Pro 575 Not Achieving Temperatures

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Hi folks, new to the forum, new to smoker grilling. Been cooking for a long time though. I picked up a Pro 575 in June and am just now figuring out that the digital temp setting reads about 20* higher than the actual temp inside the grill. My cook times were substantially longer than prescribed but when finished the meat was good. I picked up a Fireboard WIFI temp probe and have been figuring things out with its help. So far Traeger has been good, I emailed them, they got back to me and are going to send me out a new thermocoupler and I'll see if that solves the issue. If it doesn't it's not the end of the world because both the Fireboard and the grill are WIFI connected and I can monitor and adjust them from most anywhere in the world. I will say that other than the prolonged cook times my pork roasts and ribs were very good. Now I'll be able to compare it with the higher cooking temps and will see which I prefer. If I like the lower temp results better I'll stick with them.
 

LoaBanz

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I have a ironwood 650 being delivered on Wednesday.
Is this temp problem limited to the pro 575, or all WiFire units?
Should I be concerned ? I just went through a week on the phone trying to get satisfaction on a new washer I just purchased that was faulty. I surely don’t want to go through that again.
I’d just as soon not except delivery.
Hopefully there’s no problem, I’ve heard and read nothing but positive reviews on Traeger grills, and so want to be able to cook out this summer and enjoy the smoker. . I’ll keep my fingers crossed.
Howdy, just wondering if you finally ended up getting your Ironwood? If so, did you encounter the problems? I bought the Pro 575 and on my first cook, I noticed there was a slight discrepancy (10-15 degrees) between the Trager internal thermometer and the ThermaQ I use for other applications (ThermaQ is certified calibrated so I know it is spot on). The provided extra probe was wildly off more than 100 Degrees. I will have to recalibrate that extra probe, but not sure if there is a way to calibrate the ambient probe. Your thoughts and experience?
 

JordanK

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My Pro 575 is dead on at any temperature right now. I also tested the meat probe and once I calibrated it (was off by a few degrees), it was also bang on with Thermapen MK4.

If you are having any kind of issue at this point, you need to make sure you are connected to wifi and have the latest firmware. Traeger fixed all the issues a while ago.

Jordan
 

MaD HuNGaRIaN

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My brand new (and latest FW) Pro 575 reads 25º higher than actual. Contacted CS and they said they are sending me a new thermocouple.
 

MaD HuNGaRIaN

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It's really too bad that unlike some other brands, Traeger doesn't provide any way to calibrate the barrel thermocouple.
EXACTLY! I even asked CS and they said no way to do it! Maybe there is and it's just not exposed in firmware (yet)?
 

LoaBanz

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It's really too bad that unlike some other brands, Traeger doesn't provide any way to calibrate the barrel thermocouple.
aww darn, I was kind of hoping to be able to calibrate it myself. Seems like they are trying to do it via firmware. I calibrated the meat probe (which was wildly off) and now it is only off by 4 degrees from my thermapen
 

LoaBanz

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Well, it came out okay. The smoke flavor was pretty mild. Reverse "sear" started out at 225 Deg till internal temp was 120Deg. then cranked up as far as the Pro 575 would go, which is 450 Deg. Returned steaks to grill at 447 (never gt to 450) hoping to get those grill marks and achieve the Maillard reaction. It almost got there but fell a bit short. Now, was the steak good? Heck yea! but as I have said before I am learning how to use a pellet smoker/grill and hope my technique improves.

710711 712
 

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KirkP

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EXACTLY! I even asked CS and they said no way to do it! Maybe there is and it's just not exposed in firmware (yet)?
Crazy, all you need to do is be able to apply an offset, presumably at a mid-range temperature. I really didn't want to name drop, but my RecTec makes this super easy.
 

Beaser

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Howdy, just wondering if you finally ended up getting your Ironwood? If so, did you encounter the problems? I bought the Pro 575 and on my first cook, I noticed there was a slight discrepancy (10-15 degrees) between the Trager internal thermometer and the ThermaQ I use for other applications (ThermaQ is certified calibrated so I know it is spot on). The provided extra probe was wildly off more than 100 Degrees. I will have to recalibrate that extra probe, but not sure if there is a way to calibrate the ambient probe. Your thoughts and experience?
I worked in refrigeration for 47 years and carried some very expensive test equipment. I always checked for accuracy on an ongoing basis, It can take a few tries to get your meat probe to calibrate. You need to fill a glass full of small cubes or cracked ice. Add just enough water to fill the gaps and make it fluid. set it up and stir quickly for a minute or more then press calibrate. practice with your therma Q. The Traeger meat probe is most likely a type K thermocouple . These aren't instant read and they have a large mass so be patient.
When you do get a good calibration, test the probe in boiling water. If you have an electric kettle bring the water to a rolling boil switch the kettle off and immerse the probe. Water boils at 212 deg F or 100 deg C unless you live in Flagstaff Az. Be careful not to immerse the top of the stainless tube, all probes of this type are not water tight. They can collect moisture during the cook . The probe is in meat that's quite a bit cooler than the grill inside temp temperature, water vapour will condense and your junction may ground out giving you erratic temps. All you need to do is keep the probe/probes in a zip lock with a cup of uncooked rice.

