New guy with an old grill

[Tasteslikechicken]

Howdy. Low and slow cooker coming from an offset wood burner. Brisket, ribs, and your normal rollers/sliders. I really like good BBQ that takes hours vs something someone cooks in an hour. Thick smoke rings and the smell of wood burning is something I enjoy.

Been trying to figure out what I have because I inherited a used Traeger. I have no idea what model this is but it does have great space. Cooked two racks of St Louis pork ribs and had room for sausages at the far end towards the end of the cook. Normally I wouldn't care but the baffle is warped pretty badly (think it needs a new one as temperatures fluctuate approximately 25°F) and I'd like to figure out how to use those temperature probe ports.

I also like to tinker. Automated my old offset wood burner (baffle and a Fireboard with external fan controller) until it became more rust than metal. Any improvements folks know work well, I'm all ears.

 

[Tasteslikechicken]

Oh and I just found out last night that it has difficulty reaching 375F. Without anything in the grill, it would fluctuate between 350-360F (mostly on the 350F side). I was using Traeger hickory pellets if that makes a difference. I plugged the drain spout with foil to restrict air flow some and installed some self-stick adhesive insulation tape around the perimeter of the grill opening before the cook. Gave it a good 20-25 minutes to get up to temp. Just hovered there so I started cooking and just added time. Still came out darn good.

 

[primeone]

Welcome to the forum @Tasteslikechicken I'm not that familiar with the older Traegers. Hopefully someone else will be able to chime in and help. Glad to hear the cooks are still coming out good!