Traeger drying out meat?

Smokin' Butts · Joined: 02 Jun 2008 Posts: 14 Location: Columbus, OH

My Traeger seems to dry out meat. I added a water pan and this seems to make a difference. Has anyone wlse had this problem?

Also, anyone notice a difference in results between 100% pellets and the blended pellets when it comes to flavor, pellet consumption or other factors?

Harry Nutczak · Posted: Jun 02 2008 Post subject:

It may just be the time/temperature you are cooking at, or what type of meat you are cooking.

What types of meat, what cooking temp, how long, internal temperature of the meat when you remove it?
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Smokin' Butts · Joined: 02 Jun 2008 Posts: 14 Location: Columbus, OH

I'm doin mostly pork spareribs and butt. I have one of the old 180 digital thermostats and set it at either smoke, 180 or the 245 setting. I try all of those until I find the one that runs closest to 220 depending on the outside temperature that day. I never judge when it's done by temp- I pull the butts when the bone is loose and the ribs when they bend easily and the meat tears when I give em a little twist...

I'm gettin one of the new 225 thermostats. Maybe that'll help.

Any ideas?
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skybob · Posted: Jun 02 2008 Post subject:

I like the 100% pellets for the taste, but haven't noticed any different feed rate.
As for drying out meat in the Traeger, I've normally foiled at 165* so I usually have nice moist meat. The odd time that I let it cook all the way through in the smoke till done, the meat has been much drier than the foiled meat. Didn't think that it was just the cooker, cause my Ok Joe's stickburner did the same thing.
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Jeff_From_VA · BBQ Pro Joined: 02 Jun 2008 Posts: 720

I have never had anything as fancy as a Traeger. I can say this much even never cooking on one. Assuming the pit is not crap, good barbecue can come from it. Obviously your pit is not crap, so something small is off somewhere. I am betting your thermostat. Ribs are one thing, but if you are drying out butts, something is way wrong. Butts are the most forgiving cut of meat given to us by our Lord.

Would it be easy to remove and stick the temp probe in boiling water? It should be in the 212 range depending on your altitude.

I have a pit that I "thought" I had a hard time keeping up to temp, turns out my gauge was about 70 degrees off. I thought I was at 215 and trying to get it hotter, but it was at 285 when I used a much more reliable thermometer. Killed a few good cuts of meat before I figured that out..

Also how much salt is in your rub? I see so many otherwise great rub recipes, that have a ton of salt and suck all the moisture out of meat...

Just a couple of ideas to check, but I am no pro. Never competed, or anything like that. Just a fat guy who likes good food.

Smokin' Butts · Joined: 02 Jun 2008 Posts: 14 Location: Columbus, OH

Thanks for the ideas. When I install that new thermostat to get the 225 setting that should take care of any problems there. I've tried foil and it does make a much more moist product. I'll have to use that consistently in the future.

Do most of you use 160* as your point to foil your meat or do you use time on the smoker?
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"I'd rather be smokin"

Cooker: Traeger Professional

WAsmoker · Posted: Jun 02 2008 Post subject:

I've got a Lil Tex with just the 3 position switch, and haven't had any problems with meats drying out, and don't use a water pan.

I'll probablly upgrade to the digital but really haven't had to since my medium position seems to hold at 250 pretty well.

Chicken, Ribs, Butts, and Pork have all come out great. Still working on Briscut...... Those I seem to dry out, but I continue to tweak how I cook them. I love a good briscut, just haven't been able to produce one ... yet.

Most all of my dry cooks have been as a result of overcooking when my thermometer went out. I have also found there is a difference with the internal temperature of the unit kinda close to "hot spots" on a gas grill. The side farthest away from the exhaust pipe is always about 10-15 degrees warmeron mine.