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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 always let the full 15-minute shut-down cycle finish before you switch off or unplug (the manual).

  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.
  2. Plug in, switch on at the back of the hopper and press the dial.
  3. Turn the dial to your temperature (it moves in steps of 5 °F) and press it to set.
  4. Close the lid and the hopper lid, then press IGNITE.
  5. Wait. The pellets light after about 2 minutes, then the display shows "Preheating"; most D2 grills reach temperature in about 15 minutes (Traeger support).
  6. Keep the lid shut while you cook (the manual).