Time to get serious about a new smoker.

[All-American]

The readings I was looking at were from a few minutes to a few hours after starting the cook. I kept waiting for the temperature to drop below 300 when I had it set for 225, and it just wouldn't. I waited another hour or two at the 180 setting (registering 250+) before reducing it to Smoke.

Cleaning it probably won't hurt, but I'm skeptical it would make that much of a difference.

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You have a digital controller for the Traeger? Is there a difference in temperature displayed on the Traeger vs. what the maverick says, or do they both agree that it's hotter than the setting would suggest?

[Pelado]

Two ideas-- both of which are doubtlessly wrong.

First, there is supposedly more heat generated during the startup process on account of pellets being dumped in before there's a fire to burn them all off. If you're cooking at a low temp, they say to leave the door open for a few extra minutes to begin with to let that extra heat dissipate.

Second, try cleaning off the temperature probe that's connected to the control panel. If there's too much gunk on it the grill might think it's cooler in there than it actually is.

Probably the more likely thing than those two is a part that's off-- if you're still under warranty you may think about pushing to replace the probe.

The readings I was looking at were from a few minutes to a few hours after starting the cook. I kept waiting for the temperature to drop below 300 when I had it set for 225, and it just wouldn't. I waited another hour or two at the 180 setting (registering 250+) before reducing it to Smoke.

Cleaning it probably won't hurt, but I'm skeptical it would make that much of a difference.

Sent from my SM-G930V using Tapatalk

[All-American]

For some reason, I've been trusting that the Traeger temperature was really what it said on the digital readout. As I started a smoke last night, I clipped my extra Maverick probe onto the grill. I had it set for 225, but soon the Maverick was registering temps over 300. I turned it down to 180, but the temps only came down to 250-260 range. So I turned it down to the smoke setting.

Anyone else have such divergent temps on a Traeger? Is there some way to recalibrate it?

Two ideas-- both of which are doubtlessly wrong.

First, there is supposedly more heat generated during the startup process on account of pellets being dumped in before there's a fire to burn them all off. If you're cooking at a low temp, they say to leave the door open for a few extra minutes to begin with to let that extra heat dissipate.

Second, try cleaning off the temperature probe that's connected to the control panel. If there's too much gunk on it the grill might think it's cooler in there than it actually is.

Probably the more likely thing than those two is a part that's off-- if you're still under warranty you may think about pushing to replace the probe.

[Pelado]

For some reason, I've been trusting that the Traeger temperature was really what it said on the digital readout. As I started a smoke last night, I clipped my extra Maverick probe onto the grill. I had it set for 225, but soon the Maverick was registering temps over 300. I turned it down to 180, but the temps only came down to 250-260 range. So I turned it down to the smoke setting.

Anyone else have such divergent temps on a Traeger? Is there some way to recalibrate it?

[Uncle Ted]

Did some absolutely horrible ribs yesterday. Maybe I should stop trying new stuff and get something consistent then start changing stuff. So far, I've not been terribly pleased with the PBC, slow and low isn't really a thing with it. It does hold a temp for a looong time though. I wonder WTF I can cook that would actually need the heat as long as it's available. The brisket only needed 4.5-ish hours and the heat goes strong for about 7-8 hours. Maybe it'll just replace my weber kettle grill that is 8-9 years old and I'll go get something else. I'll give it a few more cooks before cutting my losses.

So my son built one of these PBC's for his engineering class as his project. I am thinking of giving it a try this weekend. Maybe I'll just try some chicken.

[Drunk Tank]

If you aren't already, sign up for the bbq-brethren forum. They have a 200+ page thread called the PBC appreciation thread. Alot of folks seem to like the cooker. Don't give up so quickly. All cookers have a learning curve.

[lambdacoug]

Yikes.

Time to cut your losses.


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[lambdacoug]

What was horrible about the ribs?

If you can hold 325F degress, maybe do some searches for hot and fast brisket and pork, weeping ribs, etc. There are plenty of folks out there who cook around that temperature with results they find satisfying.

They were dried out. It probably has more to do with my n00bishness than anything, but the temps didn't help.

[Joe Public]

Did some absolutely horrible ribs yesterday. Maybe I should stop trying new stuff and get something consistent then start changing stuff. So far, I've not been terribly pleased with the PBC, slow and low isn't really a thing with it. It does hold a temp for a looong time though. I wonder WTF I can cook that would actually need the heat as long as it's available. The brisket only needed 4.5-ish hours and the heat goes strong for about 7-8 hours. Maybe it'll just replace my weber kettle grill that is 8-9 years old and I'll go get something else. I'll give it a few more cooks before cutting my losses.

What was horrible about the ribs?

If you can hold 325F degress, maybe do some searches for hot and fast brisket and pork, weeping ribs, etc. There are plenty of folks out there who cook around that temperature with results they find satisfying.

[Jeff Lebowski]

Yeah, I know, my temps are at least 10-20% higher.

Yikes.

Time to cut your losses.


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[lambdacoug]

Just saw this on the PBC FAQ site:



http://www.pitbarrelcooker.com/faq/

Yeah, I know, my temps are at least 10-20% higher.

[Pelado]

That's what I'm playing around with now. Since all the charcoal sits in the charcoal basket on the bottom and you lay on a few lit pieces on top, I don't think it would really affect the temperature if I used less fuel, only the length of the burn since the same number of briquettes will light up, there just won't be a deep a column to burn through. I'm going to use some stones/bricks in the basket to reduce the surface area of the burning coals to try and regulate the temperature that way.

Just saw this on the PBC FAQ site:

Q: What temps does the PBC run at?
A: Between 275-310 degrees

http://www.pitbarrelcooker.com/faq/

[lambdacoug]

Any way to use less fuel to get it closer to 225-250?

That's what I'm playing around with now. Since all the charcoal sits in the charcoal basket on the bottom and you lay on a few lit pieces on top, I don't think it would really affect the temperature if I used less fuel, only the length of the burn since the same number of briquettes will light up, there just won't be a deep a column to burn through. I'm going to use some stones/bricks in the basket to reduce the surface area of the burning coals to try and regulate the temperature that way.

[Pelado]

Right around 300-325. If I start it out with 8 lit briquettes it takes about 45 minutes to hit 300, but then it will climb to about 325 by the end of the 3-4 hour cook. I've got the damper at the bottom set as closed as I can get it and I avoid opening the lid until the meat reaches the internal temp for pulling it off. The 11 lbs brisket cooked in around 4 hours, which is about 2-3 hours faster than I expected. The ribs yesterday hit 160 after about an hour. I get good smoke output now, but the ribs yesterday had no smoke ring at all, even though the smoke was pouring out of the cooker.

Any way to use less fuel to get it closer to 225-250?

[lambdacoug]

It doesn't do slow and low? What's the lowest temp you've been able to maintain in the PBC?

Right around 300-325. If I start it out with 8 lit briquettes it takes about 45 minutes to hit 300, but then it will climb to about 325 by the end of the 3-4 hour cook. I've got the damper at the bottom set as closed as I can get it and I avoid opening the lid until the meat reaches the internal temp for pulling it off. The 11 lbs brisket cooked in around 4 hours, which is about 2-3 hours faster than I expected. The ribs yesterday hit 160 after about an hour. I get good smoke output now, but the ribs yesterday had no smoke ring at all, even though the smoke was pouring out of the cooker.