Pro 780

[Harpfamily5]

I recently got a Pro 780 model #TFB78GZEC. Can anyone tell me the difference in this model # and the others listed for the Pro 780? Thanks

 

[MidwestSmoker]

I cannot be certain, but here is my understanding:
TFB78GZE - Pro 780 Bronze US
TFB78GLE - Pro 780 Black US
TFB78GZEC - Pro 780 Bronze Canada
TFB78GZEC - Pro 780 Black Canada

 

[Harpfamily5]

That would make sense. Got it assembled but haven’t fired it up yet. Any differences in Canada vs US models?

 

[RustyJake]

That would make sense. Got it assembled but haven’t fired it up yet. Any differences in Canada vs US models?

Yeah, 35% more money in Canadian pesos....

 

[MidwestSmoker]

They both have the same manual, so I don't think there is any difference. The different numbers are probably just for tracking sales, though it is possible that the Canadian version will have some labels in English and French.

 

[midwest]

Not sure if this is your first Traeger or not, but I have had my 780 for over a year and love it. Welcome aboard.....

 

[Harpfamily5]

Not sure if this is your first Traeger or not, but I have had my 780 for over a year and love it. Welcome aboard.....

First Traeger and smoker! Thanks

 

[midwest]

Im not sure how much reading you have done on here.......The biggest complaint with Traeger, and most other pellet smokers is the inconsistent temp probes. I know it sucks to spend that kind of money and then have issues. My meat probe is only off by a few degrees but my ambient air/pit probe is close when I am below 300 degrees, but when I get from 300-500 it can be as far off as 40 degrees. If you are just doing some burgers etc, that is not a huge deal but on some longer cooks or higher prices cuts of meat I don't trust it. I have an MK 4 and an Ink Bird probe set.

Just something to look into....

 

[Slimpicker]

I know it sucks to spend that kind of money and then have issues.

I understand but I think it's all about 'expectations' with some people, and maybe even false ones at that... not exactly "issues" IMO.

You can buy hundreds of side box coal/stick smokers for over $3000, they are nothing but a huge thick metal container that needs manual and constant attention to control temp swings as high as 100° +or-. Food in any coal/wood smoker is never 'done' by time, always by internal temps... you couldn't control your meat by time anymore than you can control the temp if you ever walk away from it for more than 15 minutes.

I contend that a LOT of people buying a Traeger think it's "set it and forget it till done" and nothing can be further from the truth. OH SURE, they are great for over night cooks with no worries and usually temps within 25°, but there will always be "conditions" that come into play when wanting your Traeger to run like your car on cruise control.

 

[MidwestSmoker]

I contend that a LOT of people buying a Traeger think it's "set it and forget it till done" and nothing can be further from the truth.

I also think a lot of people are buying Traegers to use it like a gas grill for steaks and burgers. I don't think they understand the idea of low and slow cooking.

 

[midwest]

Its not uncommon for me to crank my Traeger up to high temps and use it just like a gas grill. Other than super high temps for searing (like 600 plus) it does everything else I ever asked a gas grill to do.

 

[Dcgunman]

I also think a lot of people are buying Traegers to use it like a gas grill for steaks and burgers. I don't think they understand the idea of low and slow cooking.

I bought my first T grill for smoking pork shoulder, brisket, etc. also for burgers and dogs but quickly found out that it’s better to use the gas or charcoal grill for those and other stuff.