So I believe I'm having a temperature issue with my Traeger 780. My cooks are taking a lot longer than expected, which I know can happen but it has been a constant. For example did a poor man's brisket last night (chuck roast) and was expecting around maybe a 5 to 6 hour cook. Keep in mind this was only like a 3lb pound roast. I put it on at let's say 10:00am and was smoking it at 250 degrees and it did not reach 202 degrees until 7:30pm. I noticed I have a small but decent size gap in between my lid and the main barrel closest to the control panel. Long story short everyone in my house thinks I'm crazy because I held a towel over that spot for 2.5 hours because I swore the meat temp was rising quicker. So I'm here wondering am I crazy or is this something I need to look at getting a fix for?
by MouseZealousideal413
8 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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The hinge bends the lid a little when you open the lid. Just teak it a bit and it will seal flush again.
The outdoor temperature can cause the Traeger (or any other pellet grill) to get to temp and maintain that longer. I’m in Michigan and it’s 16 degrees F today. I know it is going to take longer to cook in these temps. When I use my Traeger insulated blanket that helps keep the heat in and maintains temperature better for me. I will say using the Traeger recipes I almost always go longer on cooking than they say it will take. Typically 2 hours long on a pork butt or brisket. I always give myself a couple of extra hours on these long cooks. For me for Chuck roasts, they usually run 60 to 90 minutes than the recipe calls for, even in warm months. Happy Smoking.
These photos are so close up, I have no idea what the f I’m looking at. Zoom out for at least one photo to give us a general reference.
Loosen and adjust the lid hinges to remove as much gap as you can. Then if there is any left, stick a broom handle under the door and gently make the curve of the lid tighter. I had to do the same to mine when I got it.
Just do yourself a favor and get a roll of lava lock, like 15 bucks and designed specifically for this issue.
I’ve seen people get a foam liner that goes around the gap to seal it. Kinda like the same you use on a door jam. I am not sure if there is a high temp one.
Get some Lava Lock liner for your lid, it seals it up perfectly. I just added some to my pro 22 and it works great