Sondiko Butane Torch Lighter with Visible Fuel Window, Refillable Soldering Torch with Adjustable Flame for Welding, Resin Art, Industrial (Butane Gas Not Included)

This is a saved note I post to help new Traeger owners get started: If you’re new to a pellet grill, always cover your drip tray with HD foil. If you don’t, you’ll wind up with a completely trashed drip tray that is a PIA to clean. Replace the foil as needed. Those foil covers they sell are expensive and not worth it IMO. Costco has a 2-roll special that goes on sale with a $5.50 off coupon. Look for that deal. Also, dedicate an inexpensive hand-held vacuum for vacuuming the fire pot. Home Depot sells one that fits on the top of their Orange buckets. Vacuum it out every 3-5 cooks depending on length of time of your cooks. You do not want the ash in the fire pot to get so high that it could ignite the pellets in the auger. That fire pot needs special attention. Above all, don’t ignore it. Also, it’s good to take your hand and swirl the pellets in the hopper around during a long cook every hour or so, as they can collect on the sides of the hopper causing the auger to run out of pellets and then it will shut down. I removed the grid protector so I can stir them easily. Just don’t touch the auger while it’s running as it gets very hot. When the cook is over, I don’t store pellets in the hopper. To keep em dry, store them in containers in the garage or a cool dry place. I just recommend to empty the hopper for beginners since I’ve heard horror stories of leaving them out long enough that the pellets swell up with moisture and either clog the auger or cause an auger fire. Sometimes even damage auger parts. However, some leave their pellets in the hopper with no issues. YMMV Invest in the best ThermoPen meat thermometer you can afford. *It’s more important to cook to an internal temp rather than how long a recipe tells you to smoke.* FYI pellet grill temp probes have been traditionally inaccurate per reports on here. I don’t use mine. So go ahead and install the Traeger app on your phone, so many recipes! Enjoy your smoker and don’t let it run out of pellets. And if there is one available, a folding front shelf for your grill is highly recommended. Plus, if your grill didn’t come with one, a cover is a must to keep it dry during the rainy season. Importantly, some pellet grill models may not impart enough smoky flavor to your cook and if that’s the case, get a smoke tube… They are cheap enough and they really work! https://a.co/d/9PpCiCw For the smoke tube, there’s a bit of a process to it, at least how I do the tube. I just set it where there is space on the grill, keeping in mind to keep the tube away on the far side where your temp sensor is. My sensor is on the right so I usually place the tube on the left. Fill with pellets and light with a butane torch lighter. The pellets won’t stay lit until you keep the flame going for like a minute. I wait until they’re really glowing, then blow it out. You will need heavy duty grilling gloves to move it or pick it up when done to dispose of the burning, unused pellets. Torchhttps://a.co/d/03RNoxOT When grease builds up, take a scraper and clean. I use CitrusSafe grill cleaner to clean grease where it collects. Also would like to add most Traeger grates are porcelain enamel-coated so if they’re in good shape you can dishwash them with a non abrasive scrub pad and you can keep em almost new with care. I clean mine before every cook. YouTube is your friend. Look up Malcom Reed and Matt Pittman and they can help guide you thru the basics and then more advanced recipes with their vids. Another good reason to empty the hopper after every cook is bc you can change out the pellets depending on the meat, chicken or fish you’re smoking… Pork, I’m using either oak, apple or hickory. Pork ribs are perfect for oak. Pork butt, I have used apple and hickory with great results. Beef, I like to use mesquite for steak and tri tip or for prime rib, cherry. Pecan is awesome for beef jerky and beef ribs. For fish, mesquite and apple are very good. Lobster tails are awesome with mesquite. I cook salmon filets on a cedar plank @ 350° with apple or alder pellets and it comes out amazing every time. Chicken, I usually use mesquite or hickory. Would love to hear what other guys use on different meats. I realize a lot of guys just like a competition blend for almost everything and that’s fine for them. Apparently if you don’t have any issues with moisture in the pellets, then go ahead and leave em in the hopper. I choose not to do so. These pellet brands are the ones I’ve heard mentioned on here that seem to be favored. Kirkland, Lumberjack, Pit Boss and Bear Mountain. I found a pretty good price at Lowe’s for Pit Boss. The best value are the big bags at Costco. It’s true a lot of guys on here don’t like the Traeger brand pellets. One more thing: If your Traeger has a grease bucket, try repurposing an old mason jar for the liner. Those foil liners are nice but expensive. The mason jar fits and works great; when full, just screw the lid back on, toss and replace with another jar. Easy peasy. As far as steak, I like to smoke em with mesquite for about an hour, flipping halfway thru. Until 115° IT. Then throw them on a hot charcoal or gas grill (a hot skillet works) for a couple minutes a side, take to 130° IT for med rare. Life changing. 😋 Favorite YouTube recipes: Spatchcock Chicken w/ Roasted Brussels Sprouts – Malcom Reedhttps://youtu.be/_rNqvTV361Y?si=uq6063SYGNJaYW0N Pepper Stout Beef – The Wolfe Pithttps://youtu.be/jrWZ74mOTTA?si=vFITQH5JyTxjI6ol Smoked Beef Short Ribs – Malcom Reedhttps://youtu.be/i9vJQfZyvC0?si=BLkvmCkBXUTi39Wl

