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[JoeGrilling]

I did a temperature profile on my Traeger Texas 34 elite during the summer and it made me wonder about my cooking temperatures.  The chamber on this unit is pretty long and I was seeing a 10 degF rise from near the RTD to the stack with the set point at 225 degF. Outside temperature was around 85 degF when the measurements were taken.  It will be interesting to see what the rise will be like in the winter.  I am using a Savannah Stoker 4 for temperature control and the swings are minimal.  Some of the pellet units I have seen mount the RTD in the center versus the hopper end which seems to be better placement.

All of the above made me wonder how I should be handling set point temperatures for a given recipe or should I be doing something to get the temperature profile more uniform.  All feedback is welcome.     

[Bar-B-Lew]

Use a temp probe at grate level and adjust your controller up or down to get to the temp you want to cook at.