TRAEGER TFB29PLB (01) PDF Document

Failure to maintain required clearances is a major cause of fires. It is of utmost importance that this product is installed only in accordance with these instructions.

Maintain a minimum distance of 12 inches from the TRAEGER TFB29PLB to combustible materials.

A minimum distance of 40 inches is required from the top of the grill to overhead combustibles.

Use only Traeger brand BBQ wood pellets, which are specifically made to work in these grills. Traeger wood pellets are rated for 8500 BTU per LBS with an ash content of 2 percent.

Never use heating fuel pellets in the grill, due to potential hazardous contaminants and additives that may be present.

Never use gasoline or lighter fluid to manually light your grill. Use only alcohol gel for manual lighting procedures according to the instructions.

Step 1: Unpack the grill and place contents inside aside. With the help of another person, rotate the grill upside down using the foam packaging to brace the barrel.

Step 2: On the pellet hopper side, install the front leg assembly with the large wheel using bolts, washers, locking washers, and nuts. Ensure the wheel is facing outward.

Step 3: Repeat the process to install the rear leg assembly with the large wheel.

Step 4: On the non-pellet hopper side, insert the capped legs into the leg brackets. Align the pre-drilled holes and secure with bolts, washers, locking washers, and nuts.

Step 5: Mount the handle to the door using the provided bolts and washers from the inside of the door. Do not over-tighten.

Step 6: Position the heat baffle over the firepot, centered side to side.

Step 7: Insert the grease drain pan inside the grill body, inserting the tube into the hole on the right side. Set the flange of the pan onto the heat baffle flange.

Step 8: Install the porcelain grill by resting it on the angles, centered front to back and side to side.

Step 9: Hang the grease bucket on the bucket hook located below the grease drain tube on the right side of the grill.

Step 1: Open the door and remove the porcelain grills, grease drain pan, and heat baffle.

Step 2: Ensure the switch is in the OFF (o) position and plug the power cord into a grounded electrical outlet.

Step 3: Open the pellet hopper lid, turn the switch ON (–) and set the temperature dial to smoke. Confirm the auger is turning and feel for air movement from the firepot. Check that the hot rod starts to turn red. Turn the dial to the shut down cycle.

Step 4: Fill the hopper with Traeger brand BBQ wood pellets. Turn the temperature dial to HIGH. Wait for pellets to travel to the firepot. Once they begin to fall in, turn the dial to the shut down cycle.

Step 5: Set the temperature dial to SMOKE. Let the pellets come to a full flame. Once flames are visible, turn the dial to the shut down cycle and let the grill cool down.

Step 6: Line the grease drain pan with heavy-duty aluminum foil. Position the heat baffle, foil-lined pan, and grills back in their proper locations.

Step 7: With the door open, set the dial to SMOKE. Wait approximately 2 minutes for whitish-gray smoke. Once pellets have ignited, close the door and set the dial to HIGH for 45 minutes to season the grill before the first cook.

Step 1: With the door open, turn the switch ON (–) and set the temperature dial to SMOKE.

Step 2: In approximately 2 minutes, you will notice whitish-gray smoke as the pellets ignite.

Step 3: After the pellets have ignited, close the door and set the temperature dial to your desired cooking setting.

Step 4: Allow the grill to pre-heat for approximately 10 minutes with the door closed before placing food inside.

Step 1: Turn the switch OFF (o) and disconnect the power cord. If the grill is hot, allow it to cool thoroughly.

Step 2: Open the door and remove the food, porcelain grills, grease drain pan, and heat baffle.

Step 3: Remove all unburned pellets and ash from inside and around the firepot.

Step 4: Plug the power cord back in and restart the grill. Verify that pellets are falling into the firepot and the hot rod is heating up.

Step 5: Once flames appear, turn the switch OFF (o) and let the grill cool down. Reinstall the internal components and proceed with the standard start-up procedure.

Step 1: Turn the switch OFF (o) and disconnect the power cord. Allow the grill to cool completely.

Step 2: Disconnect the hot rod (purple and white wire pair) from beneath the pellet hopper. You may need to remove the hopper bottom panel to access this.

Step 3: Replace the hopper bottom panel and plug the power cord back in.

Step 4: Open the pellet hopper and fill with Traeger BBQ wood pellets.

Step 5: Remove the grills, grease drain pan, and heat baffle. Pour 1/2 cup of pellets into the firepot.

Step 6: Squirt 2 tablespoons of alcohol gel fire lighter on top of the pellets in the firepot. Never use gasoline or charcoal lighter fluid.

