Treager is pizzzing me off!

[KFhunter]

It's unrealiable....


got my azz up at 5am to smoke a briscuit,  everything was going fine and I had already cleaned out all the ash beforehand.  I got the treager lit off and warmed up and backed it back down to smoke and put on the briscuit and went to bed...   (I'm a swing shift guy so I don't see 5am too often  )

wake up again 8:30 and   CRAP!  the treager shows 64 degrees inside   

take everything out, vacuum up the partially burnt pellets, put everything back and light it off...but now I have to do less smoke and more cook due to the lost time.


Do you green mountain and other pellet guys have the same problem?  I can't trust this treager anymore.

[92xj]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

[jrebel]

I have only owned my traeger for 2 months but I LOVE it and have never had a problem.  The only other person I have ever heard of with a similar problem, had wet swollen pellets in the auger.   They would not feed and needless to say it would not drop the pellets fast enough to keep the heat up.  He cleaned his auger and put dry pellets in and it worked fine.  Being on the west side (monsoonville) That would be my first thought...and it doesn't matter what grill you have, if your pellets are wet and swollen they won't work.

Why did you heat it up first then go to smoke....that is backwards from everything that they say to do?   (just trying to learn with this question)

[jrebel]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

j

My research with the rec tec shows it's smoke / low temp to be 180...which is far to hot to smoke with.   130-160 is ideal... 

What specific research steered you away from the Traeger....everthing I read had A+ rating.  Unless we are getting in to the made in America argument.   When I put hands on they look like the exact same machines GMG / Traeger other than shape.   

[KFhunter]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

To be fair to myself I bought this treager before GMG or other offerings were available - I've had it 5-6 years?  Not sure how long.
Pretty much just after they came out.

[jrebel]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

To be fair to myself I bought this treager before GMG or other offerings were available - I've had it 5-6 years?  Not sure how long.
Pretty much just after they came out.

Is this your fist time having a problem after owning it that long??  If so seems like a great track record, not that you ever want to have a problem when preparing your meat...

[92xj]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

To be fair to myself I bought this treager before GMG or other offerings were available - I've had it 5-6 years?  Not sure how long.
Pretty much just after they came out.

I think that is very fair and you have reached the design life of the product.  Trager started it all.  The other folks came in later and built off of the traeger design but improved where traeger had its learning curve.  They are great cookers but just not my cup of tea.

Wet pellets does sound like an option, but it also sounds like it could be computer related.

[92xj]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

j

My research with the rec tec shows it's smoke / low temp to be 180...which is far to hot to smoke with.   130-160 is ideal... 

What specific research steered you away from the Traeger....everthing I read had A+ rating.  Unless we are getting in to the made in America argument.   When I put hands on they look like the exact same machines GMG / Traeger other than shape.   

180 far to hot to smoke?  The purpose of these cookers is for red meat, pork and cooking to temps up to 500°.  If you're goal is to smoke anything 160° and lower you are using the wrong tool for the job.

The computer system is what steered me towards a GMG and Rec Tec.

[KFhunter]

No I've had problems leading to a general lack of trust.

Almost right away all the paint peeled inside the barrel and sat on top of a big turkey I had cooking in there - irritated me.   I took some pics and called the warranty, they shipped me out a new barrel and chimney so I have to give their warranty dept a round of applause.   I never did put the barrel or chimney on preferring to let this one rust out then I'll change it 

I had a hot rod failure,  pain to replace.

Upgraded the digital temp control.


What pizzes me off is occasionally it'll stop working,  like this morning the auger stopped augering pellets.   I unplugged the treager and plugged it back in and pellets began to spill into the pot again.  No plugs or swollen pellets.  the pellets were fresh from this morning.

I got no clue why the auger stopped,  almost like it went to a default safety mode

[h2ofowlr]

It's unrealiable....


got my azz up at 5am to smoke a briscuit,  everything was going fine and I had already cleaned out all the ash beforehand.  I got the treager lit off and warmed up and backed it back down to smoke and put on the briscuit and went to bed...   (I'm a swing shift guy so I don't see 5am too often  )

wake up again 8:30 and   CRAP!  the treager shows 64 degrees inside   

take everything out, vacuum up the partially burnt pellets, put everything back and light it off...but now I have to do less smoke and more cook due to the lost time.


Do you green mountain and other pellet guys have the same problem?  I can't trust this treager anymore.

Mine did this once on Easter.  Had a big ham and realized an hour before the flame snuffed out.  Too much smoke and not enough air put the flame out.  Than the burner filled to full with pellets and just smoldered.

