My Neighbor Just Bought a Traeger Pellet Pooper! …..😳

[Panhead John]

Oh the horror!….Just kidding… One of my neighbors [Kristen] just bought a Traeger Grills Pro 34. Her gas grill just bit the dust after 15 years of regular use and she just bought this Traeger….without consulting me first!!! 😳 She bought it off Amazon and they will be delivering it soon…already assembled.

https://a.co/d/0bw05ZXx

After speaking with Kristen for a while, she told me she’s a novice to the world of pellet cookers. She knows I’m a member here and I told her we have a ton of knowledgeable folks here with pellet cookers, many who own Traeger’s. I also told her I know next to nothing about them myself, but I’d ask the pros here in The Pit. Anyway, this will be her only outdoor cooker, but she’s eager to try brisket, ribs, chicken, veggies, etc. I mentioned to her about the low smoke flavor profile to expect, along with the possible searing disadvantages. I also told her about grill grates to help with searing and smoke tubes for additional smoke flavor. She’s open for suggestions. She’s also a school teacher and a quick learner I’m sure…yay for our teachers!!!

Whatever help y'all can give as far as initial burn in procedures and times, best pellets to use…or avoid, problems to look out for, cleaning procedures, cooking tips….whatever you think might be helpful for her to know will be much appreciated. Thanks guys and gals!

P.S. I’m trying my best to talk her into a kettle grill for her next purchase. 🥸

[STEbbq]

For low & slow, starting off at 200 for a hour or two before moving to 250 or 275, a smoke tube, and using Cookin’ Pellets or Lumberjack pellets are some of the best tips and tricks.

For searing, Grill Grates are good or a simple cast iron skillet to help get the contact needed to get the steaks nicely seared.

I assume you can point her as needed to the recipes, rubs, and sauces on the free side.

[MBMorgan]

Nice, PJ. Just remind her that the pellet cooker is a wood-fired convection oven ... and NOT a grill. So, your effort to get her to buy a kettle is a good idea ... although, a small (Weber?) gasser would be a good companion to a pellet rig, too.

Also, please gently let her know to seriously consider taking advice only from those who actually have experience with (and preferably own) a pellet rig, regardless of manufacturer. Sadly, there is a lot of incredibly dubious "advice" out there (some OK ... much bad) from many who don't fit into either category.

Even better, get her to join AR and we'll happily help her out ...

[Panhead John]

Duly noted Mike!….😉

[fkrall]

"...a wood-fired convection oven ... and NOT a grill." IMHO, the most important point about a pellet cooker. I read that phrase in another AR member's post (might have been one of yours) soon after being gifted a Traeger, and it's enabled me to become the envy of the outdoor grilling world. That and my limitless modesty have served me well.

[Michael_in_TX]

She might enjoy this one more.....no, really. It really can be set it and forget it and get decent results on pork and brisket. Leave the grilling to the indoor cast iron pan.

[radiodome21]

I have a Grilla Silverback and a Traeger 576. I’ve been using Kirkland brand pellets for the last two years because the price is great. Good pellets can be found online and I think it comes out to about $1/lb. Though Bear Mountain does offer great sales throughout the year which brings the cost down. Burn off guidelines should be in the instructions. Speaking of instructions, I don’t remember anything in my instructions about cleaning the inside of the smoker. A good shop vac is great for that and should be done a regular basis.

The best accessories are the Traeger front shelf, Kingsford pellet storage container (I have 2) and those Traeger drip pan liners. Personally I wouldn't t spend money on grill grates. But maybe those that have them can chime in.
oh and congrats on a great cooker!

[Panhead John]

Great tips, thanks!

[treesmacker]

I like the grill grates, but cleaning them is kinda a chore... and they have very sharp points on the ends - manufacturer would have done well to deburr those sharp edges before hard anodizing.

[GolfGeezer]

I’ve had a few pellet poopers. My point to her would be that if she primarily used her gasser for grilling, and very little 2 zone, this will be a big change. You don’t say whether she is cooking for more than or 2 regularly. Second is do not get complicated to start. Smoke stuff at 250*. Get an instant read thermometer ( go fancy later). Use Traeger pellets to start, but the better stuff IMO would be CookinPellets, Lumberjack or Bear Mtn. Once comfortable with mechanics or loading, starting, cleaning, etc are known, then take the next steps.

The drip pan liners and the grease bucket liners are a good investment as well, as mentioned above.