Here ya go… This is a saved note I post to help new Traeger owners get started: If you’re new to a pellet grill, always cover your drip tray with HD foil. If you don’t, you’ll wind up with a completely trashed drip tray that is a PIA to clean. Replace the foil as needed. Those foil covers they sell are expensive and not worth it IMO. Costco has a 2-roll special that goes on sale with a $5.50 off coupon. Look for that deal. Also, dedicate an inexpensive hand-held vacuum for vacuuming the fire pot. Home Depot sells one that fits on the top of their Orange buckets. Vacuum it out every 3-5 cooks depending on length of time of your cooks. You do not want the ash in the fire pot to get so high that it could ignite the pellets in the auger. That fire pot needs special attention. Above all, don’t ignore it. Also, it’s good to take your hand and swirl the pellets in the hopper around during a long cook every hour or so, as they can collect on the sides of the hopper causing the auger to run out of pellets and then it will shut down. I removed the grid protector so I can stir them easily. Just don’t touch the auger while it’s running as it gets very hot. When the cook is over, I don’t store pellets in the hopper. To keep em dry, store them in containers in the garage or a cool dry place. I just recommend to empty the hopper for beginners since I’ve heard horror stories of leaving them out long enough that the pellets swell up with moisture and either clog the auger or cause an auger fire. Sometimes even damage auger parts. However, some leave their pellets in the hopper with no issues. YMMV Invest in the best ThermoPen meat thermometer you can afford. *It’s more important to cook to an internal temp rather than how long a recipe tells you to smoke.* FYI pellet grill temp probes have been traditionally inaccurate per reports on here. I don’t use mine. So go ahead and install the Traeger app on your phone, so many recipes! Enjoy your smoker and don’t let it run out of pellets. And if there is one available, a folding front shelf for your grill is highly recommended. Plus, if your grill didn’t come with one, a cover is a must to keep it dry during the rainy season. Importantly, some pellet grill models may not impart enough smoky flavor to your cook and if that’s the case, get a smoke tube… They are cheap enough and they really work! https://a.co/d/9PpCiCw For the smoke tube, there’s a bit of a process to it, at least how I do the tube. I just set it where there is space on the grill, keeping in mind to keep the tube away on the far side where your temp sensor is. My sensor is on the right so I usually place the tube on the left. Fill with pellets and light with a butane torch lighter. The pellets won’t stay lit until you keep the flame going for like a minute. I wait until they’re really glowing, then blow it out. You will need heavy duty grilling gloves to move it or pick it up when done to dispose of the burning, unused pellets. Torchhttps://a.co/d/03RNoxOT When grease builds up, take a scraper and clean. I use CitrusSafe grill cleaner to clean grease where it collects. Also would like to add most Traeger grates are porcelain enamel-coated so if they’re in good shape you can dishwash them with a non abrasive scrub pad and you can keep em almost new with care. I clean mine before every cook. YouTube is your friend. Look up Malcom Reed and Matt Pittman and they can help guide you thru the basics and then more advanced recipes with their vids. Another good reason to empty the hopper after every cook is bc you can change out the pellets depending on the meat, chicken or fish you’re smoking… Pork, I’m using either oak, apple or hickory. Pork ribs are perfect for oak. Pork butt, I have used apple and hickory with great results. Beef, I like to use mesquite for steak and tri tip or for prime rib, cherry. Pecan is awesome for beef jerky and beef ribs. For fish, mesquite and apple are very good. Lobster tails are awesome with mesquite. I cook salmon filets on a cedar plank @ 350° with apple or alder pellets and it comes out amazing every time. Chicken, I usually use mesquite or hickory. Would love to hear what other guys use on different meats. I realize a lot of guys just like a competition blend for almost everything and that’s fine for them. Apparently if you don’t have any issues with moisture in the pellets, then go ahead and leave em in the hopper. I choose not to do so. These pellet brands are the ones I’ve heard mentioned on here that seem to be favored. Kirkland, Lumberjack, Pit Boss and Bear Mountain. I found a pretty good price at Lowe’s for Pit Boss. The best value are the big bags at Costco. It’s true a lot of guys on here don’t like the Traeger brand. One more thing: If your Traeger has a grease bucket, try repurposing an old mason jar for the liner. Those foil liners are nice but expensive. The mason jar fits and works great; when full, just screw the lid back on, toss and replace with another jar. Easy peasy. As far as steak, I like to smoke em with mesquite for about an hour, flipping halfway thru. Until 115° IT. Then throw them on a hot charcoal or gas grill (a hot skillet works) for a couple minutes a side, take to 130° IT for med rare. Life changing. 😋 Favorite YouTube recipes Spatchcock Chicken w/ Roasted Brussels Sprouts – Malcom Reedhttps://youtu.be/_rNqvTV361Y?si=uq6063SYGNJaYW0N Pepper Stout Beef – The Wolfe Pithttps://youtu.be/jrWZ74mOTTA?si=vFITQH5JyTxjI6ol Smoked Beef Short Ribs – Malcom Reedhttps://youtu.be/i9vJQfZyvC0?si=BLkvmCkBXUTi39Wl

