Recent content by swedegeek

As the OP, I have couple of observations & new questions: 1. Traeger doesn’t sell some parts, including the hopper. This is the sheet metal part onto which the auger tube, auger motor mount, fan all are attached etc. In other words, its the main guts of the machine. You’re out of operation...

Success! Finally got the two stuck augers out! Now its just a reassembly job with new parts. To recap: In June, 2021 the smoker was used for a large gathering, and apparently had a backfire, burning the pellets in the auger tube. They were then left to sit thru a wet Seattle winter, during...

Thanks for the good ideas! To catch up: -Here’s a photo. The middle auger is free - the other two are stuck -Traeger stopped making this model in 2020. If a dealer has one, maybe they’ve had it a while. -Tried alcohol first - no luck. Might return to it or use it to clean things up...

Motors & fans are taken off. I’ve applied much more torque than the motor does trying to get it loose. Soaked it for 3 days - figured the pellets got softened by then. No luck. Haven’t used WD40 for the reason mentioned above. Took a length of hard wire (bigger & much stiffer than a coat...

Nice video - thanks for sending it. Unfortunately, two of the three augers on ours are stuck WAY more seriously than any video I’ve seen. The auger won’t turn or move in any way within the tube, even with some serious “persuasion.” I’ve gotten a few ideas from the forum & one more from...

Thanks!

I belong to a club that bought a Traeger Commercial 200 a few years ago. The pellets didn’t get removed last fall & after spending a winter in the Seattle humidity two of the three augers are stuck. Really stuck. I’ve soaked the hopper/tube assembly in water for 3 days to soften the pellets &...

Thanks to all for the education. This may be obvious to all the meat experts out there, but I found stainless steel butchers blades for my sawzall on Amazon. A plastic bag over the sawzall protects both the sawzall & the meat from contamination...

Thanks for the input. To summarize: 1. Smoke at a higher temp to get the IT to a suitable temp before the smoke flavor gets more intense than I want it. 2. Consider grilling it - parboil first, then grill to get a little brown on it, perhaps with flavor wood on the bed of coals. 3. Of...

My wife decided we should start eating grass fed/grass finished meat, so now our freezer is full of a 1/4 beef & 1/2 a cow. This weekend we're smoking a small ham (more precisely, a piece of a larger ham) and a blade roast. As I got the roast out of the freezer I saw a package of potato...