I spent many years working in restaurants and that is exactly how we were always required to calibrate our thermometers for food prep/safety! Can totally vouch for this method!
For that method to work PROPERLY , you must use DI/RO water / ice . It’s a must to use equal parts by weight of water and ice . When you have the sensor in the water/ice bath you should not allow the sensor to touch the glass or vessel. A RTD has more precision, a TC has more range!
I disagree with needing DI/RO water. There own instructions do not call for it, and being involved with food safety for many years in previous life, tap water has always been used, by 1000s of inspector and food safety professionals. The point of not letting it touching the sides is a very good point.
Thank you for posting this, I’ve had my Traeger about 3 weeks now and during the last 2 smokes the probe was reading high by at least 25-30 degrees. I will try this and hopefully it works!
Lord have mercy. Even cookers have computers. Time has past my old butt by. Of course anything to do with cooking I can always count on the expert chef to give me tips. John is the man.
Working in a lab doing this on the daily this is the best way to do it. This is even used in the field for companies who dont want to invest $15k in a calibrated bath to do this. We had several by Ametek otherwise known as Jofra in our lab we ran every day.
I cooked a brisket yesterday on my new Timberline 1300 and discovered the Traeger probe was off by 12 degrees (It was showing 12 degrees hotter than my Thermapen). I'll use these steps to calibrate the temp probe on my Traeger - thanks for the info!
Per Traeger, "compatible with the Traeger Pro 575, Pro 780, Ironwood 650 and Ironwood 885 WiFIRE Grills Automatically Integrates with D2 WiFIRE when installed".
was thinking of Buying a $129 Meater 2 Plus- and WiFi tethering with an old tablet i have -- all do to the probe being so off- had my 575 for almost 2 years --- Duhhh i already have a WiFi thermometer -- I JUST NEED TO CALIBRATE IT ---- hahahah THANK YOU FOR SAVING ME $129 ----- One question -- did you see what the reading in the ice water was before you calibrated it--that temp should have been off ??
My Traeger unit does not have any menu options. There is just a round knob that can be set to one of 7 pre-set temperature values. So I guess I cannot calibrate my Traeger.
And this is to calibrate the probe. I found that my old Traeger grill was very susceptible to ambient temperature and I would hav to turn it up, down, up, down to maintain a constant. The new one I got last week holds the temperature to within 3ﾟ of where you set it.
Yes, you can. I did it today, but put the probe in a rectangle topperware plastic bin that I am now realizing was too big for an ice bath. Duh, a glass cup would would perfectly! Long story short, my probe was reading around 20 degrees or more lower than it should and these Ribeyes tonight were all cooked at well done (🙄😢) with one of them coming off at medium-well. Ahhh! They were still tasty, but not that 135F I was looking for. It read 135, but was probably 160!
For some reason, mine calibrated to 23 degrees? I imagine that someone fat fingered the 23 when it was suppose to be 32, in the microprocessor logic. I then had to place a 9 degree offset to correct it to 32. weird
This is bad information. A glass full of ice and water gets down to about 40 degrees. If you freeze the prob in the ice and come back to it the next day, that will be 32 degrees. Traeger needs to get their numbers right.
I spent many years working in restaurants and that is exactly how we were always required to calibrate our thermometers for food prep/safety! Can totally vouch for this method!
Yes sure, Army food safety folks use the same method for decades.
For that method to work PROPERLY , you must use DI/RO water / ice . It’s a must to use equal parts by weight of water and ice . When you have the sensor in the water/ice bath you should not allow the sensor to touch the glass or vessel. A RTD has more precision, a TC has more range!
I disagree with needing DI/RO water. There own instructions do not call for it, and being involved with food safety for many years in previous life, tap water has always been used, by 1000s of inspector and food safety professionals. The point of not letting it touching the sides is a very good point.
Thank you for posting this, I’ve had my Traeger about 3 weeks now and during the last 2 smokes the probe was reading high by at least 25-30 degrees. I will try this and hopefully it works!
I'm glad the video can help you.
Lord have mercy. Even cookers have computers. Time has past my old butt by. Of course anything to do with cooking I can always count on the expert chef to give me tips. John is the man.
LOL thank you Sir!
I can't believe how user friendly that is! Thanks for sharing buddy!
I know, right?
Working in a lab doing this on the daily this is the best way to do it. This is even used in the field for companies who dont want to invest $15k in a calibrated bath to do this. We had several by Ametek otherwise known as Jofra in our lab we ran every day.
Thanks. Great video, I don't want to mess up my brisket tomorrow.
Good luck with the brisket.
Wow can't believe I found this. Super helpful
Thank you, I’m glad you found it helpful.
I was wondering why the probe was so far off on my first cook with the new Traeger! Thanks for the video!
I'm glad it helped.
I was reading through the user manual and the instructions for this were not very clear. Thank you for posting this video.
Thank you for watching, I hope it helped you out.
