Actual temp less than controller indicates

[Murphy's Law]

I have had an Ironwood 885 for 2 months now to replace a trusty old gas grill. Unlike you I had not done enough homework so did not really get the fact that I was buying a smoker not a grill. Like you I couldn’t understand why steaks didn’t seat at high temperatures and why my chicken thighs looked so anaemic. And then the fan noise…..it is like living next to Heathrow and because the grill is close to where we sit to eat I have to put up with 15 mins of high pitched whine while it closes down.
Anyway, re the temp. I did some research. I found some folks who recommended Grillgrates that you lay on top of the grills own grill racks. The difference is extraordinary. The temperature at the grate itself is between 100 and 150 degrees hotter than before and I have the most beautifully seared steaks. Well worth a try.
As you say , a major outlay that you can’t sell second hand . So I am trying to make the best of it.
Hope Grillgrates help.

If your fan whines that much check to make sure it’s level side to side and front to back. If the grill gets a little torque it will whine.

Happened to me. A quick check is to push down on the pellet box cover and see if that stops (or lessens) the whine.

You can also buy a gasket. I’ll have to try and find a link. I bought one but once I did a better job of leveling the noise pretty much went away so I never installed it.

 

[Lesley]

If your fan whines that much check to make sure it’s level side to side and front to back. If the grill gets a little torque it will whine.

Happened to me. A quick check is to push down on the pellet box cover and see if that stops (or lessens) the whine.

You can also buy a gasket. I’ll have to try and find a link. I bought one but once I did a better job of leveling the noise pretty much went away so I never installed it.

Thanks for this. Will try. But I’m sort of in the camp which says”why am I having to faff about with gaskets and grates when I have spent a mortgage on a grill that suggests it should work as reliably as my old gas grill”? Something wrong when I see all these posts about how to fix things that frankly shouldn’t need to be fixed if the production quality is good. Am frankly disappointed as American barbecues are usually so well made……

 

[Murphy's Law]

Thanks for this. Will try. But I’m sort of in the camp which says”why am I having to faff about with gaskets and grates when I have spent a mortgage on a grill that suggests it should work as reliably as my old gas grill”? Something wrong when I see all these posts about how to fix things that frankly shouldn’t need to be fixed if the production quality is good. Am frankly disappointed as American barbecues are usually so well made……

Again, my whine stopped once I made sure it was correctly leveled. So no "fix", just an adjustment to the grill pad which had nothing to do with Traeger. Yours could be as simple as that.

Also, keep in mind, this is an American brand, but made in China. Just like anything else...hit or miss what you're getting out of China. You want a well-made American grill maybe something like Yoder??

Also, you really can't compare a pellet grill to a gas grill. They cook differently, as you are finding out. If you want to mimic a gas grill you need grates. That's not a problem with the grill, it's just the way Traeger's are built. The aforementioned Yoder has a direct fire option, and on the lower end I believe Pit Boss does, as well.

 

[Lbeberdick]

Does anyone have a problem with the cook chamber temp being less than indicated on the controller?
I have this problem with a new Ironwood 885.
I purchased a Traeger thermometer - their Meater - to check the temps after Traeger told me the controller rules no matter the inside temp, because they do not recognize third party thermometers.
Results were - controller indicated temp vs actual per Meater thermometer - 225/180 350/300. I have called Traeger at least 8 times previously to discuss this. The first issue was replace the thermocouple - no change in temp difference. Followed by lip service and references to the Traeger website and manual. I seem to have more heat coming out the back vent than in the cook chamber, fan blowing too high?, I don't know and Traeger refuses to acknowledge I have a meaningful issue.
I truly would like to enjoy the grill but so far it has been been a pain.
I have been on the planet long enough to know better but I failed to research the Ironwood and the related warranty and return policy. Lesson learned however distasteful, so thanks Traeger for helping me waste $1,600 not including tax, wasted pellets, wasted food, and wasted time and aggravation.

Agree. Quite disappointed as well. $1,400 for a smoker that's off by 50 degrees is a shame. And we should start a class action suit against Traeger.

 

[RayClem]

Dang, that is not very nice to ignore the very informative info Ray took the time to reply to you with. A lot of people go through a cycle of learning with their Traegers, learning what is and isn't easily accomplished. Ray's info is a good step to do this and turn the corner from, I was screwed, to hmmmmm.... let's see what I can actually do with this cooker.

