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MAINTAINING YOUR GRILL
w WARNING
Fire Hazard: Grease fires are most frequently
caused by failing to properly maintain the grill by not cleaning the
grease from the grill on a consistent basis.
w WARNING
Turn the main power switch on back of the grill
hopper OFF (O) and disconnect the power cord before initiating any
of the maintenance below.
1. CLEANING YOUR TRAEGER® GREASE MANAGEMENT SYSTEM (“TGMS”):
During your cooks, grease drippings will fall onto the grease
drip tray, be channeled out of the grill through the grease drain
tube, and then be collected in the grease bucket. Grease will
accumulate in all of these locations and should be regularly
cleaned to reduce the risk of fire.
How ofen you need to clean the TGMS depends on the fat
content of your food. Fattier foods will require cleaning of the
TGMS more ofen, and sometimes you will need to clean the
TGMS afer every cook.
Visible pieces of food and bits of hardened grease or other
buildup indicate a need for cleaning.
Both components of the TGMS should be inspected before each
use for signs of grease buildup.
w WARNING
Accumulated grease is easier to clean o
when the grill is still warm—not hot. Be careful not to burn
yourself. Heat-protective gloves are recommended.
Clean the grease out of the grease
drain tube. We recommend cleaning
this location regularly.
Remove grill grate and the
grease drip tray. This will
provide access to the grease
drain tube opening inside
the grill. Scrape the grease
accumulation from inside the
grease drain tube using a sti,
nonmetallic tool. Much of the loosened grease can be pushed
down through the grease drain tube and will fall into the grease
bucket. Wipe up remaining grease residue with paper towels or
disposable rags.
Regularly clean the grease out of the
grill barrel on the interior bottom and
sides. If grease is allowed to build up,
a grease fire could result.
Scrape the grease accumulation
from inside the grill using a sti,
nonmetallic tool. Much of the
loosened grease can be removed using paper towels or disposable
rags. Excessive scraped-o residue can be cleaned using a
vacuum cleaner as described in Step 4 (below) when cleaning the
firepot of ashes.
NOTE: Traeger’s drip tray liners can help keep your grill clean
and can help reduce the risk of flare-ups.
2. CREOSOTE REMOVAL:
When wood pellets are burned slowly, they produce tar and
other organic vapors that combine with expelled moisture to
form creosote. The creosote vapors condense in the relatively
cool exhaust vent of a slow-burning fire. As a result, creosote
accumulates on the exhaust vent lining. When ignited, creosote
makes an extremely hot fire. Airborne grease particles will travel
through the cooking chamber, and some of this airborne grease
will accumulate on the exhaust vent lining, similar to creosote,
which could contribute to a fire.
Periodically scrape the creosote and grease accumulation from
the inside of the vertical and horizontal sections of the flue pipe
or interior lining using a sti, nonmetallic tool. A wooden paint stir
stick, for example, would work for this task. Once the creosote
and grease residue has been loosened from the interior lining
and ventilation gaps in this downdraf system, much of it can be
removed with paper towels or disposable rags. Do not spray water
or other liquid cleaners onto the inside of your grill to remove
creosote.
NOTE: The Traeger® Downdraf Exhaust System should be
inspected at least twice a year to determine when a creosote
and/or grease buildup has occurred.
When creosote or grease has accumulated, it should be removed
to reduce the risk of a fire.
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