Failing my family

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captain_geek said:
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?
Click to expand...
I feel your pain. I'm threatening to take ours back. It has never cooked anything right. I just want my old Weber back.
 
captain_geek said:
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?
Click to expand...
Have you calibrated your sensors? I have a 15deg F offset on the Traeger sensor to get close to the 2 remote sensors and thermopen readings
 
captain_geek said:
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?
Click to expand...
I was having the same problem and concern with my smoker as well. It is something I am playing around with. I think we learn as smoke. I start a half hour earlier to make sure that I have the food ready around a certain time. Even then I miss time things. You are not alone. Keep playing with it. I usually raise the temp when I see that it has a long way to go. Try that !
 
Finguy said:
Have you calibrated your sensors? I have a 15deg F offset on the Traeger sensor to get close to the 2 remote sensors and thermopen readings
Click to expand...
When you say calibrated the sensors, you mean the probe correct? Is there a way to calabrate the sensors inside the smoker?
 
Getting back to your initial question about temps and taste, I get the 'too smokey' comment all the time and need to resolve that with apple and cherry being where I go more often.

As to temp, my Traeger temps are off by more than 20 degrees (low) and more than 75 (high). I now use a couple different items like ThermoPro (buythermopro) as the Thermowrks, while they seem to be the gold standard, are substantially higher.

Right now I'm using the Traeger ambient temp and their probe, backed up by a ThermoPro and a MasterForge. And looking at:

- ThermoPro TP17H Digital BBQ Oven Smoker Thermometer with 4 Temperature Probes - $35
(https://buythermopro.com/product/thermopro-tp17h-digital-bbq-oven-smoker-thermometer/)

- ThermoPro TP27 500FT Long Range Wireless Meat Smoker Thermometer - $80
(https://buythermopro.com/product/thermopro-tp27-long-range-wireless-meat-smoker-thermometer/)

Verses the

- Thermoworks Smoke X™ Long-Range Remote BBQ Alarm Thermometer (https://www.thermoworks.com/smokex?quantity=1&color=7) at $170.

I've read good things on all and read that the Thermoworks is the gold standard. But twice the performance to match the cost?

My goal is to have up to four points of validation. And right now the only products that align are neither of the items built into my Traeger.
 
So is there a way to calibrate or reset the Traeger temp points?
 
The two very best accessories I bought for the T were the FireBoard & the ThermPen mk4. I got the FireBoard about a month after I bought my T, and I picked up the mk4 on Black Friday this year. I still can’t believe I waited a year to pull the trigger on that thing. Accurate and FAST! Seems like I barely get the probe where I want it and I have a stabilized reading. Huge upgrade from my Thermopro.

I only have the original FireBoard, but I love it. Being able to put pork shoulder or brisket on at night and go to bed assured that if something starts to go tits up, that I will be awakened is a great feeling.

& the secret to good poultry skin is high temps.
 
Getting to know your grill is a big part of this. As someone had said earlier, how you prepare your meat can add a lot to your cook (rubs, marinade, etc.). Knowing how much off your grill temp also helps as you cook more and more. I have had a Traeger since 2017 and my family loves most everything that comes out of it. It doesn’t do everything well but for the most part, it does great. It’s a journey, not a destination. As most have said, get a couple of good add-on tools (MK4, Fireboard,etc) and then it’s just practice with a lot of eating. Don’t buy a cheap add-on either. I tried that when my MK4 broke, burns your hands waiting for the temp to read. Lol. Spend the money on a good solid ThermoWorks unit.

At the end of the day, I enjoy the whole process from start to finish then the reward of a great meal. My 2 cents.
 
I sympathize with you. I got the Pro 575 too for Christmas.

I have had the opposite experience. I cant seem the mess anything up.

I have been doing Steak by smoking at 225f until internal temp of 130f then pull it off and crank up to max temp (500f). Throw it back on for 3 mins each side. I use Grill Grates for a nice sear. 1.5 mins at one angle then spin it 45 degrees for another 1.5 mins, then flip it and repeat. Perfect medium and those nice diamond grill marks.

For Chicken, I do a whole chicken spatchcock style (remove the back with a knife) and season under the skin and on top of it. Then breast side down at 450f. Takes about an hour, or an hour 10 mins. Check it at an hour and take it off when its at 165f. Comes out perfect.

My wife doesn't like it too smoky tasting either, so just cook it at a higher temp for less time. That way you get less smoke taste. Easy. Good luck!
 

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Darren said:
When you say calibrated the sensors, you mean the probe correct? Is there a way to calabrate the sensors inside the smoker?
Click to expand...
I don't know how to calibrate the unit sensor but I do the plug in sensor
I often use my Bluetooth sensors to monitor the temperature in the hood while I monitor my food temperatures and if I see a major delta I use the thermopen to reconcile the argument
 
I find that pork is improved by smoking than beef is. Try making some St. Louis ribs. Find a rub you like, Cook them for 3 hours at 225, wrap them in foil, pour in a little apple juice, and cook them at 225 - 250 until they get to 203 -205 degrees internally. Let them rest in the foil for 30 - 45 minutes, cut apart, and eat. If your wife doesn't like that, suspect that she has covid.
 
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