Costway FP10101US-DK User manual

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Portable Pellet Grill
FP10101US-DK
USER’S MANUAL
THIS INSTRUCTION BOOKLET CONTAINS IMPORTANT SAFETY INFORMATION. PLEASE READ AND KEEP FOR FUTURE REFERENCE.
US office: Fontana UK office: Ipswich AU office: Truganina
DE office: Hamburg
FR office: Saint Vigor d'Ymonville PL office: Gdańsk
US:[e-mail]
UK:[e-mail]
AU:[email protected]

Before You Start
Please read all instructions carefully.
Retain instructions for future reference.
Separate and count all parts and hardware.
Read through each step carefully and follow the proper order.
We recommend that, where possible, all items are assembled
near to the area in which they will be placed in use, to avoid
moving the product unnecessarily once assembled.
Always place the product on a flat, steady and stable surface.
Keep all small parts and packaging materials for this product
away from babies and children as they potentially pose a serious
choking hazard.
BEFORE YOU START
SAFETY INFORMATION
MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE
AND A FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE
MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS PRODUCT SHOULD
BE USED ONLY IN ACCORDANCE WITH THE FOLLOWING INSTRUCTIONS.
DANGERS AND WARNINGS
Please read and understand this entire manual before attempting to
assemble, operate or install the product. This will ensure you receive
the most enjoyable and trouble-free operation of your new wood pellet
grill. We also advise you to retain this manual for future reference.
Should a grease fire occur, turn the grill OFF and leave the lid closed
until the fire is out. Unplug the power cord from the connected outlet.
Do not throw water on the unit. Do not try to smother the fire. Use of
an all-class (class ABC) approved fire extinguisher is valuable to keep
on site. If an uncontrolled fire does occur, call the Fire Department.
1. Please read all instructions carefully.
2. Retain instructions for future reference.
3. Separate and count all parts and hardware.
4. Read through each step carefully and follow the proper order. We
recommend that, where possible, all items are assembled near to the area
in which they will be placed in use, to avoid moving the product
unnecessarily once assembled.
5. Always place the product on a flat, steady and stable surface.
6. Keep all small parts and packaging materials for this product away from
babies and children as they potentially pose a serious choking hazard.
A minimum clearance of 915mm (36 inches) from combustible
constructions to the sides of the grill, and 915mm (36 inches) from the
back of the grill to combustible constructions must be maintained. Do not
install appliance on combustible floors, or floors protected with
combustible surfaces unless proper permits and permissions are obtained
by authorities having jurisdiction. Do not use this appliance indoors or in
an enclosed, unventilated area. This wood pellet appliance must not be
placed under overhead combustible ceiling or overhang. Keep your grill in
an area clear and free from combustible materials, gasoline and other
flammable vapors and liquids.
1.
02 03

DISPOSAL OF ASHES
Ashes should be placed in a metal container with a tight-fitting lid. The closed
container of ashes should be placed on a noncombustible floor or on the
ground, well away from all combustible materials, pending final disposal. When
ashes are disposed by burial in soil, or otherwise locally dispersed, they should
be retained in a closed container until all cinders have thoroughly cooled.
WOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all
natural, wood fuel only. Any other type of fuel burned in this appliance will
cause damage. You must only use all natural wood pellets, designed for
burning in pellet barbecue grills. Do not use fuel with additives. Wood pellets
are highly susceptible to moisture and should always be stored in an airtight
container. If you are storing your grill, without use for an extended period,
we recommend clearing all pellets from your grill's hopper and auger to
prevent jams.
CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces black
smoke with a residue which is also black in color. Soot or creosote is formed
when the appliance is operated incorrectly, such as: blockage of the
combustion fan, failure to clean and maintain the burn area, moisture
affected pellets, or poor air-to-fuel combustion.
It is dangerous to operate this appliance if the flame becomes dark, sooty, or
if the burn pot is overfilled with pellets. When ignited, this creosote makes an
extremely hot and uncontrolled fire, like a grease fire. Should this happen,
turn the unit OFF, let it cool completely, then inspect for maintenance and
cleaning. It commonly accumulates along with exhaust areas.
Do not transport your grill while in use or while the grill is hot. Ensure
the fire is completely out and that the grill is completely cool to the
touch before moving.