[jrebel]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

j

My research with the rec tec shows it's smoke / low temp to be 180...which is far to hot to smoke with.   130-160 is ideal... 

What specific research steered you away from the Traeger....everthing I read had A+ rating.  Unless we are getting in to the made in America argument.   When I put hands on they look like the exact same machines GMG / Traeger other than shape.   

180 far to hot to smoke?  You should get back to researching and learning....

The computer system is what steered me towards a GMG and Rec Tec.

Rather than post like this...why not offer up your expertise.  Everything that I have ever read said that if you smoke pepperoni sticks or summer sausage and break the 180 degree mark you break down the fat / liquefy the fat and thus dry out the meat.  All my Jerky recipes state that ideal smoke temp is 140-160 degrees.  I am new to smoking large roast / ribs / hunks of meat......so maybe I could learn a thing or two. 

   Thanks for being an arse though....I think I did learn from your post today . 

[92xj]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

j

My research with the rec tec shows it's smoke / low temp to be 180...which is far to hot to smoke with.   130-160 is ideal... 

What specific research steered you away from the Traeger....everthing I read had A+ rating.  Unless we are getting in to the made in America argument.   When I put hands on they look like the exact same machines GMG / Traeger other than shape.   

180 far to hot to smoke?  You should get back to researching and learning....

The computer system is what steered me towards a GMG and Rec Tec.

Rather than post like this...why not offer up your expertise.  Everything that I have ever read said that if you smoke pepperoni sticks or summer sausage and break the 180 degree mark you break down the fat / liquefy the fat and thus dry out the meat.  All my Jerky recipes state that ideal smoke temp is 140-160 degrees.  I am new to smoking large roast / ribs / hunks of meat......so maybe I could learn a thing or two. 

   Thanks for being an arse though....I think I did learn from your post today .

I edited and posted more within seconds. I apologize that someone telling you to research a little more makes them an arse in your eyes.  I learned something today as well.

[KFhunter]

the treager doesn't go below 180 in my experience, unless it's cold outside. 


but I did make some fantastic fish out of triploids,  not a favored species around here to the die hard trout guys.   But holy cow did they taste good hot off that treager.

the fat did break down and pooled on top the fish, pour it off and chow down 


treager is not a cold smoker, nor is it a grill.   It's just a cooker is what I call it now.
makes great ribs and briscuits,  but don't do a ribeye on it.


Only reason I use a pellet cooker is for convenience,  a true smoker will do a better job for smoking - but it's tedious if you just want a couple chickens or rack or two of ribs for supper.
For a convenience cooker I want it reliable so I can do chores around the house while supper is on,  not flame snuffing out or a pot full to spilling over of un-burnt pellets.

[KFhunter]

Oh and FYI most all of my problems are when I want a low temp,  225 or lower.


If I'm cooking hotter I never have a problem.

[92xj]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

j

My research with the rec tec shows it's smoke / low temp to be 180...which is far to hot to smoke with.   130-160 is ideal... 

What specific research steered you away from the Traeger....everthing I read had A+ rating.  Unless we are getting in to the made in America argument.   When I put hands on they look like the exact same machines GMG / Traeger other than shape.   

180 far to hot to smoke?  You should get back to researching and learning....

The computer system is what steered me towards a GMG and Rec Tec.

Rather than post like this...why not offer up your expertise.  Everything that I have ever read said that if you smoke pepperoni sticks or summer sausage and break the 180 degree mark you break down the fat / liquefy the fat and thus dry out the meat.  All my Jerky recipes state that ideal smoke temp is 140-160 degrees.  I am new to smoking large roast / ribs / hunks of meat......so maybe I could learn a thing or two. 

   Thanks for being an arse though....I think I did learn from your post today .

As far as your temps for smoking pep sticks, I think people are saying dont break the 180° mark on the internal temperature of the actual stick, not the cooking temp.  I pull all my sticks when they hit the 160-165 mark, I will smoke them around 140° (smoker temp) for a while and then finish them off around 200° for a while.  Here is a link showing my process.  http://hunting-washington.com/smf/index.php/topic,147300.0.html
I honestly will be glad to help in any way I can.  I have zero desire to argue and will answer any questions you might have about anything if you just ask.

[92xj]

Oh and FYI most all of my problems are when I want a low temp,  225 or lower.


If I'm cooking hotter I never have a problem.

Thats odd!
What is your normal start up process to get to cooking temperature of, say, 200°?

