C.Rosin
New member
I’m wondering about cleaning the inside of my Traeger. I’m not talking about the grates or vacuuming it out. Or even the grease trap, but the actually insides. I recently bought a Timberline 1300 and heard about leaving the insides “dirty” to season it. Is this true or BS? Should I be wiping down the inside occasionally? I did after one of the first cooks to get it nice and shiny again, but am I better off leaving the dark stuff build up on there for “flavor”. Any pointers are appreciated.