If you put it in the wrong place, you are measure direct heat coming up from the fire pot to heat the grill area. So yes it could be that far off. A picture or the grill would help.
I totally agree with the temp settings. I set the temp a few days ago at 225. It never hit 225. It stopped at 208, 208, 210. Never hit 225. I had to crank it to 250. It then reached 225 and kept going until it stopped at 237. I have the Pro Series 34. My brother has the smaller version of mine and he has the same problem. Pretty sad considering I paid $700 for it. I'm 100% convinced it has to do with the thickness of the steel. Mine is probably 1/8"-1/4 thick. Not sure. I guarantee the WiFi versions, which have thicker steel or any other pellet grill with thicker steel, doesn't have this problem
Thicker or thinner steel wouldn’t prevent it from coming to the correct temp, especially at such low temperature settings, and in the summer.
So I gave it another try this weekend with about the same results. I can confirm that the temp on the grill itself matched the temp on an external probe the whole time with a variance of about 5 degrees. That's where the good news ends. About 45 m9ins in the pit starts losing temp again all the way down to around 100 degrees and then once it recovers it's like a furnace and spikes to 370 degrees before settling back down eventually to around 220. Fortunately while all of this was going on I just had sausages on the grill.When you say not consistent, does that mean 5, 10, 20,? How far off is set temp?
Have you verified the actual pit temp with an ACCURATE thermometer, so that you know what it is really doing?
FYI, Traeger pellets are, and can cause problems.
I’m confused… I looked back at the reply’s in this thread, and I’m sorry but I don’t have a clue what you’re talking about..
Let me look at your posts, find the thread, help you there. Much less confusing
I sympathize with your frustrations.
Hi, my 2 cents worth. I am a stickler for cleaning the pit probe, it has to be back to shiny to get an accurate temp. That temp will always be out and that is why we rely on our own probes and set the temp to that. You could do some testing with a good probe, but not on the bottom shelf, try different spots and compare it to the Traeger temp.
Hey Robob69 I am new to Traeger but was having the opposite issue, to hot . Did some reading and found a few things.
Yup. Fireboard 2 is pretty much the standard for thermometers these days. Digital, and very accurate, plus it gives you 6 ports for probes and keeps track of your cooks. I'm pretty new to it, but I love that I can see what temps I cooked my brisket at and how the grill performed throughout, especially on long cooks like brisket.
