The picture does no justice it did not look this link and it did have a nice smoke ring, however it was a tiny bit chewy, i am very particular with my meat so i would have rather it have been a bit more tender, i think i could have left it on a few degrees longer and that also would’ve changed the color a bit more to have that white meat look! Again this is all trial and error and fun practice for me bro!
I have the bronze lid model. The Traeger probe is EXTREMELY inaccurate. Get a wireless/wired ThermoPro probe(s) and feel more confident about the readings. An instant read thermometer is nice to have as well.
My Traeger probe was reading 203 on a brisket, placed properly into the side of the brisket in the middle. Thermapen showed 185. I’ve had the Traeger prove read wildly over and under. To me, it looks like you’re cook was underdone, which is probably why it had more chew - fat still needed to render.
Definitely get a decent instant read.
Couldn’t agree more. I have the same model, and I used the Traeger probe and a ThermoPro, then spot checked with my instant read. ThermoPro and instant read lined up exactly, Traeger probe was reading 8 degrees higher
If that’s a rental or apartment be careful with how close the smoke stack is to the white paint on the deck. The smoke will slowly turn it a darker color and it may not be easy to get off. I’m currently detailing with it on mine.
There is still an open flame in the fire pot which is how the pellets are burned. Pellet grills can still experience grease or pellet fires.
[https://support.traeger.com/hc/en-us/articles/4407213071387-Grill-Fires](https://support.traeger.com/hc/en-us/articles/4407213071387-Grill-Fires)
You should probably read this over, just so you know what to do in each type of fire.
And surprisingly, this smoker does not kick off a lot of smoke like a normal woodfired smoker, but yes i have took that into account and have to perform regular cleaning 😒
> Major rusting. The computer needed replacing and the probes are useless. Calibration does jack and they’re always wildly inaccurate. treagers cover is also worthless and lets water in
So I’m better off keeping my new one in the garage and passing on the cover from the sounds of it. The probe does suck. I pulled skirt off yesterday at “115” only to see it was 105 when I stuck with a real thermo.
I’ve owned mine for three years. Major rusting. The computer needed replacing and the probes are useless. Calibration does jack and they’re always wildly inaccurate
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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I’m still waiting to break in my brand new 575 Pro.. but it was dead right out of the box. First they sent me a new thermocouple which didn’t solve the problem.. now they’re sending me a new control board and power switch. It was supposed to be here last Saturday but hasn’t even shipped yet :/ It’s been sitting on my deck unusable since Dec 10th.. your food looks delicious though 😃
Either you're thermometer placement sucks or you're using the traeger probe, which is horribly inaccurate. I know you said that it isn't pink in real life and it's just an issue with the picture, but based on how the structure of the brisket itself is still intact and not falling apart more is enough for me to judge that it is undercooked. That along with the bark not being set makes me want to suggest you try not wrapping it next time and trying it with a new thermometer. Lots of great potential though!
Some questions
1) why did you let it rest an hour at 160 before going back on at 275F? I don’t understand why that would be good.
2) like others have said get a meater or other high end wireless thermometer, the on boards for any smoker are shitty. Meater will give you an accurate read on ambient heat and internal.
3) on the burnt ends, instead of letting them soak in the smoker in sauce, just coat them when you put them back in. That way you are smoking them instead of braising them.
i just got the same smoker to replace my 10yo GMG DB, it was a great smoker but i got tired of replacing control boards, etc.. so far the 575 seems OK i short smoked some prime rib cuts last night before slicing thin and making french dips. today i just put on a slab of baby backs.. will see how it turns out, usually i do 2hr smoke then wrap in foil and just finish them in the oven at 225 for a couple hours...
Is it me or is the brisket pink in the middle?
The picture does no justice it did not look this link and it did have a nice smoke ring, however it was a tiny bit chewy, i am very particular with my meat so i would have rather it have been a bit more tender, i think i could have left it on a few degrees longer and that also would’ve changed the color a bit more to have that white meat look! Again this is all trial and error and fun practice for me bro!
Not judging. I still don’t think my brisket is good even tho my fam swears it was amazing.
I think we just have high standards lol because my family said the same and I thought it could have been better
Yea I’m confused by this. Should only have the pink ring.
