"Dave Bugg" > wrote in message

> 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

LOL! WSM (I do agree it's the best grill/smoker for the money!) Talk about
uneven temperatures. ;-)
The Fast Eddie by Cookshack models are pretty even across all of the grates,
but much more costly than 'most everything else. It's on my wish list
(dreaming list?).

He could add a Stoker and get more even temperatures with the fan-forced
convection.

BOB