Why doesn't Traeger recognize and FIX the MAJOR PROBLEM with the ambient temp probe being off by 25-30 degrees?

I got my new thermocouples in the mail and have installed the official traeger one. I did a full grill cleaning before the install. I'm not running it thru a seasoning cycle. I have an external air sensor sitting right next to the probe to see if the new traeger thermocouple works better than the old one. Tomorrow, I'm going to try the "thermocouple" I got from Thermoworks. If it works, I'm going to do some ribs using the Thermoworks unit while I figure out how to make that the more permanent thermocouple.
 
If Traeger lets you adjust/calibrate your meat probe, why can't they let us calibrate the thermocouple? seems like it should be pretty simple. Put a calibrated 3rd party thermocouple/air probe next to the one on the traeger. set the temp for whatever you think it should be then adjust the traeger offset to match the 3rd party reading. I just put in a new Traeger thermocouple after a good grill cleaning and am running the grill thru a seasoning cycle. The trager is reading 353 to 358 which would seem normal. However, my CALIBRATED thermoworks sitting right next to the thermocouple reads 305 to 307. The old thermocouple was only off by 30 degrees. the new one is off by 50 degrees! The new one is actually WORSE!!!
 
If Traeger lets you adjust/calibrate your meat probe, why can't they let us calibrate the thermocouple? seems like it should be pretty simple. Put a calibrated 3rd party thermocouple/air probe next to the one on the traeger. set the temp for whatever you think it should be then adjust the traeger offset to match the 3rd party reading. I just put in a new Traeger thermocouple after a good grill cleaning and am running the grill thru a seasoning cycle. The trager is reading 353 to 358 which would seem normal. However, my CALIBRATED thermoworks sitting right next to the thermocouple reads 305 to 307. The old thermocouple was only off by 30 degrees. the new one is off by 50 degrees! The new one is actually WORSE!!!
Have you moved the calibrated probe around? Say upper level, front, sides etc. you assume that because you put it next to the RTD that is the average temp of the chamber. It may or may not be. 🤷🏼‍♂️

The relationship between the RTD , the controller and the algorithm is likely a bit more complicated than the linear approach being used.

Either way, if you want something to cook faster raise the temperature. After all, the display is simply a number. Just pretend the number is either 30 or 50 degrees different if you’d like. Or if you find the top rack is higher temp, use that. 🤷🏼‍♂️
 
Sorry, I don’t know why or how it works. Guess it keeps it cleaner. It doesn’t burn or catch fire.
I’ve got a 780 Pro and it’s got a small short ambient probe mounted on the right side pointing to the right so covering (I wouldn’t trust it) wouldn’t work because nothing to hold it. Also not being sarcastic but it’s really hard for me to trust anything that comes from someone use “Clownwacko” as a username name. Doesn’t really seem like it goes with the flow if you know what I’m getting at.
 

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I agree with @JPSBBQ, in an essence, quit chasing a specific temperature. If you are concerned about a pit temp, place a ln ambient probe an inch or two from the protein you are cooking. Find the set point you want and realize that there will be fluctuations. This is a good thing, it's what will provide a better smoke profile.
I wish Traeger would quit advertising that their grills will maintain between x/y ° in temperature. One of the better grills out there for producing a smoke profile varies as much as +/- 30°. That’s a huge swing, but considered normal and no one complains about it. As for the set temperature and actual temperature, sure it could be closer. But how many of us have actually tested our home ovens? But seeing we have taken the time to find out how much our Traeger's are out, just adjust for it. I can't imagine how many issues it might create for Traeger if they allowed us to calibrate our ambient probes.
Enjoy the cook and don't let the temperatures consume you. We are still cooking with fire and their are always variables with that
 
If Traeger lets you adjust/calibrate your meat probe, why can't they let us calibrate the thermocouple? seems like it should be pretty simple. Put a calibrated 3rd party thermocouple/air probe next to the one on the traeger. set the temp for whatever you think it should be then adjust the traeger offset to match the 3rd party reading. I just put in a new Traeger thermocouple after a good grill cleaning and am running the grill thru a seasoning cycle. The trager is reading 353 to 358 which would seem normal. However, my CALIBRATED thermoworks sitting right next to the thermocouple reads 305 to 307. The old thermocouple was only off by 30 degrees. the new one is off by 50 degrees! The new one is actually WORSE!!!

Try your comparison through a full series of temperature. When I set my controller to 225F, I find the 3rd party thermometer reads about 5 degrees low (220F). If I bump the temperature up to 325F, the cook temperature will be about 300F. If I want to cook at 400F, I have to set the controller to 450F.

If there was always a fixed offset in the temperature then calibrating the thermometer would be easy, but there seems to be calibration slope that is not so easy to calibrate.

When you calibrate the Traeger internal temperature probe, you insert it into an ice/water bath at 0C/32F. Unfortunately, that is well below the range of temperatures useful to us during cooking. Thus, I never considered that calibration to be useful.

The long probes used in some older models might be waterproof such that calibration might be useful. The newer probes are short, not easily removed and are not waterproof, so calibration is not possible. The best you can do is learn how your specific grill operates over the useful range of cook temperatures. Once you do that, you simply figure out what you want your cook temperature to be and adjust your controller temperature appropriately. Even if your controller has to be set 50F high, that is only an issue if you are trying to achieve a cook temp above 450F.
 
Try your comparison through a full series of temperature. When I set my controller to 225F, I find the 3rd party thermometer reads about 5 degrees low (220F). If I bump the temperature up to 325F, the cook temperature will be about 300F. If I want to cook at 400F, I have to set the controller to 450F.

