washguy

ive read stuff for you...traeger customer service I dont think can help cause thats the built in software...nothing they can do....ship it back...the swings are unacceptable....Wow didnt know that traegers were 900.... thats what ive got in the GMG. the gmg has forced air in the auger and it just sits there and huffs maintaining perfect temps...it runs the auger different than a traeger.....sorry brother Wash

DNP they are lookin great....so a great smoker will have super steady temps with no variations...mine stays at the temp thats dialed in no ups downs unless I want it to...that goes for any smoker ..offset wood,,,stick you name it...steady smoke/temp thats what makes the meat come out great.....soooo we cant have the wild ups and then back downs.....dunno bout the p0 either..... you need to look into that ortech controller ,,,but geeez you shouldnt have to replace a controller on a new unit...... you are gonna spend thousands of dollars in meats and pellets and your time over the life of a smoker.... why have heartburn with crazy temp fluctuations? Wash

Now I are a traeger mechanic lol so where we at with the butts????? Wash

East nib's are known for problemos while new and rainier barrel chambers are super tight too...so then you also got a heavy buffer....why a heavy buffer on a new untested rifle? and what spring? Oh...did you blow air down the muzzle with chamber blocked to see if you are getting air to the gas tube/ gas block? did you shotgun open the rifle and drop the bcg down the barrel to see if it almost goes into battery and no interference with the gas tube? you got the new gun tight blues prolly..... okay the drill is....one round in the mag charge it up dont ride the charge handle...fire....it must lock back for this first function check.........so what ammo? hope its got some power and not steel cased....open up the gas block...its most likely undergassed....its gotta lock back before you go looking at mag probs or any other prob.....again why the heavy buffer on a new weapon?.....ive never ever had to go to any other buffer than a standard buffer...yes ive changed springs around,but after the rifle was running......lube it up shoot good ammo one at a time...then report back...give the nib bcg and the tight azz barrel some break in time Ooops....so it did lock back? went and reread......you have some different mags? and what brand?

Its the p thing that gives temp swings on a traeger.......go to p-0 as this sez http://pelletheads.com/index.php?topic=10651.0 or get one of these http://ortechcontrols.com/pdf/TR100_User_Guide.pdf these folks made the controller before treager went china on them they will not let the temp swing inside the smoker 70 bills or im not even gonna ruin your new smoker day by suggesting something Wash

For starting temps the small one was just over 70 and the bigger one was mid 60's. The went on a little over 3 hours ago. Been on for about 3 hours 20 minutes. Current temps 167 and 146. I will swap the probes now and report back if it changes. ? you are on track....put down the tongs and slowly back away from the smoker Ha ah,,,heres your p settings and temp swings explained http://pelletheads.com/index.php?topic=8572.0 some more straight from traeger http://pelletheads.com/index.php?topic=4172.0 Wash

read that temp link...sez basically to dont pay attention to wild swings....lol and sumthin bout p settings which i know nothing about Wash

how long they been on and what was the internal temp when you stuck the probe in?....should not have any wild swings...my igrill prob will go back and forth one degree...i dont use the meat probes that come with the smoker...trust your digitals you bought......if you have multiple probes on the one you bought....take one out and take it outside the grill and see if it sez the same temp as the outdoors temp not laying on the smoker to check it out,but im sure its fine....but wild swings....hmmmmm........replace the spot where you have the probes,,,you may be in a fat zone or bone zone....lol a lil temp swing reading http://pelletheads.com/index.php?topic=34905.0 Wash

Welcome from Texas ...glad you found us Wash

DNP your'e off and runnin buddy Good luck ! your smoker is too clean lol after you've built up some smoke residue inside it will be better glad they are smaller butts.... dont peek every 20 mins...keep the lid down lol Wash

Happy New Year my brothers.....everyone stay healthy ! Wash

We are sooo nutz with our smokin and food lol Happy New Year brother! Wash

Reverse seared tenderloin and a smoked salted baked tator....no greens oh my.. rub down the steaks and salt/butter up the bakers.... they take 3 hrs on the grill..at 350 degrees.plan accordingly...get the smoker to 500 degrees and sear each side for 5 mins... then turn smoker down to 250 as it cools down and smoking the meat is cooking takes another 20 mins until internal is bout 140 thats med rare....dont need no thermo just know by touch ..... Wash all my $hit is sideways....Ha par for the course

