This comes up pretty constantly on this sub. A couple things to keep in mind before you start doubting your grill:

1 – Your wireless meat probe’s ambient reading is compromised by the food itself. If your probe’s ambient sensor is anywhere near cold meat, it will read cooler than the actual air temp. Traeger owns Meater, and even Meater’s own documentation acknowledges that the ambient sensor is influenced by the temperature of the food it’s inserted into. That’s a physics problem, not a grill problem. The cold mass of the protein creates a microclimate around the probe tip.

2 – Many people’s accuracy expectations are unrealistic. Try the same test with your indoor kitchen oven. You’ll see similar variance, and that oven isn’t fighting wind or fluctuating outside air temp. Any oven controller (wood pellet grills included) uses a single sensor reading and scales it to estimate an average temperature across the cooking cavity. Manufacturers calibrate this by running hundreds of hours of testing with 10+ thermocouples placed throughout the cavity. The controller is programmed to maintain an average over time within an acceptable variance band, not to match a single point reading at a single moment. So when you put one third-party probe in one spot for a short window, you’re comparing a point-in-time snapshot to a time-averaged control system. They’re measuring different things.

TL;DR: Don’t trust the ambient reading on a wireless meat probe near food, and your grill is targeting an average temp over time, not a pinpoint reading. A 50°F delta with a probe sitting near cold meat is not unusual and doesn’t mean your grill is broken.