This document is the owner's manual for the Traeger Wood Pellet Grill, model TFB42LZB, a residential outdoor pellet grill designed for cooking. The manual emphasizes that this product is for outdoor use only and highlights the importance of following all instructions to prevent property damage, bodily injury, or even death. It also advises contacting local building or fire officials about restrictions and installation inspection requirements in your area.
Function Description:
The Traeger Wood Pellet Grill TFB42LZB is a residential outdoor pellet grill designed for cooking food using wood pellets as fuel. It operates by feeding wood pellets into a firepot where they are ignited, creating smoke and heat that cooks the food. The grill features a digital thermostat control system that allows users to set and maintain desired cooking temperatures, ranging from "Smoke" (150-180°F) to "Medium" (225-275°F) and "High" (350-400°F). This temperature control system, along with the use of wood pellets, aims to provide a distinct "wood-fired" flavor to the food. The grill is equipped with an auger system that automatically feeds pellets into the firepot, a draft inducer fan to circulate heat and smoke, and a heat baffle to distribute heat evenly.
Important Technical Specifications:
The manual provides several critical technical specifications, particularly regarding clearances and electrical requirements.
- Minimum Clearances:
- Minimum overhead combustibles materials: 40 inches.
- Minimum distance from the back and the ends of the grills to combustibles materials: 12 inches.
- Minimum distance from the back of the grill to overhead clearance: 40 inches.
- Minimum distance from the ends of the grill to overhead clearance: 40 inches.
- Electrical: The grill requires a grounded electrical outlet. It is recommended to connect the power cord to a GFI (Ground Fault Interrupter) outlet. The Hot Rod, which ignites the pellets, is a critical electrical component.
- Fuel: The grill uses TRAEGER BBQ WOOD PELLETS, which are specifically made for use in Traeger Grills. Traeger wood pellets are rated for 8500 BTU per LBS with an ash content of 2%. Always store wood pellets in a dry location, away from heat-producing appliances and other fuel containers.
- Temperature Range: The digital thermostat allows for temperature settings including Smoke (150-180°F), Medium (225-275°F), and High (350-400°F).
- Components: The manual includes a detailed component list with item numbers, quantities, descriptions, and part numbers (P/N) for various parts such as the Grill Frame Assembly, Hopper/Burner Assembly, Caster Leg Assemblies, Wheel Leg Assemblies, Porcelain Grill, Grease Drain Pan, Heat Baffle, Flue Pipe, Chimney Cap Assembly, Chrome Door Handle, Grease Bucket, and Hardware Kit. Key components include the RTD sensor for temperature readings, the auger motor, and the draft inducer fan.
Usage Features:
- Assembly: The manual provides step-by-step assembly instructions, starting with mounting the legs, attaching the chrome door handle, and assembling the flue pipe and chimney cap. It then details positioning the heat baffle, grease drain pan, porcelain grill, and hanging the grease bucket.
- Initial Firing: Before the first batch of food, the grill must be seasoned. This involves opening the door and removing the porcelain grill, grease drain pan, and heat baffle. The pellet hopper lid is opened, and the power cord is plugged into an appropriate grounded electrical outlet. The grill is turned on, and pellets are loaded into the hopper. The auger is allowed to feed pellets until they drop into the firepot. The temperature/dial is set to SHUT DOWN CYCLE, then to SMOKE. Once flames come out of the firepot, the temperature/dial is set to SHUT DOWN CYCLE again, and the grill is let cool down. The heat baffle, grease drain pan, and porcelain grill are then positioned. The grill is set to SMOKE for approximately 2 minutes, then to HIGH for 45 minutes to season the grill. The door must be closed during this process.
- Subsequent Start-up: For subsequent uses, the door is opened, the grill is turned on, and the temperature/dial is set to SMOKE. After approximately 2 minutes, when whitish-gray smoke is coming out of the grill, the door is closed, and the temperature/dial is set 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.
- Shutdown Cycle: The grill features an automatic shutdown cycle. When finished cooking, the temperature/dial knob is turned to the Shutdown Cycle position. The draft inducer fan will run for ten minutes to burn any excess pellets in the firepot. After the fan runs for ten minutes, the controller will power off, and the fan will stop running. The main power switch should be shut off, and the power supply disconnected to avoid a shock hazard.
- Operating Tips: The manual offers tips for different cooking temperatures (Smoke, Medium, High) and explains how to adjust the temperature dial. It also describes the "Smoke" setting for smoking and adding smoke flavor to foods. The digital thermostat control functions are explained, including how the auger operates continuously until the selected temperature is reached and then cycles on/off to maintain the temperature.
- Safety Warnings: Numerous warnings are provided throughout the manual, covering fire hazards, carbon monoxide poisoning, proper fuel handling, electrical safety, and safe operation. It explicitly states that gasoline, kerosene, charcoal lighter fluid, or similar liquids should never be used to start or "freshen up" a fire in the grill.
Maintenance Features:
- Creosote and Grease: The manual emphasizes the importance of regular cleaning to prevent creosote and grease buildup, which can lead to fire hazards. Creosote is a byproduct of wood combustion that can accumulate in the flue lining, cooking chamber, and chimney. Grease drippings should fall into the Grease Drain Pan and be channeled into the Grease Bucket.
- Cleaning the Flue (Smoke Stack): The chimney cap assembly should be removed and cleaned with warm, soapy water or a biodegradable degreaser. The creosote accumulation inside the vertical and horizontal sections of the flue pipe should be scraped using a stiff, non-metallic tool. Creosote residue should be loosened from the flue pipe lining, and paper towels or disposable rags should be used to wipe away any water or other liquid cleaners.
- Cleaning Grease from your Grill: The grill should be turned off, and the power cord disconnected. Accumulated grease is easier to clean off when the grill is still warm. The porcelain grill, grease drain pan, and heat baffle should be removed and cleaned. The V-shaped grease drain and grease drain tube should be cleaned regularly.
- Cleaning Outside Surfaces: The outside surfaces of the grill should be cleaned with warm soapy water to wipe away grease from the outside. A disposable rag or cloth can be used.
- Outside Storage: If the grill is stored outside during the rainy season, care should be taken to ensure that water does not get into the Pellet Hopper. Wood pellets, when wet, expand greatly and will jam the auger. A Traeger Grill Cover is recommended.
- Cleaning the Porcelain Grill: The porcelain grill should be cleaned regularly. It is recommended to use a long-handled cleaning brush.
- Cleaning the Ash from Inside and Around the Firepot: The grill should be turned off, and the power cord disconnected. Ash in the firepot may cause fire to go out, especially in the "SMOKE" setting. The firepot should be inspected occasionally, and cleaned to remove ash buildup. Ash should be disposed of in a metal container with a tight-fitting lid, placed on a non-combustible floor or on the ground, well away from all combustible materials, pending final disposal.
- Carbon Monoxide: Regular cleaning of the grease drain pan, V-shaped grease drain, and grease drain tube is crucial to prevent carbon monoxide poisoning. If a grease fire occurs, the grill should be turned off, and the door opened to let the fire burn out. Baking soda can be used to extinguish small grease fires.
- Paint Maintenance: A protective cover is recommended to prevent scratches. Touch-up paint is available from Traeger Dealer or the Traeger Grills website. Car wax can be used on the outside surfaces of the grill every 90 days.
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