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Smoked Classic Porchetta
On Tue, 4 Dec 2018 14:51:06 -0800 (PST), Its Me wrote:
On Tuesday, December 4, 2018 at 4:44:14 PM UTC-5, John H wrote: On Tue, 4 Dec 2018 10:41:45 -0800 (PST), Its Me wrote: It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. In order for it to be turning at the proper rpm, it has to be turning. I can measure that by setting a temp and having no pellets in the bin. I probably wasn't clear. It's obvious that it turns *sometimes*. The problem of it going out is intermittent, so maybe the problem is that it intermittently doesn't turn? :) That's a thought. Don't know how I'd check that though, other than intermittently. And then my chances of catching it on an intermittent 'stop' would be pretty slim - intermittently speaking that is! :) If the little ******* keeps giving me problems, I'll get another brand controller. Something like this: https://smokedaddyinc.com/product/pe...grill-upgrade/ Heard some good words about that one. Traeger mentioned that the pellets may be 'bridging' and therefore recommends stirring the pellets every couple hours to prevent same. No, I've not verified anything with a separate thermometer, except that the grill thermometer accurately reads the ambient temp when I start the grill. That's the first check on the whole system. This latest controller seems to be doing the job - so far. Traeger controllers catch a lot of flak, even on their Facebook page. Hopefully this latest controller has fixed the problem for you. We'll see. I'll try a big pork shoulder for pulled pork soon and see how it works for a long run. |
Smoked Classic Porchetta
John H. wrote:
On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. |
Smoked Classic Porchetta
John H. wrote:
On Tue, 4 Dec 2018 10:41:45 -0800 (PST), Its Me wrote: On Tuesday, December 4, 2018 at 11:24:00 AM UTC-5, John H wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. In order for it to be turning at the proper rpm, it has to be turning. I can measure that by setting a temp and having no pellets in the bin. Traeger mentioned that the pellets may be 'bridging' and therefore recommends stirring the pellets every couple hours to prevent same. No, I've not verified anything with a separate thermometer, except that the grill thermometer accurately reads the ambient temp when I start the grill. That's the first check on the whole system. This latest controller seems to be doing the job - so far. Traeger controllers catch a lot of flak, even on their Facebook page. Maybe the Hotrod is failing. You can buy spares on amazon. I bought a two pack, but have never needed a new one. |
Smoked Classic Porchetta
On Wed, 5 Dec 2018 16:14:40 -0000 (UTC), Bill wrote:
John H. wrote: On Tue, 4 Dec 2018 10:41:45 -0800 (PST), Its Me wrote: On Tuesday, December 4, 2018 at 11:24:00 AM UTC-5, John H wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. In order for it to be turning at the proper rpm, it has to be turning. I can measure that by setting a temp and having no pellets in the bin. Traeger mentioned that the pellets may be 'bridging' and therefore recommends stirring the pellets every couple hours to prevent same. No, I've not verified anything with a separate thermometer, except that the grill thermometer accurately reads the ambient temp when I start the grill. That's the first check on the whole system. This latest controller seems to be doing the job - so far. Traeger controllers catch a lot of flak, even on their Facebook page. Maybe the Hotrod is failing. You can buy spares on amazon. I bought a two pack, but have never needed a new one. One of the problems with the Traeger is that when it reaches a certain low temp (145 or so?) it shuts down. The controller makes no attempt to relight the pellets, just displays an error in the window. The Smoke Daddy will relight the pellets. That's why when the Traeger goes out, the firebox will be full of pellets as the controller augers them in to increase the heat. Without a relight, the box just fills with pellets. The hotrod works well and has the pellets going within five minutes of starting the grill, as it's supposed to. |
Smoked Classic Porchetta
On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote:
John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. |
Smoked Classic Porchetta
On Wed, 05 Dec 2018 13:38:12 -0500, John H.
wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) |
Smoked Classic Porchetta
John H. wrote:
On Wed, 05 Dec 2018 14:45:38 -0500, wrote: On Wed, 05 Dec 2018 13:38:12 -0500, John H. wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. https://www.firecraft.com/blog/traeg...roubleshooting |
Smoked Classic Porchetta
2:19 PMJohn H - show quoted text - Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. ...... Sounds to me like they have a lot to work on, but they keep selling with what they have so I guess not.... |
Smoked Classic Porchetta
On Wed, 5 Dec 2018 20:41:16 -0000 (UTC), Bill wrote:
John H. wrote: On Wed, 05 Dec 2018 14:45:38 -0500, wrote: On Wed, 05 Dec 2018 13:38:12 -0500, John H. wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. https://www.firecraft.com/blog/traeg...roubleshooting Thanks! It's a shame some of the stainless steel items mentioned are no longer for sale. That list is pretty much the same as what the Traeger service folks go through when called. |
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