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No, I have not worked on fixing it yet. So you think I should start with a rod first before the computer?

Well, final update on the Traeger pro 34. I cleaned it and got new pellets. New pellets just piled up and then said error again. The rod is not getting hot. I’ll have to work on this and maybe change the computer out. Until then, I am going to look at a charcoal smoker/grill like an Akorn Kamado.

Update: Ok so I took my Traeger down and cleaned out all the pellets. What I found I’ve never seen before, I had a pot full of blackened pellets. Like pellets did not light.. so I have 2 thoughts so far. 1- hot rod did not get hot enough to light. Or 2- the new pellets I tried (half wood half...

Good to know. My hopper does a good job at keeping the water out. And I have a cover for it. But we were super cold and snowy for weeks. Then warmed up to 60’s. Rain.. lots of moisture in air. Then it froze to the single digits. So I really think it’s an auger issue. I’ll try to keep it empty...

thanks for all the info guys. I’m going to be taking down the Traeger and investigating this weekend. My initial thought is an auger/feed issue. We have experienced crazy temp and moisture variants in Ohio and I have a feeling my pellets were the cause since they were in there for a few weeks...

Yes.. I’ve been smoking meat for many years. I am aware that you go by internal temp. But I was wondering how fast things get done by going 300° instead of my normal 225-250°

About how many hours per pound when running 275? I’m used to about 90min per pound. So I start late night, take off around1-2pm and wrap to rest.

At 160°? I usually smoke naked the whole way and don’t wrap at all.. but I want to try this as soon as I can get my smoker running again. I’d love to put a butt on in the morning and not at night. Ive been doing the late night thing since I started smoking . Thanks

300° for 5 hr? And it still pulls apart? Wow… Is wrapping involved?

Thanks guys, I appreciate it. When something similar happened 5 years ago Jimmy messaged me and helped me out. He was very nice and kind to even beginners. I really appreciate everyone on this board. While scientifically and technically it may be ok, I’m going to toss it. I have a family...

9.5 Ib pork butt rubbed and put on the Traeger at 1:30 am with temp set to 225°- but Traeger reading about 218°. Was fine with low and slow since dinner at 6:30pm. Mid 20° last night and light snow. Got up at 8:30am to check - so it's been on for about 7hr. Traeger reading error, 42° in the...

All good info... I’m still going to be too nervous to do that on my own! thanks for the offer, I’m sure you’ll be getting a PM from me in the future:emoji_thumbsup:

Good to know! Yes even though it may have been heated up past the danger zone for the first 6 or so hours- I was worried that it sat for 3 hours without a heat source. But wrapping it I think is what saved it. I will say after it was saved i put it in the oven- I got it the pig up to 205 and let...

Wow that’s crazy- I never would have thought that cold water is better to defrost than hot. Yeah I think the pork I threw out was a good call the other night. I had it in the sink, in the original packaging but with hot water. And it sat for about 6hr... And tonight’s turned out great! Only...

Yeah I’ve heard that too- but then I read a thread that said someone left their smoker go at 165 all night and most said to throw it out. I guess I need to learn the science of the temps.

Thank you so much- I am always so worried about bacteria. It would have been a double whammy because Thursday night I got a pork butt out to smoke. I had it defrosting in hot water- still in package at midnight. I turned the smoker on.... fell asleep on the couch! Woke up at 6am and I threw out...

yes- use brown sugar and half way through cover with honey and wrap it... I know what’s for dinner tomorrow at my house!

I vote meatloaf and baked potatoes. Second choice is pork loin, that’s a pretty quick cook.

Hey guys. I’ve been coming here for almost two years to get info but I just registered I hate to be the new guy who post a question about what to do when ——- happens... but here we are. So last night I put a 7lb pork shoulder on at 1am. I had it on my Traeger with temp set at 225. A little...