Three things to buy that will change your Traeger life dramatically

1. Buy some smoke tubes off of Amazon for $15 each and use them when you smoke
2. Buy a thermapen and use it to make your cook determinations
3. Buy a cast iron skillet for sears

Remember this is all just basically fire in a metal box, it's not a CNC lathe with a computer controlling it.

I offer my advice free of charge, so anyone can accept it, reject it or modify it as they see fit.

Because of my background as an engineer (now retired), I have developed an excellent set of problem solving skills. Those skills served me well during my career and now serve me in retirement. When confronted with a situation that does not work like I believe it should, rather than getting frustrated, I figure out the root cause of the problem and either correct it or take steps to minimize the effect. I fully recognize the limitations of my Traeger grill, but I have taken steps to overcome those limitations so I can use it to produce wonderful meals in spite of them.

 

[fpottle]

Does anyone have a problem with the cook chamber temp being less than indicated on the controller?
I have this problem with a new Ironwood 885.
I purchased a Traeger thermometer - their Meater - to check the temps after Traeger told me the controller rules no matter the inside temp, because they do not recognize third party thermometers.
Results were - controller indicated temp vs actual per Meater thermometer - 225/180 350/300. I have called Traeger at least 8 times previously to discuss this. The first issue was replace the thermocouple - no change in temp difference. Followed by lip service and references to the Traeger website and manual. I seem to have more heat coming out the back vent than in the cook chamber, fan blowing too high?, I don't know and Traeger refuses to acknowledge I have a meaningful issue.
I truly would like to enjoy the grill but so far it has been been a pain.
I have been on the planet long enough to know better but I failed to research the Ironwood and the related warranty and return policy. Lesson learned however distasteful, so thanks Traeger for helping me waste $1,600 not including tax, wasted pellets, wasted food, and wasted time and aggravation.

I have the same problem - but it manifests differently.

I've had a Timberline 850 for the past 4 months and recently started to doubt the accuracy of the internal temperature readings (and that of the food probe - but that's a different story). To see if my doubts were founded, I calibrated 6 InkBird probes to ensure consistent reading across a range of temperatures (~32F to ~212F). I then placed these 6 probes at various points in the chamber and did reads of the probes when running the 850 at a range of temperatures.

Given the 850's supposed internal smoke and heat vortex and the presumption that the bottom grill would have the highest readings (proximity to the crucible), I was surprised with the results... At pretty much any set temperature there was a variation of ~ +/- 20F with the top rack registering at +20F and the bottom rack at -20F. The extra-disappointment in the readings was that the variation is not linear to the Traeger's target temperature. E.g. at 225, the variations are different to those at 275F and again at 350F - so it isn't easy to compensate for the differences.

BTW - "because they do not recognize third party thermometers". Interesting statement considering Meater are wholly owned by Traeger!!!!

 

[JPSBBQ]

I have the same problem - but it manifests differently.

I've had a Timberline 850 for the past 4 months and recently started to doubt the accuracy of the internal temperature readings (and that of the food probe - but that's a different story). To see if my doubts were founded, I calibrated 6 InkBird probes to ensure consistent reading across a range of temperatures (~32F to ~212F). I then placed these 6 probes at various points in the chamber and did reads of the probes when running the 850 at a range of temperatures.

Given the 850's supposed internal smoke and heat vortex and the presumption that the bottom grill would have the highest readings (proximity to the crucible), I was surprised with the results... At pretty much any set temperature there was a variation of ~ +/- 20F with the top rack registering at +20F and the bottom rack at -20F. The extra-disappointment in the readings was that the variation is not linear to the Traeger's target temperature. E.g. at 225, the variations are different to those at 275F and again at 350F - so it isn't easy to compensate for the differences.

BTW - "because they do not recognize third party thermometers". Interesting statement considering Meater are wholly owned by Traeger!!!!

Yeah, top of pellet grills is always hotter. It is completely crazy to get so caught up in these precise pit temperatures. Your oven will vary at least that much even if it’s a top of the line model. BBQ is an art and baking is a science. It is wholly unnecessary to worry about 25 degrees in a pork butt or brisket or ribs cook. Don’t believe me, just look around and see that people are easily able to produce world class food without a second thought about such minutia. I don’t know how any of the people who grind over these things ever get through a cook. Hell, every protein is different. Different fat, different muscle structure, different thickness etc.. these factors are far more important than 25 degrees in a particular spot in the cooker. Btw, it is easy to compensate, just raise or lower the set point. Good grief!