[jrebel]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

j

My research with the rec tec shows it's smoke / low temp to be 180...which is far to hot to smoke with.   130-160 is ideal... 

What specific research steered you away from the Traeger....everthing I read had A+ rating.  Unless we are getting in to the made in America argument.   When I put hands on they look like the exact same machines GMG / Traeger other than shape.   

180 far to hot to smoke?  You should get back to researching and learning....

The computer system is what steered me towards a GMG and Rec Tec.

Rather than post like this...why not offer up your expertise.  Everything that I have ever read said that if you smoke pepperoni sticks or summer sausage and break the 180 degree mark you break down the fat / liquefy the fat and thus dry out the meat.  All my Jerky recipes state that ideal smoke temp is 140-160 degrees.  I am new to smoking large roast / ribs / hunks of meat......so maybe I could learn a thing or two. 

   Thanks for being an arse though....I think I did learn from your post today .

I edited and posted more within seconds. I apologize that someone telling you to research a little more makes them an arse in your eyes.  I learned something today as well.

I think it is funny that we have so many experts that are willing to point out they are experts...but not willing to share their experiences.  They are quick to say "you need to research a little more".  The reason you edited it is cause you saw it looked and how you came across....wether that was your intent or not.  I am always willing to learn, but have a hard time learning from self proclaimed experts that don't offer that are quick to post like you did.  Your later post is much more suitable to your stance of learning from me though.....

[kenzmad]

I have the GMG Daniel Boone. I have had several issues similar over the last 2 years. Replaced controller and temp sensor, and still have occasional issues. I still use it if i am able to attend to it, but dont trust it do do an overnight cook like i used to do. Sucks when doing pork shoulder overnight and you wake up in the morning and noheat. When did it quit? How done is the meat? I feel your pain.

[KFhunter]

Oh and FYI most all of my problems are when I want a low temp,  225 or lower.


If I'm cooking hotter I never have a problem.

Thats odd!
What is your normal start up process to get to cooking temperature of, say, 200°?

open the lid turn to smoke

wait for roaring fire sound and bellowing smoke to go away, also check for embers blowing around under the metal plates

close lid turn to 400 for a while.


put on food, turn temp down to desired level.



*cross fingers it stays lit*

[KFhunter]

I have the GMG Daniel Boone. I have had several issues similar over the last 2 years. Replaced controller and temp sensor, and still have occasional issues. I still use it if i am able to attend to it, but dont trust it do do an overnight cook like i used to do. Sucks when doing pork shoulder overnight and you wake up in the morning and noheat. When did it quit? How done is the meat? I feel your pain.

exactly!

GAH!


If I have to "attend" to it, hell I'll just use a real smoker.  The whole reason for having a pellet smoker is lost by having to "attend" to it   

[elkaholic123]

I have had a few minor issues with my Traeger but I still love it

[jrebel]

Did a batch of chicken legs on mine tonight....   Has to be one of my favorite meals. 

[jrebel]

Those ribs look delicious. 

[CAMPMEAT]

In use the good ol' Weber with charcoal and or mesquite wood. I don't like the pellet or puck type, like the Bradley. I've had a Bradley for 8-9 years and stopped using it because of the moisture on the pucks and the push bar wouldn't push the last pucks out to burn.

[CAMPMEAT]

BBQ Pitmasters is on channel 194 Dish right now KFhunter............

[WCTaxidermy]

KFhunter, I had one of the original Treager Texans when they first came out.  I lived a short distance from Mt. Angel at the time and picked it up personally.  I cooked on that thing for years, and was very happy with it.  I was never able to trust the temp controller on it and my temps were all over the place.  I really got serious in BBQ and decided to upgrade to a Rec-Tec.  They are very similar in size of a Traeger Texan but they are built like a tank!  The controller in them are bullet proof. You set the temp on them and it is always within 1-2 degrees every time.

I understand your pain, when you want to BBQ you don't want to mess with a broken grill.  I hope you are able to get it fixed.  If your ever looking for a new pit, let me know and I'll share everything I know about the Rec-Tec.

[WCTaxidermy]

Someone mentioned that you don't get as much smoke in your meats from a Pellet stove as you would with a stick burner.  I gotta tell you, I have never cooked with a stick burner before, but I have NEVER not been able to get enough smoke on my meats from my Pellet Grill.  Here are a couple from the Rec-Tec.
A 14 pound full packer Brisket.


A couple of 8 pound Pork Butts.

Brisket Burnt Ends.

[CAMPMEAT]

I wish some of you would share the rubs you use for your various meats.