Do not use spirit, petrol, gasoline, lighter-fluid, or kerosene for lighting
or refreshing a fire in your grill. Keep all such liquids well away from
the appliance when in use.
If creosote has formed within the unit, allow the unit to warm up at a
low temperature, turn off the appliance, then wipe away any formation
with a hand towel. Like tar, it is much easier to clean when warm, as it
becomes liquid.
This appliance is not recommended for children, persons with reduced
physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they are under direct supervision or instruction by a
person responsible for their safety.
Keep electrical supply cords and the fuel away from heated surfaces. Do
not use your grill in the rain or around any water source.
After a period of storage, or non-use, check the burn grate for
obstructions, the hopper for foreign objects, and any air blockage around
the fan intake, chimney, or rear barrel exhaust holes. Clean before use.
Regular care and maintenance are required to prolong the lifespan of your
unit. If the grill is stored outside during the rainy season or seasons of
high humidity, care should be taken to ensure that water does not get into
the hopper. When wet or exposed to high humidity, wood pellets will
expand greatly, decompose, and may jam the feed system. Always
disconnect the power, before performing any service or maintenance.
It is recommended to use heat-resistant barbecue mitts or gloves when
operating the grill. Do not use accessories not specified for use with this
appliance. Do not put a barbecue cover or anything flammable in the
storage space area under the barbecue.
To prevent fingers, cloth, or other objects from encountering the auger
feed system, the appliance is equipped with a metal safety screen,
mounted to the interior of the hopper. This screen must not
be removed unless directed by Customer Service.
Parts of the barbecue may be very hot and serious injury may occur. Keep
young children and pets away while in use.
Do not enlarge igniter holes or burn pots. Failure to follow this warning
could lead to a fire hazard and bodily harm.
Product may have sharp edges or points. Contact may result in injury.
Handle with care.
2.
3.
4.
5.
6.
7.
8.
04 05

The Digital Control Board system is an intricate and valuable piece of
technology. For protection from power surges and electrical shorts, consult
the wiring diagram below to ensure your power source is sufficient for the
operation of the unit.
INSTALLING THE FAT TRAY BRACKET TO GRILL BODY:
MOUNTING THE WHEELS AND LEGS TO GRILL BODY:
INSTALLING THE HANDLES:
INDEX
1. DIGITAL CONTROL BOARD
2. GRILL TEMPERATURE SENSOR
3. POWER CORD
4. GROUND
5. FIRE POT
6. IGNITER KIT (120V/60HZ/200W)
7. AUGER FEED SYSTEM (1.6RMP, 1.2 LB/H)
8. DRAFT FAN (3200RPM)
9. (G): GROUND (K): BLACK (P): PURPLE
10. (W): WHITE (O): ORANGE (R): RED
ELECTRIC REQUIREMENTS
110-120V, 60Hz, 230W, 3-PRONG
GROUNDED PLUG
NOTE: Electrical components, passed by product safety testing and
certification services, comply with a testing tolerance of ± 5-10 percent
ELECTRICAL WIRING DIAGRAM SECTION ONE: ASSEMBLY INSTRUCTIONS
O
O
O O
8
7
6
4
3
2
1
06 07

COMPONENT LIST
Item Qty Description
1 1 Grill Lid Hinge
2 2 Grill Body Hinge
3 1 Grill Lid
4 1 Warming Rack
5 1 Cooking Rack
6 1 Drain Pan
7 1 Fire Pot
8 1 Fire Pot Support
9 1 RTD Sensor
10 1 Grill Body Right Panel
11 1 Fat Box Support
12 4 Grill Stand
13 1 Fat Box Support
14 1 Controller
15 1 Burner Box Assembly
16 1 Auger Screw Rod
17 1 Auger motor
Grill Body Light Panel18 1
19 1 Fan Motor
20 1 Power Cord
21 1 Strain Relief
22 1 Igniter
23 2 Buckle
24 1 Front Handle
25 1 Hopper Guard
26 1 Hopper Lid
3
4
5
6
7
9
8
10
11
13
12
23
14
15
16
17
18
19
20
21
22
24
25
26
1
2
08 09

LED
SCREEN
The LED Screen is used as the information
center for your grill. The LED screen will display
the current grill temperature (ACTUAL), setting
temperature and meat probe temperature.
