2 months old and finish bubbling/flaking off

[Kaw271]

Hi Everyone,

I bought my Pro 22 the end of May and have used it 7 times since getting it. It’s never been set above 250 since the original seasoning. The smoker is cleaned after each use.

I called customer service last night and they told me it was creosote build up. We did a video call and I showed them the bare metal in several spots. I was expecting better quality from this product. I’ve attached photos of what has happened.

I guess this isn’t covered under their warranty.

Keith

 

[RayClem]

If the coating on the OUTSIDE of your grill is intact, don't worry about the inside. The inside of the grill is protected from corrosion by polymerization of fats that build up on the metal surfaces. Polymerization only takes place when the temperature exceeds the smoke point of the fats. If you never exceed 400F, you are not getting this polymerization reaction.

Get a spray bottle and dadd a few ounces of vegetable oil (soybean or canola). Spray the inside of your grill. You only want a thin layer of oil. Then crank the temperature up as high as it will go, just like you did with the initial break in. Wait until the oil stops smoking. Then allow the grill to cool. You can repeat the process to develop a thicker protective layer.

This is exactly the process used by those who cook in cast iron or carbon steel skillets. It is also the process used with gas griddles with rolled steel cooking surfaces. The polymerized oils provide a protective, non-stick surface.

If most of your cooks are below 250F (mine are as well), you should occasionally do a cook above 400F to maintain your seasoning on the grill. You might cook a pizza, a few burgers, or roast some corn.

 

[Kaw271]

If the coating on the OUTSIDE of your grill is intact, don't worry about the inside. The inside of the grill is protected from corrosion by polymerization of fats that build up on the metal surfaces. Polymerization only takes place when the temperature exceeds the smoke point of the fats. If you never exceed 400F, you are not getting this polymerization reaction.

Get a spray bottle and dadd a few ounces of vegetable oil (soybean or canola). Spray the inside of your grill. You only want a thin layer of oil. Then crank the temperature up as high as it will go, just like you did with the initial break in. Wait until the oil stops smoking. Then allow the grill to cool. You can repeat the process to develop a thicker protective layer.

This is exactly the process used by those who cook in cast iron or carbon steel skillets. It is also the process used with gas griddles with rolled steel cooking surfaces. The polymerized oils provide a protective, non-stick surface.

If most of your cooks are below 250F (mine are as well), you should occasionally do a cook above 400F to maintain your seasoning on the grill. You might cook a pizza, a few burgers, or roast some corn.

Thank you very much for the information I’ll do that. The finish is bubbling on the exterior in 2 places where it’s come off on the inside.

 

[manwithtools]

Thank you very much for the information I’ll do that. The finish is bubbling on the exterior in 2 places where it’s come off on the inside.

My Timberline 850 has had similar exterior paint failures for 5 years, they just keep coming back and getting bigger. Even after high temp paint repairs. Kind of disappointing given what these grills cost.

 

[Kaw271]

My Timberline 850 has had similar exterior paint failures for 5 years, they just keep coming back and getting bigger. Even after high temp paint repairs. Kind of disappointing given what these grills cost.

It’s pretty sad they the finish doesn’t hold up, especially only using it 7 times within 2 months. The quality isn’t what I expected from Traeger and their support is lacking.

 

[NoGood Traeger]

It’s pretty sad they the finish doesn’t hold up, especially only using it 7 times within 2 months. The quality isn’t what I expected from Traeger and their support is lacking.

A creosote fire will melt or burn off the paint. Creosote condensates out of low temp smoke. Too many sequential low temp smokes can result in creosote build up and creosote fire. I recommend running a grill at least up to 400 after a low temp smoke is done to flush out any fresh creosote condensate.

 

[manwithtools]

No creosote fire here. This smoker cooks at many variable temps frequently and has since it was new. Everything from 220 - 475-500.

 

[NoGood Traeger]

No creosote fire here. This smoker cooks at many variable temps frequently and has since it was new. Everything from 220 - 475-500.

Kaw271's pictures show the aftermath of a creosote fire.