Simple reduction to temperature swings

[brisket]

An easy way to hold more stable temperatures on your Traeger is to add thermal mass to the burn chamber. On my old Texas I welded scrap 1/4 plate to the heat deflector and placed ~30 lbs of scrap bar stock near the firebox. On a newer Silverton, simply putting a honking steel billet touching the end of the firebox reduced temperature swings from over +/- 15 degrees to in the +/- 5 range.

Even if you do not have a chunk of 500 Brinell armor steel at hand, angle iron, rebar, or even firebrick works. Don't lay thermal mass along the auger tunnel; that's asking for back burn into the hopper. Also, avoid galvanized - zinc outgassing is toxic and probably tastes bad as well.

Aftermarket heat shields and drip trays should accomplish the same feat.

 

[markg8]

How about a nice piece of stainless steel? Any issues with that? Probably a bit better as it wont rust like the steel.

 

[FireTechMike]

Great idea! I’m going to find a big chunk of metal.
I’ll post the results.

 

[FireTechMike]

Got myself a big chunk of high carbon steel. I’ll get some temperature chart comparisons on my next long cook.

 

[Like Smoke]

I posted this some time back and am still satisfied with the results.

The heat shield on my Texan has warped up about 3/4 inch from the tank on one corner. To solve this problem, I went to my local scrap steel company and found a piece of 1/4 inch plate steel that was very close to the size of the shield. I purchased it for a few bucks brought it home and drilled it in each corner then Home Depot for the bolts and washers. I match drilled the heat shield and fastened it to the warped shield. Presto the shield went back to it original shape (flat). The other advantage I have noticed is when it is up to temp the additional thickness acts like a heat sink and my temps have become more close to the temp setting. I know not everyone has a scrap steel yard where they live, but I have found companies on line that will sell a pre-cut piece of 1/4 plate for about $12.00 not counting shipping. I have attached pictures of the finished product. I hope this post can be helpful.

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[RayClem]

Even adding a pan of water to the grill will moderate the temperature. It will also help maintain humidity and keep the protein from drying out on the surface.

If using metal as a heat sink, remember that surface area as well as mass comes into play. A hunk of metal in the shape of a cube will have less surface area than that same amount of metal flattened out into a plate or sheet. While heat-conductive metals like aluminum and copper are great for removing heat from electronics, in this case you want a less conductive metal like cast iron or carbon steel. Stainless steel is one of the least thermal conductive metals. If you can afford a plate of stainless, it is a great option. However, if you have an unused cast iron pan or griddle, it would make a good heat sink.

 

[FireTechMike]

Got myself a big chunk of high carbon steel. I’ll get some temperature chart comparisons on my next long cook.

I took it out! The first time I had in in on a longer cook, I had a flame out and the fire pit overflowed with smouldering pellets. And, last night I had a brisket going overnight and my high temperature alarm went off at around 4am. I went outside to see what was happening. I saw flames shooting up all around the drip tray. I pulled my brisket, shut off the smoker and put out the fire. Looks like the fire pot overflowed again, spilling pellets all over the bottom of my Traeger, but this time they were on fire!
I’m blaming the modification, as I never had this problem before.

 

[RayClem]

I took it out! The first time I had in in on a longer cook, I had a flame out and the fire pit overflowed with smouldering pellets. And, last night I had a brisket going overnight and my high temperature alarm went off at around 4am. I went outside to see what was happening. I saw flames shooting up all around the drip tray. I pulled my brisket, shut off the smoker and put out the fire. Looks like the fire pot overflowed again, spilling pellets all over the bottom of my Traeger, but this time they were on fire!
I’m blaming the modification, as I never had this problem before.

How big was your steel plate and where was it located? If it messed up the air circulation in the cook chamber, I can see there being an issue. Otherwise, it should have not cause a problem.

 

[FireTechMike]

How big was your steel plate and where was it located? If it messed up the air circulation in the cook chamber, I can see there being an issue. Otherwise, it should have not cause a problem.

It was a cylindrical chunk of solid steel

 

[RayClem]

That might have been too close to the fire pot such that it was being heated with direct radiation. Try moving it further away or even up on top of one of your grates. You want it to heat slowly.