Why do my cooks take longer than what’s shown on the recipe?

[Murphy's Law]

…or another one , “why is my food under cooked”

…or even, “Why is my chicken skin rubbery?”

Here’s why! I wanted to finish my beer can chicken at 375. My Traeger temp probe was a wee bit off. I’m doing ribs now at 225 and my Traeger is set at 240.

 

[Slimpicker]

AMEN Murphy

I just automatic set my Traeger 20° higher to start and sometimes that's not enough.

Remember tho, Rusty has the OPPOSITE problem, not everyone has a 'normal' Traeger, Rusty's is "Abby Normal"

 

[RustyJake]

Yeah, but I can get super smoke up to about 250-260°F because of the offset I wound up with.
I can't smoke at 165°F though, that setting is always around 180

 

[GrillMeister]

Since the Traeger's are made in China, they are on the Chinese temperature system which is at least 20 degrees plus or minus what is displayed on the Chinese LCD readout.

Translation = Y'all need to get a Fireboard. I know that sounds bad, but the truth is not always pleasant. Traeger's Chinese temperature control is absolutely pathetic.

 

[Slimpicker]