A Traeger pellet grill cook runs in four steps: season, preheat, cook by temp, and shut down with the built-in cycle.
Why A Traeger Works
A Traeger burns compressed hardwood pellets in a firepot while an auger meters fuel and a fan manages airflow. A digital controller holds temperature in a set range, so you get steady heat and clean smoke with minimal babysitting.
Quick Start: First Use And Every Cook
Unbox, assemble, and run the one-time seasoning cycle to burn off oils and set the finish. Fill the hopper with fresh pellets, plug in, and open the lid. Power on, set 225°F to light, and wait for steady blue smoke and the fan to settle. Close the lid and preheat. If you want the short version of how to use a traeger pellet grill, it’s this: prep, preheat, cook to temp, then shut down.
Pellet Types And Flavor Pairings
Wood choice nudges flavor. Pick pellets that match the food and the goal: more smoke at lower temps, cleaner heat for searing.
| Pellet Type | Best With | Flavor Notes |
|---|---|---|
| Hickory | Pork shoulder, ribs | Bold, classic barbecue |
| Oak | Brisket, beef ribs | Medium smoke, steady burn |
| Apple | Pork chops, poultry | Light, sweet aroma |
| Cherry | Whole chicken, ham | Gentle fruit, rosy color |
| Maple | Salmon, bacon | Mild, caramel hint |
| Mesquite | Steaks, fajitas | Strong, earthy bite |
| Pecan | Turkey, desserts | Nutty, balanced |
| Blend (Oak/Hickory/Cherry) | Everyday cooks | Versatile, reliable |
Step-By-Step: How To Use A Traeger Pellet Grill
1) Prep The Grill
Check pellets: dry, shiny, and free of dust. If the hopper has old fuel, scoop it out. Line the drip tray with foil if you like easy cleanup, set a fresh foil pan in the bucket, and make sure the heat baffle sits correctly over the firepot.
2) Prime And Power On
If the grill is new or ran empty, run the prime or auger feed to move pellets to the firepot. Power on. Lid open. Set 225°F to light. When the first white smoke thins, you’re ready to preheat. Traeger’s official guide to the one-time seasoning cycle walks through both WiFIRE and non-connected models.
3) Preheat With Purpose
Close the lid and preheat 15 minutes at your target temp. For deeper smoke on supported models, use Super Smoke at 165–225°F. For baking pizza or breads, preheat longer so the grates and diffuser are fully heat soaked.
4) Manage Temperature
Use the controller in tight steps. Low and slow lives between 180–250°F for ribs, shoulders, and brisket. Roast zone is 300–375°F for chicken. Searing happens at 425–500°F; add a cast iron skillet or griddle for stronger browning.
5) Place Food Smartly
Thicker cuts sit near the hotter right or back zones; delicate foods sit center. Insert a leave-in probe into the thickest part away from bone or fat pockets. Close the lid and avoid peeking.
6) Maintain Clean Smoke
Pellet grills like steady airflow. Keep the chimney cap a few turns open. If you see billowy white smoke for long stretches, pellets might be damp or the firepot needs a quick ash clean after the cook.
7) Sauce And Sear At The End
Glaze in the last 10–20 minutes so sugars don’t scorch. For steak or chops, use a reverse-sear: smoke at 225°F to near doneness, rest briefly, then sear hot on a cast iron surface.
8) Rest, Carve, And Serve
Let small cuts rest 5–10 minutes, big roasts 15–20 minutes, tented loosely with foil. Slice against the grain and serve while the bark stays crisp. Food safety isn’t a guess; confirm doneness using the USDA’s safe minimum internal temperatures.
Controller Modes And What They Do
Super Smoke (select models): increases fan and auger patterns at 165–225°F for more smoke flavor. Keep Warm: holds cooked food at 165°F. WiFIRE App: lets you change temps, set timers, and watch probes on your phone during long cooks.
Pellet Care And Fuel Management
Moist pellets crumble and smoke dirty. Store bags indoors in sealed bins. Sift out excess dust. Refill before long cooks. Expect roughly one to three pounds per hour depending on temperature and weather. Stir a tall hopper on long sessions so pellets don’t tunnel.
Troubleshooting Basics
Temp swings: check for lid gaps, wind, and pellet quality. Shield the grill on gusty days. Fire out: pellets tunneled; stir and re-prime if needed. Backburn risk: always run shutdown so the fan clears embers from the auger tube.
Smoke, Roast, And Sear: Practical Playbook
Ribs at 225°F until tender; spritz if needed; sauce near the end. Chicken wings at 375°F for render and bite. Salmon at 180–225°F until flaky. Smash burgers on a griddle at 450–500°F for crust. This is the heart of how to use a traeger pellet grill once you move past the basics.
Using A Traeger Pellet Grill For Better Weeknights
Start the grill before you prep. Season chicken thighs, toss potatoes in oil, and set 375°F. Put potatoes on first, add thighs skin-side up, and roast until the probe reads safe. Brush with sauce near the end. While the meat rests, char broccoli on the hot grate.
WiFIRE Setup And Remote Control
Pair the grill while it is cool and close to your router. Open the Traeger app, create an account, and add your model. Put the grill in pairing mode from the controller menu, select your network, and confirm. Once linked, you can change temperature, toggle Super Smoke on compatible units, set a timer, and watch probe temps on your phone.
Fuel Planning And Pellet Math
Pellet use depends on temperature, wind, and grill size. Low cooks sip fuel; high heat burns faster. A common range is one to three pounds per hour, so a 20-pound bag can power a long brisket or two weekend dinners.
Cook Templates You Can Trust
Brisket, Backyard Style
Trim a whole packer to remove hard fat. Season simply with salt and pepper. Smoke at 225°F with oak or a blend until the bark sets and the internal hits the stall near 160°F. Wrap in butcher paper. Continue until the probe slides in with little resistance, often near 200°F.
Spatchcock Chicken With Crisp Skin
Split the backbone and flatten the bird. Pat dry. Season under the skin. Roast at 350–375°F until safe. For extra color, finish at 400°F. Use apple or cherry pellets for a gentle aroma.
Salmon For Clean Flake
Oil the skin and season lightly. Smoke at 180–225°F with maple until the thickest part just reaches target and the albumin beads on top are small, not gushing.
Pizza Night On The Traeger
Preheat the stone at 475–500°F for at least 30 minutes. Build the pie on parchment for an easy launch. Bake until the crust is blistered and the cheese bubbles. Rotate once for even browning.
Table: Safe Internal Temperatures
| Food | Target Temp | Notes |
|---|---|---|
| Whole poultry | 165°F | Check breast and thigh |
| Ground beef/pork | 160°F | No pink remains |
| Fresh pork chops/roast | 145°F + 3-min rest | Juicy and safe |
| Beef steak/roast | 145°F + rest | Pull sooner for medium rare, then rest |
| Fish (fin fish) | 145°F | Or until flakes |
| Leftovers | 165°F | Reheat fully |
Cleaning That Protects Flavor
After each cook, start the Shut Down cycle. When the fan stops and the grill is cool, scrape grates, dump the drip pan, and vacuum ash from the firepot and barrel. Wipe the grease channel. Every few cooks, remove soot on the lid to prevent flakes dropping on food.
Seasoning Your Brand-New Grill
A first-time burn heats the barrel to cook off oils and cures the finish. Run the official seasoning cycle before your first meal, then let the grill cool, empty the bucket, and you’re ready for ribs or wings.
Weather And Wind Tips
Cold or wind will increase fuel use. Preheat longer, keep the lid shut, and consider an insulating blanket on compatible models. Position the smoke stack away from direct wind and avoid opening the lid unless you must probe or baste.
How To Use A Traeger Pellet Grill: Mistakes To Avoid
Skipping preheat leads to pale bark and rubbery skin. Old pellets cause dirty smoke and erratic temps. Lifting the lid too often dumps heat and stalls cooks. Ignoring shutdown risks backburn and auger jams.
Accessory Shortlist That Helps
Instant-read thermometer for spot checks. A leave-in probe for roasts. Cast iron skillet or griddle for searing. Foil pans and gloves for tidy handling. An ash vac for quick cleanouts. A set of high-heat tongs and a thin slicing knife round out the kit.
Care Calendar
Every cook: empty the bucket, scrape grates, and run shutdown. Weekly: vacuum ash and check the firepot. Monthly: inspect gaskets, clean the temperature probe, and wash the drip tray. Season grates with a light oil wipe when they look dry.
Shutdown The Right Way
Run the built-in shutdown cycle every time. The fan clears embers and cools parts. When the countdown ends, the grill rests in standby. Unplug only after the cycle completes and keep the auger clear. This habit protects flavor. Always. Stick with this routine.
Closing Notes
Treat your Traeger like a wood-fired oven that also smokes. Control temperature, use dry pellets, place food well, and run shutdown. With those habits, cooks stay repeatable and delicious.