Oh I wasn’t going to weld it to the smoker the welding is for shaping the stack. I have that drip nozzle as well just didn’t show it

I don't think my boom was caused by a dirty smoker. It was because it ran out of pellets, then a I filled it and it dumped a bunch in there . . . and somehow, a handful of pellets apparently has the same energy as a handful of C4 under the right circumstances.

Best way to get all the grease and crap off the inside? A can of oven cleaner?

Run it...Crank it up hot for awhile then after it cools enough gloves and wire brush. Finish with an oven cleaner then run it again to burn the residual.

Ok, took the grates and the metal plates with me to work and pressure washed them and got most of the burnt on crap off

Hot water and dish soap with a scrubby and some elbow grease is usually all it takes.... after scraping while warm. I try to stay away from the harsher chems myself. The stainless steel scrubbys from the $store are great --- beforwarned they tend to take plating off the grates tho.

These grates appear to have a nice thick coating on them so I pressure washed them

Well upgraded my grill game on Saturday because I can’t say no to a free traeger has a couple issues that need addressed but I think I know what the issue was.

As I said on the other thread, Nice Score!

2nd that well done

Guy set it on fire twice so I’m already assuming it needs a good clean out and a new thermocouple as the one it has looks crispy. Need a new meat probe too

are the vent holes straight out? there's a mod you can do to force smoke to leave through the bottom that might do you good....

NOOOOOOOOOOOOO no probes



but that's me, I can tell by how tender it is by poking it a little. give it a good wire brush and scrapper I wouldn't use any oven foam crap other than soap. put 3 layers of foil down makes it easy cleaning on the heat plate.

Por que?

its hard to explain I can tell if where your beef by prodding the outside, its just how the tender of the touch is. squishy near rare hard is well done. with chicken somtimes i use a I'll use a skewer and poke a hole, clear done, pink or bloody cook longer. like a brisket is hard at the beginning, so day a 10lbs is about 10 smoking time, by then poke it and it should slide like butter, a little tension cook another hr.


Im just giving ya a hard time about it as I did with steve I'm comfortable without. give a try a few times and take a guess cut it open and remember how it feels and what cook it was at.