Traeger 075 Texas Digital Contoller options?

[ksstang]

Hello all, I'm new here and this is my first post. I have a Traeger 075 Texas that's about 1.5yrs old now. I had to replace my original digital contoller under warranty right around the year old mark of purchasing my traeger. It was running extremely on smoke and 225 degree settings. The new one fixed the issues except for the 225 setting. It still will peak at almost 280 at times on the 225 setting.

So, I'm looking to replace my digital controller. I've heard the new Traeger digital pro controller supposedly fixed that issue, as a lot of people report their traegers being very inconsistent with the older style (orange LED readout).

I've also been reading that the Pellet Pro PID Controller is another fantastic option and very consistent at holding temperatures within 5* of set point.

So, I'm looking for opinions as to what others have done to rectify their Traegers that run excessively hot on the 225* setting?

Thanks in advance!

-Kyle

 

[tbrtt1]

Kyle,

I run mine with a Savannah Stoker PID controller. There are other aftermarket PID controllers for Pellet smokers. Generally speaking, a PID will always be the recommended controller.

 

[ksstang]

Ok, sounds good! I appreciate the advice! Does yours hold pretty steady at all temps?

 

[ksstang]

My only other complaint with my traeger is that it doesn't produce very much smoke. Now I realize I'll probably never get the smoke flavor that I would out of my big wood smoker, just wished I could get more out of my traeger than i do. I don't hardly taste any now. Are any of these PID controllers going to produce more smoke?

 

[tbrtt1]

Ok, sounds good! I appreciate the advice! Does yours hold pretty steady at all temps?

ksstang, sorry, this may have been for me and I missed it. 

It holds temps very well, particularly at higher temps, as with any controller. I don't want it to be dead on below 275* since some temp swing helps with smoke production. 

Truth be told, I was uber concerned with temp swings but I needed something a little better than the stock one because I needed some predictability as to when I can expect my meat to be done. I do go by temp, except ribs, but having major swings made me less sure of predictability. 

The other thing was the ability to program cook stages and have the trust to smoke overnight, as I do all my briskets overnight. It can be programmed to smoke at low temps for certain length of time, then raise the temp to cook it, then have it go to a low temp hold setting when the meat is done (it comes with a meat probe). 

 

[tbrtt1]

My only other complaint with my traeger is that it doesn't produce very much smoke. Now I realize I'll probably never get the smoke flavor that I would out of my big wood smoker, just wished I could get more out of my traeger than i do. I don't hardly taste any now. Are any of these PID controllers going to produce more smoke?

I can get a fairly prominent smoke profile by intermingling 3 factors:

1 Smoke with 100% Hickory or Mesquite Pellets or a combo of the 2. I use them for everything since there is no chance of over smoke on something I don't want much smoke on. My wife does not like smokey bird so I cook it at 275* + and don't employ the following 2 steps

2 Smoke at low temp setting (170*) for several hours. Ribs 2 or even 3 hours. Brisket and butts 4-6 hours. The pit doesn't get down to 170* very much at that setting unless the weather is colder, but it stays below 200* for the most part and puts out more smoke due to inefficiency at this temp.

3 Ad an auxiliary smoker (I Use the AMAZEN expandable tube-owner is a sponsor here). 

I do #1 with everything. I do 1 and 2 and sometimes 3 with ribs. I do all 3 with briskets almost all the time. Doing all 3 I get enough smoke flavor. I must say that if you are a long time stick burner, your taste will need some recalibration time, but I find the flavor from the pellet smoker to be the best smoke flavor I produce. 

 

[ksstang]

That sounds good! I appreciate the advice! Do you have any pics where you place you amazen smoke tube in yours? I've heard about them recently, but curious where everyone sticks them!

 

[tbrtt1]

That sounds good! I appreciate the advice! Do you have any pics where you place you amazen smoke tube in yours? I've heard about them recently, but curious where everyone sticks them!

This pic shows it laying at the very bottom. Usually I put it where the illustration is. Putting it below the drip pan instead of on the grate save grate space. 

IMG_4335.jpg

• tbrtt1
• Apr 3, 2017

 

[joe dierte]

I have a Traeger Eastwood which is a :sausage:model made for Home Depot. The controller that came with the unit allowed temperature swings that were just ridiculous. Plus or -30° . I put a pellet pro controller on that thing and it is awesome. Temperature is within 5° of the set temperature. Note- this controller and the controllers that come with the Trager have a setting for smoke. That is the setting that is going to give you the most to smoke. It is there for a reason. The smoke setting was giving me a cooking temperature of around 190°. I had to adjust my recipes to allow for lower and slower cook to get enough smoke on the meat!:sausage: