lavaman40
New member
I have read a lot about the temp issues on this forum since I purchased my Traeger (Pro series 34) for fathers day last week. I am coming from a stick smoker so this is new territory for me. Having read every single post on temp problems it just seems like its a Traeger issue. I have done 3 cooks since purchased, I did ribs yesterday which turned out not so great, couldn't get the temp accurate enough, it fluctuated too much. I am using multiple ambient probes inside the barrel to some how make sense of what to set it the controller too since my controller is displaying 50-70 Degrees higher than the ambient temp in the barrel. It is proving to be more challenging than a stick offset. At least with a stick offset I can open the fire door and lower the temps rather easily and get them within 5-10 degrees where I want it to be around the protein.
I did purchase the laval lock gasket which I installed today, letting that cure on the lid and I will give it another go tomorrow. I am hoping the gasket helps at least a little. I was hoping using the pellet smoker would be less work, less hassle, less babysitting but I find myself babysitting this thing more than my stick offset.
Is there anything I should be checking to make sure I am doing this right? 50-70 degrees difference from my 3rd party ambient probes just seems outrageous. Using the traeger pellets fresh bag.
Thanks yall.
I did purchase the laval lock gasket which I installed today, letting that cure on the lid and I will give it another go tomorrow. I am hoping the gasket helps at least a little. I was hoping using the pellet smoker would be less work, less hassle, less babysitting but I find myself babysitting this thing more than my stick offset.
Is there anything I should be checking to make sure I am doing this right? 50-70 degrees difference from my 3rd party ambient probes just seems outrageous. Using the traeger pellets fresh bag.
Thanks yall.