Start-up

Pull Traeger Grill at least 12 inches from wall and plug into electrical outlet. With the Door open, turn the Switch ON (--) and the Temperature/Dial to Smoke. In approximately 2 minutes you will notice whitish-gray smoke coming out of the grill as the pellets ignite. After assuring the pellets have ignited, close the door and set the Temperature/Dial to any cooking setting desired. The grill should be allowed to pre-heat for approximately 10 minutes with the door closed before placing food in the grill.

1. WARNING! If at any time, the grill fails to light or the fire in the firepot goes out while cooking or smoking, when sufficient pellets are still in the pellet hopper, it is important to follow these steps. Failure to do so may cause a hazardous “over-firing” of your grill due to an excess of unburned pellets in the firepot.

2. DANGER! Turn the Switch OFF (o) and disconnect the Power Cord. If the grill is still hot, allow it to thoroughly cool. Open the door and remove all food, the porcelain grill, grease drain pan and the heat baffle.

3. WARNING! Remove all unburned pellets and ash from inside and around the firepot. (See instructions for proper handling and disposal of ash in Section Five)

4. Before replacing the heat baffle, grease drain pan and the porcelain grill, plug the power cord into an appropriate, grounded electrical outlet and restart the grill. Pellets should fall into the firepot and the hot rod should begin to heat (it will start to turn red). CAUTION! Do not touch it.

5. If this procedure is successful, you will soon see flames come out of the firepot. Then turn the Switch OFF (o), and let the grill cool down. Position the heat baffle, the grease drain pan and porcelain grill in their proper locations. With the door open, turn the Switch ON (-- ) and the Temperature/Dial to Smoke. In approximately 2 minutes you will notice whitish gray smoke coming out of the grill as the pellets ignite. After assuring the pellets have ignited, close the door and set the Temperature/Dial to any cooking setting desired.

6. If this procedure is not successful, you should avoid using the Traeger Grill and use the electric oven in the kitchen instead.

Control Shutdown cycle

The control for this barbecue comes with an automatic shut down cycle. When finished cooking on your barbecue, set the Temperature/Dial Knob to the Shutdown Cycle position, this will leave the draft induction fan running for ten minutes to burn any excess pellets in the fire pot. After the fan runs for ten minutes, the controller will power off and the fan will stop running. CAUTION! The main power switch will shut the power off to the controller and the Temperature/Dial Knob switch will cut off power to the grill components only. When servicing the controller or any parts, ensure that the power supply is disconnected to avoid a shock hazard.

Operating Tips

1. The Temperature/Dial can be changed at any time to increase or decrease the cooking temperature of the grill. The High/Higher temperature settings are for grilling. The Med/Mid Range temperature settings are for slow cooking. The Smoke setting is for smoking and adding smoke flavor to foods being cooked. The Smoke setting can also be used to “hold” foods at approximately 180 to 200 degrees F.

2. Your Traeger Pellet Grill should never be moved while it is hot. If you are transporting your grill in a vehicle after cooking on it, make sure the fire is completely out and the grill is COLD before placing it in any vehicle. NEVER put water into the firepot. It will jam the auger.

3. The Traeger Pellet Grill is designed to operate with the door closed. Cooking with the door open greatly lengthens your cooking time.

4. NEVER add pellets by hand to a hot firepot. This is dangerous and you may be seriously burned. If you run out of pellets and lose your fire while cooking, let the grill completely cool and start again with the INITIAL FIRING INSTRUCTIONS.

5. Make sure the heat baffle is properly seated on its locating brackets. The long lips of the heat baffle should be pointing down over the firepot. If not seated properly, direct heat and flame could come up out of the firepot and cause a grease fire in the grill.

6. When estimating cooking times, the outside temperature will be an important factor. If it is hot outside, it will take less time for food to cook. If it is cold, wet or windy, it will take longer.

Caution:

Grease fires are caused by not properly maintaining the grill by failing to clean your grease drain pan, V-shaped grease drain and grease drain tube on a consistent basis. In the unlikely event of a grease fire while cooking, TURN THE SWITCH/DIAL OFF and KEEP THE DOOR CLOSED until the fire is completely out. Never keep the door open during a grease fire. If it does not go out, lightly sprinkle baking soda on the fire. Be careful not to burn yourself. If this does not work then carefully remove the food from the grill and keep the door closed until the fire is completely out. Again, be careful not to burn yourself. When the grill is completely cool, remove the porcelain grill and replace the foil on the grease drain pan. Clean any grease accumulation from the V-shaped grease drain and the grease drain tube. Replace the grease drain pan and the porcelain grill in their proper positions, restart the grill and resume cooking.

CAUTION 1: Incorrect operation of the wood stove can cause smoke to back into the room and cause the risk of CO poisoning. Excessive smoke can trigger the fire alarms. When this happens:

• 1. Turn the damper lever/flue handle at the top of the oven to the fully open 12 o'clock position. Push the vent control knob on the lower door to the combustion chamber all the way to the right (open) position. This will force smoke from the combustion chamber out through the chimney.

