Raw Meat

[magoo40]

No need to over think this people, just get cooking.

It's a wood burning oven that is able to maintain a temp with a +/- X degrees swing without any intervention by the grill master try that on a stick burner, from my experience a few degrees either way from the set point makes no difference (maybe a slight cook time duration), the internal meat temp is the only thing that matters.

Cook On. ?

 

[RemE]

No need to over think this people, just get cooking.

It's a wood burning oven that is able to maintain a temp with a +/- X degrees swing without any intervention by the grill master try that on a stick burner, from my experience a few degrees either way from the set point makes no difference (maybe a slight cook time duration), the internal meat temp is the only thing that matters.

Cook On. ?

Sage advice sir!

It's amazing that these controllers do as well as they do, managing a burning pot of pellets.

Of course the engineer in me says that if there is a knob and a gague, the numbers should be right!

 

[Slimpicker]

No it gets off a bit, and there is a right to left temperature gradient see below
Set point Traeger. FB right. FB left
165. 166. 173. 180
225. 238 241. 252
350. 361. 360. 390
450. 455. 458. 4.78
FB right is right next to the Traeger ambient temperature probe ( < 1 inch away)
FB left is at the same height as the right only on the far lady side
Grill is a T-1300

Fireboard for life now (like magoo said tho, I will probably only do this on long cooks that I wanna be precise about)

One probe by the Traeger probe, the other straight across during my 8 hours it was on...
The graph speaks for itself, I wanted 250° to be generally on the meat in the middle, used the Traeger probe/temp only for a guide. That 250° line runs right across the middle and it amazed me that both probes moved simultaneously the entire time.
Dips were opening the door to look, big spike after paper wrap dip was me cranking up to 275° to kickstart the meat again, then back down. Didn't even probe the meat till I thought it was close to needing it.

 

[GrillMeister]

No need to over think this people, just get cooking.
the internal meat temp is the only thing that matters.

Cook On. ?

Amen brother!