Help Needed

[Thunder77]

I have recently become long term custodian of a Traeger smoker. My daughter and son-in-law had to move to a place where they can’t use it. A few questions: should I empty out the pellet hopper and start fresh? Also, what should I check before using it? My son-in-law is in the hospital right now, so I can’t really ask him. The grill was stored with a cover on it, under a roof overhang.
Very important: what should my first cook on it be?

[Jerod Broussard]

I'd empty the pellet hopper and vacuum out all the dust and ash you can.

[Jfrosty27]

I would clean out everything.
-empty the hopper and vacuum out any dust
-remove and clean the drip tray.
-clean the deflector
-vacuum the fire pot. Clean out any remaining debris. Prime the fire pot with about 1/2 cup pellets
-vacuum the cooker barrel
-reassemble and do a test burn at varied temps. Start low and work up in 50 degree steps.

[FireMan]

First cook? Need you ask? Wibs!

[bbqLuv]

Ditto, Ribs, Spare Ribs, St. Louis Ribs, or Loin Back Ribs

[LA Pork Butt]

If you are doing low and slow, cooking at 225, a Boston Butt is the most forgiving piece of meat. Take it to 200 internal temperature.

[bbqLuv]

Ditto--Bone in pork butt.

[bbqLuv]

Keep the Traeger clean and the pellets dry. I also use a surge protector, but that is me.
Frozen burger patties, or beer can chicken,

[smokenoob]

Empty the pellets and clear the auger. Before you turn on the auger be sure it is not jammed with pellets that expanded from moisture. And, as others have said, vacuum all pellet dust out.
I would test temp it at 225°, then slam some wibs on!