Traeger TRAILHEAD - Using the Meat Probe; Meat Probe Usage and Temperature Guide

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Your Traeger® Grill includes a meat probe for monitoring internal food temperature, or for cooking to a goal temperature.
USING THE MEAT PROBE
Insert the meat probe’s plug into the jack on the lower lef corner of
the controller, then route the probe cable through the notch in the
grill front, as shown.
1
Insert the probe tip halfway into the thickest part of the protein –
avoid touching any bones or particularly the fatty portion of the
protein. The probe needs to be in the protein at least 2 inches
(5.1 cm). This probe may not be suitable if you cannot insert the
probe into the thickest part of the protein and 2 inches (5.1 cm)
into the protein. Afer your probe has been inserted, load your food
onto the preheated grill.
2"
(5.1 cm)
2
Reading the temperature: Press the center button on the control twice
to display the probe temperature; pressing the button only once will
display the Timer. Afer removing your food from the grill, always use
a meat thermometer to confirm that you have actually achieved the
target internal meat temperature.
3
WARNING! CONSUMING RAW OR UNDERCOOKED
MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS
MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
WARNING!
• MEAT PROBE IS EXTREMELY HOT DURING AND AFTER
COOKING; USE CAUTION WHEN REMOVING.
• IMPROPER PLACEMENT OF THE MEAT PROBE OR
IMPROPER MEAT PROBE CALIBRATION COULD RESULT
IN RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD,
SHELLFISH, OR EGGS, WHICH MAY INCREASE YOUR RISK
OF FOODBORNE ILLNESS.
RANGE BEEF LAMB PORK POULTRY
WELL 170°F/77°C 160°F/71°C 170°F/77°C 170°F/77°C
MEDIUM 160°F/71°C 155°F/68°C 160°F/71°C 170°F/77°C
MEDIUM RARE 145°F/63°C 145°F/63°C 170°F/77°C
RARE 135°F/57°C 170°F/77°C
MEAT TEMPERATURE RECOMMENDATIONS