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Dave Bugg

wrote:
> On Jun 9, 1:26 pm, " BOB" > wrote:
>> > wrote in message
>>
>> ups.com
>>
>>> The temperature is uneven across the surface of my Traeger 075. I
>>> see
>>> a variation of as much as 40 degrees from the temp probe (left) end
>>> to the middle. I know that it gets even hotter the further I go to
>>> the right. Traeger says that difference is even greater as you go
>>> up in temperature. They act like this as something that must be
>>> lived with
>>> if you want to use their grill. I was told when I purchase the
>>> grill that the temperature was uniform asross the surface.
>>
>>> Has anyone else observed this and is there anything that can be done
>>> to distribute the heat more evenly. People appear to be using this
>>> grill and not having an issue with it. I just can't see how you can
>>> put a couple of brisket on this thing without getting varying
>>> degrees
>>> of doneness from one end to the other of the grill.
>>
>>> Enlighten me. Please.
>>
>> Use these temperature differences to your advantage. Put the larger
>> brisket in the hotter area. Or the larger end in the hotter area.
>> Or, you can put the butts or chicken in the hotter area. I cook
>> ribs hotter than butts or brisket. Ribs can go in the hotter
>> portion.
>> The bottom rack of my Stump's Smoker is hotter than the others.
>> That's where I cook the chicken or veggies.
>> Smoking meats isn't rocket surgery.
>>
>> BOB
>
> I agree. It isn't surgery. Unfortunately the way that I cook brisket
> is based on a known external temp, and known internal temps. Not
> having an even temp across the smoker, especially when you cook more
> than one brisket, complicates things.

It's not *that* complicated. But, if you don't like the pit maybe you could
sell it and get a coupla WSMs. Or maybe a Cookshack.
--
Dave
www.davebbq.com