I bought my first pellet smoker (a Traeger Series 20 from Costco) and have done ribs, whole chickens, pork rib eyes, etc. on it. But every recipe seems to cook much faster than called for.
So one day, I decided to use my Weber iGrill ambient sensor to measure the temperature of the cooking chamber at each setting on my smoker for an hour. The sensor was set about an inch above the cooking surface, near the front edge of the grate, about 6" from end furthest the pellet feeder. Ambient air temp was around 40 degrees and I use an insulation blanket on the smoker.
I only got through three of the settings for a variety of reasons, but the temperature I measured was almost invariably above the target temperature, often by 50-100 degrees. Is this typical for a Traeger? This series/size? Pellet smokers in general?
Next time I have plenty of time, I'll continue to build these charts so I can see where I *really* need to set my smoker to get the desired temp. I'm also curious to see how different ambient air temps might affect the results.
roorider
So one day, I decided to use my Weber iGrill ambient sensor to measure the temperature of the cooking chamber at each setting on my smoker for an hour. The sensor was set about an inch above the cooking surface, near the front edge of the grate, about 6" from end furthest the pellet feeder. Ambient air temp was around 40 degrees and I use an insulation blanket on the smoker.
I only got through three of the settings for a variety of reasons, but the temperature I measured was almost invariably above the target temperature, often by 50-100 degrees. Is this typical for a Traeger? This series/size? Pellet smokers in general?
Next time I have plenty of time, I'll continue to build these charts so I can see where I *really* need to set my smoker to get the desired temp. I'm also curious to see how different ambient air temps might affect the results.
roorider
