The Traeger TFB29PLB is a residential wood pellet grill-smoker designed for outdoor use. It operates by burning wood pellets to generate heat and smoke, allowing for grilling, slow cooking, and smoking. The grill is designed to provide a "Taste the Difference" experience, emphasizing the unique flavor imparted by wood pellets.
Function Description:
The TFB29PLB functions as a versatile outdoor cooking appliance. It utilizes a hopper to store wood pellets, which are then fed into a firepot by an auger. A hot rod ignites the pellets, and a draft inducer fan circulates air to maintain combustion and distribute heat and smoke throughout the cooking chamber. The grill features a digital thermostat control that allows users to set and maintain desired cooking temperatures for various methods, including smoking, slow cooking, and grilling. It also includes meat probe inputs for monitoring internal food temperatures.
Important Technical Specifications:
- Fuel Type: Specifically designed for TRAEGER BRAND BBQ WOOD PELLETS. Heating fuel pellets are explicitly prohibited due to potential hazardous contaminants. Traeger wood pellets are rated for 8500 BTU per LBS with an ash content of 2%.
- Minimum Clearances: A minimum distance of 12 inches from the grill to combustibles is required during operation. When operating under overhead combustibles, a minimum of 40 inches is necessary.
- Temperature Control: Features a digital thermostat control with settings for "Smoke," "Medium," and "High." The "Smoke" setting provides a timed cycle (15 seconds on, 65 seconds off by default) to achieve smoking temperatures of 150-180°F. Other settings maintain selected temperatures through continuous auger operation until the target is reached, then cycle on/off.
- Safety Features:
- Low Temperature Alarm ("LEr"): Shuts off power to internal components if the grill stays below 125°F for 10 minutes.
- High Temperature Alarm ("HEr"): Shuts off power to internal components if the grill reaches 550°F.
- Automatic Shutdown Cycle: After cooking, setting the temperature dial to "Shutdown Cycle" runs the draft induction fan for ten minutes to burn off excess pellets in the firepot before powering off.
- Power: Requires an appropriate, grounded electrical outlet. Hazardous voltage is present, and the power cord must be disconnected before servicing.
- Components: Key components include a main body, pellet hopper, auger assembly, firepot, heat baffle, grease drain pan, porcelain grill, and a digital control with meat probe inputs.
Usage Features:
- Assembly: The manual provides step-by-step instructions for assembling the legs, door handle, heat baffle, grease drain pan, porcelain grill, and grease bucket. Tools supplied for assembly include 3/8" / 1/2" combo wrench and 7/16" / 1/2" combo wrench.
- Initial Firing (Charging the Auger): Before first use or after running out of pellets, the auger tube must be "charged" with pellets. This involves removing internal components, filling the hopper, turning the grill on to HIGH until pellets fall into the firepot, then turning to SHUT DOWN CYCLE, followed by SMOKE until flames appear, then SHUT DOWN CYCLE again.
- Seasoning: Before cooking the first batch of food, the grill must be seasoned by running it on HIGH for 45 minutes with the door closed.
- Preheating: The grill should be allowed to preheat for approximately 10 minutes with the door closed before placing food inside.
- Operation: Always start the grill on the "Smoke" setting with the door open until pellets ignite, then close the door and set the desired temperature. The grill is designed to operate with the door closed for optimal cooking times.
- Manual Lighting: If the hot rod fails, the grill can be manually lit using 1/2 cup of Traeger BBQ pellets and 2 tablespoons of Alcohol Gel fire lighter. Strict safety precautions must be followed, including disconnecting power, ensuring the grill is cool, and never using gasoline or similar flammable liquids.
- Smoke Adjustment ("P" Settings): The digital control allows for adjustment of the "Smoke" setting's off-time (P-0 to P-5) to fine-tune smoking temperature. Increasing the "P" number decreases smoking temperature, and vice versa. Traeger recommends not exceeding P-4.
- Meat Probes: The grill supports one or two meat probes to monitor internal food temperature. Probes are inserted into receptacles on the control panel, and readings are displayed by pressing the meat probe selector switch.
Maintenance Features:
- Creosote and Grease Removal: Regular inspection (at least twice a year) and removal of creosote and grease buildup from the flue exhaust, grease drain pan, grease drain tube, and grease bucket are crucial to prevent fires.
- Cleaning Grease: Accumulated grease is easier to clean when the grill is warm (not hot). The process involves removing porcelain grills, grease drain pan, and heat baffle, then wiping down interior surfaces with paper towels or rags.
- Grease Bucket: Line the grease bucket with aluminum foil for easy cleanup and empty it occasionally.
- Grease Drain Pan: Frequently change the aluminum foil on the grease drain pan to improve food taste and reduce fire risk.
- Outside Surfaces: Clean with a disposable rag or cloth dampened with warm soapy water. Avoid oven cleaner, abrasive cleansers, or pads.
- Outside Storage: Use a Traeger Grill Cover to protect the grill from water, which can cause pellets to expand and jam the auger.
- Porcelain Grills: Clean with a long-handled cleaning brush while still warm after cooking.
- Ash Cleaning: Ash from the firepot should be cleaned only when the grill is COLD. A utility-type vacuum cleaner with a metal collection canister is recommended.
- Ash Disposal: Ashes must be placed in a metal container with a tight-fitting lid, on a non-combustible surface, away from all combustible materials, until thoroughly cooled.
- Auger Jam Removal: Instructions are provided for clearing auger jams, which involve disconnecting power, allowing the grill to cool, removing covers, and manually turning the auger shaft.
- Paint Finish Protection: Use a protective cover and touch-up paint for scratches. Apply high-quality car wax to outside surfaces every 90 days when the grill is cold.
To Next Page
Need help?
General
