I’ll agree the Traeger’s ambient probes are off and you definitely need to use a good third party temperature monitor. I also know that temps will vary inside the cooking chamber a good bit with any probe depending on where you put it. There isn’t any even temperature with the way they are designed (oval shaped, fan blowing different directions, etc) I always go by the middle of the general area of the grate I’m cooking on. Keeping in mind since it does have the fan it cannot be expected to be close continuously. All I cook on my 780 is low and slow, rarely anything above 350 so I just keep my temp on the controller at about 10 degrees higher than its reading (225=235) and let it cook. So lower and slower or a touch higher isn’t a big deal, it gets done a little longer on my 780 but I don’t cook anything if I’m pressed for time. I usually cook in advance most of the time and utilize my vacuum sealer and my Sous Vide to make it simple and stress free.
A house oven isn’t near compatible enough to compare to. The Traeger isn’t insulated and the oven is. Yours is good being within 5 degrees because many ovens, including mine is off 25 or more.
