Hi so just bought a used Pro 22, Traeger support says it's 9 years old. And when I fire it up on smoke it jumped to like 300. Traeger support says I needed a replacement RTD it has since shown up and I replaced it now when I fire it up on smoke it jumps to 250 if I switch it to 180 it fluctuates...
Traeger invented the original wood-fired grill over 30-years ago in Mt. Angel, Oregon and continues to lead the industry as the worlds #1 selling wood-fired grill, perfected by decades of mastering the
Turn Traeger up to 300 degrees and cook until internal is 205-210. I then took off, put some more BBQ sauce on the ham and threw into a cooler with towels for 30 minutes. After it rested, I took it out and it pulled apart just like pulled pork but tasted like ham. Great for sliders, added to eggs and a quesadilla.
Recently picked up a Pro 575 and am having some major issues with this meat probe I'm familiar with the newbie mistakes (probe pushed too far through meat, ends up touching actual grill, etc), this is different. It's as if the probe is reading temperatures from 4-5" up the actual device...
No matter whether you are using pellet grill from Traeger or other manufacturer, a wood-fired offset smoker, or even your kitchen oven, the temperature will vary from location to location throughout the cooking chamber.
New traeger pellets, clean grill, clean fire pot, fans working, auger turning at proper speed, temp probe functioning properly, Smoke stack wide open. But when I turn the grill to high it maxes out at around 350 degrees. I don't need it to get super hot, but I'd like to be able to sear something. Thanks for any help you can provide!
So this is my first time doing Hot Dogs and Burgers on Traeger 780, im cooking at 170 to get some smokey flavour. What internal temps do you guys go for on Hot Dogs and Burgers.