This is the way. I just set it where there is space on the grill, keeping in mind to keep the tube away on the far side where your temp sensor is. My sensor is on the right so I usually place the tube on the left. Fill with pellets and light with a butane torch lighter. The pellets won’t stay lit until you keep the flame going for like a minute. I wait until they’re really glowing, then blow it out. You will need heavy duty grilling gloves to move it or pick it up when done to dispose of the burning, unused pellets. Torchhttps://a.co/d/03RNoxOT

I use a fist full of fatwood and a candy torch.

Okay, here ya go… This is a saved note I post to help new Traeger owners get started: If you’re new to a pellet grill, always cover your drip tray with HD foil. If you don’t, you’ll wind up with a completely trashed drip tray that is a PIA to clean. Replace the foil as needed. Those foil covers they sell are expensive and not worth it IMO. Costco has a 2-roll special that goes on sale with a $5.50 off coupon. Look for that deal. Also, dedicate an inexpensive hand-held vacuum for vacuuming the fire pot. Home Depot sells one that fits on the top of their Orange buckets. Vacuum it out every 3-5 cooks depending on length of time of your cooks. You do not want the ash in the fire pot to get so high that it could ignite the pellets in the auger. That fire pot needs special attention. Above all, don’t ignore it. Also, it’s good to take your hand and swirl the pellets in the hopper around during a long cook every hour or so, as they can collect on the sides of the hopper causing the auger to run out of pellets and then it will shut down. I removed the grid protector so I can stir them easily. Just don’t touch the auger while it’s running as it gets very hot. When the cook is over, I don’t store pellets in the hopper. To keep em dry, store them in containers in the garage or a cool dry place. I just recommend to empty the hopper for beginners since I’ve heard horror stories of leaving them out long enough that the pellets swell up with moisture and either clog the auger or cause an auger fire. Sometimes even damage auger parts. However, some leave their pellets in the hopper with no issues. YMMV Invest in the best ThermoPen meat thermometer you can afford. *It’s more important to cook to an internal temp rather than how long a recipe tells you to smoke.* FYI pellet grill temp probes have been traditionally inaccurate per reports on here. I don’t use mine. So go ahead and install the Traeger app on your phone, so many recipes! Enjoy your smoker and don’t let it run out of pellets. And if there is one available, a folding front shelf for your grill is highly recommended. Plus, if your grill didn’t come with one, a cover is a must to keep it dry during the rainy season. Importantly, some pellet grill models may not impart enough smoky flavor to your cook and if that’s the case, get a smoke tube… They are cheap enough and they really work! https://a.co/d/9PpCiCw For the smoke tube, there’s a bit of a process to it, at least how I do the tube. I just lay it where there is space on the grill, keeping in mind to keep the tube away on the far side where your temp sensor is. My sensor is on the right so I usually place the tube on the left. Fill with pellets and light with a butane torch lighter. The pellets won’t stay lit until you keep the flame going for like a minute. I wait until they’re really glowing, then blow it out. You will need heavy duty grilling gloves to move it or pick it up when done to dispose of the burning, unused pellets. Torchhttps://a.co/d/03RNoxOT When grease builds up, take a scraper and