Traeger Wood Pellet Grills

Traeger Wood Pellet Grills

Traeger Grills which use Wood pellets for grilling

Taste — Foods cooked over a real wood fire is more natural and better-tasting .

Health — Indirect cooking is healthier and allows for more even cooking, adding less of the harmful agents created by other cooking methods.

Safety — Cooking with a Traeger Wood Pellet Grill is safer way to go. You eliminate that risk of explosions from gas leaks,
 and there are no hot coals and no flare-ups. The Traeger Wood Pellet Grill uses safe, non-toxic wood pellets. Fire marshalls love Traeger Wood Pellet Grills!

Ecology — Our 100% hardwood pellets burn clean and are a renewable resource.


Three Appliances in One
 — Besides being an excellent grill, the Traeger also is the best smoker available. Now you can creat competition-quality smoked foods at home. You also can use it as an outdoor oven—try a Traeger-cooked Pizza!

Convenience and Consistency — No fussing with propane, air dampers and temperature problems. The electronic temperature control on a Traeger Wood Pellet Grill allows you to do other things while your food is cooking.

Elite Club — When you own a Traeger Wood Pellet Grill, you join a very special group of people who have been enlightened to the Traeger way of cooking! Enjoy the compliments you'll get!

Economy — A Traeger Wood Pellet Grill will last for many years or even decades, while many less-expensive grills will be replaced every two or three years. Also, it costs less to operate than most charcoal grills. One 20 lb. bag of wood pellets will give you 10-15 average cooking sessions.

Made in the USA — Traeger Wood Pellet Grills are hand-made in Oregon crafted and built to last. All components are 100% U.S. made.

HOW THEY WORK...

EASY OPERATION & AUTOMATIC START
The Traeger Wood Barbecue Grill is simple and safe to operate. The Traeger Barbecue requires 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 to the firepot, and the draft induction fan feeds fresh air to the firepot. The igniter rod is a small heating element that gets red hot and then shuts off after four minutes - just long enough to start the fire.
 
 

ELECTRONIC TEMPERATURE CONTROL
The start-up process and operating temperature of the grill are controlled by the Traeger Barbecue's patented electronic control board. The microprocessor circuitry regulates the heat and smoke in the Traeger Barbecue by stopping and starting the auger motor. The standard three-position smoker control has three settings. The approximate cooking temperatures and auger times are:


Setting

Temperature

Auger Timing
Pellet 
Consumption

High

425-450 F

Always on

2 lbs. per hr.
Medium 300-325 F On for 2 min.; off for 2 min. 1 lb. per hr.
Smoke 180-220 F On for 1 min.; off for 3 min. 1/2 lb. per hr.

Please note that these temperatures are subject to outside weather conditions, and that pellet consumption varies somewhat by grill size.

The 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.

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405 Cumberland Hill Road Woonsocket. R.I. 02895
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Phone: 401-762-9100