First time smoking a shoulder and finding it is not reaching high enough temps. Is this a common issue? Would you recommend increasing the temp setting to counteract the low temp? Thanks y’all.
by Sporebuster
5 Comments
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TheBackwars
If you have one of the smaller models (like I do), ppl have said the door isn’t heavy enough to get the best seal. There’s a product called lavalock that is supposed to help seal the door for better temp control. I bought it but haven’t got around to installing it yet
redflagdan52
Not sure what model you have but I have a Pro 34 and had to replace the temperature sensor. Also I added a lightweight welders blanket on top of the lid.
McMikeyG
The way pellet grills work is they get a fire going in the fire box, when the temp starts to dip, it automatically adds pellets to get the temp back up. It is totally normal to have a swing in temperatures (anywhere from -15 to +15 of desired temp). I would say you’re well within those ranges based on photos. That being said, if you notice it starts to get crazy off (more than 25° on a calm day in nice weather) contact customer service. Friendly reminder that the wind often impacts temp more than the ambient temp outside.
When doing a pork shoulder, remember you’re going to hit the stall around 170° internal and it’s going to take a while to get through it. My first time or two included eating dinner at 9 pm. Wrap it, increase temp, or ride it out…just know it can take some time. Enjoy!
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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
If you have one of the smaller models (like I do), ppl have said the door isn’t heavy enough to get the best seal. There’s a product called lavalock that is supposed to help seal the door for better temp control. I bought it but haven’t got around to installing it yet
Not sure what model you have but I have a Pro 34 and had to replace the temperature sensor. Also I added a lightweight welders blanket on top of the lid.
The way pellet grills work is they get a fire going in the fire box, when the temp starts to dip, it automatically adds pellets to get the temp back up. It is totally normal to have a swing in temperatures (anywhere from -15 to +15 of desired temp). I would say you’re well within those ranges based on photos. That being said, if you notice it starts to get crazy off (more than 25° on a calm day in nice weather) contact customer service. Friendly reminder that the wind often impacts temp more than the ambient temp outside.
When doing a pork shoulder, remember you’re going to hit the stall around 170° internal and it’s going to take a while to get through it. My first time or two included eating dinner at 9 pm. Wrap it, increase temp, or ride it out…just know it can take some time. Enjoy!
What app is that?