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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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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. |
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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 |
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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. |
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"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 |
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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. |
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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?? |
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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 |
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![]() "Tinman" wrote in message 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. snip 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. I've never had anything cooked on a Traeger, but it is common with electric and some gas smokers to have that lumber flavor. The wood is just not heated enough to get the same clean smoke you get from a real flame. I've had some from gas smokers that were virtually indistinguishable from wood fired cookers, I've had it from others that had that lumber taste you speak of. |
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"Edwin Pawlowski" wrote:
"Tinman" wrote in message 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. I've never had anything cooked on a Traeger, but it is common with electric and some gas smokers to have that lumber flavor. The wood is just not heated enough to get the same clean smoke you get from a real flame. I've had some from gas smokers that were virtually indistinguishable from wood fired cookers, I've had it from others that had that lumber taste you speak of. I'm going to buy one last batch of pellets and see how it goes. What I find interesting is that most, if not all, Traeger's rubs contain smoke flavoring. Indeed one friend who recommended Traeger uses the chicken rub on most everything. It contains smoke flavoring. I don't quite understand why a wood-fueled cooker, with a seemingly abundance of smoke, would need the help of added smoke flavoring... unless it's to cover something up g. Guess I must be the only Traeger owner not overwhelmed by the brand. Was never happy with the cheapo 3-position switch either, the solution to which costs $180 (a "digital" thermostat controller that *begins* at 225 degrees). For nearly the price of just that thermostat I can buy a WSM. For the record chicken seems to impart that lumber taste the most. Yea I suppose chicken ain't real Q, but I have had decent chicken cooked on a smoker before--and it didn't taste like a 2x4. -- Mike |
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On Jun 10, 11:45 am, "Tinman" wrote:
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 Mike: I noticed the uneven temperature quite bt accident. The first probe in my 075 was bad. It would not allow the controller to go below 235-250 degrees. Keep in mind that even though it was comtrolling at this point, the actual temperature in the middle of the smoker was well over 300 degrees. I verified this by using a portable probe that was verified to be accurate. Traeger has acknowledged that the higher you go in temperature, the more of a difference there will be from one end to the othere of the smoker. I had hoped that there would be a fix but that hope is fading fast. I find the flavor, compared to the flavor that I got in meat cooked in my GoodOne, to be lacking. I was told that the way to get that flavor back was by smoking for a couple of hours but I do not think that it would work. The two brisket that I have cooked on this smoker could have achieved the same taste in the oven. I believe that the only thing that this cooker has going for it is convenience. You don't have to tend the fire. But if the meat doesn't taste good I don't know of what benefit that is. |
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On Jun 9, 6:30 pm, Nick Cramer wrote:
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~ Tony Romas? I want something that I can eat, not something that should be worn on my feet. |
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On Jun 9, 7:29 pm, " BOB" wrote:
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?? Yes there is but the results are very good. |
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![]() "Tinman" wrote in message What I find interesting is that most, if not all, Traeger's rubs contain smoke flavoring. Indeed one friend who recommended Traeger uses the chicken rub on most everything. It contains smoke flavoring. I don't quite understand why a wood-fueled cooker, with a seemingly abundance of smoke, would need the help of added smoke flavoring... unless it's to cover something up g. For the record chicken seems to impart that lumber taste the most. Yea I suppose chicken ain't real Q, but I have had decent chicken cooked on a smoker before--and it didn't taste like a 2x4. I was thinking about this after my last reply. I mentioned about the temperature of the wood burning itself. I wonder if it is not heating up as well as it should because of the very high ambient temperature you have. Instead of a clean burn, you'd be more likely to get smoldering, thus the lumber taste. Chicken can take high temperatures. Can you crank up the heat higher? That may force the pellets to burn cleaner when the ambient is 110, or about 30 degrees higher that what many of us have as normal. |
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