Every cook: grates, liner, bucket

Before you cook: the grease path

The manual: check the grease system before every cook. A clean grease path is how you avoid a grease fire.

1. Check the grates and drip tray are clean, with no pooled fat.
2. Lay a fresh drip tray liner (BAC854), or heavy foil, flat and flush on the tray. The manual recommends a new liner each cook. Nothing must block the air flow round the tray's edges.
3. Check the V-shaped grease trough and drain tube are clear down to the bucket.
4. Empty the bucket, or fit a new liner (BAC407).
5. Check the hopper has enough dry pellets for the cook.
6. Check the chimney is clear and the cap sits about 2 cm (3/4 in) above the pipe.

After you cook: the grates

Traeger support's cleaning schedule.

1. Run the full shut-down cycle.
2. While the grates are still warm, brush them with a long-handled nylon brush or a wooden scraper, wearing gloves.
3. Wipe any spills off the outside.
4. Once cool, empty the grease bucket if it is getting full.
5. Cover the grill when it is cool.