My 6 month old pro 22 is trying to self immolate. Last weekend I was cooking a 5 lb chuck roast brisket style. Everything was going according to plan for the first 4-5 hours. I was leaving it pretty much unattended and did a quick beer run as my brother and his family dropped at the last minute. As I was pulling back up to the house I noticed a ton of smoke pouring out of my back porch. I walked up to flames seeping out of the lid so I promptly unplugged and disassembled everything. The cook was ruined. The full hopper worth of pellets had been dumped into the flame and had piled up in the barrel.
After some reading I decided I hadn’t been cleaning properly and took a shop vac to everything. The hopper and auger were as clean as new. I also took degreaser to the temp probe.
Today, after a week of letting everything dry, and after finding my local butcher had put tri-tip on a half off sale this week I decided to risk another cook.
It was a short one as I was only going to take it to about 115 degrees at 180. The smoker was on for about 20 minutes and never made it over 100 degrees. I shut it down and then took soap and water to the entire internal surface. After it dried I started it back up and everything was going perfectly.
Luckily no unexpected brother so no expected beer run today. About an hour and a half in at 180 I peak outside and I’ve got a massive plume of smoke and the internal temp has reached 300. Luckily the tri-tip was exactly where I wanted it before a sear so I pulled it off and was fantastic after a sear on stove.
Any tips on diagnosis and repair would be greatly appreciated!!
by ProfessionalRoom6593
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Tri-tip was done with meat church holy gospel rub+ some msg at 180 until 115 degrees. Seared on cast iron to 122 and rested wrapped with some butter for 20 minutes
Sounds like the thermocouple is going out. They’re pretty cheap on Amazon. Here is a traeger video on the how to. https://www.traeger.com/learn/replace-rtd-thermocouple-pro-series?srsltid=AfmBOoqoDbQVEuunj3alnPmt3kkdtAcGo4JfQvLypcuayw1zQeo0ziWh
Traeger has some of the best customer service reps I’ve ever dealt with. I was having issues with a used 22 my brother gave me and they FaceTimed me while I got in there with a voltmeter. Give them a call and I’m sure they can help you troubleshoot