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22
MAINTAINING YOUR GRILL
CREOSOTE AND GREASE FORMATION
AND REMOVAL
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 ue exhaust
of a slow-burning re. As a result, creosote
accumulates on the ue lining. When ignited,
creosote makes an extremely hot re. Airborne grease
particles will travel through the cooking chamber,
and some of this airborne grease will accumulate on
the ue lining, similar to creosote, which could be
contributory to a re.
Also, grease drippings from the food will fall onto
the grease drip tray and be channeled into the
grease drain and then out of the grill. These are the
components of the Traeger Grease Management
System (TGMS). Grease will accumulate in all of these
locations.
All components of the TGMS should be inspected at
least twice a year for signs of grease buildup.
When creosote or grease has accumulated, it should
be removed to reduce the risk of re.
1. CLEANING OUTSIDE SURFACES:
DANGER! Turn the switch OFF (O) and
disconnect the power cord.
CAUTION! Accumulated grease is easier to
clean off when the grill is still warm—not hot.
Be careful not to burn yourself. Gloves are
recommended.
Periodically clean the grease out of the grease
drip tray and grease drain. If too much grease
is allowed to build up in the grease drip tray
or is allowed to plug the grease drain, a grease
re could result. We recommend cleaning these
locations regularly.
Remove the porcelain-coated grill grates and the
grease drip tray. Scrape the grease accumulation
from inside the grease drip tray using a stiff,
nonmetallic tool. The drip tray may be washed
in hot, soapy water. Wipe up remaining grease
residue with paper towels or disposable rags.
Paper towels or disposable rags can also be used
to wipe some of the grease off of the interior
surfaces of the grill.
CREOSOTE AND GREASE FORMATION
AND REMOVAL
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 ue exhaust
of a slow-burning re. As a result, creosote
accumulates on the ue lining. When ignited,
creosote makes an extremely hot re. Airborne grease
particles will travel through the cooking chamber,
and some of this airborne grease will accumulate on
the ue lining, similar to creosote, which could be
contributory to a re.
Also, grease drippings from the food will fall onto
the grease drip tray and be channeled into the
grease drain and then out of the grill. These are the
components of the Traeger Grease Management
System (TGMS). Grease will accumulate in all of these
locations.
All components of the TGMS should be inspected at
least twice a year for signs of grease buildup.
When creosote or grease has accumulated, it should
be removed to reduce the risk of re.
1. CLEANING OUTSIDE SURFACES:
DANGER! Turn the switch OFF (O) and
disconnect the power cord.
CAUTION! Accumulated grease is easier to
clean off when the grill is still warm—not hot.
Be careful not to burn yourself. Gloves are
recommended.
Periodically clean the grease out of the grease
drip tray and grease drain. If too much grease
is allowed to build up in the grease drip tray
or is allowed to plug the grease drain, a grease
re could result. We recommend cleaning these
locations regularly.
Remove the porcelain-coated grill grates and the
grease drip tray. Scrape the grease accumulation
from inside the grease drip tray using a stiff,
nonmetallic tool. The drip tray may be washed
in hot, soapy water. Wipe up remaining grease
residue with paper towels or disposable rags.
Paper towels or disposable rags can also be used
to wipe some of the grease off of the interior
surfaces of the grill.
22


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