 

[Murphy's Law]

Agree. Quite disappointed as well. $1,400 for a smoker that's off by 50 degrees is a shame. And we should start a class action suit against Traeger.

That’s funny. In all my time here the most common complaint (just behind temp) is that the food doesn’t have enough smoke!

 

[RayClem]

I have the same problem - but it manifests differently.

I've had a Timberline 850 for the past 4 months and recently started to doubt the accuracy of the internal temperature readings (and that of the food probe - but that's a different story). To see if my doubts were founded, I calibrated 6 InkBird probes to ensure consistent reading across a range of temperatures (~32F to ~212F). I then placed these 6 probes at various points in the chamber and did reads of the probes when running the 850 at a range of temperatures.

Given the 850's supposed internal smoke and heat vortex and the presumption that the bottom grill would have the highest readings (proximity to the crucible), I was surprised with the results... At pretty much any set temperature there was a variation of ~ +/- 20F with the top rack registering at +20F and the bottom rack at -20F. The extra-disappointment in the readings was that the variation is not linear to the Traeger's target temperature. E.g. at 225, the variations are different to those at 275F and again at 350F - so it isn't easy to compensate for the differences.

BTW - "because they do not recognize third party thermometers". Interesting statement considering Meater are wholly owned by Traeger!!!!

Your results are not at all surprising. The bottom grate will normally be somewhat lower than temperature than the top because heat rises and the bottom grate is protected from direct heat from the firepot by the flame protector and drip tray. I normally cook on the top grate if everything fits there.

I find that at a setpoint of 225F, the top rack in my IW885 is close to 225F. However, if I raise the setpoint to 450F, the grate temp will be around 400F. While the relationship might be linear, it is certainly not 1:1 relationship.

Because temperatures do vary throughout the chamber of the grill, it is always recommended to cook to a final internal temp using a thermometer of known accuracy. However, the same thing applies in a conventional kitchen oven for exactly the same reasons. Even with microwave cooked meals, the directions typically provide a range of microwave times as microwave ovens vary in their cooking efficiency. Nothing takes the place of a good thermometer and cooking experience whether you are "nuking" in a microwave, baking or roasting in an kitchen oven, or smoking or grilling outdoors.

 

[Murphy's Law]

I have the same problem - but it manifests differently.

I've had a Timberline 850 for the past 4 months and recently started to doubt the accuracy of the internal temperature readings (and that of the food probe - but that's a different story). To see if my doubts were founded, I calibrated 6 InkBird probes to ensure consistent reading across a range of temperatures (~32F to ~212F). I then placed these 6 probes at various points in the chamber and did reads of the probes when running the 850 at a range of temperatures.

Given the 850's supposed internal smoke and heat vortex and the presumption that the bottom grill would have the highest readings (proximity to the crucible), I was surprised with the results... At pretty much any set temperature there was a variation of ~ +/- 20F with the top rack registering at +20F and the bottom rack at -20F. The extra-disappointment in the readings was that the variation is not linear to the Traeger's target temperature. E.g. at 225, the variations are different to those at 275F and again at 350F - so it isn't easy to compensate for the differences.

BTW - "because they do not recognize third party thermometers". Interesting statement considering Meater are wholly owned by Traeger!!!!

I believe the original spec was +/- 20 degrees. When I first got my grill I’d use different ambient probes across the grill until I realized I just don’t care because I’d be chasing ghosts if I wanted conformity.

I now use a single ambient probe on the Fire Board, a meat probe to monitor and gauge progress, and a trusted instant read as the final say.

I am not that hung up if my grill is dead set at 225, since int temp is the goal. As long as it’s close and that’s pretty much my average temp…I’m cool.

And this is coming from a person that has a back ground in brewing beer, where I did chase temperature through the entire process.

 

[RayClem]

I think the +/- 20 F spec has to do with the swings in the reported RTD temperature over the course of a "steady" cook with no opening of the lid. They could probably control the temperature even tighter than that by appropriate tuning of the PID controller. However, that would not necessarily be a good thing. Some of the magic that happens during a cook with an offset smoker is thought to be related to the temperature swings that occur with a manually fed firebox. The Traeger controller is trying to do something similar.

