Start up lid up or down

[RemE]

My new Traeger recommends that the lid be closed during start up… whereas with my older one the lid was supposed to be open. Why the difference? Thanks!

The newer models have a fast responding thermocouple in the chamber, with the hood closed, the controller can better monitor the startup process to prevent temperature over shoots etc.

Older units are more primative, door open until the fire is going, cause it just fed pellets at a certain rate. They wanted you in the loop to verify a good startup.

 

[GrillMeister]

The newer models have a fast responding thermocouple in the chamber, with the hood closed, the controller can better monitor the startup process to prevent temperature over shoots etc.

Older units are more primative, door open until the fire is going, cause it just fed pellets at a certain rate. They wanted you in the loop to verify a good startup.

Yep, my ol' Century 22 from Costco is lid up on starting. My Ironwood 885 Gen 2 is lid down.

 

[ARCEE]

For the Timberlines, I like 200 with lid closed for start up. I do 200 because it leaves me ready to work with super smoke. I tend to give big meat an hour or two at super smoke, then I bump to 275 for the next x hours.

Just my 2 cents. v/r arcee

 

[RayClem]

I have an Ironwood 885. I have the door open as I prime the auger and start the igniter. As soon as I start to smell smoke and feel heat, I close the door. I am not comfortable closing the lid until I know the fire is going. There are some recent threads about grill fires; I do not want to start another such thread.

 

[ARCEE]

RayClem, I agree. I had a Trager 75 that came with clear instruction to start with lid open. The Timberline series changed the instructions to lid closed but only for the Timberline (I believe). I edited my above post to state "for Timberlines". Thanks
v/r arcee

 

[RayClem]

RayClem, I agree. I had a Trager 75 that came with clear instruction to start with lid open. The Timberline series changed the instructions to lid closed but only for the Timberline (I believe). I edited my above post to state "for Timberlines". Thanks
v/r arcee

Since the Timberline grills and Ironwood grills share a similar design with respect to the auger and controller, I do not know why the instructions would be different. If I owned a Timberline, i would follow the same procedure I now use with my Ironwood. Leaving the top open for a couple of minutes is not going to make a difference in pellet usage, but it does enhance safety.

 

[ARCEE]

No problem...
v/r arcee

 

[Timmy]

This is what Traeger recommends.

https://www.traeger.com/support/grill-start-up-guide

 

[jersmith26]

I have a new Ironwood 885, Contradictory information from Traeger.
Owner's manual: "Once preheating is complete, load the food and then close the lid", implying the lid is to be open during preheating.
Traeger website for 885: Close the lid, plug in and turn the grill on, lid closed during preheat.

I agree with most, close the lid during preheat, will save valuable fuel.

 

[RayClem]

I have a new Ironwood 885, Contradictory information from Traeger.
Owner's manual: "Once preheating is complete, load the food and then close the lid", implying the lid is to be open during preheating.
Traeger website for 885: Close the lid, plug in and turn the grill on, lid closed during preheat.

I agree with most, close the lid during preheat, will save valuable fuel.

There have been reports of a few grills exploding during the preheat phase, but I think that has only happened if the grill did not shut down properly and the burn pot has been full of pellets. If the grill shut down properly, the risk is small.

To prevent the buildup of unburned gasses within the chamber, I start my grill with the lid open, but when smoke starts to pour from the grill, I close the lid. Thus, I am wasting only a small amount of fuel.

I always set my grill to 225 F when igniting. If I plan a cook at higher temperatures, I ramp the setpoint upwards in 50 F increments until the final setpoint is reached. This seems to minimize overshooting the desired temperature.

If you leave the lid open until preheating is completed, you will waste fuel. If you ignite the grill with the lid closed, there is a small risk of a buildup of unburned gases in the chamber. My method is a compromise of the two other methods that works well for me. I cannot say, however, that it is the "RIGHT" way.

 

[jersmith26]

There have been reports of a few grills exploding during the preheat phase, but I think that has only happened if the grill did not shut down properly and the burn pot has been full of pellets. If the grill shut down properly, the risk is small.

To prevent the buildup of unburned gasses within the chamber, I start my grill with the lid open, but when smoke starts to pour from the grill, I close the lid. Thus, I am wasting only a small amount of fuel.

I always set my grill to 225 F when igniting. If I plan a cook at higher temperatures, I ramp the setpoint upwards in 50 F increments until the final setpoint is reached. This seems to minimize overshooting the desired temperature.

If you leave the lid open until preheating is completed, you will waste fuel. If you ignite the grill with the lid closed, there is a small risk of a buildup of unburned gases in the chamber. My method is a compromise of the two other methods that works well for me. I cannot say, however, that it is the "RIGHT" way.

Thanks Ray, all of that makes perfect sense and a good compromise.