1, Never trust the Traeger controller reading. While it might be right at outdoor temperature, it is likely to be off at higher setpoints.
2. Any wireless probe that measures both the internal meat temp and the cook temp will be inaccurate until the internal meat temp is close to final temp. Heat is transferred through the metal tube such that the internal temp will always read slightly high and the cook temp will read somewhat low. At the start of the cook when the meat temp might be around 40 F. This will significantly affect the cook temp reading.
3. You can never get an accurate cook temperature reading when the thermometer is touching metal, such as a grate. That usually results in a high temp reading.
Do you know if your surface thermometer is accurate? Because the bimetallic coil is often exposed, it is easily damaged.
You can use a non-metallic object such as a wooden plank, cotton pad, or silicone mat to separate the surface thermometer from the metal grate. Don't worry, the wood or cotton might char, but it will not ignite. Just avoid any type of plastic like polyester. You want the thermometer to be close to the protein, but not touching.
Good luck with the ribs.
