Hello everyone,
I was wondering how a fire could start in our traeger after cleaning it.
These pictures were taken after the cook.
During the cook it seemed a little off, putting off more smoke than usual, but nothing too crazy. Then, I opened the lid and there were flames up to the grate.
Before cooking (4lb bone in prime-rib) we scraped the grates and vacuumed up any ash (to include the fire pot).
The only things that was different was that we lined the grease tray with foil, left it on high at 450 for an extended period of time (perhaps an hour or two), and there were decently high winds when cooking.
Any feedback on what happened or how to prevent it in the future would be greatly appreciated.
by Better_Candidate1138
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Wind could’ve blown out out the firebox I suppose. It looks like it might’ve been blown out then the augur fed it, reignited an overfilled firebox and then got blown away again
Ahh yes the ole treager fuck you for treating me nice.
The only 2 things that can happen here is a dirty thermometer or not a proper warm up cycle.
I’ve seen several answers. P number change, too many temp changes in a short time frame, burnt motor, burnt controller. Best answer is to contact Traeger customer service. They walk you threw steps. Please please report back
Thank you, I’ll give them a holler tomorrow.