[Panhead John]

Thanks GG! She will usually be cooking for her and her boyfriend only. So, mostly 1 or 2 people tops.

[CaptainMike]

Clean the fire pot before each use.

[Panhead John]

Thanks Mike! Yeah, it looks like that’s a popular suggestion here so far. As I mentioned, I know very little about them myself. I’ll offer whatever assistance I can on her first few cooks, that way I’ll actually learn what a fire pot is….😂

[58limited]

My limited experience with my Traeger Tailgater: Start on the low or smoke setting then increase the temp to cook. I've had no problems getting enough smoke by starting on the low/smoke setting. A shop vac would make cleaning a breeze. Otherwise it makes a great convection oven outdoors so that you don't have to heat the house too much in this hot weather.

[captainlee]

As CaptainMike said clean that fire pot so you don't get a back burn through the auger. I think Traeger has online videos to watch.

[DogFaced PonySoldier]

Cleaning the burn pot in my Yoder is a PITA. I gotta take the whole thing apart, meaning removing the top grate, removing the three bottom grates, removing the drip pan/deflector. Then I can pull the grate out of the burn pot.

Luckily, the Yoder has about a 6" drop from the pellet augur to the burn pot, so there is essentially no danger of burnback. The only problem is if there is ash in the burn pot, then the pellets won't touch the igniter rod and they'll just pile up.

So what I do is, I start her up, give it a couple of minutes of dropping pellets and if I smell smoke starting, I know I'm good and I got about my business. If, after a couple of minutes, I DON'T smell smoke starting, then I know I've got some ash caked on the firepot grate that's kinda 'caked' on there and it all has to be torn down. If I haven't waited TOO long in this case, then I don't have a giant mass of pellets overflowing my burn pot that need to be cleaned up.

Usually, I have to open it up every 2nd or 3rd cook. I'll try to vacuum it out then.

But it's kinda a pain. I wish there was a removable burn pot and some kind of access tube to get in there and vacuum out ash easier than pulling all the greasy grates and diffuser/drip pan.

[Panhead John]

Thanks for that!

[captainlee]

My Yoder has an access door which makes dumping the pot easy. I don't keep the grates on as I only use it for smoking, top rack, so I don't have to go through everything that you do. I feel your pain.

[Smoker_Boy]

I have a new Traeger Pro 22 (one step down from what Kristen bought).
It works great, is well-built, and she will really enjoy it.

Tips in no particular order:

Buy some cheap blue nitrile gloves for when she cleans the fire pot.
The underside of the grease drain pan is covered in soot.

Use Traeger pellets.
Do not screw around with "cheaper" or "more smoky" pellets.

Window cleaner works great for cleaning the inside of the lid.
Use an old towel, not paper towels.

Don't screw around trying to sear burgers or steaks.
Get a really small, cheap gas grill for that.

Be careful not to block the internal air vents in the front and rear with foil.

Don't cut the Shutdown Cycle time short.
This is very important.

Chicken and pork are the 2 best foods to cook in a pellet grill.

It may seem expensive, but buy the folding front shelf.
She will thank herself the first time she uses it.

Try not to drop the temp set-point a whole lot at one time.
Don't go from 325 down to 180 in one shot.
Backburn can occur.

[Panhead John]

Great tips SB, thank you!

[fkrall]

+1. Whether my Performer or my Traeger, I clean my cookers thoroughly after every cook, including emptying the Traeger's pellet hopper if it's very humid. Doubly important with the Traeger. And should Kristen need it, I've found Traeger support techs outstanding the few times I've needed them.

[Jfrosty27]

John, I think the best thing you can do for her is to GIFT her a membership to the Pit.

[Smoker_Boy]

We will not hold it against her that Panhead John is her neighbor.

[Panhead John]

SB…Now that’s just plain mean!…😢 sniff, sniff

😂

[Duanessmokedmeats]

Panhead John See if she would like to buy the extended warranty...

[Panhead John]

😂😂

[Steve R.]

Hopefully she's a responsible owner and keeps her pellet pooper in her own yard.

[Panhead John]

😂😂

[Smoker_Boy]

Panhead John - Has Kristen been able to try out the new Traeger yet??

[Panhead John]

SB, the hurricane kind of slowed things down, but it should be delivered soon she said. They’re supposed to call her and schedule delivery. I’ll try and post later on when she gets it and cooks on it.