Pit temp fluctuating

[Bcovish]

I have a stick burner. What is acceptable for temp changes? I like to cook at 275 so when would you start adjusting your vents when temps drop or rise?

[CaptJack]

one thing you could do is to add a pitmasterIQ temp controller
they have adapters that fit intakes on stick burners

http://pitmasteriq.com/

[BluDawg]

I let mine swing +/- 25 I like to cook at 300 so I add a preheated split at 275, it will run up to 325 ish once I have my intake set I rarely touch it. I will run it WFO until the pit gets to 325 then I closed it about 1/2. No two are alike so just watch the exhaust if see smoke thicken up you went to far back off a little till it clears up take small bites. Your looking for the sweet spot where it will hold your temp burn clean. Then it is just matter of adding a split when the temp drops off. So for you that would be 250 ish

[Okie Sawbones]

I've seen people fight temps before they ever let the pit heat up. I let my offset heat for at least an hour before messing with it. As BluDawg says, expect a +/- 25 swing.

[k.a.m.]

My exhaust stays wide open, the only time my intake is used to adjust temps is if the wind changes or say from a cool morning to a hot day on a long cook.
+/- 20° is common on offsets when refueling, learning when to add a split to minimize fluctuation is important. I run my cooker between 240° and 260° that is her sweet spot. When my cooker gets to about 245° to 250° I am adding a split, normally she drops to about 240° or a little less then starts her climb back to around 260° or so. Dont fight it, find what works best for you as far as maintaining your coal base and keeping the cooker where she likes to run.

[jtilk]

I also used to preheat my stick burner with a torch to cut back on the fuel usage for getting it up to temp. Once preheated I'd give it about 30-45 mins to heat up and then start adjusting if need be. As KAM said, exhaust wide open.

[limey]

Exhaust wide open all the time, I start mine with a chimney full of charcoal lump mix. I light the chimney and put the chimney in the firebox to preheat the pit, when it is completely lit I dump it in the forebox add a stick of wood and it is ready to roll, have to add a stick every 40 minutes or so. Keep the lid shut as much as possible- if your lookin you ain't a cookin.