I tried putting water pan on grates, but it had 0 effect since water does not evaporate at low 200s indirect. Is there a way to add water pan to this unit?
How do you guys cook on direct on this thing? They say it's 8in1, but if the lid has to be closed at all times, how do you use grill on it? Can it really be used as a grill, or should I get a real grill instead?
I've used charcoal and propane grill\smoker before, but because of the winds I decided to try pellet. I like the flexibility of "set it and forget it", but I like my meat slightly softer which I guess requires water pan(?).
Thanks.
P.S. Where do you guys store pellets during winter? I purchased about 20 bags, currently they are in my garage, but I wonder if I should bring them inside to my basement. I live in NE, on cold nights temperature in my garage drops to mid 30s. Also, can pellets be used instead of wood chips in charcoal smoker (i'm considering weber)?