  2. Open all doors and windows to allow for cross ventilation.

  3. Turn on the kitchen exhaust/hood at max speed.

CAUTION 2: Allow coals to completely burn out before you attempt to empty the ashes. Coals can still be hot after burning all night and at times as long as 12 hours. NEVER use the vacuum cleaner to clean the ashes as it will damage the filter and equipment. Use the ash pan and brush among the fire tools to empty as much of the ash as you can into the ash disposal can to the left of the oven. Thereafter, gently pull the grates and ash tray out of the combustion chamber to empty into the can. If you find smoke emanating out of the ash disposal can, place the lid securely on the can to cut the oxygen supply. Give it about 30 minutes to an hour to starve any ambers of oxygen and extinguish the coals.

GOAL: Your goal should be to achieve an effective and efficient fire. This can be achieved in three stages:

STAGE 1: Build a rapid current/flow of hot air rushing through the flue/chimney. To achieve this you have to keep the vents and flue fully open and start a vigorous fire in the combustion chamber.

• Turn the damper lever (flue handle) on top of the oven to the 12 o' clock position

• Push the knob on lower door to the combustion chamber - all the way to the right so that the vents are fully open.

• Open the lower door to the combustion chamber and place shredded paper or a fire starter block at the center of the combustion chamber.

• Now pile about 8 to 10 lbs of small cut wood, around the shredded paper or fire starter block. Ensure that the crevices between the cut wood allow for flow of air so as not to smother the fire.

• Go ahead and ignite the shredded paper or fire starter block using a lighter or a matchstick.

• Let the fire burn till the wood logs adopt the fire and the temperature rises to 100 ℃.

NOTE: while you do have a vigorous fire going, much of the heat content is lost to the air rushing through the flue. This is where Stage 2 needs to kick in.

STAGE 2: The goal of this stage is to calm the roaring flames to a point where they appear to mimic gentle links.

• Turn the damper lever / flue handle to the 2 o' clock position and also turn the vent knob on the combustion chamber to the left to reduce the flow of fresh air into the combustion chamber.

• Monitor the fire at frequent intervals to adjust the flue handle and the knob to reach an equilibrium where just enough fresh air is entering the combustion chamber to nurture gentle flames and the hot air escaping the flue has most of its oxygen content consumed in combustion.

• Once the temperature reaches 200 ℃, you can fine-tune the forced air using the knobs or switches on either side of the drawer under the cooking chamber. Note that they only become visible upon opening the drawer. Also note that the temperature may drop temporarily by about 20 ℃ when you turn the forced air on.

  • To use the stove as a heating source, turn the black knob on the right of the drawer in a clockwise direction. You will feel a click when you turn the knob to adjust the speed of the fan. When this knob is turned, you will feel hot air gently blow through the vents at the very top of the oven.

  • To use the stove as a cooking oven, turn on the red switch to the left of the drawer. You will hear the fan in the cooking chamber turn on. This will force hot air through the cooking chamber. NOTE that the temperature gauge on the oven reads in Celcius and not Fahrenheit.

STAGE 3: The optimum stage is one where the wood embers appear to be hot glowing embers - almost grey or white with a reddish glow.

• One the oven temperate stabilizes, open the combustion chamber and use a fireplace pick tool placed next to the oven, to break the wood logs into smaller embers.

• Monitor the fire at frequent intervals to adjust the flue handle and the knob to reach a stage where flames are invisible and all you can see is hot glowing embers. At this stage the flue damper is almost at the 3 o'clock position and the vent knob is almost at the shut position.

Internet & Telephone: Use of Internet and VoIP Telephone (for calls within the United States and Canada) is complimentary. Network name and password can be found at the beginning of this manual. Home is also equipped with a cell phone signal booster. Verizon and AT&T have coverage.

Heating:

• The nest thermostat placed to the left of the Master Bedroom Door controls the forced air heating system.

• The living room is equipped with a wood fired stove.

• The Master bathroom floor is equipped with radiant heating.

• All beds are equipped with a electric heating fitted sheets with controls on either side of the bed.

• If you prefer more warmth than the rest of your party, escape into the upstair loft that stays 20F, warmer than the rest of the house.

Water: Given the remote location, lack of economies of scale and the recent history of droughts, water tends to be costly. We thank you in advance for exercising prudence and being conservative when using water at the house.

Gas: The water heater, furnace, and the cooktop are all powered by propane gas. The level of propane tank is periodically monitored and refilled.

Electricity: PG&E supplies electricity to the house. Part of our rental income is being set aside to go Solar.

Trash & Recycling: Trash and recycling are scheduled to be picked up on Wednesdays. Both bathrooms are equipped with trash cans. The kitchen is equipped with trash and recycling bins in the pull out drawer to the right of the sink. When the bins are full, we request you to empty the bins within the home into the the trash and recycling bins in the latched enclosure right next to the propane tank at the corner of the carport.

​Composting: We do not have a composting pile yet. We would be obliged if you could take the composting waste with you or retire the composting waste into the kitchen trash bin.