Still Learning

Switz said:
Has anyone used a second digital thermometer to verify the accuracy of both the internal grill and meat Traeger thermometers?
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Yes, a Fireboard. I don't use the Traeger meat probe any more as it is not accurate and my grill temp is close to set temp but off 25+ degrees from actual temp, depending on what set temp is. It gets worse the higher the grill is set at. So if I set my grill at 500f it will only achieve 450f.
 
Yesterday I got off the phone with Traeger support to inquire about about the calibration of both the grill and meat temperature probes. She stated they were spot on and good to go. It was a cool day, so I got a glass and filled it with ice and water. Using one of of my Thermapen Mk4 devices, the water temperature was 32.3 degrees F. I put the Traeger meat probe in the water and it indicated 25 degrees F. A seven degree positive off set allowed the probe to display 32 degrees F. Is it safe to now believe the probe for cooking?

There is no mention in the manual or an option in the D2 screens of a capability to calibrate the internal grill thermometer. I have the Thermoworks four port thermometer I use on my BGE so I can check the actual temperatures and create a off-set table for the internal probe using three or four probes for this test. The conversations here show that there are temperature variations the length of the barrel. Since the Traeger grill temperature probe is on the grill wall next to the pellet box, which temperature location should I use for cooking in an off-set table - close to the wall, middle of the grill or far end of the grill?
 
bottom line is this for me: I never even took my Traeger meat probe out of the package, if you have a Thermoworks 4 port then I'd use that for everything, including Ambient pit temp and use the Traeger readout as a guide, trust your Thermoworks more than Traeger
 
The challenge is that the Thermapen four port lacks any interface to the D2 grill controller to regulate the grill temperature. So unless an off set table is created to compare one of the four ports on the Thermapen in a test run to the Traeger grill probe, there is no way to control the auger and thus the grill temperature.

So would one be best advised to take the center position in the grill test probe temperature number (of the four in use in four locations in the grill) and compare that to the Traeger grill probe on the pellet compartment wall and the difference becomes a permanent offset going forward?

I am unsure if the Traeger meat temperature probe provides data that the D2 uses to control the grill. The Thermapen is also connected to our WiFi so remote data of actual conditions can be obtained.

Our first cook will have to have both the Thermapen and Traeger meat probes to verify what is going on.
 
John S. said:
I only use the Treager probe for general information, so I can get an alert when it is close using the Traeger App.....
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EXACTLY
 
Switz said:
The challenge is that the Thermapen four port lacks any interface to the D2 grill controller to regulate the grill temperature. So unless an off set table is created to compare one of the four ports on the Thermapen in a test run to the Traeger grill probe, there is no way to control the auger and thus the grill temperature.

So would one be best advised to take the center position in the grill test probe temperature number (of the four in use in four locations in the grill) and compare that to the Traeger grill probe on the pellet compartment wall and the difference becomes a permanent offset going forward?

I am unsure if the Traeger meat temperature probe provides data that the D2 uses to control the grill. The Thermapen is also connected to our WiFi so remote data of actual conditions can be obtained.

Our first cook will have to have both the Thermapen and Traeger meat probes to verify what is going on.
Click to expand...
Me thinks that you may be trying to overthink this a bit....
Trying to create an “offset table” is gonna be a lot of wasted work, and an effort in futility. EXAMPLE: your grill may be off 5 degrees at 225, but I can almost guarantee you that it will be more or less that number at a different set temperature. One users grill here is off 50 degrees at 500.
As others have recommended, use the Traeger ambient probe to get you in the ballpark and a notification, then use the Thermoworks probe to set the temp that you want.
The Traeger meat probe seems to be worse than the ambient probe. Many here have calibrated that several times (some, before every cook), yet it always seems to be way off...
 
Switz said:
The challenge is that the Thermapen four port lacks any interface to the D2 grill controller to regulate the grill temperature. So unless an off set table is created to compare one of the four ports on the Thermapen in a test run to the Traeger grill probe, there is no way to control the auger and thus the grill temperature.

So would one be best advised to take the center position in the grill test probe temperature number (of the four in use in four locations in the grill) and compare that to the Traeger grill probe on the pellet compartment wall and the difference becomes a permanent offset going forward?

I am unsure if the Traeger meat temperature probe provides data that the D2 uses to control the grill. The Thermapen is also connected to our WiFi so remote data of actual conditions can be obtained.

Our first cook will have to have both the Thermapen and Traeger meat probes to verify what is going on.
Click to expand...
I agree, I took my Fireboard probe, next to the stock probe. Then just spent a couple of hours starting at low temp, then working my way up to high. Map the temp difference, mine is not a straight offset. Now I know in general what temp to set the grill to get what I need from the map.

For long cooks I monitor with the Fireboard over WiFi and adjust the grill as needed with the app, to get the temp desired on the Fireboard.
 
RemE said:
I agree, I took my Fireboard probe, next to the stock probe. Then just spent a couple of hours starting at low temp, then working my way up to high. Map the temp difference, mine is not a straight offset. Now I know in general what temp to set the grill to get what I need from the map.

For long cooks I monitor with the Fireboard over WiFi and adjust the grill as needed with the app, to get the temp desired on the Fireboard.
Click to expand...
I didn't even do the mapping as I am to lazy. I just turn the grill on to about what I want it, then turn Fireboard on ( or vice versa), then adjust temp accordingly with the Traeger app.
 
Timmy said:
I didn't even do the mapping as I am to lazy. I just turn the grill on to about what I want it, then turn Fireboard on ( or vice versa), then adjust temp accordingly with the Traeger app.
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That’s exactly what I do....
 
As a FNG to the traeger grills (Silverton 620). I've used smoke tubes on my Weber grill and would place them down with the coals or on top next to what I'm cooking. So my question is where would I place the tub? Or does it really matter.
 
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