Actual temp less than controller indicates

[JPSBBQ]

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.

Well, cooking and especially BBQ is not a science, it’s an art. Not to say an orderly quasi scientific approach isn’t a great approach to implement. Unlike baking, which is much more of a regimental discipline, BBQ has an infinite number of potential variables. That is definitely part of the challenge and for some, the enjoyment. You must learn to recognize what is going on during the cook and adjust one or more of the variables. You also need to use restraint at times and know when to remain patient and not overreact to events unfolding in front of you. I simply wish for people to focus on things that are infinitely more important to their success than some irregular temps that in the scheme of things are minutia. Enjoy the ride.

 

[Murphy's Law]

There is a saying in the home brew community: RDWHAHB

Relax, don’t worry, have a home beer.

So many people would come to the forums asking “is my beer ruin” and that was always the answer.

We need more of that in the BBQ world. Your temp probe is off? Relax, do t worry, make good BBQ.

Stop all this silliness about suing Traeger, screaming “it’s unacceptable”, “I spent $2000!!!”, etc.

Just relax, get to know your piece of equipment, and make good BBQ!

 

[RayClem]

Well, cooking and especially BBQ is not a science, it’s an art. Not to say an orderly quasi scientific approach isn’t a great approach to implement. Unlike baking, which is much more of a regimental discipline, BBQ has an infinite number of potential variables. That is definitely part of the challenge and for some, the enjoyment. You must learn to recognize what is going on during the cook and adjust one or more of the variables. You also need to use restraint at times and know when to remain patient and not overreact to events unfolding in front of you. I simply wish for people to focus on things that are infinitely more important to their success than some irregular temps that in the scheme of things are minutia. Enjoy the ride.

I do not dispute the artistic nature of cooking, but there is a lot of art involved in scientific discovery as well.

The key is to be very observant and not trying to make multiple changes at one time unless you are doing a controlled multifactor factorial experiment where things are well planned in advance.

 

[Jrp]

If what many of you are saying is true (the equipment has its quirks, etc) then Traeger needs to be honest with their customers regarding the limitations of the equipment. I was sold a product based on its ability to provide excellent smoking capabilities, the ability to cook many different foods with precision, and a set it and forget platform. This has not been my experience and from comments I read, a lot of people have similar concerns. These include temperature issues, lack of smoke, rusting, fires, poor customer service.
While I continue to try to work with the grill, tried a reverse sear steak last, no searing capability (inside temp at 500 was around 375) no smoke taste, I am going back to my Big Green Egg for my traditional cooks. Like most people, I have other things that I must do and therefore, I am moving on from Traeger, just don't want to spend any more time on it. The company practices "rope a dope" customer service and they have outlasted me. It is, I believe, a part of their marketing strategy - a mediocre smoker or grill whichever you choose, hidden behind a slick app, and supported by an always understanding customer support team that can't seem to find a solution.
Thanks and good luck to all.

 

[RayClem]

If what many of you are saying is true (the equipment has its quirks, etc) then Traeger needs to be honest with their customers regarding the limitations of the equipment. I was sold a product based on its ability to provide excellent smoking capabilities, the ability to cook many different foods with precision, and a set it and forget platform. This has not been my experience and from comments I read, a lot of people have similar concerns. These include temperature issues, lack of smoke, rusting, fires, poor customer service.
While I continue to try to work with the grill, tried a reverse sear steak last, no searing capability (inside temp at 500 was around 375) no smoke taste, I am going back to my Big Green Egg for my traditional cooks. Like most people, I have other things that I must do and therefore, I am moving on from Traeger, just don't want to spend any more time on it. The company practices "rope a dope" customer service and they have outlasted me. It is, I believe, a part of their marketing strategy - a mediocre smoker or grill whichever you choose, hidden behind a slick app, and supported by an always understanding customer support team that can't seem to find a solution.
Thanks and good luck to all.

Traeger grills do have their share of quirks, but so do every other cooking method out there. Even cooking in an oven in your own kitchen requires a learning curve when you first start to use it. I tried baking some biscuits a couple of weeks ago and I cooked them on the wrong shelf in the oven. They did not turn out like I hoped.

I recognized the quirks of my IW885 and have learned ways of dealing with them. I got mine in early June, but over the past couple of months, I have learned how to use my grill to produce delicious meats and vegetables. I have experienced a couple of bad cooks like the chicken breasts that were turned into chicken jerky and a beef roast that had a bitter taste because I used mesquite and charcoal pellets in a smoke tube, but I learned from those mistakes and moved forward.

I have never contacted Traeger customer support, so I cannot comment on their proficiency. I have found that the folks on this forum have provided all the advice I need.