Hey thanks, I dont use my probe that often, but I now know why that brisket a few years ago was pretty terrible. Off by 20f.
Yeah, I learned it the hard way too. Thanks for watching.
Thanks that was helpful my probe was out 15 degrees probably my fault for not thinking it was already calibrated but anyway Thank man
I'm glad to help.
Thanks! Great Video.
Love them A&J glasses
I need to get mine out
Interesting video John, way above my skills.....too many backs😂
LOL Thanks.
I cooked a brisket yesterday on my new Timberline 1300 and discovered the Traeger probe was off by 12 degrees (It was showing 12 degrees hotter than my Thermapen). I'll use these steps to calibrate the temp probe on my Traeger - thanks for the info!
You're welcome, I'm glad the video helped.
Gawd I had no idea! Thanks!
You're welcome. 👍
Great review. Well done!
Thank you.
Thank you sir!
I'm glad I could help.
Thank you!!
Thanks for posting this, how often do you feel like you need to calibrate it?
I do it about every other cook.
Great video. How you liking the Pro 575? I'm about to get one.
This is actually the Pro 780. I do have the 575 at our house in MI, I love both of them.
Awesome. Can the smoker’s internal sensor be calibrated?
Not that I'm aware of.
Just clean it off every time-- i think even a tad smoke soot will alter its read
Thanks bro!
You're welcome!
Cool. What about the old models
Per Traeger, "compatible with the Traeger Pro 575, Pro 780, Ironwood 650 and Ironwood 885 WiFIRE Grills Automatically Integrates with D2 WiFIRE when installed".
Do you have to do this every time you grill or is it just one time?
I would check it multiple times at first to see how well it holds.
was thinking of Buying a $129 Meater 2 Plus- and WiFi tethering with an old tablet i have -- all do to the probe being so off- had my 575 for almost 2 years --- Duhhh i already have a WiFi thermometer -- I JUST NEED TO CALIBRATE IT ---- hahahah THANK YOU FOR SAVING ME $129 ----- One question -- did you see what the reading in the ice water was before you calibrated it--that temp should have been off ??
I hope it helps you. It's been a bit, but I don't believe it shows the temp while you're calibrating it.
Easy 👍🍻
Yup, quick and easy. Thanks for watching.
Food must be delicious off the Traeger.
It is!
I'm new to smoking with my traeger. What do I do if probe is too long for piece of meat I'm cooking?
Only the tip of the probe needs to be in the meat.
@@AJOutdoors1 I'm using the probe provided with the teenager and it's too long. I get false readings. It's exposed to the internal heat.
Do i need calibrated every time I use ? Or just onetime setting
A lot of people do it every time to be safe. I do it once in a while.
@@AJOutdoors1 i see thank you
Didn’t seem that hard great how to brother .
Thanks Nick!
Where do u get the probe?? Friend of mine cant locate manual. Probe come with it??
Yes probe comes with it.
@@AJOutdoors1 TY I'll have my friend try to find it.
My Traeger unit does not have any menu options. There is just a round knob that can be set to one of 7 pre-set temperature values. So I guess I cannot calibrate my Traeger.
Yeah it sound like yours is one of the models that do not have Wi-Fi.
And this is to calibrate the probe. I found that my old Traeger grill was very susceptible to ambient temperature and I would hav to turn it up, down, up, down to maintain a constant. The new one I got last week holds the temperature to within 3ﾟ of where you set it.
Can you calibrate the thermometer while the smoker is already on?
Good question, I have not tried that yet.
Yes, you can. I did it today, but put the probe in a rectangle topperware plastic bin that I am now realizing was too big for an ice bath. Duh, a glass cup would would perfectly! Long story short, my probe was reading around 20 degrees or more lower than it should and these Ribeyes tonight were all cooked at well done (🙄😢) with one of them coming off at medium-well. Ahhh! They were still tasty, but not that 135F I was looking for. It read 135, but was probably 160!
@@bgkob Ouch, that sucks about the steaks. Good info on being able to calibrate it while in use.
For some reason, mine calibrated to 23 degrees? I imagine that someone fat fingered the 23 when it was suppose to be 32, in the microprocessor logic.
I then had to place a 9 degree offset to correct it to 32. weird
That is weird, Glad you figured it out.
I have a krager ranger.. how can I calibrate this grill Help
I am not familiar with you grill, but the ice bath method is used for most thermometers.
1:08 start
This is bad information. A glass full of ice and water gets down to about 40 degrees. If you freeze the prob in the ice and come back to it the next day, that will be 32 degrees. Traeger needs to get their numbers right.
The food safety industry has used this method to calibrate thermometers for decades. It is the proper method and does get to 32 degrees +-2.
I actually didn't know that was a thing 🤷♂️
Yes Sir.
@@AJOutdoors1 vBoy I was the first to ask about calibrating the ranger.. I guess I have a lot of others that wanted the info Phil