Atl_Buckeye
New member
I am new to Traeger and see that their is a lot of discussion/complaining about temps. I am not new to smoking and every cooking method seems to have their own issues with temps. For example, the old electric smokers would vary wildly depending on if the element was on or not which made a consistent temp impossible and similar to Traeger, the big green egg dome temp is different than grate temps.
So, when people here are talking about temps. Are they refering to the temp set on the controller? Or do most people use a probe mounted to the grate (pit temp)? I was playing around last night and see that these temps are different by 25-50 deg. I just want to be sure that if I'm following some recipes from here I am understanding temps that are being talked about
So, when people here are talking about temps. Are they refering to the temp set on the controller? Or do most people use a probe mounted to the grate (pit temp)? I was playing around last night and see that these temps are different by 25-50 deg. I just want to be sure that if I'm following some recipes from here I am understanding temps that are being talked about