Attached I have a picture of what is leftover after the girl goes out. I didn't add a picture of before but I made sure to clean it out with a shop vac so it was nothing but metal in the entire grill.
Attached are some ambient thermometer readings that clearly fluctuate wildly I believe for the first one I had it set for a chuck roast at 225f and I know that it will keep within about a 50° region typically but sometimes it we'll just Leroy Jenkins up to 400+…
Sometimes the grill just seemingly turns off but most times it seems to go high in temperature and then the flames must cause it all to choke out. It really sucks having to take the meat off the grill to shop back out all of the ashes halfway through the cook every time and wondering if anyone has any ideas of what I could do.
Any help or recommendations would be greatly appreciated this pellet crow was given to me by a friend I believe it is the entry level Traeger. Before every cook I shop back out everything in the grill including scraping off any hardened carbonized material to give it the best chance to succeed and I am at a loss.
by BanjoTangelo
1 Comment
how do your unburnt pellets look? what brand? they could be bad
whats very weird is I never have pieces like that in my burn box and especially not up around the outside like that
I just cleaned mine after running 20 lbs through it and didnt have as much in my burn box as you – puzzling
hopefully somebody more experienced will chime in