How It Works
Easy Operation & Automatic Start
The Traeger Wood Pellet Barbecue Grill is simple and safe to operate. Traeger grills
require standard household electric current (110 VAC), which powers the igniter
rod, auger motor and draft induction fan. Once you turn the grill on, the igniter
rod is activated, the auger begins to feed pellets into the firepot, and the draft
induction fan feeds air into the firepot. The igniter rod is a small heating element
that gets red hot and then shuts off after two minutes - just long enough to ignite
the pellets in the firepot.
Electronic Temperature Control
The start-up process and operating temperature of the grill are controlled by Traeger's
patented electronic control board. The microprocessor circuitry regulates the heat
and smoke in the Traeger by stopping and starting the auger motor. The standard
three-position smoker control has three settings: smoke, medium, and high.
The optional Traeger Digital Thermostat Control allows you to lock in a specific
temperature by stopping and starting the auger in 15-second intervals, feeding pellets
as needed to maintain the desired temperature. The operating temperature inside
the Traeger Barbecue is monitored by an RTD (resistance temperature detector) probe
and displayed on a bright red LED display.
Even Heating & Convection Airflow
The draft induction fan and auger in the Traeger Barbecue operate continuously,
as long as the Traeger grill is turned on. Air is fed to the firepot via several
small holes in the cylindrical wall. Directly above the firepot is a heat shield
that acts as the primary point of heat diffusion, forcing heat from the centrally
located firepot to spread to the sides. A few inches higher is the steel drip tray.
Besides catching the drippings from the cook surface (we recommend lining it with
foil for easy cleanup), this piece also serves as a secondary point of heat diffusion,
channeling the heat into the front and rear of of the cooking chamber. This effective
system of heat distribution makes for a grill that cooks evenly enough to grill
or smoke the most delicate fish or even bake a large pizza - right on the grill.
As the hot, smoky air circulates around the cooking chamber, it surrounds your food
with heat, cooking it evenly on all sides, both top and bottom. This means that
Traeger Grills do not need a rotisserie. In most cases, you don't even need to turn
food unless you are cooking at a high temperature or want grill marks on both sides
of the meat. This even heating means that you achieve perfectly cooked food every
time, with no flare-ups, no burnt food and no hassles.
Power Consumption
During the start-up stage of operation (first four minutes), the igniter rod is
on and the unit will draw 300 watts, and then drop down to 50 watts per hour for
the remaining operating time. This is equivalent to a standard household light bulb!
Easy Setup
Most Traeger Barbecue Grills ship fully assembled. Those that are not require only
about 20 minutes' assembly time. Once your Traeger Barbecue is unpacked and set
up, you will need to run it on high for an hour to finalize the curing of the paint
and burn off excess paint vapors. Then, you're ready to cook!
Major Components
The major components of a Traeger Barbecue are:
Auger - A corkscrew-like rod that feeds pellets through a tube
from the pellet hopper to the firepot. Auger Drive Motor - The motor that turns
the auger. Cooking Grate - The non-stick, easy-to-maintain surface upon which your
food rests while cooking. The porcelain-coated steel we use is the same material
used by many other high-end grill manufacturers.
Draft Induction Fan - Blows fresh air into the firepot through
perforations in the cylindrical firepot wall.
Electricity - Standard household current (110 VAC) is needed to
power the igniter rod, auger motor and induction fan. The Traeger Grill operates
on 300 watts during the first four minutes (when the igniter rod is active), then
drops down to just 50 watts per hour, less than a standard light bulb.
Firepot - Located in the heart of the grill, below the cooking
area. This is where the combustion takes place, as the fire is fueled with hardwood
cooking pellets and fresh air.
Grease Bucket - The galvanized bucket into which excess grease
drains from out of the grill and away from the fire and your food.
Grease Drain - The spout from which the grease drains into the
grease bucket.
Grease Drain Pan/Drip Tray - The angled piece of steel that extends
from one side of the grill to the other, and extends almost all the way from front
to rear. Its two purposes are to drain grease out of the grill, and also to serve
as the secondary point of heat diffusion, forcing hot air through the very front
and rear of the cooking area. We recommend that you line this pan with heavy-duty
foil for quick and easy cleanup when needed.
Heat Shield/Fire Baffle - The heavy-gauge piece of angled steel
that fits directly over the firepot to act as the primary heat diffusion point.
Hopper-Auger Assembly - This refers to the entire modular assembly
that attaches and extends into the main body of the grill during the easy assembly
process on the BBQ070, BBQ075 and BBQ100.
Igniter Rod/Hot Rod - A small heating element at the bottom of
the firepot that gets red-hot for a few minutes upon startup--just long enough to
start the pellets on fire.
Pellets - Made from 100% pure hardwood sawdust, Traeger wood pellets
are the source of both fuel and flavor in your Traeger Barbecue. Traeger cooking
pellets are manufactured using heat and pressure (10,000 psi) and provide more than
8,500 BTUs of heat per pound. Traeger hardwood cooking pellets contain no added
substances-just pure hardwood goodness. Pellet Hopper - holds pellets above an opening
to the auger. The hopper is situated to the side or front of the cooking area, depending
on the model.
RTD Sensor (Resistance Temperature Detector) - A precision temperature
sensor that measures the temperature inside the cooking chamber of a Traeger Barbecue.
As the temperature inside the cooking chamber changes, so does the resistance created
by the RTD. The circuitry within the Traeger Digital Thermostat Control monitors
these changes and causes the auger motor to turn or not turn depending upon
the difference between the selected temperature and the desired temperature.
Smoke Stack/Vent - The point from which hot, smoky air exits the
cooking chamber. This is designed to look like a smokestack, a subtle slot on the
back of the unit or even the snout of a pig, depending on the model of
grill.
Temperature Control Board - The microprocessor circuitry and control
settings that regulate the auger motor to stop and start the auger. The standard
control has three settings: Smoke, Medium and High. The Digital Thermostat Control
allows you to dial in a specific temperature and monitor the grill's internal temperature
via the LED readout.
Patented Technology
Traeger Barbecues and the technology behind them are protected by the following
patents:
- Patent #370,823
- Patent #4,619,209
- Patent #4,823,684
- Patent #5,251,607