 

[Smokehead]

RayChem thanks, it appears you and I are on the same page as to the temperature differences.
Although my temp differences are more extreme than yours.
Allow me to give you some insight into why I am so angry regarding this matter -
1 I was sold the grill by a Traeger representative based on his representation that the grill was accurately controlled by the controller and this would allow me pursue other activities while cooking unlike my Big Green Egg. This is not the case as I not only need to monitor temperature but also need to move food during the cook because of differences in right to left top to bottom
2 Nothing in manufacturing and marketing happens by accident. Companies have extensive data resources and the engineers to design and manufacture and market products as they desire.
3 Traeger’s return policy appears to be carefully designed to be worthless once the buyer discovers the limitations of the product
4 The warranty is not transferable limiting my ability to sell the grill
5 The capabilities of the grill are limited by the temp differences ~
Super smoke is not available at controller temps above 225 therefore cooking ribs at 225 using supers smoke is not possible because I have to set at 275 to have internal temp of 225
It is not possible to sear a steak because my internal temp does not reach searing temp
The ability to duplicate recipes is not available as temps do not agree and therefore time and temperature adjustments are necessary
And as mentioned above, the ability to set and forget as described by the Traeger rep does not exist
What I do not understand is why many Traeger owners, being aware of the temperature differences, are willing to accept this as normal. They like myself, have invested a meaningful amount of money In a product that does not perform as represented. Perhaps being an owner with a similar problem, you can give, me some thoughts on how you deal with this function versus cost contradiction.

I have the Silverton model which I bought in part for the storage cabinet. The thermocouple for the temperature appears to be in the middle (front to back) and on the right side. This to me doesn't represent a good indication of the grill for cooking temp.
I believe Consumers Report did a article on smokers/pellet grills which included temperature variance but couldn't find any details. Maybe someone else has done a test.

 

[RayClem]

I have the Silverton model which I bought in part for the storage cabinet. The thermocouple for the temperature appears to be in the middle (front to back) and on the right side. This to me doesn't represent a good indication of the grill for cooking temp.
I believe Consumers Report did a article on smokers/pellet grills which included temperature variance but couldn't find any details. Maybe someone else has done a test.

Yesterday, I was watching one of the YouTube videos by Mad Scientist BBQ. He was cooking ribs. He started off cooking on the bottom grate of his offset smoker. Part way through the cook he moved them up to the top grate which was 50 degrees hotter than the bottom. Thus, it does not matter whether you are cooking on a pellet grill, an offset smoker, or a conventional oven in your kitchen, there will always be variations in temperature, especially from top to bottom. The only way to insure a uniform temperature with minimal variation is to cook Sous Vide.

 

[JPSBBQ]

Yesterday, I was watching one of the YouTube videos by Mad Scientist BBQ. He was cooking ribs. He started off cooking on the bottom grate of his offset smoker. Part way through the cook he moved them up to the top grate which was 50 degrees hotter than the bottom. Thus, it does not matter whether you are cooking on a pellet grill, an offset smoker, or a conventional oven in your kitchen, there will always be variations in temperature, especially from top to bottom. The only way to insure a uniform temperature with minimal variation is to cook Sous Vide.

Finally someone who gets it. All this pearl clutching over perfectly consistent heat is absolutely ridiculous and fool hearted. i just want to pull my hair out when I read post after post of uneducated cooks getting their panties in a bunch over benign variations in temperature or in the readings of temperature. Even more ridiculous is the complaints about the readings being off. You obviously either know what the actual temp is or you believe you do, so adjust it where you want it. Oh the horror. I cannot Imagine how this sorta group would have faired tromping through Europe during WW2. ”oh, there’s a tree branch in my path!” “What can I do but whine and cry about it!“. Good lord!

 

[RayClem]

Finally someone who gets it. All this pearl clutching over perfectly consistent heat is absolutely ridiculous and fool hearted. i just want to pull my hair out when I read post after post of uneducated cooks getting their panties in a bunch over benign variations in temperature or in the readings of temperature. Even more ridiculous is the complaints about the readings being off. You obviously either know what the actual temp is or you believe you do, so adjust it where you want it. Oh the horror. I cannot Imagine how this sorta group would have faired tromping through Europe during WW2. ”oh, there’s a tree branch in my path!” “What can I do but whine and cry about it!“. Good lord!

To be fair, I was trained as a chemical engineer. I have much better understanding of heat transfer, mass transfer, chemical reactions, sensors and control systems than the average backyard chef. I believe Mad Scientist is also an engineer, but I do not know what his background is.

I have always thought of cooking food as a chemistry lab. You mix up ingredients in the proper proportions and allow them to react/cook at the right temperature in hopes of achieving the desired outcome.