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.

> 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

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.

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

"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

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.

wrote:
> On Jun 9, 3:38 pm, "Dave Bugg" > wrote:
> > wrote:
> > > On Jun 9, 1:26 pm, " BOB" > wrote:
> > >> > wrote in message
> > [ . . . ]
> 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.

It seemed to me that you had gotten some good suggestions from the folk
here. If, on the other hand, you want someone to hold your hand, by all
means, sell it. Use the money to have a nice BBQ dinner at Tony Roma's,
where you won't have to tend the fire. Ask for extra sauce. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

> wrote
>
> 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.

Get a WSM if you don't want to tend the fire. If you want simpler, but more
$$ then get a Stump's Smoker. With a "Stoker", it's as close to
set-it-and-forget-it as you can get. Or, if you want the ease of operation
with no add-ons, get a Fast Eddie by Cookshack. All will produce excellent
BBQ, but the less work that you have to do, the more $$$ you will have to
spend. Except with the Weber Smokey Mountain. It's only $199 right now.

BOB
websites provided upon request

PS
I heard that there was little fire tending with a Good One??

> wrote:
>
> 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.
>

I have a Traeger 075 and don't seem to have an issue with uneven temps. I
have the grill positioned so it receives almost no wind. Also live in AZ and
there have been times where the internal temperature of the grill was 160+
before even starting it (outside temp 110+, typical here in the summer). If
I set it to low ("Smoke") the temperature stays at 225-260. It creeps up to
260 during a "smoke session" and then slowly goes back down to 225 before
the next session occurs.

But I would like to know, compared to your prior experience with
non-Traegers, is what you think of the "taste" from Traeger.

I ask because I'm beginning to think that what is gained in convenience is
lost in taste. There is something about it that doesn't quite seem right.
Can't put an exact word or words to it but if I had to it would be something
like smoked lumber, with a hint of burning sawdust. Even the smoke doesn't
smell like what I've noticed in other smokers, or in most BBQ joints.

I'm hoping it's me. Tried different wood (pellets) but that "lumber" flavor
seems to remain. IIRC Traeger's pellets are 80% alder with the remaining 20%
whatever wood it is sold as. Have tried most of the flavors (not "garlic"
and "onion") and don't see much of a difference.

This has me puzzled since most everyone I know who has a Traeger loves the
flavor. And it's not that it is terrible to me or anything. Indeed if I use
a rub or other flavoring agents the "lumber" taste isn't nearly as evident.
But I'm trying to get down to basics and when I go with just S&P the lumber
flavor is quite evident. Have only used Traeger pellets, nothing else.


--
Mike