Why did I buy a Traeger?

[bigpaulie]

Funny that I seldom had temperature issues with my 25 year old Traeger with only smoke, medium and high for the settings and gel was needed to start it up. Having several issues with my 2 month old Ironwood 650. Temp times are significantly longer, usually. However, a good sized salmon filet took the 25 minutes at 350 as advertised. That was on Saturday. Tonight I set it at 425 to do a beef filet roast. The unit came up to temperature, put the meat on but within 5 minutes it started to steadily loose temperature -no error message. I shut it down and will look at things tomorrow but the firebox was clean before the salmon. Right now I am a bit sorry for giving away the oldie but goodie. Any hints.

 

[JamesB]

I read an article here on the fourm that beef will not absorb to make a smoke ring above 140 , that may also be true of smoke. Which is why we wrap brisket at the stall about 155-165

Huh?

 

[John S.]

Huh?

See Slimpickers Aug 3 2020 Post that includes "When meat reaches the 140°F mark, it stops taking in smoke anyway. This can mean surface to smoke ring depth." He also had a post 4/21/2021 Slimpickers post on smoke rings

 

[JamesB]

See Slimpickers Aug 3 2020 Post that includes "When meat reaches the 140°F mark, it stops taking in smoke anyway. This can mean surface to smoke ring depth." There was another that I am still looking for it had this statement in Red...

Yes, I’m aware that meat quits taking in smoke at 140, but I disagree with your statement that that is why we wrap at the stall.

 

[RemE]

Funny that I seldom had temperature issues with my 25 year old Traeger with only smoke, medium and high for the settings and gel was needed to start it up. Having several issues with my 2 month old Ironwood 650. Temp times are significantly longer, usually. However, a good sized salmon filet took the 25 minutes at 350 as advertised. That was on Saturday. Tonight I set it at 425 to do a beef filet roast. The unit came up to temperature, put the meat on but within 5 minutes it started to steadily loose temperature -no error message. I shut it down and will look at things tomorrow but the firebox was clean before the salmon. Right now I am a bit sorry for giving away the oldie but goodie. Any hints.

I had the same experience when transitioning from my old Junior Elite to a Timberline, cooks took longer. My guess is that the older units leaked more heat which caused the controller to run a hotter fire to maintain the indicated temps.

What I did was get a 3rd party thermometer, Fireboard 2, and map the set temps on the Timberline to actual measured temps. I keep detailed notes on my phone for each type of meat cooked as to best temps and times, I had to modify my previous recipes.

It's a process.

 

[John S.]

Yes, I’m aware that meat quits taking in smoke at 140, but I disagree with your statement that that is why we wrap at the stall.

My thought is that we wrap when the meat starts evaporating thus slowing the cooking gradient, keeping a tight wrap keeps the moisture in the meat. I wrap in Paper however others wrap in Foil, either way once wrapped you wont adsorb any more smoke

 

[JamesB]

My thought is that we wrap when the meat starts evaporating thus slowing the cooking gradient, keeping a tight wrap keeps the moisture in the meat. I wrap in Paper however others wrap in Foil, either way once wrapped you wont adsorb any more smoke

Meat won’t absorb any smoke after 140 wrapped or not. I think wrapping was started by competition cooks to beat the stall. However, they wouldn’t wrap until the bark was set, and at the temp they cooked at, that usually occurred around 160. I very seldom wrap, but when I do it’s after the bark is set and looks like I want it. Usually somewhere between 155-170.

 

[bigpaulie]

Thanks for all the comments but for now just wondering why after coming to temperature (unit itself) it then continually lost degrees till I finally just shut it off.

 

[RemE]

Thanks for all the comments but for now just wondering why after coming to temperature (unit itself) it then continually lost degrees till I finally just shut it off.

If left alone, it would probably have recovered. That said, I recently tried a "premium" 100% mesquite pellet and it would not go much over 200F. So the pellet composition and quality can affect how hot the fire will burn, they are not the same!

 

[Puertex]

Another item to try. Adding to the list. Thanks!

I have been smoking meats for a few years and have accumulated

This is interesting, as I feel that I cannot get a good smoke with my 885 like I can with my Weber SM, but, this could be related to the temp issue. Example, I smoke ribs at 225 on my Weber, and I get a great amount of smoke (Lump Coal with Apple Wood), but I tried ribs on the 885, same temp, same cooking process and very little noticeable smoke. While they turned out good, they did not have the same Smokey flavor that I normally get.

Two investments, a better temp prob, and a smoke tube!

A Weber Gen II is a griller, the Weber SM is a smoker...
Mine runs with natural gas connected to the house main gas.
It gets to 600 F ! It's a beast !

 

[Puertex]

Meat won’t absorb any smoke after 140 wrapped or not. I think wrapping was started by competition cooks to beat the stall. However, they wouldn’t wrap until the bark was set, and at the temp they cooked at, that usually occurred around 160. I very seldom wrap, but when I do it’s after the bark is set and looks like I want it. Usually somewhere between 155-170.

I wrap at exactly the same temps...More like at 155 F.
I just want to save time and move along through the stall.
I like putting a little apple juice inside the wrap and really like the outcome.
Maybe I soften the bark a bit but it has not been too bad.

 

[miguelb]

I have been smoking meats for a few years and have accumulated

A Weber Gen II is a griller, the Weber SM is a smoker...
Mine runs with natural gas connected to the house main gas.
It gets to 600 F ! It's a beast !

Speaking of main gas line, I have these two that I have yet to use. It came with the house.

 

[Puertex]

Speaking of main gas line, I have these two that I have yet to use. It came with the house.

If that is a Nat Gas connection, you could connect a grill to it with a flex hose and a disconnect.
Then you don't have to refill the propane tanks.
That said, the grill needs to be designed specifically for natural gas or properly converted from propane to natural gas.
Some manufacturers sell conversion kits.

 

[Shimmy]

Received my Ink Bird, tested it out last night. Wanted the grill to be 375, had to adjust the Traeger to 405 to get to that temp. Guess I will be calling support to see if this can be warrantied.

 

[Murphy's Law]

Received my Ink Bird, tested it out last night. Wanted the grill to be 375, had to adjust the Traeger to 405 to get to that temp. Guess I will be calling support to see if this can be warrantied.

That sounds about normal.