Deep clean every 20 hours

Strip it out and scrape

Power switch off, cord unplugged, grill cold. The manual: "Disconnect the power cord before servicing the grill." Use hand tools, not a power drill (Traeger support).

The manual, pages 23 and 24: clear the ash after about 20 hours of cooking.

1. Make sure the grill is cold, switched off and unplugged.
2. Spray the grates and the inside of the chimney with an all-natural degreaser.
3. Lift out the grates, the liner, the drip tray and the heat baffle; inspect the baffle and wipe them.
4. Scrape the grease from the barrel floor and sides with a non-metal tool, then wipe with paper towels.
5. Do not spray water inside the barrel (the manual).

Vacuum the ash, clear the grease path

The manual, pages 23 and 24.

1. Vacuum the ash out of the firepot and off the barrel floor, only when the ash is cold. A small metal fireplace shovel helps with loose ash.
2. Empty the vacuum into a metal container with a tight lid, kept on non-combustible ground.
3. Scrape the V-shaped grease trough on the right end wall and the drain tube with a stiff non-metal tool, pushing the grease down into the bucket, then wipe them.
4. Empty the bucket and fit a new liner.
5. Leave the RTD (the upright rod on the left wall) alone unless it is heavily coated: see the RTD check.

Test fire, then refit

The manual, page 24: test the grill before you put the parts back.

1. Plug in and switch on.
2. Turn the dial to a temperature.
3. Watch the firepot: pellets should fall into it and the hot rod should glow red. Do not touch the hot rod.
4. When you see flames, turn the dial to SHUT DOWN CYCLE.
5. Let the cycle finish, switch off and let the grill cool fully.
6. Refit the heat baffle, the drip tray with a new liner, and the grates.