If there was always a fixed offset in the temperature then calibrating the thermometer would be easy, but there seems to be calibration slope that is not so easy to calibrate.

When you calibrate the Traeger internal temperature probe, you insert it into an ice/water bath at 0C/32F. Unfortunately, that is well below the range of temperatures useful to us during cooking. Thus, I never considered that calibration to be useful.

The long probes used in some older models might be waterproof such that calibration might be useful. The newer probes are short, not easily removed and are not waterproof, so calibration is not possible. The best you can do is learn how your specific grill operates over the useful range of cook temperatures. Once you do that, you simply figure out what you want your cook temperature to be and adjust your controller temperature appropriately. Even if your controller has to be set 50F high, that is only an issue if you are trying to achieve a cook temp above 450F.
 
This isn't about the meat thermometer. It's about their thermocouple or ambient air temp. It's that probe that determines the pellet feed rate - higher feed rate, higher temps... So, I just plugged an after market air temp sensor into my Traeger control board. The 3rd party sensor is right next to where Traeger sensor is. I also have an ambient air probe plugged into my Thermoworks remote. I have moved the Thermoworks probe around to 6 different positions all around the inside of the grill. I get a temperature offset EVERYWHERE where the Traeger is saying it's 20 to 40 degrees warmer than it actually is. And, yes, that includes the "cycling". If it was "cycling", BOTH probes should see that variance and they don't. So the problem is in the way Traeger has programmed its board and since it seems pretty prevalent, it would also seem that it's intentional. The only place that the display temp is close to the actual temp is an inch or so down from the very top of the grill it's only off by 20 degrees but still LOW - in what should be the hottest area in the smoker. Who the hell only cooks a couple inches above the top grate? And another question... Everyone seems to be reporting LOW temperatures. Has anyone heard of a Traeger grill with HIGHER temperatures?

I'm throwing in the towel. I've been using various methods for smoking and grilling for 50 years - wood, charcoal, gas, electric... I even made my own charcoal at one time. The main reason I bought this thing was the Traeger sales pitch at the store that it could do steaks (500 degrees) and smoking and the internal temperature probe meant it was "set and forget" and I wouldn't have to use a 3rd party probe like I had to do previously when smoking and grilling. SInce I also use the Traeger for grilling steaks, etc, I'm just going to have to be satisfied that it's never getting anywhere close to the 500 degrees that I want for steaks and do them inside in a cast iron skillet. Maybe I'm weird, but I like consistency. I've been in IT for over 40 years and I hate it when something, especially software, doesn't work as advertised - since this seems to either be a software bug or an intentional "feature". Has anyone tested the older units that don't have the digital display? Are THOSE off?

My solution. I am going to consider the Traeger "temperature knob" no more accurate than the knob on my gas cooktop and instead of degrees, it should read "high/med/low". I am making a chart for the temp differences between Traeger's displayed temps and actual temps and will use that chart as well as going back to using a 3rd arty probe when setting up my grill. I'm also going to figure the Traeger 500 degree setting as false advertising and start shopping for a different/new grill next summer. And you can bet the new one will do a better job.
 
In answer to one of your questions "yes" My older Traeger runs hotter than the setting on the controller. Once you know the temp swings as JPSBBQ and some others have mentioned, if its below temp turn it up if it is above temp turn it down. I am not being sarcastic it is just how I work with mine. My questions are have you set it to 500 and measured the temp at the cooking location you would use? If so how far off is it?. Also have you done the same thing at lower temps, like when you want your protein low and slow.

I personally have never tried to sear a good steak above 450 degrees. Depending on the thickness of the steaks, I smoke at 225 degrees for approximately 40 to 45 minutes or 110 degrees internal temp. Wrap the steak to keep the heat in and set my unit to 450 max. I put the steaks back on the grill rack ( I have heard that a cast iron rack is better but haven't tried one) two to three minutes a side but being watchful that my steak internal temp does not exceed 135 degrees. This is not some magic technique, I found it on one of the on line smoking sites and tried it.

I think most pellet smokers work in a similar manner, the thermocouple calls for heat, the fan and auger turn on, feed pellets and supply heat and smoke via the heat rod. I would think that stopping the process on the exact temp does not happen. I would think that the system would over shoot maybe 10 to 15 degrees to compensate for the already reduction in temp, or the process would be repeating itself every minute. I guess my opinion is that I don't see any pellet type smokers being spot on temp settings without some swings.

My control thermocouple is mounted on the left interior side and my analog readout is mounted in the lid about six inches from the stack. Between the readout and the analog I can always be within about 20 degree swings and that works well for me.

I am sorry your disappointed with your unit. There are some good minds on this site and hopefully we can solve some of your problems and get you smoking again.
 
I would be happy with a 30deg difference. Dont get the next generation of traeger than, its way worse.
 
New poster here, glad I stumbled on this thread.
Just got my new Ironwood XL here in Australia, I have noticed that the temps are not correct. Seems to be cooler than what I set it at.
This coming weekend I will be cooking a brisket and will run some test, I have a Tappecue touch thermometer with a chamber probe which I will place close to the brisket.
Will report my findings next week.
 
New poster here, glad I stumbled on this thread.
Just got my new Ironwood XL here in Australia, I have noticed that the temps are not correct. Seems to be cooler than what I set it at.
This coming weekend I will be cooking a brisket and will run some test, I have a Tappecue touch thermometer with a chamber probe which I will place close to the brisket.
Will report my findings next week.
Its a common issue with these new generation of grills. Here is my thread on it.
And findings after spending lots of time wasting talking to CS.
 

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