Is the probe really that bad?

[AussieCarnivore]

So I'm reading a lot of bad remarks about the Traeger probe, is it really that bad?

Even the guy that sold me the grill, he smirked at me and said "see you soon for a new temp probe", I thought it was weird at the time but now I know what he meant.

I've made 2 briskets with the probe and followed instructions, they came out pretty good. Do I need to upgrade?

 

[Manannan]

So I'm reading a lot of bad remarks about the Traeger probe, is it really that bad?

My view is that the Traeger food temperature probe(s) are rather modest in terms of quality and there are much better units out there including lower end priced ones such as Inkbird as well as higher end products such as Meater, Thermoworks and Fireboard which not only allow for improved accuracy and precision but also the use of multiple food probes. (out of the box Traeger's are usually limited to 1 or 2 typically wired)

That does not preclude using Traeger probe(s) but using third party temperature monitoring not only keeps a closer check on food, can facilitate multiple checks, may be wireless but also adds an independent check on the whole process.

Conversely I have found the Traeger barrel temperature probe on both my 575Pro and Gen2 Ironwood correlated well with a third party ambient temp probe to the extent I have abandoned using the latter.

So to my mind moving away from Traeger food probes is not essential but certainly has significant benefits.

Also see:

https://support.traeger.com/hc/en-us/articles/4477084589595-Wired-Meat-Probes

 

[RayClem]

You do not necessarily need to replace your Traeger RTD probe. However, NEVER trust that probe until you have verified the accuracy or lack thereof.

My probe is pretty accurate at low temps (below 200F) as the setpoint rises, the probe becomes more inaccurate. I have to set the controller to 460F to achieve a cook temp of 400F. That means I cannot go much over 430 F as the controller tops out at 500F.

While many have an experience similar to mine, not everyone does. Occasionally, I hear of the opposite problem with the controller set to 400F and the temp rising much higher. Thus, you have to figure out how your specific grill operates. Once you do, you just set the controller to the value needed for your desired cook temp.

Always check the internal meat temp with a thermometer you know to be accurate. A few degrees of temperature inaccuracy in the internal temperature can make the difference between a splendid meal and a ruined one.

 

[traeger860]

The thermocouple that reads the internal temp of the grill is where many people have problems. The meat probe seems to be more accurate and can be calibrated. My thermocouple is more accurate when the grill is set in the 180-250 range. 250-350 not so much.

 

[Manannan]

NEVER trust that probe until you have verified the accuracy or lack thereof.

Good advice, plenty of info available and this is one that comes to mind.

https://www.wikihow.com/Test-a-Thermometer

 

[AussieCarnivore]

My view is that the Traeger food temperature probe(s) are rather modest in terms of quality and there are much better units out there including lower end priced ones such as Inkbird as well as higher end products such as Meater, Thermoworks and Fireboard which not only allow for improved accuracy and precision but also the use of multiple food probes. (out of the box Traeger's are usually limited to 1 or 2 typically wired)

That does not preclude using Traeger probe(s) but using third party temperature monitoring not only keeps a closer check on food, can facilitate multiple checks, may be wireless but also adds an independent check on the whole process.

Conversely I have found the Traeger barrel temperature probe on both my 575Pro and Gen2 Ironwood correlated well with a third party ambient temp probe to the extent I have abandoned using the latter.

So to my mind moving away from Traeger food probes is not essential but certainly has significant benefits.

Also see:

https://support.traeger.com/hc/en-us/articles/4477084589595-Wired-Meat-Probes

Thanks for this, I wrote this message even before I realised you need another thermometer just to check temps when you are cooking multiple proteins etc.

I'm definitely getting another thermo, but not to replace the probe, to supplement it.

 

[AussieCarnivore]

You do not necessarily need to replace your Traeger RTD probe. However, NEVER trust that probe until you have verified the accuracy or lack thereof.

My probe is pretty accurate at low temps (below 200F) as the setpoint rises, the probe becomes more inaccurate. I have to set the controller to 460F to achieve a cook temp of 400F. That means I cannot go much over 430 F as the controller tops out at 500F.

While many have an experience similar to mine, not everyone does. Occasionally, I hear of the opposite problem with the controller set to 400F and the temp rising much higher. Thus, you have to figure out how your specific grill operates. Once you do, you just set the controller to the value needed for your desired cook temp.

Always check the internal meat temp with a thermometer you know to be accurate. A few degrees of temperature inaccuracy in the internal temperature can make the difference between a splendid meal and a ruined one.

Yep I'm definitely getting a 2nd thermo, even if it's just for cooking multiple things on the grill and checking temps. That alone will act as a good double check.

 

[caper11]

The thermocouple that reads the internal temp of the grill is where many people have problems. The meat probe seems to be more accurate and can be calibrated. My thermocouple is more accurate when the grill is set in the 180-250 range. 250-350 not so much.

Its he scaling of the temp controller thats the issue, not the probe. The scaling get worse the hotter the grill is set.
I have extensively tested this, my fluke meter has the exact same probe as the traeger, if I mount my fluke probe in the exact spot as the traeger probe, it reads more accurate then the traeger.
Traeger will not listen.