Traeger bbq300 mod(s)

[2ridgebacks]

Well, after using the Traeger for a couple of months, I have a complaint.  It is expensive to operate.  That's just my opinion and YMMV.  I found what may be the solution on the PGO board.  I bought a piece of stove gasket and filled the large gap at the bottom of the lid in the back.  The gap is claimed to be 3/4 by 30 inches which would give a surface area of around 21.5" sq.  That does seem like a lot of potential heat loss so hopefully this plug will work. 
The next item of business will be the fire bricks or cast iron in the heat chamber.  I love the grill, but it just seems costly to operate.  As well, I am going to do a brisket tomorrow and I don't know that the hopper could go the duration without being refilled.
Any other 300 users out there?  Anyone care to comment?

[BMerrill]

Welcome to Team Traeger.

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As you continue to read, you'll find most of us use the firebricks, and have made several other mods  to enhance the performance of the grill like a gasket on the door, heavy heat deflectors, welder blanket in the winter, foil ball in the smoke stack, etc.  Another is the brand of pellets you use. I use BBQr's Delight. You can buy them bulk directly from the company. I use about 600 pounds a year. http://www.bbqrsdelight.com/pelletfuel.html

As for pellet usage what do you consider excessive?
On the "Smoke" setting 1/2 pound per hour would be normal for my Texas 075 in the spring and fall.  While at 300° 1 to 1-1/4 pounds per hour would be normal. Of course your usage may be different.  Ambient conditions and frequently opening the door are the two leading causes of high pellet usage.
 

[Fast Eddy]

Well, after using the Traeger for a couple of months, I have a complaint.  It is expensive to operate.  That's just my opinion and YMMV.  I found what may be the solution on the PGO board.  I bought a piece of stove gasket and filled the large gap at the bottom of the lid in the back.  The gap is claimed to be 3/4 by 30 inches which would give a surface area of around 21.5" sq.  That does seem like a lot of potential heat loss so hopefully this plug will work. 
The next item of business will be the fire bricks or cast iron in the heat chamber.  I love the grill, but it just seems costly to operate.  As well, I am going to do a brisket tomorrow and I don't know that the hopper could go the duration without being refilled.
Any other 300 users out there?  Anyone care to comment?

Maybe I should have let this run out awhile but I have to ask, What were you expecting for fuel use from your Traeger? Where did you get all the info before you bought one? Did someone tell you what to expect? I'm not one to go around and defend Traeger but there are reasons why they are less money then some others on the market today.

[2ridgebacks]

Over a cycle of getting the grill up to 375 and cooking chicken breasts, the grill probably uses close to 2 cups of pellets.  I don't know what that is in weight, but it is a sizeable hole in the hopper.  With chicken legs on smoke for about 4 hours and then finished at 350 for 20 minutes, the hopper was probably half empty.  I don't know that it was excessive, it just seems like an expensive way to cook food.  The 4 people that I know are cooking on 070 models.  I am the only one with the bbq300.  It seems that the Traeger cookbook and the few comments that I have found on the new model direct people toward using more pellets (high heat, more airflow, etc.).  I'm not making judgements or beating down the Traeger.  I love the grill.  I don't even consider the cost of the pellets while I'm eating.  It's just the next time I fire the grill up and I refill the hopper that I notice.  Opinions and contributions are welcome.

[2ridgebacks]

ETA:  I fired up the grill this morning and the smoke setting is holding 220 within a few degrees.  At 325 it doesn't swing as much either and the high temp is now 405.  I didn't have much time to play with it this morning, but I will this afternoon.  I have a brisket that needs cookin'.

[Ruff]

Your smoke setting should between 160 & 180.  You can find alot on the "P" setting elsewhere on this site.  That could be part of your problem.

[2ridgebacks]

It was much cooler before the gasket.  It was 0600 when I was playing around this morning.  I'm going to adjust the "P" setting later tonight.

[2ridgebacks]

The P setting is adjusted and the brisket is on.  It looks like it is holding in the 172-178 range on the smoke setting.  It appears that it is much more even than before. 

[Savannahsmoker]

The P setting is adjusted and the brisket is on.  It looks like it is holding in the 172-178 range on the smoke setting.  It appears that it is much more even than before. 

I think you got it.  Get your P setting right for the weather conditions of the day.