Look, I’ve spent a lot of time standing over hot grates. If you’re looking at the Pro Series 34 grill, you probably already know it’s the big, sturdy workhorse of the Traeger lineup. It's basically the pickup truck of pellet grills. It isn't flashy. It doesn't have the touchscreen tech of the newer Timberline or Ironwood models that cost as much as a used sedan. But honestly? That’s exactly why people still buy it.
You’ve got 884 square inches of cooking space. That is a massive amount of real estate. You can fit eight chickens on there or about 40 burgers if you’re feeding a small army. It’s huge. But size isn't everything in the smoking world, and there are some quirks about this specific model that usually get buried in the marketing fluff.
The Reality of the Sawhorse Chassis
Traeger calls it the "sawhorse" design. In plain English, it means the legs are wide and stable. If you’ve ever tried to wheel a top-heavy grill across a patchy lawn, you know why this matters. The Pro 34 is heavy. It’s built with solid steel. When you grab the handle, it feels like it’s going to stay put, even in a storm.
One thing people often overlook is the temperature swing. Because the Pro Series 34 uses the older AC controller—not the D2 Direct Drive found in the fancy new stuff—it doesn't have a variable speed fan. The fan is either on or off. This means your temperature might drift 15 to 25 degrees north or south of your target. To a beginner, that sounds terrifying. To a pro? It’s just how wood fires work. Real logs in an offset smoker don't stay at a perfect 225°F either. That slight fluctuation actually helps develop a better smoke ring because the pellets smolder more when the fan kicks off.
Why Digital Pro Controllers Aren't Perfect
The heart of the Pro Series 34 grill is the Digital Pro Controller. It’s got two meat probes, which is nice. You plug them in, thread them through the grommet, and you can see the internal temp of your brisket without opening the lid. Opening the lid is the enemy of good BBQ. "If you're lookin', you ain't cookin'."
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However, let’s talk about the lack of WiFIRE. Most modern grills want to talk to your phone. The Pro 34 doesn't care about your phone. It doesn't have WiFi. For some, that’s a dealbreaker. For others, it’s a blessing. There is something deeply satisfying about actually standing by the grill instead of staring at an app notification while you’re sitting on the couch. It forces you to learn the craft. You learn how the wind affects the barrel temp. You learn the sound of the auger feeding pellets.
Managing the Massive Cooking Space
With 884 square inches, you have a primary rack and a secondary rack. The main rack is 34 inches wide. That’s where the name comes from, obviously.
- The Hot Spot: The right side, near the chimney, usually runs a bit hotter.
- The Center: This is your "set it and forget it" zone for long-haul briskets.
- The Warming Rack: It’s great for corn on the cob or keeping finished ribs warm while the rest of the meat rests.
I've seen guys try to sear steaks at 450°F on this thing. Can you do it? Sure. Is it the best tool for a sear? Probably not. Pellet grills are ovens that use wood as fuel. If you want those diamond-shaped crusty grill marks, you're better off getting a cast iron griddle to lay on top of the grates. Otherwise, you're just baking a steak at high heat.
The Pellets and the Burn
You have to use high-quality pellets. Don't cheap out. The Pro 34 has a 18-pound hopper capacity. If you're doing a 12-hour pork shoulder, you’re going to need to top that off at least once, especially if it’s cold outside. Since this barrel isn't double-walled or insulated, it loses heat faster than the higher-end models.
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In the winter, you’ll see the Pro Series 34 grill chewing through pellets like a hungry dog. A lot of owners buy a thermal insulation blanket—basically a fireproof quilt for your grill—to keep the heat in. It saves a ton of money on fuel in the long run. Without it, you're basically heating the entire neighborhood.
Cleaning This Beast is a Chore
Nobody likes talking about the cleanup. Because the Pro 34 is so wide, the drip tray is a giant sheet of steel. You absolutely must line that tray with heavy-duty aluminum foil or the official Traeger liners. If grease builds up on that tray and you decide to crank the heat up to 400°F for some chicken wings, you are asking for a grease fire.
The fire pot also needs to be vacuumed out. Every 2-3 long cooks, you have to take the grates out, lift the drip tray, remove the heat baffle, and shop-vac the ash out of the bottom. If you don't, the ash will eventually cover the hot rod (the igniter), and your grill won't light. It’s a messy job. It’s the "tax" you pay for eating world-class ribs at home.
Comparing it to the Pro 575 and 780
This is where people get confused. The Pro 575 and 780 are technically "newer." They have the D2 drive and the WiFi. But the Pro 34 actually has more total cooking space than the 780.
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If you value square footage over "smart" features, the 34 wins. It’s also usually a few hundred dollars cheaper. You're paying for the steel, not the software. If you're the kind of person who still uses a flip phone or prefers a manual transmission, the Pro 34 is your soulmate. It’s mechanical. It’s simple. There are fewer sensors to break.
Common Pitfalls and Troubleshooting
The most common "fail" on a Pro Series 34 grill is the "LEr" code (Low Error). This usually happens when the fire goes out because the pellets bridged in the hopper or the wind blew too hard into the chimney.
- Pellet Bridging: The pellets form a little cave over the auger, so the auger is spinning but nothing is falling in. You just have to give the pellets a quick stir.
- The P-Setting: On the older controllers, there was a "P-Setting" button. On the Pro 34, it’s mostly automated, but understanding the timing of the auger is key.
- Induction Fan: Sometimes the fan gets gummed up with dust. A quick blast of compressed air usually fixes it.
Actionable Steps for New Owners
If you just bought one or you're about to pull the trigger, don't just throw a brisket on there day one. You need to "season" it. Crank it up to 450°F for about 45 minutes to burn off any oils from the manufacturing process.
Once you're ready to cook, start with something easy. Do a whole chicken or some "3-2-1" ribs. It helps you understand how the air flows through that massive 34-inch barrel. Buy a dedicated internal thermometer too. While the Traeger probes are okay, a third-party, calibrated instant-read thermometer like a Thermapen is going to be your best friend.
Invest in a cover immediately. The electronics on the side—the hopper and the controller—are water-resistant, but they aren't waterproof. Leaving a Pro 34 out in a rainstorm without a cover is a recipe for a rusted auger and a dead control board. Keep it dry, keep it clean, and this grill will probably outlive most of your kitchen appliances.
Stop worrying about the lack of an app. Focus on the meat, the wood choice (hickory for beef, apple for pork), and the patience required for low-and-slow cooking. The Pro 34 is a classic for a reason. It does one thing really well: it turns cheap cuts of meat into something people will talk about for weeks.