Step 7: Light the alcohol gel with a fireplace match or long-reach butane lighter. Let it burn for approximately 4 minutes.

Step 8: Once the pellets have ignited, carefully reinstall the heat baffle, grease drain pan, and grills. Use gloves to avoid burns.

Step 9: Turn the switch ON (–) and set the dial to your desired temperature. Let the grill pre-heat for 10 minutes with the door closed.

The TRAEGER TFB29PLB controller includes an automatic shut down cycle and two specific alarm states:

Automatic Shut Down Cycle: When finished cooking, set the dial to the shut down cycle position. The draft induction fan will run for ten minutes to burn off excess pellets before powering off automatically.

LEr (Low Temperature Alarm): This occurs if the grill temperature stays below 125 degrees F for more than 10 minutes. The control will shut off power to internal components. Turn off the main power switch to reset.

HEr (High Temperature Alarm): This occurs if the internal temperature reaches 550 degrees F. The control will shut off power to internal components. Turn off the main power switch and check for the cause before restarting.

The “P” setting on the digital control influences the off-time of the auger when in smoke mode. The factory pre-set is P-2.

Step 1: While the control is ON, locate the small hole to the right of the readout. Use a very small screwdriver or bent paper clip to depress the internal switch.

Step 2: The readout will change to “P” followed by a number (range P-0 to P-5).

Step 3: Increasing the number increases the auger off-time by 10 seconds per step, which decreases the smoking temperature.

Step 4: Decreasing the number decreases the auger off-time, which increases the smoking temperature.

Step 5: If the temperature is consistently below 160 degrees F while smoking, decrease the “P” setting to prevent the fire from going out.

Step 1: Insert one or two meat probes into the plug-in receptacles on the lower left corner of the controller.

Step 2: Insert the probe tips through the grill and into the meat, ensuring they reach the thickest part without touching bone or fatty portions.

Step 3: To read the temperature, press the meat probe selector switch on the lower right corner of the control. The display will show the probe temperature for 5 seconds before reverting to the grill temperature.

Creosote and Grease: Inspect the flue exhaust, grease drain, and grease bucket at least twice a year for buildup. Remove accumulation to reduce fire risk.

Internal Cleaning: Periodically clean the grease out of the drain pan and tube. Wipe the interior with paper towels or rags while the grill is still warm (not hot). Replace the aluminum foil on the grease drain pan frequently.

Outside Surfaces: Use a disposable rag dampened with warm soapy water. Do not use oven cleaner or abrasive pads. Every 90 days, apply high-quality car wax to the outside surfaces of a cold grill.

Porcelain Grills: Clean them with a long-handled cleaning brush while they are still warm.

Ash Removal: Ensure the grill is cold. Remove internal components and use a small whisk broom or a utility-type vacuum cleaner with a metal canister to remove ash from the firepot and interior. If using a vacuum with a bag, ensure the bag is unused and the ash is completely cold.

Ashes should be placed in a metal container with a tight-fitting lid. The closed container should be placed on a non-combustible floor or on the ground, well away from all combustible materials, until final disposal. Ashes should be retained in the container until all cinders have thoroughly cooled.

Step 1: Verify that there are pellets in the hopper. Allow up to 7 minutes for pellets to travel from the hopper to the firepot during initial firing.

Step 2: Turn the switch OFF (o) and disconnect power. Unplug the auger drive motor and draft inducer fan connectors.

Step 3: Swap the connections to test the auger motor. If the motor operates with the fan connection, the control may need replacement.

Step 4: Check the small fan blade on the back of the auger drive motor. If the blade does not turn when the grill is on, the motor is defective.

Step 5: If the blade turns slightly and then stops or unwinds, there is a jam in the auger system that must be cleared.

Step 1: Turn the switch OFF (o) and disconnect the power cord. Ensure the grill is cool.

Step 2: Remove any necessary covers to access the auger drive motor.

Step 3: Remove the screw connecting the motor shaft to the auger shaft and the screw retaining the auger bushing.

Step 4: Use a small pipe wrench or locking pliers to turn the auger shaft counter-clockwise until it breaks free and turns easily.

Step 5: Remove the auger and clean all pellets, ash, and foreign objects from the auger, tube, and firepot.

Step 6: Sand the outside surfaces of the auger and the inside of the tube with medium grit sandpaper if needed. Vacuum out any debris.

Step 7: Re-attach the auger shaft to the drive motor shaft.

This chart helps determine where to set the thermostat when recipes call for Smoke, Medium, or High settings.