Was planning to have a nice rack of baby backs for the holiday, set the Traeger to super smoke and came back to a 520 degree disaster. I probably did 3 or 4 cooks without a cleaning before this one (chicken breast and burgers for those). Anybody seen this one before?
by lucidnitemare
5 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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Happens when the fire box doesn’t completely empty between cooks. Do you leave the top open during shutdown? Or closed?
Leaving it open tends to result in a fuller burn leading to an empty pot. Also when starting do you leave lid open or closed? Leaving it open tends to ensure the pellets light faster and don’t pile up.
Anytime I’m leaving a cook unattended for very long this is why I leave a probe laying on the grate with an alarm set at 275°. This way if something gets out of hand I can pull the meat and get the situation under control. I also have one set for a low temp of 150° during overnight cooks in case I have an issue that causes the fire to burn out. Never want to wake up to a 75° temperature for who knows how many hours!
Clean it after every smoke. It takes 5-10 min. What’s so damn hard!?
Yep, I have seen this, which is why I vacuum it out after every couple of cooks. I suspect the igniter gets covered amd eventually catches, and the whole thing goes up.