Thanks! The error code was HEr, which was a high-temperature error. Or at least according to my quick search yesterday.

Interesting, I would have thought for sure it would be due to the first time use and empty pot. They are really great smokers/grills. Pork ribs are really good. If you download the Traeger app they have probably 1000 recipes, all sorts of stuff.

I have an electric smoker that allows me to use a variety of different woods.
However, controlling the temp is a pain in the @$$.

A few years ago I purchased a Traeger from Costco.
I didn't think I needed the larger (BBQ Size) model, so I got the smaller version.
I love how the unit controls the temp.
I've smoked trout, tuna, YT, YFT, Barracuda and Bonito.
They turned out great.
The wood pellets can get expensive.
However, lot's of stores carry them and they have great deals on them.
So, when I see a good deal, I load up.
The good thing is that I now mix my own batch of pellets.

I've read lot's of reviews about the pellets getting stuck in the feeder screw and how people had to pull the screw out to clean it out.
I asked one of the Costco reps and he gave me some great advice.
He said the pellets, if left in the smoker, have a tendency to soak up moisture when the humidity is up.
He said that isn't much of a concern here in So Cal, but seems to be elsewhere.
He recommended that I keep the unit covered up, and even store it out of the rain/dew.
He also said to put a bunch of moisture eliminating packets inside the smoker or directly on the pellet box while in storage (don't forget to remove them before use).
I've been following his advice and haven't had any problems.
In fact, I wish I got the bigger model.

Here is a super easy recipe that is insanely delicious:
1) Get a whole chicken.
2) Cut one side (usually the backbone side) and split the chicken like a butterfly.
3) Wash the chicken with cold running water and pat dry with paper towel.
4) Salt and pepper both sides (skin and flesh).
5) Put the chicken, flesh side down, on the Traeger.
6) Pour some beer or soda (Coke) in an open container and set it inside that smoker. You don't have to do this but it will help keep the moisture up.
The Traeger should have been preheated at 225 degrees.
Chicken should be done in a couple of hours.
I usually check with a meat thermometer about 1.5 hours into the cooking process.
When internal temp reaches about 155, I remove the bird from the smoker and let it rest for about 15-20 minutes. It will continue to cook during this time and reach 160 degrees.
What you end up with is one of the most juicy chickens you've ever had.
Enjoy!

Anyhow, just my 2 cents worth.

Tight lines. Cheers!

-JJ-

I had a "beer can chicken" cooked upright on a beer can rack with nothing but salt and pepper. It's probably basically the same as your recipe

"Insanely delicious" is a great way to describe it.



This is what the rack looked like. $8 on Amazon Prime:

https://images-na.ssl-images-amazon....SR300,300_.jpg

As soon as I finish burning up my current Weber grill, this is the pellet smoker grill I've decided as my next replacement for $329

https://11must.com/wp-content/upload...-6-300x300.jpg

Green Mountain Grill - Davy Crockett model - WIFI enabled


https://www.amazon.com/dp/B01G5YFF7W...v_ov_lig_dp_it

Ha ha. I love the beer-can chicken.
Great flavor and very very moist.
I think they call that recipe "drunk chicken."
The funny thing is, by the time the chicken is done, I'm usually the one who's drunk :D :cheers1:

As for the Green Mountain Grill, that looks great.
And WiFi enabled?! Holy cow!! Now that's high tech!
So does that mean you can control the temp and duration from your mobile phone?
Or maybe get notices or warnings that you're getting low on pellets?
Better yet, connect the temp gauge to the WiFi and get a message that the internal temp of whatever you're cooking has reached the target temp.
Now that would be pretty awesome.

Can't wait for the reviews on this one.

Tight lines.

-JJ-

I have the GMG Davy Crockett. It’s an portable grill. I take mine camping all the time and smoke all kinds of stuff plugged into my cigarette lighter on my truck. You can control the temp from your phone, you can turn the grill on turn it off. Have it turn off after you meat reads a certain temperature, constantly monitor the the temp of your meat. IMO they are superior to traeger.

That is the grill I got for Mako-ville and it is great, beef, pork ribs, pine apple upside down cake, cookies and of course fish and sea food. Just love it.

Does your pineapple upside down cake come out smoked and smelling of fish, or just baked, like a normal oven?

lightlysmoked Cannot just bake, but can cook it in a dutch oven with its lid on inside the GMG and not much smoke flavor that way. Choc chip cookies are fine smoked.

I've made pineapple upside down cakes in my Davey Crockett a bunch of times when I was living out of the trailer up on the L.A. job, and none of them had any kind of smoky flavor. The cake batter does not take on smoke very well at all.
At least the old ladies that I shared it all with during our bi-weekly rib dinners never complained...LOL

For those of you that use the pellets, my local Sam's club (Placentia) had a pellet blend of hickory, maple, oak & cherry, 40# bag, for under $15.

My saga is not yet closed, but don't want to bore you with the details.

I am happy with the results of the Traeger, though. After my porterhouse results I did a 13# standing rib roast on Saturday. Took a couple hours but turned out awesome.

I believe they call this the "Premium Blend."
Its fairly cheap and does a pretty good job.

Bob, God willing, one of these years, I'll have enough courage to make the drive down to Mako-ville, perhaps with Yani and/or Mahiger, and see first-hand how nice it is down there and try out your new grill.
I can just taste the smoked YT!! :cheers1:

-JJ-