On Jun 9, 3:38 pm, "Dave Bugg" > wrote:
> wrote:
> > On Jun 9, 1:26 pm, " BOB" > wrote:
> >> > wrote in message
>
> roups.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.
> --
> Davewww.davebbq.com- Hide quoted text -
>
> - Show quoted text -

If I do not get some clear direction this week I will be looking for a
way to sell it by next weekend. As much as I hated dealing with my
Good-One that I sold to keep from moving, I will probably get another
one. It makes a fabulous brisket and the ribs are good too. I had
hoped to get away from having to tend the fire.