IM ABOUT DONE WITH THIS THING

[CharlieXray]

I have a Silverton 810 I bought in late March.

The first couple cooks were totally off before I realized I had a heat problem and tested it out using both an analog oven temp and digital thermometer to cook on this unit (2 therms offer a check and balance between them). Both thermometers run 2 to 3 degrees differences between them, and an average of 28 degrees less than the controller shows.

First they sent me an RTD to change out - no change. Then they sent me a new controller - again, no change. Traeger now says it’s running fine and that they don’t recognize and other temp reading other than their own… and 25 to 30 degrees is an acceptable tolerance (though they say they don’t recognize the other temp readings). Hard to believe, since you’ll fail on attempting any recipe that depends on temp and time if you go by their readings.

I’m not a happy cook considering how much I paid for the unit and Traeger in general seems over hyped.

I must say I regret buying it. If I wanted to cook using “Kentucky windage” or babysit a long cook, I would have bought another stick burner.

 

[CMTiger]

I have a Silverton 810 I bought in late March.

The first couple cooks were totally off before I realized I had a heat problem and tested it out using both an analog oven temp and digital thermometer to cook on this unit (2 therms offer a check and balance between them). Both thermometers run 2 to 3 degrees differences between them, and an average of 28 degrees less than the controller shows.

First they sent me an RTD to change out - no change. Then they sent me a new controller - again, no change. Traeger now says it’s running fine and that they don’t recognize and other temp reading other than their own… and 25 to 30 degrees is an acceptable tolerance (though they say they don’t recognize the other temp readings). Hard to believe, since you’ll fail on attempting any recipe that depends on temp and time if you go by their readings.

I’m not a happy cook considering how much I paid for the unit and Traeger in general seems over hyped.

I must say I regret buying it. If I wanted to cook using “Kentucky windage” or babysit a long cook, I would have bought another stick burner.

Welcome to the dedicated Traeger forum for Traeger enthusiasts!

 

[CMTiger]

Fwiw I’m sure it’s in this thread somewhere.....but you, at least in my experience, don’t have to baby sit the Traeger. You just have to figure out the temp variance. It’ll hold the temp pretty well.....mine will at least

I have no clue what Kentucky wind is?

I’ll take you Silverton if you plan to throw it out.

 

[Timmy]

Fwiw I’m sure it’s in this thread somewhere.....but you, at least in my experience, don’t have to baby sit the Traeger. You just have to figure out the temp variance. It’ll hold the temp pretty well.....mine will at least

I have no clue what Kentucky wind is?

I’ll take you Silverton if you plan to throw it out.

Google Kentucky windage. I didn’t know either.

 

[Timmy]

I must say I regret buying it. If I wanted to cook using “Kentucky windage” or babysit a long cook, I would have bought another stick burner.

I’m glad I’m not alone on this.
Post in thread 'Help with Beef ribs please'
https://www.traegerforum.com/threads/help-with-beef-ribs-please.2304/post-19539

 

[John S.]

I have a Silverton 810 I bought in late March.

The first couple cooks were totally off before I realized I had a heat problem and tested it out using both an analog oven temp and digital thermometer to cook on this unit (2 therms offer a check and balance between them). Both thermometers run 2 to 3 degrees differences between them, and an average of 28 degrees less than the controller shows.

First they sent me an RTD to change out - no change. Then they sent me a new controller - again, no change. Traeger now says it’s running fine and that they don’t recognize and other temp reading other than their own… and 25 to 30 degrees is an acceptable tolerance (though they say they don’t recognize the other temp readings). Hard to believe, since you’ll fail on attempting any recipe that depends on temp and time if you go by their readings.

I’m not a happy cook considering how much I paid for the unit and Traeger in general seems over hyped.

I must say I regret buying it. If I wanted to cook using “Kentucky windage” or babysit a long cook, I would have bought another stick burner.

I had a S810 for 6 weeks, then took it back to Costco with. No questions asked… bought a T1300 , this is a much better product , but you still need a FB….

 

[Daba's BBQ]

For my last two cooks, I've been monitoring the temps of my Traeger with the ThermoPro IT48. I am having a major issue with temp numbers on the Traeger. I set the rig for 225. For the last 90 minutes, the ThermaPro reading says 176, well below the reading on the Traeger itself.

On July 4, I was cooking a brisket. I set it to 225, it never reached 225 until I cranked up the rig to 250. The ThremaPro read the numbers correctly.

What the hell is going on? It is 88 degrees here in NY, so outside temp is def not a factor. If anything, it should increase the temp. It really is pissing me off and I'm questioning my decision to buy a Traeger.

Any insight, advice, etc. is appreciated.

 

[CMTiger]

For my last two cooks, I've been monitoring the temps of my Traeger with the ThermoPro IT48. I am having a major issue with temp numbers on the Traeger. I set the rig for 225. For the last 90 minutes, the ThermaPro reading says 176, well below the reading on the Traeger itself.

On July 4, I was cooking a brisket. I set it to 225, it never reached 225 until I cranked up the rig to 250. The ThremaPro read the numbers correctly.

What the hell is going on? It is 88 degrees here in NY, so outside temp is def not a factor. If anything, it should increase the temp. It really is pissing me off and I'm questioning my decision to buy a Traeger.

Any insight, advice, etc. is appreciated.

Probably neither your Traeger probe or your ThermoPro IT48 are accurate.

 

[DVSCYCLES]

Google Kentucky windage. I didn’t know either.

Shooter's term the crowd here is too young to know.

 

[Timmy]

Shooter's term the crowd here is too young to know.

I got started late in life, what can I say.

 

[John S.]

This is why I have now created a new temperature scale the "T" Scale, it is what you set the Pitt temperature to with the knob on the front, it has nothing to do with the real temperature ( that you get from your FB). it is just what the Traeger thinks it is....

 

[JamesB]

This is why I have now created a new temperature scale the "T" Scale, it is what you set the Pitt temperature to with the knob on the front, it has nothing to do with the real temperature ( that you get from your FB). it is just what the Traeger thinks it is....

Huh?

 

[John S.]

When ever I set the temp on the grill, it is never the real temp only an approximation. So if you set the grill to 225 it will probably be that give or take 25 degrees either side, so by saying 225T you would know I just twisted the knob, and that it was not the real temp that I cooked at …

 

[Murphy's Law]

Right now my Traeger probe is reading 268 and my Fire Board probe is at 250 (which is where I want the grill).

if I didn’t have the Fireboard then I would have set the Traeger to 250 and I’d be really cooking at 230 and wondering why the cook is taking too long. There is also a very high probability that my brisket would be under cooked if I also relied on the Traeger meat probe.

 

[Timmy]

Right now my Traeger probe is reading 268 and my Fire Board probe is at 250 (which is where I want the grill).

if I didn’t have the Fireboard then I would have set the Traeger to 250 and I’d be really cooking at 230 and wondering why the cook is taking too long. There is also a very high probability that my brisket would be under cooked if I also relied on the Traeger meat probe.

That’s about how my 780 runs.