Don't get all uptight about temperature swings when you're smoking meat on a pellet cooker. Depending on the design and the type of controller there will always be some in order to create alternating pellet dumps, then smolders when the most smoke happens. These are most common, on most cookers, when operating below 300 degrees. It is the average temperature that counts and most controllers track pretty close but some may or may not show the swings. Swings of up to 50 degrees both ways aren't unheard of and won't do any harm if you know what is going on. Some cookers will also cycle the convection fan off and on or from fast to slow to assist in this process along with frequent or less frequent auger times. Don't second guess your cooker -- learn what it is doing
If you are converting from another cooking fuel (especially sticks or charcoal) to pellets, modify your recipes to spend a bit more time in the 180-200 degree area. This will induce more smokiness.
Finally, please read the Pellet Cooking 101 articles I've posted in my section here. There are two of them and they are designed to both help you understand how pellets cook, and how to cook with pellets. PM me if I may be of any assistance. Hub