[kenzmad]

I wish some of you would share the rubs you use for your various meats.

Best pork shoulder recipe i have found. Pulled pork masterpiece.

http://www.epicurious.com/recipes/member/views/CHRIS-LILLYS-SIX-TIME-WORLD-CHAMPIONSHIP-PORK-SHOULDER-52415241

[Kc_Kracker]

180 is not too hot to smoke anything except fish,

example: if you need an internal meat temp of 180 for poultry then ........

ya..... 

 thats all i have to add, flame on 

[CAMPMEAT]

I wish some of you would share the rubs you use for your various meats.

Best pork shoulder recipe i have found. Pulled pork masterpiece.

http://www.epicurious.com/recipes/member/views/CHRIS-LILLYS-SIX-TIME-WORLD-CHAMPIONSHIP-PORK-SHOULDER-52415241

You just wanna come over to dinner. It says it serves 16 people........... I don't have 16 friends anyhow, I have no friends...

[jrebel]

I wish some of you would share the rubs you use for your various meats.

Best pork shoulder recipe i have found. Pulled pork masterpiece.

http://www.epicurious.com/recipes/member/views/CHRIS-LILLYS-SIX-TIME-WORLD-CHAMPIONSHIP-PORK-SHOULDER-52415241

You just wanna come over to dinner. It says it serves 16 people........... I don't have 16 friends anyhow, I have no friends...

The reason you don't have friends is because you don't lime deer jerky!!

[Hawgdawg]

Nice looking smoke ring on the brisket! I have had my pig treager for about 15 plus years. I have heard that the are now being built overseas' might be the problem.

[lamrith]

What time is dinner?  I am on my way!!  That brisket looks amazing!

Someone mentioned that you don't get as much smoke in your meats from a Pellet stove as you would with a stick burner.  I gotta tell you, I have never cooked with a stick burner before, but I have NEVER not been able to get enough smoke on my meats from my Pellet Grill.  Here are a couple from the Rec-Tec.
A 14 pound full packer Brisket.


A couple of 8 pound Pork Butts.

Brisket Burnt Ends.

[CAMPMEAT]

I wish some of you would share the rubs you use for your various meats.

Best pork shoulder recipe i have found. Pulled pork masterpiece.

http://www.epicurious.com/recipes/member/views/CHRIS-LILLYS-SIX-TIME-WORLD-CHAMPIONSHIP-PORK-SHOULDER-52415241

You just wanna come over to dinner. It says it serves 16 people........... I don't have 16 friends anyhow, I have no friends...

The reason you don't have friends is because you don't lime deer jerky!!

I know........

[KFhunter]

The smoke ring suffered with the problems I had with the treager,  had it not died at 5am


It still tasted awesome though.  I chopped the smaller portion and burnt ends for BBQ sammy's.

[CAMPMEAT]

The smoke ring suffered with the problems I had with the treager,  had it not died at 5am


It still tasted awesome though.  I chopped the smaller portion and burnt ends for BBQ sammy's.

How come you never invite me over to gross your family out ?

[nw_bowhunter]

Hey KFhunter- did your auger get stuck? Pellet damp or did you run the hopper to low on pellets? I would take the grill off and fire plate and make sure they are feeding correctly.

I have had a trigger for 5 years and other than the hot rod going out I love it. But the Green egg is also nice just a matter of personal preference.

[KFhunter]

Well this instance the burner pot was full of unburnt pellets, the hot rod had shut off.  The auger stopped auger'n, but the blower was blowing.

I unplugged it, vacuumed the pellets, plugged it in and the auger started dropping pellets, the hod rod got hot and it lit up and ran normal for the rest of the day.


pellets were fresh and tight and hopper was almost full, the auger wasn't stuck.


I dunno, it just has different glitches now and then.  Not consistently the same glitch.  Sometimes the burn pot spills over with unburned pellets and it makes a pile of pellets in the main barrel.  Sometimes the pot fills full of pellets then it smolders for a long time and throws out clouds of smoke.  Always something 



I keep it cleaned out, shop vac the ash out all the time too so not like I just run and run and run it without cleaning.

[NWWA Hunter]

Well this instance the burner pot was full of unburnt pellets, the hot rod had shut off.  The auger stopped auger'n, but the blower was blowing.

I unplugged it, vacuumed the pellets, plugged it in and the auger started dropping pellets, the hod rod got hot and it lit up and ran normal for the rest of the day.


pellets were fresh and tight and hopper was almost full, the auger wasn't stuck.


