In order to BBQ at 200 I have to use the Smoke setting. Anything else and the temperature goes too high. Anyone know what has happened to my thermostat and what I do about it?
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Don't know what type controller you have, or how long you've been using your smoker, but I had fits with temp fluxuation until I had mine broke in good. Since then, no problems. I have the old Traeger digital controller.
My FE100 is one of the originals, I think. I think the controller is the same as yours. I've used the smoker for going on 5 years now, without a problem (If you don't count the time I had to dismatle everything to free up the augur from pelletcrete!)
You may have a problem with the thermomter inside the smoker; whether it be old or new. Can't hurt to replace it. Call Cookshack and get their help.
Kerry, have you always had to use the smoke setting for the 200 degree temp? Just curious, cause I seem to be missing that sweet range of 200-225. Once set my FEC100 at 225 it generally jumps up to the 240-250 mark, with some fluctuation down to 225, but primarily hangs around that upper range.
Pretty much. I've finally gotten off the smoke setting today and at the 180 setting I'm getting 195-205. I'm not one who thinks that the 225 is magical. I've cooked between 200 and 275 with equally delicious results. But I do want to know when I set my BBQ that the temp I get will be consistent.
Maybe I'm not reading the issue right.
Are you saying for 5 years, that you got a certain temp on smoke, but now it's something different?
The "smoke" setting isn't a temp, it's actually a timing thing (don't remember exactly) but it will spit out pellets at set intervals.
I've had some be 160 or less in the winter and 180 or 190 in the heat of the summer.
Wood will give a slight difference (few degrees sometimes) because of the interval and the BTU differences in wood.
Get an IQ if having an exact temp is critical, then it can be 224, or 226 (oops, can't be 225)
LOL
Remember that each controller will have some variability based on ambient temp, BUT, if you set it on a temp, my three different controllers pretty much stay. There will be some variance if you open the door, add cold air and the controller has to bring it up to temp, but it will settle down back to the temp.
The traeger controllers are limited, so there is a 180 setting and 275 and the line between them would be a 240 setting.
CS doesn't sell the 225 version (not sure it's in production anymore). My personal feeling is that there is NO difference between 225 and 240 (yes, I know it's 15 degrees) but the meat won't care.
Are you saying for 5 years, that you got a certain temp on smoke, but now it's something different?
The "smoke" setting isn't a temp, it's actually a timing thing (don't remember exactly) but it will spit out pellets at set intervals.
I've had some be 160 or less in the winter and 180 or 190 in the heat of the summer.
Wood will give a slight difference (few degrees sometimes) because of the interval and the BTU differences in wood.
quote:But I do want to know when I set my BBQ that the temp I get will be consistent.
Get an IQ if having an exact temp is critical, then it can be 224, or 226 (oops, can't be 225)
LOLRemember that each controller will have some variability based on ambient temp, BUT, if you set it on a temp, my three different controllers pretty much stay. There will be some variance if you open the door, add cold air and the controller has to bring it up to temp, but it will settle down back to the temp.
The traeger controllers are limited, so there is a 180 setting and 275 and the line between them would be a 240 setting.
CS doesn't sell the 225 version (not sure it's in production anymore). My personal feeling is that there is NO difference between 225 and 240 (yes, I know it's 15 degrees) but the meat won't care.
Like Russ said the smoke settings are times that are on maybe 15 sec,off 45 sec.
Mine ran like Kerry's,until I talked to Eddy.
I think the plant had my old preramp set at #1 on the little dial on the circuit board,and Eddy said move it up to #2.
You can try #3 ,but it might flame out on you.
Tom-Fl
Mine ran like Kerry's,until I talked to Eddy.
I think the plant had my old preramp set at #1 on the little dial on the circuit board,and Eddy said move it up to #2.
You can try #3 ,but it might flame out on you.
Tom-Fl
Ok, now this college boy is REALLY confused. Smokin: What is an "IQ" (and please don't say "if you have to ask, you probably need one" 
Also, Tom, I've not heard of a preramp (preamp?)setting of 1, 2 or 3. Is this something I should check and, if so, how?
Smokin: The issue isn't the temp I reach when on the Smoke setting. It's the variations in temp I receive when NOT on the smoke setting. I can set it at 180 and it'll go as high as 210. I can set it on 275 and it'll run up t 305, and so forth. On smoke it stays right around 200 for me.
Also, Tom, I've not heard of a preramp (preamp?)setting of 1, 2 or 3. Is this something I should check and, if so, how?
Smokin: The issue isn't the temp I reach when on the Smoke setting. It's the variations in temp I receive when NOT on the smoke setting. I can set it at 180 and it'll go as high as 210. I can set it on 275 and it'll run up t 305, and so forth. On smoke it stays right around 200 for me.
