Important Traeger® Tips & Tricks!

Operating Tips

Cold-Weather Grilling

Traeger® Pellet Guide

 

OPERATING TIPS:
1) Your Traeger Pellet Grill should never be moved when it is hot. If you are transporting your grill in a vehicle after cooking on it, make sure the fire is completely out and the unit is completely cold before placing it in any vehicle. NEVER put water in the firepot. It will jam the auger.

2) THE TRAEGER PELLET GRILL is designed to cook with the LID CLOSED. Cooking with the lid open will dramatically lengthen your cooking time.

3) NEVER add pellets by hand to a hot firepot. This is dangerous and you may get seriously burned. If you run out of fuel and lose your fire while cooking, let the unit completely cool and start all over again with auto-start or manual lighting procedure.

4) Your Traeger comes with a three position cooking control board. It can be changed at any time to increase or decrease the temperature of your grill.
•   HIGH is used for grilling. The auger runs all the time on HIGH.
•   MEDIUM: is for slow cooking. The auger will run for 2 minutes and then shuts off for 2 minutes.
•   SMOKE is for smoking foods and adding wood smoked flavor to the foods you cook. The auger runs for 1 minute and is off for 3 minutes. This creates a natural wood smoke flavor to your food. The SMOKE setting can also be used to "hold" foods at approximately 180 degrees-200 degrees
When estimating cooking times, remember that the outside temperature will dramatically alter your cooking times. If it is hot outside, it will take less time for food to cook If it is cold, wet or windy, it will take longer for food to cook.

Grease fires are caused by not properly maintaining your grill, or failing to clean your angled drip pan on a consistent basis. In the unlikely event you experience a grease fire while cooking, keep the lid closed. Never open the cooking chamber lid during a grease fire. If it does not go out, lightly sprinkle baking soda on the fire. Be careful not to burn yourself. If this does not work, then carefully remove the food from the unit (being careful not to burn yourself), turn the power switch off and shut the lid until the fire is completely out. When completely cool, remove the grill, replace the foil on the drip pan, reset the drip pan and cooking grill and resume cooking your food.

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Cold Weather Grilling Tips
1) Remember, it will take longer for food to cook when it's cold, windy or wet outside. Rule of thumb: add 20 minutes cooking time per pound for every 5 degrees BELOW 45 degrees F.  This applies mainly to the standard control and not so much if you have the digital control. 

2) Every time you open the lid to your grill, you loose the heat in the cooking chamber. Add at least 15 minutes extra cooking time each time you check your meat on the grill.

3) In winter, move your grill to an area that is out of the wind and cold. However, NEVER operate your grill in an unventilated area!

4) Keep your pellets nice and dry!

5) Place an outdoor thermometer close to the area where you have your grill. It will help you keep track of the outside air temperature and help you determine how long it will take your food to cook.

6) When cooking in cold weather, it's best to allow your grill to heat-up on a high temperature setting for at least 20 minutes before you place the food on the grill. You can always turn down the grill temperature when you begin cooking.

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Pellet Guide
Traeger brand barbecue pellets are no larger than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit food, but there is nothing small about the heat energy in a barbecue pellet. Over 8500 BTU's per pound!

Wood pellets are not new. they have been around for a long time used in industrial, commercial, and residential heating appliances and applications. There are over 100 fully operational pellet mills in the United States.

Traeger Industries was the first company to use them for cooking. Only the finest hardwood raw materials are sourced from all over the country. The pure, raw material (sawdust) is then pulverized with hammer mills and dried. The dried material is then processed under heat and pressure. Lignin, which is the natural glue which holds plant fiber together, softens above 100 degrees Celsius, permitting the material to change shape. The hot lignin then acts like a glue to bond the pellet together.

Pelleting employs a hard steel die which rotates against rollers forcing the material through the die with pressures of over 10,000 PSI. As the pellet is forced through the die it is sheared off at the specified length, cooled, screened, and bagged into 10 or 40 lb bags.

General specifications for barbecue pellets are: 100% hardwood, 1" long or less in length, 1/4" diameter, less than 2% ash content, less than 2% fines, 10% moisture content, 8500 BTU's per lb, and about 40 lbs per cubic ft. density.

Hickory and Mesquite pellets are the most popular, however many of our customers are now using fruit woods for specialty smoking and gourmet cooking.

Order Pellets Today
No one supplies finer quality hardwood barbecue pellets than Traeger. Remember, if it doesn't say Traeger on the bag, you don't know what's inside.

Pellet Chart

  Beef Pork Chicken Fish Lamb Turkey
Alder
 
Apple    
     
Cherry    
     
Garlic        
 
Hazelnut    
   
Hickory    
   
Maple          
Mesquite    
   
Oak      
   
Onion  
 
 
Pecan  
   

 

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