Bought a Traeger, now what?

[Dom]

Well, my wife surprised me today with a combined birthday/anniversary present, a Traeger Pro 32. I'm ready to put it to use right alongside my WSMs, but first things first...what is the preferred method to season the Traeger? Does it need to be seasoned like I did with my WSMs? Appreciate the assist on this one.

Ivan

[Jerod Broussard]

You get a 22 or a 34? I know most recommend an hour or two at 350 for a burn-in.

[Dom]

Got a 34...just read the instructions (duh!) and found the part where it says to burn for 45 min on high. Somehow that section eluded me until late last night. Thanks.

[Jerod Broussard]

Instructions? What is this strange foreign thing you speak of?

[Willy]

LOL My dad always used to say: "When all else fails, read the instructions"...

[JCGrill]

After that a nice fatty pork butt.

[FireMan]

Yup, a nice fatty butt. Has a nice ring to it! Congrats on your knew acquisition. Would like to see it in action, even the seasoning.

[Jon Solberg]

Personally I'd keep that thing as clean inside as possible so when you do a high temp cook you don't pick up the burn off taste on the food. Trager makes foil drip pans if you doubt want to mess with foil wrapping it. Wrapping the drip pan that is.

Some gunk may be required to seal a WMS but a pellet does not require it.