ON/OFF
SWITCH
Power switch, pls turn it on before your start
and don't forget to turn it off after bbq.
Controller
Knob
There are ten grill modes for your choice and
temperature range is from 165~450°F. You
can choose your desired temperature through
the controller knob.
SMOKE
MODE
The Smoke mode is the lowest smoking mode
for the grill. The grill operates at the lowest
temperature,without the fire going out.
SHUT
DOWN
CYCLE
The Off Setting on the Temperature Control
Dial is the OFF mode for the unit. The unit
will not function on this setting.
HIGH MODE The High Setting on the Temperature Control
Dial is the highest heat level for the unit. The
grill operates at the highest temperature. When
the lid is open, the grill will run at this speed to
compensate for the loss of heat in the barrel.
PROBE
SELECTOR
This button is used to indicate the meat probe
temperature.
PROBE
INTERFACE
When the meat probe is connected, the
temperature is displayed on the LED Screen.
SECTION TWO: DIGITAL THERMOSTAT KIT
Item Description
10 11

NOTE: While you are operating this Grill, Keep a minimum
clearance of 36 inches from combustibles
HOW TO ENJOY BBQ DURING THE HOT SEASONS?
Follow these few suggestions on how to enjoy your grill during the hot seasons:
1. Adjust your cooking temperatures downward. This helps to avoid unwanted
flare-ups.
2. Use a meat thermometer to determine the internal temperature of your
foods. This helps in preventing your meat from overcooking and drying out.
3. Even in hot weather, it is still better to cook with the lid of your grill down.
4. You can keep foods hot by wrapping them in foil and placing them in an
insulated cooler. Stuff crumpled up newspaper around the foil and this will keep
food hot for 3 to 4 hours.
HOW TO ENJOY BBQ DURING THE COLD SEASONS?
Follow these suggestions on how to enjoy your grill throughout the cooler
months:
1. If smoking at low temperatures fails, increase the temperature slightly to
achieve the same results.
2. Preparation–Get everything you require ready in the kitchen before you head
outdoors. During the winter, move your grill to an area that is out of the wind
and direct cold. Check local bylaws regarding the proximity of your grill in
relation to your home and/or other structures. Put everything you need on a
tray, bundle uptight, and get it done!
This pellet grill comes with an automatic shut down cycle. Pls set Knob to the
Shutdown Cycle position after grilling, the Induction Fan will keep running for
ten minutes to cool down the grill temperature. And the controller will be shut
down automatically after 10 mins. CAUTION! Pls don’t forget to turn off the
button after cool down and check the grill totally.
Open the Lid and remove the Racks and Drain Pan and other parts from the
Grill.
Plug the Power Cord into an appropriate, grounded electrical outlet.
Open the Pellet Hopper Lid and check the Auger System, make sure there
are no foreign objects. Press the “ON/OFF” button and the turn the
Controller knob to smoke mode to check the Auger is running. At the same
time, place your fingers over the Firepot and feel the air movement from
the Draft Inducer Fan. Look to see if the Hot Rod is getting hot (it will turn
red soon). CAUTION! Do not touch it. Turn the knob to SHUT DOWN CYCLE.
Fill the Pellet Hopper with BRAND WOOD PELLETS. WARNING! Use only
BRAND WOOD PELLETS. Turn the Knob to HIGH Mode. Note: During the
initial charging of the Auger, it will take a while for the Pellets to move
from the Pellet Hopper to the Firepot. When the Pellets begin to fall into
the Firepot, turn the Knob to Shut Down Cycle.
Set the Knob to SMOKEMode, once you see flames come out of the
Firepot, turn the Knob to SHUT DOWN CYCLE, and let the Grill cool down
totally. Then install the racks and Drain Pan at the proper locations.
Recommendation: For ease of clean-up, line the Grease Drain Pan with
heavy-duty aluminum foil. Be sure the edges and ends of the foil are tight
against the bottom of the Grease Drain Pan.
With the Lid open, set the Knob to SMOKEMode. You can see whitish-gray
smoke coming out of the Grill as the Pellets ignite in approximately 2
minutes. After assuring the Pellets have ignited, close the Lid and set the
Knob to your desired mode.
Note: Before cooking the first batch of food in your new Grill, you will need
to season the Grill. Turn the Knob to HIGH Mode and run for 45 minutes at
this setting with the Lid closed. This must be done before first bbq.
1.
2.
3.
4.
5.
6.
7.
Control Shutdown Cycle
The controller comes with 4 safety features that will help you to keep the grill
operating correctly.
1. ErH- High Temperature alarm-BBQ has gone over 500 degrees for 10
seconds. This will automatically cause a shut-down. Please check to see why
this error happened before restarting. Common issues would be grease fire or
overabundance of pellets in the burn pot.
2. ErO- which means the RTD is not connected, please turn it off, unplug the
unit and check the wire connection of RTD sensor. If problem persists, RTD
sensor may need to be replaced.
3. ErL, which means the temperature dropped below the 120 degrees over 30
mins. Common issues that cause this would be a pellet void or no pellets in the
hopper.
4. ErS, which means the RTD has a short circuit, pls check the RTD connecting
situation.
Control Safety Features
(To be used on initial firing or anytime the Grill runs out of Pellets) In order to
operate the Grill properly, you must allow the Auger Tube to be “charged” with
Pellets first.
SECTION THREE: INITIAL FIRING INSTRUCTIONS
SECTION FOUR: GRILLING TIPS
12 13

HOW TO INCREASE SMOKE FLAVOR?
Keep the grill at the temperature range of 165~250°F as long as you can. This
range is used to slow roast, increase smoky flavor, and to keep foods warm.
Infuse more smoke flavor and keep your meats juicy by cooking longer at a
lower temperature (also known as low and slow).
Recommended for the big turkey on Thanksgiving, juicy ham at Easter.Smoking
is a variation on true barbecuing and is truly the main advantage of grilling on a
wood pellet grill. Hot smoking, another name for low and slow cooking, is
generally done between 165-250°F. Hot smoking works best when longer
cooking time is required, such as large cuts of meats, fish, or poultry.
GRILLING AND SMOKING
Smoking and grilling styles of cooking can give you different results based on
time and temperature. For best results, keep a record of what you cooked, at
what temperature, how long you cooked for, and the results. Adjust to your
taste for the next time. Practice makes perfect. The culinary art of hot smoking
refers to longer cooking times but results in more natural wood flavor (and a
sought-after smoke ring) on your meats. Higher cooking temperatures result in
a shorter cooking time, locking in less smoke flavor.
COOKING PREPARATION
Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel,
accessories, utensils, and all ingredients you require at grill side before you
start cooking. Also, read the entire recipe, start to finish, before lighting the
grill. A BBQ floor mat is very useful. Due to food handling accidents and
cooking spatier, a BBQ floor mat would protect a deck, patio, or stone platiorm
from the possibility of grease stains or accidental spills.
3. To help keep track of the outside temperature, place an outdoor
thermometer close to your cooking area. Keep a log or history of what you
cooked, the outdoor temperature, and the cooking time. This will help later
down the road to help you determine what to cook and how long it will take.
4. In very cold weather, increase your preheating time by at least 20 minutes.
5. Avoid lifting the lid any more than necessary. Cold gusts of wind can
completely cool your grill temperature. Be flexible with your serving time; add
extra cooking time each time you open the lid.
6. Have a heated platter or a dish cover ready to keep your food warm while
making the trip back inside.
7. Ideal foods for winter cooking are those that require little attention, such as
roasts, whole chickens, ribs, and turkey. Make your meal preparation even
easier by adding simple items such as vegetables and potatoes.
ATTACHED REGULAR GRILLING GUIDELINES FOR YOUR REFERENCE
SECTION FIVE: GRILLING GUIDELINES
SizeRare -
54°C
/ 130°F
Medium -
60°C
/ 140°F
Well Done - 77°C
/ 170°F
Turkey (whole)
4.5-5.0 kg / 10-11 lbs.
5.3-6.4 kg / 12-14 lbs.
6.8-7.7 kg / 15-17 lbs.
8.2-10.0 kg / 18-22 lbs.
10.4-11.3 kg / 23-25 lbs.
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 - 160 minutes
Grill 140 - 170 minutes
Grill 150 - 180 minutes
Chicken (whole) 1.36-2.26 kg / 3-5 lbs. Grill 1 - 1.5 hours
Drumsticks,
Breasts
0.45 - 0.86 kg/1 - 1½ lbs. Grill 30-60 minutes
Small Game
Birds
0.45 - 0.86 kg/1 - 1½ lbs. Grill 30-45 minutes
Duck 1.36-2.26 kg / 3-5 lbs. Roast or grill 2 - 2.5 hours
POULTRY
Precooked to Reheat
60°C / 140°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours 2 - 2¾ hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs.
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs.
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
Tenderloin 1.9-2.5 cm / ¾" - 1"
Loin Roast
(boneless)
1.36-2.26 kg / 3-5 lbs.
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs.
14 15

SECTION SIX: CARE AND MAINTENANCE
Medium
66°C / 150°F
Well Done
71°C / 160°F
1 - 2 hours 2 - 3 hours
1½ - 2 hours 2 - 3 hours
10 - 12 minutes
14 - 18 minutes
20 - 30 minutes 30 - 45 minutes
1¼ - 1¾ hours 1¾ - 2½ hours
93 - 98°C / 200 - 210°F
Internal Temperature
Loin Roast
Rib Crown Roast
Chop
(loin, rib)
Tenderloin
Loin Roast
(boneless)
Boston Butt
(Pork Shoulder)
Steak
(New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Medium
Kabob 2.5 - 3.8 cm / 1 - 1½" cubes Medium
Tenderloin, whole 1.58 - 1.81 kg/ 3½ - 4 lbs. High/Medium
Ground Beef Patty 1.9 cm / ¾" High/Medium
Rib-eye Roast (boneless) 2.26 - 2.72 kg / 5 - 6 lbs. Medium
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. Medium
Veal Loin Chop 2.5cm / 1" Medium
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke
Rare - 54°C
/ 130°F
Medium - 60°C
/ 140°F
Well Done - 65°C
/ 150°F
Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Sear 5-7 minutes
Sear 4 minutes, grill 8-10 minutes
Grill 10 - 12 minutes
Sear 10 minutes, grill 15-20 minutes
Sear 4 minutes, grill 4-6 minutes
Grill 1½ - 2 hours
Sear 10 minutes, grill 20-30 minutes
2½ - 2¾ hours
10 - 12 minutes direct
Cook until internal temperature
reaches 91°C / 195°F
Steak
(New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
Skirt Steak
Flank Steak
Kabob
Tenderloin, whole
Ground Beef Patty
Rib-eye Roast (boneless)
Tri-tip Roast
Rib Roast
Veal Loin Chop
Brisket
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY CLEANING METHOD
Bottom of
Main Grill
Every 5-6 Grill Sessions Scoop Out, Shop-Vac
Excess Debris
Burn Pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac
Excess Debris
Cooking Grids After Each Grill Session Burn Off Excess,
Grill Cleaning Brush
Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with
Slider, Do Not Wash Clean
Grease Tray After Each Grill Session Scrub Pad & Soapy Water
16 17

Auger Feed
System
When Pellet Bag is Empty Allow Auger to Push Out
Sawdust, Leaving
Hopper Empty
Hopper Electric
Components
Once A Year Dust Out Interior, Wipe
Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Grill Sessions Dust, Scrub Pad &
Soapy Water
Temperature
Probes
Every 2-3 Grill Sessions Scrub Pad & Soapy Water
1) CREOSOTE AND GREASE: Formation and need for removal.
2) Cleaning outside surfaces:
Pls note:
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 flue exhaust of a slow burning fire. As
a result, creosote accumulates on the flue 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
flue lining, like the creosote, which could be contributory to a fire. so, grease
drippings from the food will fall onto the Grease Drain Pan and be channeled
into the Grease Drain and then out of the Grill through the Grease Drain
Tube, to be collected in the Grease Bucket. Grease will accumulate in all
these locations.
Pls note: Press the grill OFF button and disconnect the Power Cord.
Use a disposable rag or cloth, dampened with warm soapy water to wipe the
grease from the outside of the Grill. DO NOT use oven cleaner, abrasive
cleansers, or abrasive cleaning pads on the outside Grill surfaces.
3) Outside Storage:
Pls note: 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 your Auger. A Grill Cover to
protect the Grill is highly recommended!
4) Cleaning the Porcelain Grills:
Pls note: The cleaning of the Porcelain Grills works best while they are still
warm. Be careful not to burn yourself. We recommend keeping a long-handled
cleaning brush near the Grill. After removing your food, give the Porcelain
Grill a quick brushing. It takes only a minute and it will be ready the next time
you want to use the Grill.
5) Cleaning the ash from inside and around the Firepot:
Excess ash in the Firepot may cause your fire to go out, especially in the
“SMOKE” setting. The Firepot should be inspected occasionally and cleaned to
remove the ash buildup. Again, cleaning the ash from in and around the
Firepot should be done only when the Grill is COLD.
Periodically, clean the grease out of the Drain Pan Assembly and Grease
Drain Tube. If too much grease is allowed to build up in the Grease Drain
Tube, or is allowed to plug the Grease Drain Tube, a grease fire could
result. We recommend cleaning these locations regularly.
Remove the Porcelain Grills and the Grease Drain Pan. Wipe up any
remaining grease residue inside the Grill Frame with paper towels or
disposable rags. Paper towels or disposable rags can also be used to wipe
some of the greases off of the interior surfaces of the Grill.
Line your Grease Bucket with aluminum foil for easy clean-up. Empty it
occasionally, depending on the amount of use. Change the aluminum foil
on the Grease Drain Pan frequently (sometimes, after each use, depending
upon what was cooked). Clean foil on the Grease Drain Pan will make your
food taste better and reduce the risk of a grease fire.
1.
2.
3.
Remove the Porcelain Grills and Grease Drain Pan to provide access to the
Firepot and the interior of the Grill. Much of the ash outside of the Firepot
can be swept to the open area at the right of the Firepot using a small
whisk broom. It can be removed from the Grill with a small metal fireplace
shovel or other similar tools. Dispose of the ashes per the following
instructions.
A vacuum cleaner is the best way to remove ashes from the Firepot but
this must be done with extreme care to avoid the risk of fire. Again,
cleaning the ash from the Firepot should be done only when the Grill is
COLD.
1.
2.
Press the grill OFF button and disconnect the Power Cord.
Accumulated grease is easier to clean off when the Grill is
still warm –not hot.
Be careful not to burn yourself. Gloves are recommended.
1.
2.
3.
Pls note:
Press the grill OFF button and disconnect the Power Cord.
Make sure that the Grill is COLD before cleaning the ash.
Disposal of ashes should be done only per the following
instructions.
1.
2.
3.
18 19

SECTION SEVEN: FREQUENTLY ASKED QUESTIONS
6) DISPOSAL OF ASHES:
Ashes should be placed in a metal container with a tight-fitting lid. The closed
container of ashes should be placed on a non-combustible floor or on the
ground, well away from all combustible materials, pending final disposal.
When the ashes are disposed of by burial in soil or otherwise locally
dispersed, they should be retained in the closed container until all cinders
have thoroughly cooled.
a) Press the grill OFF and disconnect the Power Cord. If the Grill is still hot,
allow it to thoroughly cool. Open the Lid and remove all food, the Porcelain
Grills, Grease Drain Pan and the Heat Baffle.
b) Remove all unburned pellets and ash from inside and around the Firepot.
(See instructions for proper handling and disposal of ash in Section Five)
c) Before replacing the Grease Drain Pan and the Porcelain Grills, plug the
Power Cord into an appropriate, grounded electrical outlet and press the
ON/OFF button. Pellets should fall into the Firepot and the Hot Rod should
begin to heat (it will start to turn red). CAUTION! Do not touch it.
d) If this procedure is successful, you will soon see flames come out of the
Firepot. Then press the grill OFF, and let the Grill cool down. Position the
Heat Baffle, the Grease Drain Pan and Porcelain Grills in their proper
locations. With the Lid open, Press the ON/OFF button and the
Temperature/Dial to SMOKE. In approximately 2 minutes you will notice
whitish-gray smoke coming out of the Grill as the Pellets ignite. After
assuring the Pellets have ignited, close the Lid, and set the
Temperature/Dial to any cooking setting desired.
7) PROBES:
WHY WON’T MY GRILL IGNITE?
HOW TO REMOVE THE AUGER IF IT JAMS?
WHY DOES MY GRILL FIRE GO OUT ON “SMOKE” SETTING?
Kinks or folds in the probe wires may cause damage to the part. Wires
should be rolled up in a large, loose coil. Although the probes are stainless
steel, do not place in the dishwasher or submerge in water. Water damage to
the internal wires will cause the probe to short-out, causing false readings. If
a probe is damaged, it should be replaced.
Verify power at the electrical outlet.
a) If Power Cord is connected to a GFI (Ground Fault Interrupter), check
and reset if necessary.
Initiate startup. Still no ignition – Proceed to step 2.
1)
Press the grill OFF and disconnect the Power Cord.
If the Grill is still hot, allow it to thoroughly cool.
Remove any covers necessary to access the Auger Drive Motor.
Remove the screw connecting the Auger Drive Motor shaft to the Auger
shaft and the screw retaining the Auger Bushing into the Auger Tube.
With a small pipe wrench or locking pliers on the Auger shaft, turn the
Auger counterclockwise. It will turn hard until it breaks free, then the
Auger will turn freely.
Remove the Auger and clean all Pellets, ash or foreign objects from the
Auger, Auger Tube and Firepot. (See instructions for proper handling and
disposal of ash in Section Five)
Sand the outside surfaces of the auger with medium-grit sandpaper. Check
the inside of the Auger Tube and sand it if needed. Vacuum the sanding
grit out of the Auger Tube and Firepot when finished. Check that the Auger
rotates freely.
Re-attach the Auger shaft to the Auger Drive Motor shaft.
1)
2)
3)
4)
5)
6)
7)
8)
Press the grill OFF button and disconnect the Power Cord.
a) Remove the Control and check the fuse on back. Replace the fuse if
blown. Reinstall the Control!
b) Unplug Hot Rod connector (Purple/White wire pair), plug Power Cord
into an appropriate, grounded electrical outlet and Press the ON/OFF
button. NOTE: At this point the Grill will not ignite.
c) Check the Draft Inducer Fan and the Auger Drive Motor for operation. If
both are operating -- the Hot Rod needs to be replaced. If one or both are
not operating, contact Traeger Technical Support (Section Seven) for
additional troubleshooting help. Contact your Traeger Dealer or the Traeger
Parts Department (Section Seven) to place an order.
2)
If the problem is identified to be a failed Hot Rod, the Grill can still be used
to cook and smoke by following the MANUAL LIGHTING INSTRUCTIONS in
Section Three of this OWNER’S MANUAL.
3)
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HOW DO I PROTECT MY PAINT FINISH?
The auto-start procedure is the same for all Grill Controls. With the Lid open,
Press the ON/OFF button and the Temperature/Dial to SMOKE. In
approximately 2 minutes you will notice whitish-gray smoke coming out of
the Grill as the Pellets ignite. After assuring the Pellets have ignited, close the
Lid, and set the Temperature Dial to any cooking setting desired.
This handy conversion chart will help you determine where to set the
Thermostat when the recipes call for “Smoke”, “Medium” or “High” settings
with the 3-Speed Smoker Control. Remember: Grill temperature is affected
by conditions such as outside temperature, precipitation, and wind as well
as altitude. Please keep this in mind when determining how long it will take
food to cook on your Grill.
WITH THE DIGITAL CONTROL, WHAT DIAL SETTING IS
RECOMMENDED FOR STARTING THE GRILL?
WHAT TEMPERATURE SETTINGS DO I USE WITH MY DIGITAL
THERMOSTAT CONTROL WHEN THE COOK BOOK RECIPES CALL FOR
SMOKE, MEDIUM AND HIGH?
Use a protective Cover on the Grill and touch-up paint to repair any
scratches. A GRILL COVER to protect the Grill is highly recommended!
Every 90 days, use high-quality car wax on the outside surfaces of the
Grill. ONLY APPLY WAX TO A COLD GRILL.
1)
2)
3-Speed Smoker Control Settings Digital Thermostat Suggested Settings
Smoke Smoke (150-180 °F. )
Medium 225-275 °F.
High 350-450 °F.
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