What is the highest typical temperature you can maintain with the Pellet Pro Grill? I get 440 degrees with my Traeger regardless of what pellets used
1239270
I have had it up to 500 using the 627 model on a warm day. Pellet grills are designed for cooking more like a wood fired oven than a charcoal grill. If you are looking to get a better sear using a pellet grill I would suggest getting a GrillGrate. I have a link on my web site for them. Or if you are looking to do pizza I have done plenty of them in the Pellet Pro grill it just takes a little longer. Thanks Dennis
115378
Yes, I use LumberJack Pecan Pellets 60%/40% Red Oak and I smoke at 180 degrees. The grille will cycle down to 155 +/- then run-up to 180 then cycle down. Low and slow is the way to go. I smoke turkey, beef, pork and even baby back ribs. Remember, you do not add any sauces on the meats until the smoking is done. I have smoked from anywhere 5 to 9 hours, and it is all in the low heat and good pellets.
217340
I use mine about 50 to 75 times year round for the past 3 years - not one problem with the grill. At this point, I am actually surprised how much more durable it has been than any other charcoal or propane grill I have used in the past. I have heard, but not experienced, the heating element (only used for the first 3 minutes of startup) does burn out and needs to be replaced. When I purchased my grill I purchased a spare heating/starter element just-in-case. I have not needed it to date. This has proven to be my finest grill purchase, I'm now a big fan of Traeger.
300675
Temp gauge is useless. Get yourself a Maverick ET-733 long range dual probe thermometer. You can keep an eye on your meat temp as well as the temp inside your smoker from inside the house. It's very accurate. My Smoke Vault temp gauge always says it's around 210-225 inside when in fact it's around 240-275.
2187367
Traegers are know for that as many other pellet grills have dual fans on on the pellet box to creste more pressure back to the smoking chamber, it's a poor design and frequently have fires on the pellet box, there is nothing you can do on this
596833
I'm not sure about max temp, or about the grill, however, I cook on mine every time with a propane stove and never have an issue. Hope this helps.
85495
I'm not much of a baker, but when I left it unattended last weekend, the internal temp at grill level rose to well over 300 degrees. I usually keep it at 225 or so. I'm sure you could do it, but I would suggest moving the charcoal grate to the lower cooking grill to get a more direct/even heat.
888918
I used at 450 - no issue. I am sure it goes to 500+ - they probably don't want to state for legal reasons. Its cast iron - probably would take crematorium type heat to melt. I used over BBQ grill for pizza - no problem - just don't touch without gloves!
1219695
I go through alot of pellets and it don't hold temp well. I went back to my regular grill and this one sets in shop
1673657
Hey Arizona video man. I do feel these impart a much "smokier" flavor to what I've tried so far. I haven't done any butts/ribs/briskets yet. In general, I feel that pellet smokers don't really lay the smoke on as heavy as my old offset. I'll take the trade in convenience for the slight loss in smokiness. Buy them! You'll like them. Totally agree about traeger pellets. They are junk
986078
I just went out and tested the grill. With one burner on at the lowest setting, cover down, the temperature was approx. 265 degrees. I'm glad you asked because now I know what to expect.
117744
The electricity usage is not that significant, at least in our smaller sized Traeger. I think the pellets might cost a bit more than charcoal or propane, but the taste difference and performance of the Traeger for us far outweighs the other 2. Since buying our Traeger, we have not used our Weber charcoal grill nor our propane grill, that's how much more we prefer the Traeger.
596309
The key to getting this grill hot, is air flow. Make sure you are not blocking the bottom air holes with e charcoal, and also make sure you keep the ash dump clear and open before each use. If you have the top and bottom vents open fully you should be able to get this grill above 600 easy!
1889447
Hi.In reading the owners manual it appears that we must use Traeger pellets only. Owning one of the grills has been a very pleasant surprise to our family.Good luck.
888728
Hi JT! Had to get my grill out to answer this. There are 6 settings starting at 300f to 450f max. each increment is 25 degrees. Remember, that you get two sided cooking, so you would never, ever, use too much higher than 325-350. I use 325 for just about everything to keep the food moist. Still running great after 3 years of regular use. No coating has come off and it looks brand new.
467202
8" by But if you are cooking on your home grill (which probably maxes out at around 500-600º F) letting the meat reach an even room temp will help you control the temperature of your meat better as you cook it.
1677197
I have a non-contact Infrared Thermometer. During preheat with the dial can be set to the maximum temperature for searing 450F. The grill surface, as measured by my IR thermometer reads 600F just as the green ready light illuminates. This is an over-shoot unique to the preheating process and the temperature will never get that high again for that cooking session. However, it can easily maintains 450F during the cooking session. All these measurements were made with every effort to keeping the hood closed. I take advantage of this by having room-temperature food ready to throw on the grill immediately. Considering it I have a non-contact Infrared Thermometer. During preheat with the dial can be set to the maximum temperature for searing 450F. The grill surface, as measured by my IR thermometer reads 600F just as the green ready light illuminates. This is an over-shoot unique to the preheating process and the temperature will never get that high again for that cooking session. However, it can easily maintains 450F during the cooking session. All these measurements were made with every effort to keeping the hood closed. I take advantage of this by having room-temperature food ready to throw on the grill... » Read More I have a non-contact Infrared Thermometer. During preheat with the dial can be set to the maximum temperature for searing 450F. The grill surface, as measured by my IR thermometer reads 600F just as the green ready light illuminates. This is an over-shoot unique to the preheating process and the temperature will never get that high again for that cooking session. However, it can easily maintains 450F during the cooking session. All these measurements were made with every effort to keeping the hood closed. I take advantage of this by having room-temperature food ready to throw on the grill immediately. Considering it « Show Less