SECTION FOUR: OPERATING TIPS
1) Traeger Grills are designed to operate with the DOOR CLOSED .
Cooking with the door open will dramatically lengthen your cooking time.
The reason for this is the grill cooks with both radiant and convection heat
at the same time. First, there is radiant heat coming up from the fire pot
radiating through the Flame deflectors and the Angle drip pans.
Temperatures inside the fire pot can reach 1200 degrees F. Secondly
there is Convection heat , this is created by the Draft Inducer. The Draft
Inducer not only provides combustion air to the fire, but it also circulates
air inside the grill to obtain even temperatures throughout.
2) Let the grill get up to the pre- set temperature before putting on your
food. This is especially important when smoking products. Set the
temperature at 350 degrees. When the grill reaches 350 degrees place
the product on the grill and turn the unit to smoke mode. By the time
temperature drops from 350 to the 150 smoke temperature, the product
will have warmed up enough to fully absorb the wood smoke. This process
opens up the meat fibers and allows the smoke to be absorbed deeper
into the meat.
3) Use only Traeger brand BBQ Pellets in this appliance. Traeger
BBQ pellets are made from 100% hardwoods. Never use fuel or heating
pellets in this grill. Most fuel/heating pellets are made from soft woods
(pine, fir, hemlock , etc.). These woods contain resins which are very
bitter and can ruin the taste of the food. Heating pellets are not intended
for human consumption and could contain oils, chemicals, hydraulic fluids,
or plastics, which could be a hazard to you and your customer's health.
4) Your grill needs to be seasoned. The more you use it the better the
finished product will taste.
5) Grease fires are caused by "poor maintenance". In the unlikely event
you do have a grease fire, leave the door closed. Never open the door
during a grease fire. Instead, immediately turn the power switch off.
When the draft inducer stops there usually is not enough air inside the
grill. Deprived of oxygen, the fire should go out by itself.
