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 14 and 15. A new grill's auger is empty, so it must be filled (primed) before the first fire.

1. Take out the grates, drip tray and heat baffle so you can see the firepot.
2. Plug the grill in with the main power switch off.
3. Check the auger is free of anything that should not be there, fill the hopper at least up to the safety grate, and close the hopper lid.
4. Switch on at the back of the hopper and press the dial to wake the display.
5. Choose MENU > Auger > Prime Auger. The display counts down; when pellets fall into the firepot, select Done.
6. Refit the heat baffle, drip tray and grates.

Season it: 20 minutes, then 30

Start it with the lid closed, and always let the full 15-minute shut-down cycle finish before you switch off or unplug (the manual).

The manual, page 15.

1. Turn the dial to 175 °C (350 °F), press it to set, and close the lid.
2. Press IGNITE.
3. Run it for 20 minutes once it reaches temperature.
4. Set 232 °C (450 °F) and run it for 30 minutes once it gets there.
5. Keep the lid closed and press and hold the dial for 3 seconds to start the shut-down cycle.
6. Let the shut-down cycle (about 15 minutes) finish: that completes the seasoning.

An odd smell during the burn-in is normal: it is manufacturing oil burning off (Traeger support).