New Woodbridge Pro

[davidceder]

Can anyone assist with answers toi these questions:

1) Should I prime the auger before I start seasoning?

2) If I set a cook temperature on the display will the display also show the ambient temp of the cook chamber??

3) If the grill goes over the 225 degree mark by itself (say to 240) will super smoke shut off automatically, or is the set temp the only thing super smoke relies on? If SS does turn off will it turn back on if it drops to the 165-225 ambient temp?

Thanks foir any assistance

 

[RayClem]

I have an Ironwood with a controller similar to yours. I always prime the auger before ignition. I also ignite the firepot with the lid open until the thick while smoke turns to thin blue smoke. That is not what Traeger says in the manual, but it had never failed for me.

The grill is coated with oil at the factory to prevent corrosion. The seasoning process burns off excess oil and polymerizes a thin layer of oil to form a hard layer. Then as you use your grill, that layer will become thicker with each cook. Do not scrape off the build-up as it contributes to the flavor of the cook.

When you set a cook temperature on the controller (be sure to press the knob to register the temp), the display will then switch to displaying the temperature measured by the RTD thermocouple. Traeger says this is the temperature in the cook chamber. However, most of us with Traeger smokers have found that temperature to be inaccurate. It is best to purchase a 3rd party temperature probe or thermometer to measure the temperature closer to the center of the chamber, near where you will be cooking. I have to set my controller 25-50 degrees F higher than the desired cook temperature.

Sorry, I cannot answer your question about Super Smoke as I have not used that feature.

 

[Manannan]

SS is dependent on the set temperature rather than the actual temperature also see link below which gives a good explanation and correlates with what I have found when using it:

https://www.traeger.com/learn/super...lsod0bfqMOAyl6V-En0n8v_xuF1ZtSsNDbkZSfJCH360y

Other than that RayClem has you covered, however I leave the lid shut as per the manual but that comes down to personal preference and Traeger advise has varied by model historically.

You will find that the layered build up will dry and may start to peel occasionally over time, as already advised don't scrape it off but if there is evidence of peeling what I do when vacuuming out any ash is also run the vac over the (cooled!) build up to remove any bits that have started to peel to prevent them breaking off and falling on the food... if nothing else it can look unsightly!

 

[Toddramey63]

Can anyone assist with answers toi these questions:

1) Should I prime the auger before I start seasoning?

2) If I set a cook temperature on the display will the display also show the ambient temp of the cook chamber??

3) If the grill goes over the 225 degree mark by itself (say to 240) will super smoke shut off automatically, or is the set temp the only thing super smoke relies on? If SS does turn off will it turn back on if it drops to the 165-225 ambient temp?

Thanks foir any assistance

The owners manual tells all. Or scan the qr code on inside of hopper lid to get same owners manual.

 

[RayClem]

The owners manual tells all. Or scan the qr code on inside of hopper lid to get same owners manual.

While Traeger advice is good in many instances, not all their advice jives with the best practices of Traeger owners. For, example, Traeger does not advise 3rd party temperature readings. Most experienced Traeger owners say 3rd party temperature monitoring is the key to success. Remember that Traeger manuals are likely written by the marketing department rather than the engineers who designed the models.

 

[Scootermsp]

I found my Thermopro probe to read MUCH closer to the cook setting by making sure it's clipped OVER the drip sheet. Clipping it by the front edge in the airflow from underneath will produce a 40-50 degree temperature differential.

 

[RayClem]

I found my Thermopro probe to read MUCH closer to the cook setting by making sure it's clipped OVER the drip sheet. Clipping it by the front edge in the airflow from underneath will produce a 40-50 degree temperature differential.

You have discovered why the side-mounted RTD probe cannot accurately measure temperature. People think the probe is bad....it isn't. A permanently mounted probe cannot be placed in an ideal position.