clean. I use CitrusSafe grill cleaner to clean grease where it collects. Also would like to add most Traeger grates are porcelain enamel-coated so if they’re in good shape you can dishwash them with a non abrasive scrub pad and you can keep em almost new with care. I clean mine before every cook. YouTube is your friend. Look up Malcom Reed and Matt Pittman and they can help guide you thru the basics and then more advanced recipes with their vids. Another good reason to empty the hopper after every cook is bc you can change out the pellets depending on the meat, chicken or fish you’re smoking… Pork, I’m using either oak, apple or hickory. Pork ribs are perfect for oak. Pork butt, I have used apple and hickory with great results. Beef, I like to use mesquite for steak and tri tip or for prime rib, cherry. Pecan is awesome for beef jerky and beef ribs. For fish, mesquite and apple are very good. Lobster tails are awesome with mesquite. I cook salmon filets on a cedar plank @ 350° with apple or alder pellets and it comes out amazing every time. Chicken, I usually use mesquite or hickory. Would love to hear what other guys use on different meats. I realize a lot of guys just like a competition blend for almost everything and that’s fine for them. Apparently if you don’t have any issues with moisture in the pellets, then go ahead and leave em in the hopper. I choose not to do so. These pellet brands are the ones I’ve heard mentioned on here that seem to be favored. Kirkland, Lumberjack, Pit Boss and Bear Mountain. I found a pretty good price at Lowe’s for Pit Boss. The best value are the big bags at Costco. It’s true a lot of guys on here don’t like the Traeger brand. One more thing: If your Traeger has a grease bucket, try repurposing an old mason jar for the liner. Those foil liners are nice but expensive. The mason jar fits and works great; when full, just screw the lid back on, toss and replace with another jar. Easy peasy. As far as steak, I like to smoke em with mesquite for about an hour, flipping halfway thru. Until 115° IT. Then throw them on a hot charcoal or gas grill (a hot skillet works) for a couple minutes a side, take to 130° IT for med rare. Life changing. 😋 Favorite YouTube recipes Spatchcock Chicken w/ Roasted Brussels Sprouts – Malcom Reedhttps://youtu.be/_rNqvTV361Y?si=uq6063SYGNJaYW0N Pepper Stout Beef – The Wolfe Pithttps://youtu.be/jrWZ74mOTTA?si=vFITQH5JyTxjI6ol Smoked Beef Short Ribs – Malcom Reedhttps://youtu.be/i9vJQfZyvC0?si=BLkvmCkBXUTi39Wl

https://a.co/d/08KWrAQf Would this work? I’m not super handy. Apologies for the basic questions.

There’s a bit of a process to it, at least how I do the tube. I just lay it where there is space on the grill, keeping in mind to keep the tube away on the far side where your temp sensor is. My sensor is on the right so I usually place the tube on the left. Fill with pellets and light with a butane torch lighter. The pellets won’t stay lit until you keep the flame going for like a minute. I wait until they’re really glowing, then blow it out. You will need heavy duty grilling gloves to move it or pick it up when done to dispose of the burning, unused pellets. A smoke tube will def add more smoky flavor. I have heard that some guys use chips instead of pellets but I’ve never tried it. These pellet brands are the ones I’ve heard mentioned on here that seem to be favored. Kirkland, Lumberjack, Pit Boss and Bear Mountain. I found a pretty good price at Lowe’s for Pit Boss. The best value are the big bags at Costco. It’s true a lot of guys on here don’t like the Traeger brand. Smoke Tubehttps://a.co/d/9PpCiCw Torchhttps://a.co/d/03RNoxOT