Well then....go buy that bad boy...and start having some fun. Wash

Daaamn hope you didnt go over .22 cal with that badazz grip.....sorry for your loss though...what a shame... but you have first class parts way to go! You are gonna love the Mega Wash

R.I.P. rock on ! Wash

Yep I second that! Wash

So does the carry handle come off? and its a flat top upper? gotta have that for sure...cause then you are gonna want to put a free float rail and optics on it right? lol so after taxes you got a 1000 used gun Wash

So what model exactly is it? they gotta know Wash

Welcome from Texas well the new G2 has dual ejectors ....and ive read some not so great reviews on the new g2...but that was reading and you know how that goes...anyhow they changed up so much stuff you just cant go out and buy parts.....your gonna want to do all the kool stuff to it so keep that in mind ...just build a dpms based 308 easy peasy no idea on the price though what are they asking? Wash

Yeppers plain yellow mustard...the no name brand.....do it on all my ribs for sure....its just a bonding agent with no oil or taste...slather it on then put on the rub as for the silver membrane on the backside of the ribs...use a paper towel to grab it and rip it off...dunno why the paper towel works but it does....very rare but once in a while the meat packer will have done it....one time i hear char cussin and raising hell in the kitchen... cant get this damn double damn triple damn membrane off these ribs....she's pulling and cussin....go in the kitchen and there was no membrane Ha Wash Yep Shepp ive sauced em for the last 30 mins for a glaze..... ive also changed up my recipes....no more foil for the ribs or "Texas crutch" nope its all in the rub....we want a nice hard tasty bark so we dont foil or do the 3-2-1 thing...put em on and leave em be til the 'bend test' works....looked back at my journal I do foil em with some apple juice for 30/40 mins....being careful not to put the apple juice on top the bark....just lay some in the bottom of the foil and then tent it up bbq ideas http://amazingribs.com/ big boy butt bout 12 lbs mustard slather then the rub....ive gone to doing the rub bout an hour before smokin... I dont put it in the fridge overnite anymore.

Find you some Dizzy pig rub.....they gotta have a bbq store around with rubs....traeger has some... green mountain has a good pork rub....stubbs, john henry stay away from. that rod grey pellet envy has awesome rubs ipo and the next best thing....you said you thought you saw his....make sure butt is room temp before putting on smoker......you want some fat cap,but not real real thick...trim some of it then score it both ways like squares....i like my fat cap grill side down...some the other way but there is enough far running thru it doesnt need more dripping down into meat....the whole exercise is to render the fat down and meld it with the meat.....250 degrees ....200/203 internal on the meat....then wrap in foil and let it rest in a foam beer cooler with towels on top and bottom or in an oven thats not on...the rest part pays off in dividends and you will gain moisture and temp...I dont spritz with apple anymore because this rub is so great it seals in moisture while barking up real heavy....on a big butt injecting is nice with apple juice......use bout 1 tablespoon of veggie oil to rub down the butt so the rub stays on and melts into the meat Wash heres some ribs.....done when their done 200/225 or 250 degrees grab the end of a slab with your new insulated gloved hand you are looking at the bend of the slab and looking for the cracks between the bones to start to split...then its done...and the boned ends have shrunk a lil....doesnt hurt to give a taste to check it out lol

Yep I just do dry now on ribs...never sauce em while smokin....dont spritz ribs or butts anymore with this oakridge rub...let it make a nice bark pm me if you wanna..... you are lookin at bout 12 hrs on the big butt We are doing reverse seared smoked Fillet Mignon tomorrow nite.... with sea salt smoked potato...the bakers take bout 2.5 hrs at 325.....lather the bakers up with butter sprinkle sea salt all over...wrap em in foil put on smoker..... Wash

Amen ! Wash

What? that im the butt meister? LOL ......I changed all that up Ha... Wash DNP....if you do a butt....DO Not eat that grey crap fatty ligament thats running by the bone or close to it you will see it when you bear claw...toss it...dont even mix it in...its nasty lol.....you see it?.....lower left center....but a small butt doesnt have that nasty too much like a big one does Shepp dont tell me you eat the grey matter? The fat yes...but not that grey spongey whatever the f it is DNP after 5 years of pellets ive come to the conclusion pecan is my favorite.....and traeger is the only brand around here that has pecan.... hickory was my go to....pecan is better