27
TRAEGER.COM
OPERATING TIPS
1.
You can change the temperature at any time during
grilling to increase or decrease cooking temperature.
It is best practice to give the grill some time to reach
the desired temperature before making additional
temperature changes.
2.
Your Traeger® Grill is designed to operate with the door
closed. Opening the grill door greatly lengthens your
cooking time.
•
When putting frozen, raw, cold, or otherwise
uncooked food on the grill, this may result in a
temporary temperature drop of your grill’s internal
temperature.
3.
Do not overload cooking surface with excessive
amounts of food that reach beyond the edges of the
footprint of the drip tray. This can lead to interference
with proper cooking airflow.
4.
Always take into account the type of food you are
cooking:
•
Thin foods need high heat and shorter cook times,
while thicker foods need low heat and longer cook
times.
•
Vegetables take longer to cook than meats at the
same cooking temperatures.
•
Always check that the internal temperature of the
meat that you are cooking reaches a safe temperature
for eating.
5.
Keep the grill clean. Vacuum out the sawdust from
the hopper and auger. Regularly inspect your grill for
accumulated grease. Most grease fires are caused by
not properly maintaining the grill and failing to clean
the Traeger® Grease Management System (TGMS)
on a consistent basis (see “Maintaining Your Grill”
on pages 23-24). Even if there is ample room in the
grill, be cautious of loading excessive amounts of food
that can release large quantities of flammable grease
(for example, more than a pound of bacon). If the grill
has not been well-maintained or if your previous cooks
have produced large quantities of flammable grease, it
is highly recommended that the grease be cleaned from
the grill before using it again.
NOTE:
If changed frequently, Traeger’s drip tray liners
can help keep your grill clean and thereby can help
reduce the risk of a grease fire.