So far as using the offset on the probe setup, that won't work. By going through the ice bath you are showing the controller what type of thermocouple probe you have. The controller will match the voltage output of the thermocouple with the correct temperature range. (if heat is applied to the junction of two dissimilar metals an EMF is produced) Different types of thermocouples will have different temp values associated their voltage (millivolt) output

The long explaination is for people that want to understand why all this BS. For any given type of thermocouple there is a definite millivolt output for each type. ie a type K @ 212 deg F is 4.096 mv, a type J is 5.269 mv. They could have set it up for type K and be done with it
I get carried away sometimes
 

CampWhatnot

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You can see the current version in the app or in the controller. In terms of updates, they push them to you when they feel like it. You cannot update it yourself.
 

KirkP

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I worked in refrigeration for 47 years and carried some very expensive test equipment. I always checked for accuracy on an ongoing basis, It can take a few tries to get your meat probe to calibrate. You need to fill a glass full of small cubes or cracked ice. Add just enough water to fill the gaps and make it fluid. set it up and stir quickly for a minute or more then press calibrate. practice with your therma Q. The Traeger meat probe is most likely a type K thermocouple . These aren't instant read and they have a large mass so be patient.
When you do get a good calibration, test the probe in boiling water. If you have an electric kettle bring the water to a rolling boil switch the kettle off and immerse the probe. Water boils at 212 deg F or 100 deg C unless you live in Flagstaff Az. Be careful not to immerse the top of the stainless tube, all probes of this type are not water tight. They can collect moisture during the cook . The probe is in meat that's quite a bit cooler than the grill inside temp temperature, water vapour will condense and your junction may ground out giving you erratic temps. All you need to do is keep the probe/probes in a zip lock with a cup of uncooked rice.

So far as using the offset on the probe setup, that won't work. By going through the ice bath you are showing the controller what type of thermocouple probe you have. The controller will match the voltage output of the thermocouple with the correct temperature range. (if heat is applied to the junction of two dissimilar metals an EMF is produced) Different types of thermocouples will have different temp values associated their voltage (millivolt) output

The long explaination is for people that want to understand why all this BS. For any given type of thermocouple there is a definite millivolt output for each type. ie a type K @ 212 deg F is 4.096 mv, a type J is 5.269 mv. They could have set it up for type K and be done with it
I get carried away sometimes
It's also true that every thermocouple will have its own calibration curve. If the calibration curve stored on the controller doesn't match well with the one associated with the thermocouple it ships with, then things will be slightly off. An offset is not a perfect solution but it is the same principle as the ice water bath calibration (except you can apply the offset from a temp closer to where you actually cook if you have an accurate reference thermometer).
 

Beaser

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It's also true that every thermocouple will have its own calibration curve. If the calibration curve stored on the controller doesn't match well with the one associated with the thermocouple it ships with, then things will be slightly off. An offset is not a perfect solution but it is the same principle as the ice water bath calibration (except you can apply the offset from a temp closer to where you actually cook if you have an accurate reference thermometer).
I've always found the type K thermocouple to be fairly accurate (+/- 1 or 2 deg) the issue that plagues the inexpensive capsules is the water condensing in the steel capsule and the readings go haywire. So far as using a "guaranteed accurate" thermometer, I always check them using boiling water,
The reason for the ice bath and water boiling is the conditions for change of state are written in stone @ atmospheric pressure sea level. There is a diiference in the boiling point at extreme elevations but that is well documented.
 
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KirkP

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The ice water calibration seems to be a crude way of setting up the type of thermocouple in the controller firmware. In better quality controllers the type J or K probe would be set in a drop down menu. I was able to get my probe to 33 deg F with the ice bath setup. I still checked it with water boiling and I prove my thermapen with boiling water occasionally and use it as a reference with some confidence. For the barrel temperature I use a Omega HH22 recording thermometer, I also check that against boiling water. Old habits die hard.
I think the greatest problem with the ice bath is the patience required. As I wrote before, the inexpensive probe capsules wind up with water condensing in the steel capsule. The best fix for that is putting them in a ziplock with uncooked rice between use.
Admittedly I've been assuming these controllers and thermocouples operate more or less the same between different manufacturers. On my new RecTec (yep, used to be a Traeger owner until the Pro series made me jump ship), the calibration of the probes are done by inputting a degree offset (+/- 15 deg), while the barrel thermocouple is calibrated by an offset percentage (+/- 25%). This implies to me that both are manipulating the calibration curves and are not just selecting different thermocouple types. But of course Traeger could be doing things completely different.
 

Beaser

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I think the're doing things the cheapest way possible. What you're talking about is the way things should be done. I was surprised to see omega components in Traegers controller. I'm retired I should be having fun not obsessing about sh$t o_O
 

KirkP

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I think the're doing things the cheapest way possible. What you're talking about is the way things should be done. I was surprised to see omega components in Traegers controller.
I have no doubts that you are correct.
 
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