I have never used a Big Green Egg or Komado grill, so I cannot comment on them specifically. However, you have to tend to the fire by adding charcoal or wood as needed. You have to purchase a separate accessory such as the Flame Boss temperature controller if you want to do a long, slow cook. That is something Traeger can do out of the box.

I have always hated using charcoal grills as it takes a while for the coals to die out before the grill can be cleaned. The Traeger needs to be cleaned as well, but I find that the residue from wood pellets it is much less messy than charcoal.

If you have both a Traeger and a Big Green Egg, use the Traeger for those things that it does best and use the Egg for what it does best. I kept my gas grill for those times when I need a quick, high temperature cook, but other than grilling Bratwurst, I use the Traeger for everything else. I even use the Traeger for frozen pizza. It works great.

 

[YYCRed]

Exactly this, @RayClem. It takes time to get used to any new cooking equipment. Also, any amount of research would almost instantly tell you the limitations and quirks of the Traeger lineup.

I appreciate the time and energy you have spent on this thread. Far more than I have to spare for sure.

 

[RayClem]

Exactly this, @RayClem. It takes time to get used to any new cooking equipment. Also, any amount of research would almost instantly tell you the limitations and quirks of the Traeger lineup.

I appreciate the time and energy you have spent on this thread. Far more than I have to spare for sure.

That is the advantage of retirement. I have time to do things like that.

I need things to keep me busy, so I have taken up many of the cooking chores at home. I have had a gas grill for a long time, but never was happy with its limitations. I got the Traeger to do long, slow smokes. Since I am home most days, that works well. I also got a Sous Vide which I have used for some cooks and also for reheating things cooked originally on the Traeger.

My wife has been cooking my meals for nearly 50 years and is tired of that responsibility. Also, she had COVID about a month ago and lost her senses of taste and smell. Thus, I am doing much of the cooking these days.

I love learning and I love sharing what I have learned.

 

[Murphy's Law]

Like others have said, you need to learn the grill. Once you do you’ll be just fine. My paint hasn’t peeled, customer service was great but only needed them once, and generally have no complaints. And you’ll never get a real smoke flavor from these grills.

Honestly, I wish I did have issues and complaints. I want a Yoder and my wife has given me the blessing (personally I think that’s a set up but that’s another thread) but I can’t justify the cost delta just because “I want it”.

But Traeger certainly isn’t the “one grill for all things” by a long stretch.

I used two grills tonight just to make tacos and neither was a Traeger. I grilled poblano peppers on the charcoal and sautéed some other veggies on the Blackstone. They were veggie tacos.

Sure, I could have done about everything in the Traeger but I like the other grills better for what I was going after.

If anything I think Traeger sets wrong expectations to a uneducated market (ie people buy on emotion and reputation instead of hard research).

 

[MidwestSmoker]

I’d anything I think Traeger sets wrong expectations to a uneducated market (ie people buy on emotion and reputation instead of hard research).

I think this is the central problem. All pellet grill manufacturers do this, but perhaps Traeger does it more. I find it incredible that some people seem to be convinced that Traeger grills should be like microwaves: just plug in a number and then your food is done. And they are furious when it won't do that.

Pellet grills are a great invention, but they have many limitations. Part of the fun is figuring out ways to compensate for this, such as smoke tubes to enhance smoke flavor, FireBoard and other third party temperature probes to accurately measure temperatures, etc. Heck, RemE even designed a "pot stirrer" to eliminate any pellet tunnels!

Fundamentally, Traegers are solidly built devices that can deliver great results when used properly. But you have to put in the effort to learn how. I think Traeger should indicate in their marketing that there is learning curve to them.

 

[Ironyoder]

Unfortunately, Traeger is a mass market pellet grill sold to the masses that it can do everything smoke, sear and bake. Here is the problem. Their target market is the folks that have little or no knowledge on BBQ. Just fill it with pellets and press start.
Well its not that easy even with a pellet grill. In addition, there are better alternatives but most of the Traeger owners do not bother to research so they just go to their local Ace and are sold on an overpriced Traeger. Then they complain that the grill is starting to rust and the temperatures are not on point.

I have cooked on Weber Kettles, Gassers, WSM and the Big Green Egg before I decide to buy a pellet grill.

Before I made my decision I did my research which included joining several forums including Traeger, Weber, and Recteq. I decided to go with the Recteq because of the build quality, service and accurate temp control.

At the same time I realized that if you want to sear a steak you are better off with a bbq that uses charcoal or wood. While grill grates are good enough for searing burgers or hot dogs they are not as good as direct heat.

So it all comes down to understanding BBQ and using he right tool for the job. I still use my Egg for searing and in combination with my Recteq for reverse sears.

The pellet grills will never provide the same smoke flavor profile as a charcoal for wood smoker but they are convenient and can provide a mild smoke flavor if used correctly.