Traeger Disasters

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spiffy

Newbie
Original poster
Dec 14, 2014
9
11
California
Everytime I cook using my Traeger, the side facing down gets completely burnt. It doesn't matter how I cook the meat, it always gets burnt. Today I tried ribs (smoke for 2.5 hours and 325 for 1 hr 20 min) but it was burnt. I've tried brisket (smoke 6 hrs then 325 for 4 hrs) and by the time it got to 190, it was burnt. I've done tri tip, also burnt. Everytime, I use my Traeger, my food gets burnt. I don't know what to do. Can anyone help?

Thanks.
 
Spiffy

It sounds like you may have a missing heat shield if the whole bottom is getting burnt.  If just the ends are getting burnt you have a hot spot or 4 as in my case (I have a Traeger also)  Also did you check the analog temp to the setpoint?  You said 325 but what does your analog temp say?  I find on mine I can have a 50 deg or more difference between the 2.  I go by the analog more than my setpoint on the display.
 
Spiffy I can say I have used my Traeger for years with none of these issues you are seeing.  I do cook things differently than the temps you are using.  I do ribs for 6 hours at 185 setting and they turn out perfect. I do a brisket (depending on size) for 6 hours on smoke then wrap it in foil and put it back in for another 4-5 hours until I get a internal temp of 205. The remove it, wrap it in towels then put it in a ice chest to rest for at least a hour and two is better.  It always turns out juicy and tender you can cut with a fork.     As stated before I keep a eye on both analog and digital temps. The Traeger is a different smoke that takes some different techniques.  Hope this helps.
 
Last edited:
Pellet grills can produce a lot of radiant heat from the heat shield. 325º for extended periods like you are doing is too hot, especially if you've got any sugar in your rubs. And pellet user makes a good point that it might actually be quite a bit hotter than what is displayed.  Verify with another thermometer. In any case, turn the temp down. 
 
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