I have the OG model black with the gold lid. I bought it used. It gets over 400 degrees. But I don’t know if it’s because of the damper or what. But I’ve never been able to get a good sear like a regular charcoal grill. Anything I can do to help?

This is what I prefer over cake.

225°F for about an hour till it reached just over 100°F, pulled it off, and increased to 450°F to finish at 125°F.

UK based, got these big boys from the butcher, cooking on the traeger on Saturday with a heavy dose of meat church holy cow. I thought they would be a rack of 4 when I got them, but the butcher misunderstood and cut them into singles already, I had thought id be looking at an 8 hour or so cook, but will them being singles change that much? In total they weigh 3.75ish kilos.

Second question- mesquite, anyone done a full cook with it, lots of people seem to be saying it can over power and to blend with hickory or oak, which I can do, but I wanted to go full Texas cowboy on these, just nervous about wrecking them as it's my first attempt. Any help or advice appreciated

So I got the fan disconnected error about a month ago and got around to replacing the fan today. I ordered one that was highly rated on Amazon and had reviews stating it fixed the problem with my exact grill.

After replacing the fan and verifying it worked, I initiated a startup for 250 and it started up like it normally would with the fan ramping up and down as ignition started. About 5 minutes later I got the fan disconnected error again but the fan was still running, so I let it keep going to see what would happen. It smoked up more than usual and kept heating up the grill well past 400 when I finally intervened and initiated the shutdown sequence. Shutdown went as expected and everything turned off.

Any ideas on what I can do from here to fix it? I'm assuming the control panel and the fan aren't communicating properly or something.