Kerry,
First, the "IQ" that Smokin is referring to is the new electronics controller that Cookshack is now using on their new FEC smokers. It has a much more definable temperature process and has less than a plus or minus four degree swing in the temps once it reaches the temp. If you really need a more closely grouped set of temps that you will be cooking at, you might want to look at upgrading your smoker with a new IQ4 controller.
Second, "preramp" should really have been typed pre-ramp. In the many versions of FEC 100 smokers, the original ones, and all the way up to about three years ago, had an augur that deposited pellets directly in the firepot. It was a straight feed as such.
During the process of getting the UL certification, the whole pellet delivery system was moved up about 5-7" with the augur dropping the fed pellets onto a downward sloping ramp into the firepot. This design change was to avert any burnback of fire through the augur into the pellet hopper.
Third, the 1, 2, 3, that Tom is referring to is a very small dial on the circuit board of the pre-IQ4 smokers that would change the feed process of the pellets. Factory specifications were to be set on 2 but in actuality sometimes came out at 1. At 1, the feed process would occur quicker during the "timed" temps of Smoke and 180 on the old Traeger controllers. This is turn led to higher temps than needed.
Fourth, from your description, you must have a pre-IQ4 FEC which means you have a smoker with a Traeger controller in it. The Traeger controllers, by their own design and nature, will have temp swings above and below the temp you set the controller at. I don't have a problem with this. As with any other smoker, you need to learn how to cook with what you have. I have both a pre-IQ4 FEC and an IQ4 FEC. Each one cooks in its own style. I learned that through my own experience and help here from the forum. There is nothing wrong with it. We have used both smokers at competitions and have done very well with both.
Remember that when you have the temp swings, think about the average overall.
I have to go rest my fingers now.
First, the "IQ" that Smokin is referring to is the new electronics controller that Cookshack is now using on their new FEC smokers. It has a much more definable temperature process and has less than a plus or minus four degree swing in the temps once it reaches the temp. If you really need a more closely grouped set of temps that you will be cooking at, you might want to look at upgrading your smoker with a new IQ4 controller.
Second, "preramp" should really have been typed pre-ramp. In the many versions of FEC 100 smokers, the original ones, and all the way up to about three years ago, had an augur that deposited pellets directly in the firepot. It was a straight feed as such.
During the process of getting the UL certification, the whole pellet delivery system was moved up about 5-7" with the augur dropping the fed pellets onto a downward sloping ramp into the firepot. This design change was to avert any burnback of fire through the augur into the pellet hopper.
Third, the 1, 2, 3, that Tom is referring to is a very small dial on the circuit board of the pre-IQ4 smokers that would change the feed process of the pellets. Factory specifications were to be set on 2 but in actuality sometimes came out at 1. At 1, the feed process would occur quicker during the "timed" temps of Smoke and 180 on the old Traeger controllers. This is turn led to higher temps than needed.
Fourth, from your description, you must have a pre-IQ4 FEC which means you have a smoker with a Traeger controller in it. The Traeger controllers, by their own design and nature, will have temp swings above and below the temp you set the controller at. I don't have a problem with this. As with any other smoker, you need to learn how to cook with what you have. I have both a pre-IQ4 FEC and an IQ4 FEC. Each one cooks in its own style. I learned that through my own experience and help here from the forum. There is nothing wrong with it. We have used both smokers at competitions and have done very well with both.
Remember that when you have the temp swings, think about the average overall.
I have to go rest my fingers now.
Ribdog, you be the BIG Dawg! Thanks for the explanations. They were thorough, complete and,dare I say, LITERATE for a BBQer I appreciate it. Smoke on, brother. And thanks to all who've helped me out here. I appreciate it.
I appreciate it. Smoke on, brother. And thanks to all who've helped me out here. I appreciate it.
You are quite welcome. But the big dawgs here are Russ(Smokin Okie) and Tom. I have learned a great deal from them and can only hope to make a dent in the amount of help they have given everyone here.
Enjoy your FEC. I have and never regret making the switch.
Enjoy your FEC. I have and never regret making the switch.
Yeah what he said...
There ARE several different controllers, so pardon our need to ask such detailed questions, just trying to zoom in on which one it was.
The key is where does the temp settle at. If you put it on 180 (not smoke) and let it run for 2 or 3 hours, where is it at the end of 3 hours?
If you set it on 275, it will "run over" to a higher temp always, BUT it will settle down soon enough. My method for controlling this, when I first turn it on, when it gets close to the target temp, I open the door and dump a little heat. Keeps the overrun down to a minimal.
There ARE several different controllers, so pardon our need to ask such detailed questions, just trying to zoom in on which one it was.
The key is where does the temp settle at. If you put it on 180 (not smoke) and let it run for 2 or 3 hours, where is it at the end of 3 hours?
If you set it on 275, it will "run over" to a higher temp always, BUT it will settle down soon enough. My method for controlling this, when I first turn it on, when it gets close to the target temp, I open the door and dump a little heat. Keeps the overrun down to a minimal.
Jeez,Ribdog,where did you get all that typing time,during the end of tax season?