Treager Pro Controller

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
That I understand, I see you need the temp swings to produce the extra smoke.
That being said
My two steaks are on my searing charcoal grill
 
HELL YES!!!

I bought a drop in sear station for the Traeger you remove the gut and I use grill grates over the firepot!

This image shows you how it replaces the intervals and is a cone over the firepot.

Pat

4A1CB093-72EB-4ABE-80BC-19E7B9F50F71.jpeg
 
  • Like
Reactions: kerstingm
WOW talk about a great steaks, more like rare, and I don't do steak sauce
20180511_212707.jpg
 
I never brag about what I've done. Damn I will pay myself on the old back on this one.
Crazy thing about my charcoal grill, it's a $80 Walmart special, I swear it's the best damn straight cooking grill I've ever bought.
thanks again for all of your help
 
  • Like
Reactions: Traeger.Rage.BBQ
You earned that beer Brother!

I enjoyed riding along with you on this journey. I’m just thankful it was an easy resolution. I may be interested in that subsequent Pro controller that shows up!

HAHAHA...

Have a great evening Brother.

Pat
 
Last edited:
  • Like
Reactions: kerstingm
I have gotten mine that high in higher summer temps especially if the smoker is in direct sunlight.

My PID controller is on continuous auger output when in high and it hits the upper 400’s. The GenII Pro controller on my daughter’s 22” has hit that temp after awhile even in the shade running B&B Pecan Pellets.

Pat
 
Last edited:
  • Like
Reactions: kerstingm
BUT, you have to account for both my units have a downdraft hood on them. If you’re aiming for a max internal grate temp then spin that cap to closed and that will absolutely aid in hit a temp for searing or high temp grilling.

Pat

715D1A6F-EF8D-4DA7-8B67-93B70B61200A.jpeg
 
I was thinking about doing a high temp test with the cap closed down to see what it would do.
I just threw together a quick chicken thigh and polish kielbasa smoke to see how it cooks. Its running between 157 and 164, smoke looks great, a steady smoke out the stack and holding great temp 20180518_195344.jpg 9
 
You earned that beer Brother!

I enjoyed riding along with you on this journey. I’m just thankful it was an easy resolution. I may be interested in that subsequent Pro controller that shows up!

HAHAHA...

Have a great evening Brother.

Pat
Traeger only sent me a new RTD probe, they are not sending another controller.
 
Look what I did last night
My 1st attempt cooking Venison Backstrap
Talk about amazing 20180525_211752.jpg
 
I have a question about pork butts and briskets, the last couple I smoked I did not have the good thick burnt crust that I have had in the past. I have not changed anything the way I've smoked these. The only thing I can think of is I am smoking longer at a little lower temp (around 160 to 180) after a couple hours I turn my temp up to 225. Could this be the issue?
 
Here we go again, I have friends on their say and once again my piece of shit lemon of a grill will not hit any set temp I put it at. Treager has sent me a new Pro controller, a new temp sensor and after each part change it has actually got worse on holding any kind of temp.
Going back to my $88 Walmart special charcoal grill for now.
Any new pellet grill lookers be warned about Treager grills.
Both pictures are 30 plus minutes after setting temp
20180706_164029.jpg 20180706_164029.jpg
 

Attachments

  • 20180706_165824.jpg
    20180706_165824.jpg
    140.3 KB · Views: 29
I don't mean to thread jack, but out of curiosity - is there an optimal chimney cap height for Traegers? Or, does it all vary from rig to rig?
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky