Failing my family

[pauleyman]

Looks like i'm in the same boat. Just getting started. No stranger to smoking but my first two attempts are wishy washy. Chicken isn't to temp after nearly 4 hours. Double checked with two thermometers. I started at 225 but I'm at 275 now. Looks like I'm investing in some new thermometers etc.
Any comments here? This chicken is tan at best. Doesn't look like a smoked chicken but a baked one.

 

[RemE]

Looks like i'm in the same boat. Just getting started. No stranger to smoking but my first two attempts are wishy washy. Chicken isn't to temp after nearly 4 hours. Double checked with two thermometers. I started at 225 but I'm at 275 now. Looks like I'm investing in some new thermometers etc.
Any comments here? This chicken is tan at best. Doesn't look like a smoked chicken but a baked one.

I cook my chicken at 455F. and monitor internal temp with a Fireboard 2.

 

[Slimpicker]

Love my wife's texts.... "whatever you bought now is sitting on the front porch, and is too heavy for me"

 

[RemE]

Love my wife's texts.... "whatever you bought now is sitting on the front porch, and is too heavy for me"

Hey, I resemble that remark!

 

[Timmy]

I cook my chicken at 455F. and monitor internal temp with a Fireboard 2.

I start at 180f for an half to one hour then up temp to 350f to finish.

You get more smoke the lower the grill temp is.

 

[Slimpicker]

Hey, I resemble that remark!

Funny thing is tho a 50lb bag of dog food from CHEWY somehow makes it's way indoors pretty easy all by itself???

 

[davwhite]

Looks like i'm in the same boat. Just getting started. No stranger to smoking but my first two attempts are wishy washy. Chicken isn't to temp after nearly 4 hours. Double checked with two thermometers. I started at 225 but I'm at 275 now. Looks like I'm investing in some new thermometers etc.
Any comments here? This chicken is tan at best. Doesn't look like a smoked chicken but a baked one.

Ok lets look at the pit temp first. On my 575 I set 225F but when I checked the Fireboard pit temp it was 195F. So make sure you have a good pit probe and not the Traeger. So I start with olive oil over the chicken which is in a aluminium tray. I am looking for 160-165F on the breast and 170-175F for the thigh. When I am 8 degrees under that target I will increase the Traeger to 375-400F. Here the Traeger pit temp and the Fireboard are closer. You could baste the chicken with any juice that is in the tray before you start your temp climb. Hit your internal temps and out with it.

 

[John S.]

Your temps are the key and if they are not accurate then you are in a bit of trouble. With my 575 I use the Fireboard2 probe set which not only gives me an accurate internal temp it also gives me the pit temp. I have found my pit temp to show 20F difference between what the Traeger reads and the F/board. This was around the 200 - 250F mark as I crank up the temp to over 300 they seem to come together . And my fav comment... clean the traeger probe after each cook with a damp cloth.

I found the same, though my Teaeger pit probe is accurate at the middle shelf and I the right side. While it is off by 20+ degrees on the left side. The fire board shows me where to put the meat depending on what I am cooking... Low and slow on the right , high temp on the left...

 

[JPoundPDX]

There is a learning curve, for sure, so don't beat yourself up. I've had my 575 for about a year now, and things are progressively getting easier.

You can calibrate your internal thermometer, or sometimes gently cleaning it might do the trick.

If you're looking to get your daughter on board, there are some good cast iron cookie recipes to win her over. Something to make together.

 

[SRC NC]

I concur with everyone above, my Traeger TL temp is off 20 degrees at almost every cooking level. I used an instant read and found that to be off. The Traeger probe was never dependable so I was gifted a FireBoard 2 for Christmas. Changed my cooking life! Also picked up an MK4 during their last sale and it is very good, but the FireBoard is really the deal. Now I CSD just the grill temp to the actual temp on the ambient probe of the FB and I am realizing significantly better results with anything I cook. Also it really helps with the timing of the meal!

 

[Finnthedoodle]

There is a learning curve, for sure, so don't beat yourself up. I've had my 575 for about a year now, and things are progressively getting easier.

You can calibrate your internal thermometer, or sometimes gently cleaning it might do the trick.

If you're looking to get your daughter on board, there are some good cast iron cookie recipes to win her over. Something to make together.

My Ironwood probe thermometer needs constant recalibration. I’ve given up and use a ThermoWorks unit instead.

 

[Bmcshane]

In addition to getting a decent insta-read or probe (mine are both from Thermoworks. ThermaPen Mk4 and Smoke X) I would suggest looking into grill grates for the final sear. Go to https://www.grillgrate.com/
Anodized aluminum of grill grates will get you in the 500+ range for a hearty sear!

 

[TheeMike]

Sounds like a good time to get rid of the wife... LOL

 

[timjet]

I smoked a steak from a receipt here on the forum and it came out great. Personally my wife and I like med rare so this worked for us but should work for more well done meats too.
We reversed seer by setting the Traeger to 180. Put your favorite rub on and let the meat come to room temp. Place the meat in the traeger with the meat probe set in the thickest part of the meat. Take the meat out when the meat reaches 105 deg after turning once. Reset the smoker to 450 deg. Once it reaches that temp, place the meat back in the traeger until it reaches your desired temp, in our case 120 deg for med rare, or up to 155 deg for med well. Remove the meat and place in a pan covered in tin foil for about 10-15 minutes. Slice and enjoy. You will get a crispy outer.
Some people will not like meat other than well done. To me that ruins any steak but for some it is what it is. Make sure you are cooking to the serving temp that works for your family.

 

[SteveMilne40]

Just got a Pro 575 for Christmas and to date I've done an inside round roast, rib eye steaks, and flat iron steaks. My wife is about ready to leave me unless I take it back, my daughter is saying that she doesn't like the taste.

Before this I was using a Weber Q and doing "alright" ... but I'm trying to do my research and look up cooking techniques for what I'm planning to do but after last night it's really becoming frustrating, dinner was an hour late and still under-cooked by my wife's opinion.

Flat iron steaks @ 210F for 45 minutes, rest for 5 minutes, crank the grill up to 450F then back on for 4 minutes a side to reverse sear. Checked the IT with a handheld probe and it came back as 140F. Sliced the meat and it look rare, still juicy with a bit of blood it seemed.

Suggestions? Do I just add 100F to every recipe I try?

Common problem... many people will not enjoy the smoked meat experience- and unfortunately never will :
If you smoke it till well done it won’t be enjoyable for you or them !
Best to try some pizza or baked goods - do some cast iron Smoke’s on the traeger - hope this helps