Start it: closed-lid start

Start it with the lid closed

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). 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, pages 15 and 16, and Traeger's "Closed-Lid Startup".

1. Run the manual's pre-grilling check: grease path clean (grates, drip tray, trough, chute, bucket), ash cleared after about 20 hours of cooking, cord undamaged, baffle, tray and grates fitted, chimney clear, enough dry pellets with no sawdust at the bottom of the hopper.
2. Close the lid and the hopper lid.
3. Switch on at the rocker on the controller.
4. Turn the dial straight to your temperature.
5. Wait: the pellets light in about 2 minutes (whitish-grey smoke). Preheat for 10 minutes with the lid closed before the food goes on; it should reach temperature in about 15 minutes (Traeger support).
6. Keep the lid shut while you cook (the manual).