The first cook was not so good

[Switz]

Well, the first cook is over.

I used a new ThermoWorks Signals four probe monitor. I had three ThermoWorks air temperature probes using their grill clips in the Century 885 monitoring air temperature and one in the meat. One was right below the Traeger heat sensor. They never agreed. One was half way down against the backside of the grill and the last was near the chimney wall at the back. The last two had fairly high readings so I set the Traeger based upon that data. The meat was not heating very well.

So I moved the first probe to the middle of the grill immediately in to the right of the meat, the middle probe was moved adjacent to the middle of the meat on the far side away from the lid opening and the third was moved to the center and immediately to the left of the meat.

The temperatures at those locations were very much lower, so I had been cooking a long time with too low of a heat. Unfortunately, there was over a 40 degree temperature spread between the left and right probes. And the temperature swings on the Traeger display did show plus or minus 25 degree off of the target temperature.

So seeing these three different temperatures in a 16" space where the meat was causes a great deal of confusion as to where to monitor cooking temperature. It also would suggest flipping the meat every so often so the ends share the hotter and colder temps.

I would sure like some suggestions on selecting the correct cooking temperature to monitor or where to place the air temp probe for best results.

I used the Apple pellets per the Traeger recipe. I used large grind CostCo pepper and I guess the volume is different than what Traeger had in mind. So next time would use half the amount of pepper.

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[JamesB]

I place the ambient probe next to the meat, and don’t worry about what the temp is elsewhere...I just know that it’s gonna be a little warmer on that left side, and that’s where I usually put something like potatoes or anything that I don’t particularly care about the temp being a little high

 

[Timmy]

Well, the first cook is over.

I used a new ThermoWorks Signals four probe monitor. I had three ThermoWorks air temperature probes using their grill clips in the Century 885 monitoring air temperature and one in the meat. One was right below the Traeger heat sensor. They never agreed. One was half way down against the backside of the grill and the last was near the chimney wall at the back. The last two had fairly high readings so I set the Traeger based upon that data. The meat was not heating very well.

So I moved the first probe to the middle of the grill immediately in to the right of the meat, the middle probe was moved adjacent to the middle of the meat on the far side away from the lid opening and the third was moved to the center and immediately to the left of the meat.

The temperatures at those locations were very much lower, so I had been cooking a long time with too low of a heat. Unfortunately, there was over a 40 degree temperature spread between the left and right probes. And the temperature swings on the Traeger display did show plus or minus 25 degree off of the target temperature.

So seeing these three different temperatures in a 16" space where the meat was causes a great deal of confusion as to where to monitor cooking temperature. It also would suggest flipping the meat every so often so the ends share the hotter and colder temps.

I would sure like some suggestions on selecting the correct cooking temperature to monitor or where to place the air temp probe for best results.

I used the Apple pellets per the Traeger recipe. I used large grind CostCo pepper and I guess the volume is different than what Traeger had in mind. So next time would use half the amount of pepper.

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In the middle picture you have the probe against the out side wall. This will NOT be an accurate temp as this is were the heat from the fire pot rises to the cooking chamber. Besides you don't cook out there. I place my probes in several inches from the outside wall to get a better idea of what temp is doing in that area. For cooking place it next to the meat or directly next to the Treager thermocouple/rtd.

 

[Switz]

That photo was the initial start of the cook. After 4 hours I figured out that the probes had to be moved, so I had one at both the left and right ends of the meat and one in the middle nearly against the meat on the far side. There was an over 40 degree temperature variation between the left and right temp probes and the middle probe was actually roughly in the middle.

So, if the middle is where the target temp is taken, should I flip the meat left to right on a regular basis to average out the temps on the extremes?

 

[Walleye Hunter]

I place my fireboard ambient probe up against the Traeger ambient probe and set my temp by that. I use one probe in each piece of meat and go by that. If I am cooking two or more pieces of meat, I rotate them through the grill because it's substantially warmer on the left side, which is where the chimney is on mine. Temps in there are different all throughout the grill and having too many probes is going to drive you nuts (as you can see).

 

[Timmy]

That photo was the initial start of the cook. After 4 hours I figured out that the probes had to be moved, so I had one at both the left and right ends of the meat and one in the middle nearly against the meat on the far side. There was an over 40 degree temperature variation between the left and right temp probes and the middle probe was actually roughly in the middle.

So, if the middle is where the target temp is taken, should I flip the meat left to right on a regular basis to average out the temps on the extremes?

What I would do is rotate it and keep it in the same spot on the grill and cook by localized temp. to that "zone". In your grill you could have grid with 2 to 4 zones in your grill. If you know what each zone does for temp. you can cook anything you like anyplace on the grids and know what it is doing. On mine I have 2, rt side and lt side. Left is hotter than the right. If I fill the grill, I rotate if needed.

 

[Switz]

Now that is some really good information. I get the idea that when looking at the open grill, one could visualize the grates divided half way both front and to back as well as left to right. There would be four grids for discussion.

I did not try this but I think the hot air coming around the front edge of the "drip tray" vs the hot air around the back edge of the "drip tray" could be different temperatures. And I have seen the great temperature variation from right to left of about 40 degrees in 16" (either side edge of the meat I was cooking).

So going forward, there is no need to put a Signals air temperature probe beside the Traeger grill air temperature probe. The Traeger indicated temperature is a reference to get close to the desired temperaure of a Signals air probe in the middle of the left right dimension of the meat and about an inch away. For more information, a second Signals air probe could be at the middle of the other side of the meat also about an inch away. That would leave two possible Signals meat temprater probes.

 

[magoo40]

No need to over think the process, as suggested place the meat in the middle of the grill place your ambient probe near the meat, use this probe to get actual grill temp adjust your controller to your target temp as indicated by the ambient probe, place a probe it the meat and start cooking until you reach your desired IT temp. AND LEAVE IT ALONE, no need to continually open the lid to turn the meat and losing heat.

 

[Timmy]

Now that is some really good information. I get the idea that when looking at the open grill, one could visualize the grates divided half way both front and to back as well as left to right. There would be four grids for discussion.

I did not try this but I think the hot air coming around the front edge of the "drip tray" vs the hot air around the back edge of the "drip tray" could be different temperatures. And I have seen the great temperature variation from right to left of about 40 degrees in 16" (either side edge of the meat I was cooking).

So going forward, there is no need to put a Signals air temperature probe beside the Traeger grill air temperature probe. The Traeger indicated temperature is a reference to get close to the desired temperaure of a Signals air probe in the middle of the left right dimension of the meat and about an inch away. For more information, a second Signals air probe could be at the middle of the other side of the meat also about an inch away. That would leave two possible Signals meat temprater probes.

EXACTLY! But only turn or rotate the meat when you HAVE to open the lid, ie, adding something to the grill, spritzing the meat, glazing, you get the idea. Just don't open it to JUST turn the meat.

 

[RemE]

I place my meat probe in the center of the flat, see picture. The pit temp only affects the total cook time, go by internal meat temps. I wrap my brisket at 165F and pull it at 203F, then most important, place it in a cooler wrapped in towels for minimum 1 hour but usually up to 3 hours to let it rest to perfection.

Normal briskets are big, and the thick end (point) goes to the hot side, which is the left on Timberlines.

I like the "Weekday Brisket" recipe from Matt Pittman at Meat Church. Low and slow overnight cook, allows for easy meeting the dinnertime schedule.

You can also see my Fireboard probe mounted on the upper right side, next to the stock probe. On a Timberline, that spot is probably the coolest area in the grill. For me, consistency is important so I use the same probe location for the pit, and dial in each recipe and keep notes.