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How To Calibrate Traeger Probes
Meat probe calibration is a somewhat common, but simple issue that occurs with a lot of newer D2 WiFIRE-enabled Traeger grills. Though the calibration process does take a few minutes and you will need to complete the process on the smartphone or other wireless device the Traeger is paired with.
Signs that the meat probe for your Traeger grill needs to be recalibrated typically manifest as internal temperature readings in the food that are 15 degrees off from the actual temperature of the meat. You can confirm your suspicions with an instant-read probe thermometer.
A lot of experienced Traeger outdoor chefs recommend recalibrating the meat probe on your WiFIRE-enabled wood pellet grill at least once a month. This helps ensure accuracy for food safety and assess doneness at specific temperatures.
When you consider that it only takes a little more than a minute to calibrate a Traeger probe, it only makes sense to do it when you think it needs it.
When Should You Consider Calibrating a Traeger Probe?
If you suspect your Traeger’s meat probes on a WiFIRE-enabled grill are off by 15 or more degrees in either direction, chances are good that you need to recalibrate the probe. Just bear in mind that 7.5 degrees are considered the normal tolerance limit for variance in a properly functioning Traeger meat probe.
What Does Calibrating a Traeger Probe Do?
Calibrating a meat probe ensures accuracy within 7.5 degrees of the actual temperature of the meat. This can go a long way toward ensuring foods like pork and chicken are done to a safe temp, as well as helping you tell when larger cuts of meat like Boston butt pork shoulder is tender enough to be ready to eat.
How Long Does It Take To Calibrate a Traeger Probe?
It typically takes less than a minute to calibrate a meat probe on a WiFIRE-enabled Traeger grill.
How Often Should You Be Calibrating a Traeger Probe?
You should calibrate the probe on your WiFIRE-enabled Traeger grill at least once a month, or anytime it appears to be more than 15 degrees off from the real-world temperature of the meat being cooked.
Do I Have To Calibrate My Traeger Probe?
Calibrating your Traeger probe is important for assessing the safe doneness temperature of critical meats like pork and chicken. It’s also handy for knowing when tougher cuts of meat like a Boston butt pork shoulder are cooked through to an optimal tender temperature.
When you consider that it only takes a minute or two to calibrate a Traeger meat probe, it makes sense. Especially compared to the risk of Trichinosis, salmonella, or eating a tough pulled pork sandwich.
How To Calibrate Traeger Pro 575 Probe
You can use the following steps to calibrate the meat probes on a Traeger Pro 575, Pro 780, Ironwood, Timberline, Silverton, or any other WiFIRE-enabled Traeger wood pellet grill.
Step One: Make an ice bath to create a control matter that is 32-degrees. You can do this by completely filling a glass with ice, and adding water until it’s half an inch from the lip of the glass.
Step Two: Using the WiFIRE app on your smartphone or table navigate to Menu > Settings> Probe Calibration.
Step Three: Select Calibrate Probe.
Step Four: Insert the probe into the ice bath, and stir it gently for 1 minute. The probe should read 32-degrees. If it doesn’t, note the variance.
Step Five: Use the WiFIRE app to navigate Menu > Settings> Probe Calibration, then select Probe Offset. Then adjust the offset of the probe by the same number of degrees as the variance to get a reading of 32-degrees or zero.
Final Thoughts
Calibrating the meat probe on your Traeger grill via the WiFIRE app just makes sense both for ensuring proper food doneness for safe consumption, as well as making sure that tough cuts of meat are cooked until thoroughly tender.
When you weigh the risks of things like salmonella, Trichinosis, and just generally tough, underdone barbecue, against the fact that it only takes a minute to calibrate a Traeger probe, it only makes sense.
In fact, many accomplished Traeger chefs and pit masters simply recalibrate their meat probes once a month just to ensure accuracy.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.