For my last two cooks, I've been monitoring the temps of my Traeger with the ThermoPro IT-48. I am having a major issue with temp numbers on the Traeger. I set the rig for 225. For the last 90 minutes, the ThermaPro reading says 176, well below the reading on the Traeger itself.
I checked the probe several times prior to my first use i.e. boiling water, ice water, etc. The numbers were spot on. I then cooked some steak and used my Thermapen and checked it versus the probe - the numbers matched perfectly.
On July 4, I was cooking a brisket. I set it to 225, it never reached 225 until I cranked up the rig to 250. The ThremaPro read the numbers correctly.
BTW - I own a Traeger Pro Series 34
For the cook, both the brisket and chicken breasts cooks, I placed the probe about 8" from the left side of the smoker, about midway from the front. During the brisket cook, the probe was approximately 4"-5" away from the meat. For the chicken, it was in the same position, but about 1"-2" from the meat.
During the brisket cook, the reading never went above 210 until I cranked up the smoker up to 250. Then it went to 237. For the chicken, it never got about 175.
What the hell is going on? It is 88 degrees here in NY, so outside temp is def not a factor. If anything, it should increase the temp. It really is ticking me off and I'm questioning my decision to buy a Traeger.
Any insight, advice, etc. is appreciated.
I checked the probe several times prior to my first use i.e. boiling water, ice water, etc. The numbers were spot on. I then cooked some steak and used my Thermapen and checked it versus the probe - the numbers matched perfectly.
On July 4, I was cooking a brisket. I set it to 225, it never reached 225 until I cranked up the rig to 250. The ThremaPro read the numbers correctly.
BTW - I own a Traeger Pro Series 34
For the cook, both the brisket and chicken breasts cooks, I placed the probe about 8" from the left side of the smoker, about midway from the front. During the brisket cook, the probe was approximately 4"-5" away from the meat. For the chicken, it was in the same position, but about 1"-2" from the meat.
During the brisket cook, the reading never went above 210 until I cranked up the smoker up to 250. Then it went to 237. For the chicken, it never got about 175.
What the hell is going on? It is 88 degrees here in NY, so outside temp is def not a factor. If anything, it should increase the temp. It really is ticking me off and I'm questioning my decision to buy a Traeger.
Any insight, advice, etc. is appreciated.
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