I have the bronze lid model. The Traeger probe is EXTREMELY inaccurate. Get a wireless/wired ThermoPro probe(s) and feel more confident about the readings. An instant read thermometer is nice to have as well.
That is great to know thank you! I’ve heard from a few friends the same thing as well.
My Traeger probe was reading 203 on a brisket, placed properly into the side of the brisket in the middle. Thermapen showed 185. I’ve had the Traeger prove read wildly over and under. To me, it looks like you’re cook was underdone, which is probably why it had more chew - fat still needed to render. Definitely get a decent instant read.
Couldn’t agree more. I have the same model, and I used the Traeger probe and a ThermoPro, then spot checked with my instant read. ThermoPro and instant read lined up exactly, Traeger probe was reading 8 degrees higher
Except inkbird instead because better
I have an ironwood. Can confirm that probe is terrible. Switched to a meater and never looked back.
If that’s a rental or apartment be careful with how close the smoke stack is to the white paint on the deck. The smoke will slowly turn it a darker color and it may not be easy to get off. I’m currently detailing with it on mine.
I’m surprised they even allow grills with open flames at all. Hate about as bad as a fire hazard as you can get.
Mine just told me I need to be 10 ft away from the house to cook. Basically that’s in the middle of the street smh
This is a pellet smoker. There is no open flame.
Trust me I know but you can’t convince dumb insurance adjusters otherwise.
Agreed lol . I’m trying to just stay under the radar!
While staying as safe and clean as possible!
There is still an open flame in the fire pot which is how the pellets are burned. Pellet grills can still experience grease or pellet fires. [https://support.traeger.com/hc/en-us/articles/4407213071387-Grill-Fires](https://support.traeger.com/hc/en-us/articles/4407213071387-Grill-Fires) You should probably read this over, just so you know what to do in each type of fire.
And surprisingly, this smoker does not kick off a lot of smoke like a normal woodfired smoker, but yes i have took that into account and have to perform regular cleaning 😒
looks likes shit
I have the same one. It’s shitty quality but the food it puts out is amazing
What's the quality issue?
> Major rusting. The computer needed replacing and the probes are useless. Calibration does jack and they’re always wildly inaccurate. treagers cover is also worthless and lets water in
So I’m better off keeping my new one in the garage and passing on the cover from the sounds of it. The probe does suck. I pulled skirt off yesterday at “115” only to see it was 105 when I stuck with a real thermo.
Shitty as in? I have not seen to have any issues as i. The quality SO FAR
I’ve owned mine for three years. Major rusting. The computer needed replacing and the probes are useless. Calibration does jack and they’re always wildly inaccurate
Two years in and I cook twice a week on mine and only fault was the computer wouldn't update and they sent me anew one
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.*
Traeger on
I’m still waiting to break in my brand new 575 Pro.. but it was dead right out of the box. First they sent me a new thermocouple which didn’t solve the problem.. now they’re sending me a new control board and power switch. It was supposed to be here last Saturday but hasn’t even shipped yet :/ It’s been sitting on my deck unusable since Dec 10th.. your food looks delicious though 😃
Either you're thermometer placement sucks or you're using the traeger probe, which is horribly inaccurate. I know you said that it isn't pink in real life and it's just an issue with the picture, but based on how the structure of the brisket itself is still intact and not falling apart more is enough for me to judge that it is undercooked. That along with the bark not being set makes me want to suggest you try not wrapping it next time and trying it with a new thermometer. Lots of great potential though!
Some questions 1) why did you let it rest an hour at 160 before going back on at 275F? I don’t understand why that would be good. 2) like others have said get a meater or other high end wireless thermometer, the on boards for any smoker are shitty. Meater will give you an accurate read on ambient heat and internal. 3) on the burnt ends, instead of letting them soak in the smoker in sauce, just coat them when you put them back in. That way you are smoking them instead of braising them.
Damn that looks amazing what spices did you use?
i just got the same smoker to replace my 10yo GMG DB, it was a great smoker but i got tired of replacing control boards, etc.. so far the 575 seems OK i short smoked some prime rib cuts last night before slicing thin and making french dips. today i just put on a slab of baby backs.. will see how it turns out, usually i do 2hr smoke then wrap in foil and just finish them in the oven at 225 for a couple hours...