First firing: prime and season
Prime the auger
Outdoors only, never in a garage or any enclosed space (carbon monoxide). Keep it at least 45.7 cm (18 in) from anything that burns and 102 cm (40 in) below any overhang, on level, non-combustible ground. Plug it into an earthed outlet protected by an RCD (the manual says GFCI, the US name for the same device).
The manual, pages 13 and 14, with Traeger's support-guide correction (step 6). A new grill's auger is empty, so it must be filled (primed) before the first fire.
- Take out the grates, drip tray and heat baffle so you can see the firepot.
- Plug the grill in with the power switch off.
- Check the auger is free of anything that should not be there, fill the hopper at least up to the pellet guard, and close the hopper lid.
- Switch on and turn the dial to SMOKE. Look into the firepot: the auger should turn, you should feel air from the fan, and the hot rod glows red. Do not touch it.
- Turn the dial to HIGH. When pellets start to fall into the firepot (2 to 4 minutes on a new grill), the auger is primed: turn the dial to SHUT DOWN CYCLE.
- Refit the heat baffle, drip tray and grates. The manual leaves this out; Traeger's support guide adds it.
Season it: 45 minutes on HIGH
Start it with the lid closed, and after every cook turn the dial to SHUT DOWN CYCLE and let it finish (about 10 minutes) before you switch off or unplug (the manual).
The manual, page 14.
- With the lid closed, switch on and turn the dial to HIGH.
- Wait: in about 2 minutes the pellets light and whitish-grey smoke comes out of the chimney.
- Let it run on HIGH for 45 minutes with the lid closed.
- Turn the dial to SHUT DOWN CYCLE.
- Leave it: the fan runs for about 10 minutes to burn out the firepot, then the controller turns itself off.
- Switch off at the power switch. The grill is seasoned.
An odd smell during the burn-in is normal: it is manufacturing oil burning off (Traeger support, which puts the whole job at 60 to 90 minutes).