My "free" Pro 780 is going to leave me broke!

[Switz]

Actually, since I drilled two holes to attach a Thermoworks Signals air temp probe beside the Traeger temp sensor plus one cook in addition to the burn in, I think it is officially mine. If this becomes a big passion, a future upgrade could be done by giving this grill to a local stepdaughter.

 

[Switz]

Reading the many posts here, the Traeger crowd are like boat owners, pouring lots money into a bottomless pit......

 

[John S.]

If your unit has a fault, Costco will take it back with in the Warranty Period, I have never seen them question.
I bought a Silverton which would not hold temperature, I took it back after probably 20 to 30 cooks... Not questions asked, then I went to a Traeger dealer and bought a Timberline 1300. While there have been issues, I feel that this is a superior product and I can live with the issues that I have.

 

[Murphy's Law]

I’ve been watching a lot of BBQ YouTube videos since I got the Traeger and my wife will watch most with me (she loves to cook too).

Last night she said I should sell my grill and buy the Timberline 1300. You crap! Now I am confused! I’m sure it’s just a test!

 

[Slimpicker]

Test.... TRAP!!!!

 

[Le Stove]

I would fall in this trap...

 

[YYCRed]

I’ve been watching a lot of BBQ YouTube videos since I got the Traeger and my wife will watch most with me (she loves to cook too).

Last night she said I should sell my grill and buy the Timberline 1300. You crap! Now I am confused! I’m sure it’s just a test!

Well, you ARE in Colorado, so the double-walled design would help with insulation. lol

 

[John S.]

As you are in Colorado, look at RemE's "Timberline insulation Project" here in the Forum. I did it on my 1300 and while California is not as cold as Colorado, it was 40 outside and the grill was running at 450, the Lid and Sides of the Timberline barely crossed 100 (So it also burns fewer Pellets)...

 

[YYCRed]

As you are in Colorado, look at RemE's "Timberline insulation Project" here in the Forum. I did it on my 1300 and while California is not as cold as Colorado, it was 40 outside and the grill was running at 450, the Lid and Sides of the Timberline barely crossed 100 (So it also burns fewer Pellets)...

Let him get the 1300 before he starts the mods. And don't tell his wife about them, either.

 

[Murphy's Law]

I am seriously thinking about upgrading to either an Ironwood or Timberline but honestly, double wall insulation isn’t high on my list. I did a pork shoulder at around 10 degrees and the Pro did it’s job. Sure I’ll burn more pellets but I’m ok with that (for now).

What I’m trying to figure out is super smoke and the better convection worth it and will I even notice a difference?

To the latter it just seems like the design will allow for more even heat in the chamber but is this true?

 

[GrillMeister]

I am seriously thinking about upgrading to either an Ironwood or Timberline but honestly, double wall insulation isn’t high on my list. I did a pork shoulder at around 10 degrees and the Pro did it’s job. Sure I’ll burn more pellets but I’m ok with that (for now).

What I’m trying to figure out is super smoke and the better convection worth it and will I even notice a difference?

To the latter it just seems like the design will allow for more even heat in the chamber but is this true?

I went with the Ironwood because of the increased height in the pit compared to all the other round ones. I chose the Ironwood over the Timberline as don't care for the drip catch system.

 

[YYCRed]

I went with the Ironwood because of the increased height in the pit compared to all the other round ones. I chose the Ironwood over the Timberline as don't care for the drip catch system.

That's fair. The drip catch system was why I went with the Timberline. My dog is far too fond of the drippings to go with the Ironwood.

 

[Timmy]

I am seriously thinking about upgrading to either an Ironwood or Timberline but honestly, double wall insulation isn’t high on my list. I did a pork shoulder at around 10 degrees and the Pro did it’s job. Sure I’ll burn more pellets but I’m ok with that (for now).

What I’m trying to figure out is super smoke and the better convection worth it and will I even notice a difference?

To the latter it just seems like the design will allow for more even heat in the chamber but is this true?

I got my 780 dialed in and I personally ain't changin. The 780 is a beast and I can cook just about anything on it.

 

[Slimpicker]

I got my 780 dialed in and I personally ain't changin. The 780 is a beast and I can cook just about anything on it.

Timmy is embilicaled to his 780... or maybe that's just a fireboard cord I keep seeing...

 

[SmokinAL]

I think next winter I may try to put some bricks in the bottom of my pit to help hold the heat. Anyone thought about doing this?