Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Traeger => Topic started by: Greasy on October 02, 2017, 05:53:05 PM
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Hi I have a Pro 22 and would like to get more heat out of it if it is at all possible. The maximum temp is around 400 degrees give or take a degree or two. I put grill grates on it and the surface temp for them is 500 degrees. Is that all I'm going to get or is there anything more I can do?
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That's about it. I get ~430 in my Pro 34 if I use really fresh (dry) pellets. Takes a while to get there though. Had problems getting up to there at first when it was new, traced it down to an air leak at the square rim of the fire pot. Could see a clear track in the ashes when I opened it up to clean. Long story, but final fix was to use a crescent wrench to gently bend the edge of the square tube around the auger up slightly to meet the fire pot flange where it was leaking.
430* has been enough for me though. What makes you want more, given you've got the grill grates?
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My Jr will hit 420ish given time. It's actually quite good considering it's size and other factors.
Once you open the lid, all bets are off. Not even grill grates can overcome the physics at play. It's good enough for me.
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Not familiar with the Pro 22, but I removed the restrictor rod on my Lil Tex which did a great deal to increase my maximum temps.
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Does it have a restrictor rod at the beginning of the auger?
(https://i.imgur.com/C933iBFh.jpg)
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I have a restrictor. Is it easy to remove?
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I have a restrictor. Is it easy to remove?
I doubt you could do it without pulling the auger tube out which takes a little disassembly, but not difficult. After that it was real easy to cut it off with my Drexel tool, but a hacksaw would work as well.
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Your Pro is rated 20,000BTU. The big brother;Pro 34 is rated 36,000BTU..The differences in the burn mechanisms are: 1/ No auger restrictor in the 22 and has a7 hole burn pot. 2/ The 34 has a 9 hole pot...
If you remove the auger restrictor there will be more pellets delivered per revolution of the auger..That relates to more heat..The down side is low temperature cooking.The temperatures will be hotter and and temp' swings will be more pronounced. Just wanted you to know.
To remove the restrictor the hopper assembly must be removed to access auger removal..Traeger has some excellent videos on this and many more "repairs". The restrictor is welded to the auger.
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Great points...Eyes Wide Open!
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I'm going to have to get a spare auger if I cut into it and not like the results. It's low temperature control is great.
I received advice back from traeger and they recommended that I lube the induction fan shaft with WD 40 and see what happens.
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Two things.
1/ 400º is about as good as you are going to get, stock form on a not too cold day w/ dry pellets.
2/ Do not use WD 40! It is more of a penetrant with little lubricating qualities. It WON'T LAST. To check the fan grab a mirror holding it under the hopper to view the fan then turn the pit on.The fan should start instantly and be @ max speed. If not your best bet is to remove and dismantle it .Use a synthetic motor oil such as 5w/20. 10w/30, on the bushings and make sure to soak the felt oil retaining pads surrounding them. Done properly this will last for years...New motors;fan and auger are marginally lubed so changing out a motor for a new one isn't the beat way to go if the problem is just lubrication..I don't believe you have a fan problem in that you have reached 400º.. If lubrication is the problem the fan may not turn at all or be slow turning when cold and slowly speed up as the friction generated by lac of lube wamrs things up.
Hope this helps.
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I'm as big of a pelletfan as anyone, but when I want high heat I go to my gasser. Typically in a reverse sear method.
Burgers, finishing steak or tri tip or sometimes brats.
For everything else, and for me that's 95% of my cooking, it's low and slow on the Traeger. I've never had much luck or desire running my pit that hot.
I might just have to quote Bentley himself on know your pit and add my own twist, use the correct tool for the job.
400 degrees is a solid showing for a stock Traeger.
DK
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Yeah, if ya don't have a pellet unit that can reach 500° or 650° in my case I could see why you would have to use a gas unit!
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Does it have a restrictor rod at the beginning of the auger?
(https://i.imgur.com/C933iBFh.jpg)
This is what makes no sense to me. From a physical point of view, the restrictor rod isn't displacing that many pellets. The rod appears to be just a tad bit smaller than the pellet diameter, so the displacement should be minimal for all intents and purposes.
:2cents:
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Does it have a restrictor rod at the beginning of the auger?
(https://i.imgur.com/C933iBFh.jpg)
This is what makes no sense to me. From a physical point of view, the restrictor rod isn't displacing that many pellets. The rod appears to be just a tad bit smaller than the pellet diameter, so the displacement should be minimal for all intents and purposes.
:2cents:
My thought on it is that because of the length of some of the pellets, the rod creates a support for longer pellets to create a bridge preventing the auger to fully fill with pellets. Could be totally wrong though.
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Argh, now you guys have made me curious and I'll have to dump my pellets to check for an auger restrictor.
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Does it have a restrictor rod at the beginning of the auger?