I dunno, it just has different glitches now and then.  Not consistently the same glitch.  Sometimes the burn pot spills over with unburned pellets and it makes a pile of pellets in the main barrel.  Sometimes the pot fills full of pellets then it smolders for a long time and throws out clouds of smoke.  Always something 



I keep it cleaned out, shop vac the ash out all the time too so not like I just run and run and run it without cleaning.

I too had this problem once but never since

[nw_bowhunter]

Well this instance the burner pot was full of unburnt pellets, the hot rod had shut off.  The auger stopped auger'n, but the blower was blowing.

I unplugged it, vacuumed the pellets, plugged it in and the auger started dropping pellets, the hod rod got hot and it lit up and ran normal for the rest of the day.


pellets were fresh and tight and hopper was almost full, the auger wasn't stuck.


I dunno, it just has different glitches now and then.  Not consistently the same glitch.  Sometimes the burn pot spills over with unburned pellets and it makes a pile of pellets in the main barrel.  Sometimes the pot fills full of pellets then it smolders for a long time and throws out clouds of smoke.  Always something 



I keep it cleaned out, shop vac the ash out all the time too so not like I just run and run and run it without cleaning.

I too had this problem once but never since

When it's does that traeger recommends doing the initial startup process again. Personally I would call traeger and have them send you a new augur and hot rod. Should be able to warranty. My bet is the pellets got bound up in the augur. how long you had the traeger? Hot rod only last 2 years. Also does it ever just turn off? If so the hot rod is going out. If it pops your gif outlet it's the hot rod for sure.

[WaltAlpine]

the treager doesn't go below 180 in my experience, unless it's cold outside. 


but I did make some fantastic fish out of triploids,  not a favored species around here to the die hard trout guys.   But holy cow did they taste good hot off that treager.

the fat did break down and pooled on top the fish, pour it off and chow down 


treager is not a cold smoker, nor is it a grill.   It's just a cooker is what I call it now.
makes great ribs and briscuits,  but don't do a ribeye on it.


Only reason I use a pellet cooker is for convenience,  a true smoker will do a better job for smoking - but it's tedious if you just want a couple chickens or rack or two of ribs for supper.
For a convenience cooker I want it reliable so I can do chores around the house while supper is on,  not flame snuffing out or a pot full to spilling over of un-burnt pellets.

"but don't do a ribeye on it."
Why not? I am going to buy a grill soon. Ribeye is my favorite and I was considering a traeger because I have a friend who uses his almost every day.
If it won't do a ribeye, I won't buy it, but I don't see why it wouldn't do one...

Maybe i'll go back to the Ugly Drum Smoker. It has made some excellent food.

[KFhunter]

If I had my druthers,  I'd start the extra thick cut ribeye on the treager to give it some smoke, warm it up good...then I'd finish on a ripping hot grill.


yummmm!

[jrebel]

If I had my druthers,  I'd start the extra thick cut ribeye on the treager to give it some smoke, warm it up good...then I'd finish on a ripping hot grill.


yummmm!

I did my ribeyes on the traeger for 1 hour on smoke and then burned the piss out of them in a smoking hot cast iron skillet.  They turned out amazing....   About 30 seconds on each sid :drool:e. 

[KFhunter]

If I had my druthers,  I'd start the extra thick cut ribeye on the treager to give it some smoke, warm it up good...then I'd finish on a ripping hot grill.


yummmm!

I did my ribeyes on the traeger for 1 hour on smoke and then burned the piss out of them in a smoking hot cast iron skillet.  They turned out amazing....   About 30 seconds on each sid :drool:e.

Now we're talkin!


Oh man I just had an idea....


Next time I'm going to take the heat diffuser plates off the treager and put a huge skillet right over top the flame pot and finish the steaks off on that.

[ellensburgpo]

Rib eyes are my fav off the traeger. 1hr smoke then six min on both sides at 450. Pat of butter, rest and then devoure. Amazing.

[kenzmad]

Cooking for the work party crew that hauled and spread 24 yards of crushed gravel into the backyard. 2 nice pork buts from Cash n Carry. On the GMG at 1100pm at 225* Woke up at 0600 and grill temp was 64*. Meat was at 165*. Not sure when it shut off but managed to get it refired and finished off the cook. Still tasted fantastic but was quite a bit drier than in past uninterupted cooks.

[blindluck]

180 is not too hot to smoke anything except fish,

example: if you need an internal meat temp of 180 for poultry then ........

ya..... 

 thats all i have to add, flame on 

ever tried smoking cheese at 180.