(https://i.imgur.com/C933iBFh.jpg)
This is what makes no sense to me. From a physical point of view, the restrictor rod isn't displacing that many pellets. The rod appears to be just a tad bit smaller than the pellet diameter, so the displacement should be minimal for all intents and purposes.
:2cents:
My thought on it is that because of the length of some of the pellets, the rod creates a support for longer pellets to create a bridge preventing the auger to fully fill with pellets. Could be totally wrong though.
This is where it all goes wonky on me.
The spiral feed should break up any larger pellets and negate the longer pellets. No?
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The auger would just push them along until they get to the “tunnel†where they would get busted up, but at that point it’s too late for more to fill in to the auger. Again, just my theory, not at all confident that I’m right.
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I've got a Pro 22 and can get temp to 435-440 but takes about 15-20 minutes to get there. I use my Traeger for smoking, baking and roasting. When I need high temps I'll use my Weber, Egg, or gas grill.
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Your Pro is rated 20,000BTU. The big brother;Pro 34 is rated 36,000BTU..The differences in the burn mechanisms are: 1/ No auger restrictor in the 22 and has a7 hole burn pot. 2/ The 34 has a 9 hole pot...
If you remove the auger restrictor there will be more pellets delivered per revolution of the auger..That relates to more heat..The down side is low temperature cooking.The temperatures will be hotter and and temp' swings will be more pronounced. Just wanted you to know.
To remove the restrictor the hopper assembly must be removed to access auger removal..Traeger has some excellent videos on this and many more "repairs". The restrictor is welded to the auger.
Canadian John's comments are correct in that the restrictor rod allows fewer pellets to be fed and the removal of it allows more pellets to be fed thus increasing the BTU output; higher temps. This removal of the restrictor rod topic was discussed at length 10 years ago on the PH forum. It is an easy fix if you want more BTU output. I did this mod back then and I regret it because the low temps are compromised and there are better ways to cook with higher temps. Some modern pellet units can achieve higher temps for searing but modifying a basic smoker to do this might not have the result you're looking for.... :2cents:
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Your Pro is rated 20,000BTU. The big brother;Pro 34 is rated 36,000BTU..The differences in the burn mechanisms are: 1/ No auger restrictor in the 22 and has a7 hole burn pot. 2/ The 34 has a 9 hole pot...
If you remove the auger restrictor there will be more pellets delivered per revolution of the auger..That relates to more heat..The down side is low temperature cooking.The temperatures will be hotter and and temp' swings will be more pronounced. Just wanted you to know.
To remove the restrictor the hopper assembly must be removed to access auger removal..Traeger has some excellent videos on this and many more "repairs". The restrictor is welded to the auger.
Canadian John's comments are correct in that the restrictor rod allows fewer pellets to be fed and the removal of it allows more pellets to be fed thus increasing the BTU output; higher temps. This removal of the restrictor rod topic was discussed at length 10 years ago on the PH forum. It is an easy fix if you want more BTU output. I did this mod back then and I regret it because the low temps are compromised and there are better ways to cook with higher temps. Some modern pellet units can achieve higher temps for searing but modifying a basic smoker to do this might not have the result you're looking for.... :2cents:
My thought as well Herb. Removing the rod should be a benefit for higher temp cooks. At the bottom end, the controller should intervene. Even at that; my controller is set on a duty cycle. Seconds on/seconds off. That would equate to flooding the pot pith pellets when trying to maintain a steady 'low' temp. Why risk it?
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I'm as big of a pelletfan as anyone, but when I want high heat I go to my gasser. Typically in a reverse sear method.
Burgers, finishing steak or tri tip or sometimes brats.
For everything else, and for me that's 95% of my cooking, it's low and slow on the Traeger. I've never had much luck or desire running my pit that hot.
I might just have to quote Bentley himself on know your pit and add my own twist, use the correct tool for the job.
400 degrees is a solid showing for a stock Traeger.
DK
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Hi I have a Pro 22 and would like to get more heat out of it if it is at all possible. The maximum temp is around 400 degrees give or take a degree or two. I put grill grates on it and the surface temp for them is 500 degrees. Is that all I'm going to get or is there anything more I can do?
what pellets are you running?
I gained 20-50* by switching from Traeger (Alder based) to Lumberjack (Oak based)
then another 30-50* by going with the "charred hickory" pellets
80% Hickory/20% Charcoal
100% pure Hickory - Sweet to strong, heavy bacon flavor. This great flavor works well with pork, ribs, hams, poultry, and beef. The most common wood used. Good for all smoking, especially pork and ribs.
Charcoal - High BTU and classic charcoal grilled flavor. Approximately 12500Btu vs the normal wood 8500Btu.
Most likely best used for your higher temp cooks and grilling needs.
I've got no problem hitting 550-600* on my JR