My glide out grill pan will not push right into the grill chamber once the grill is on and hot. How do I resolve this as the food is not totally under the elements.

The Traeger has hot spots like any other grill, especially in the front and back where the grease pan doesn't cover and over the heat box. You have to move food around or put your thicker pieces over the hot spots.

If it's getting really hot, you probably have grease in the bottom that's catching on fire. Be sure to clean it out regularly.

Hello


Check the drain hole. It gets clogged with food particles:

Locate the drain tubes at the rear of the refrigerator

Push a pipe cleaner through the tubes.

Pour a mild solution of soapy water and ammonia down the drain to clean it.

Check the drain pan under the refrigerator, on the left side, by removing the front grill

If the soapy water hasn't drained into it, it is still clogged

Repeat the steps again until the water drains into the pan

Hi Terry,

This may help... ...from Treager's site FAQ

"My Unit Goes Out On Smoke

1. Open the cooking chamber lid and remove cooking grill, angled drip pan and U-shaped firepot cover. Look and see if there is a large accumulation of pellet ash in and around the firepot. If there is, it will need to be cleaned out. Do this ONLY WHEN THE GRILL IS TOTALLY COLD! Replace U-shaped firepot cover, angled drip pan and cooking grills and resume cooking/smoking process.
2. If this does not remedy the problem, please contact the Traeger Service Department."

From my personal experience, cleaning out the pellet ash is needed when the smoker will not hold a high temperature regardless of the thermostat setting.

In your case, the fire pot may be packed with pellet ash and pellets from the auger jamming.

Good luck.

You can either use a cooking spray like Pam on the griddle prior to heating it. Or if you're cooking steaks, rub a little olive oil on each side of the steak, before seasoning (kosher Salt & Fresh Ground Pepper) it. For meats, always allow them to come to room temperature before grilling and allow the grill to preheat until is extra hot. The hotter the grill/griddle, the less likely red meats will stick to it.

Hope this helped you and Happy Grilling!! Thanks for choosing FixYa.

The problem is not in your drain pan, the problem is why is your drain pan getting hot enough to sizzle water as it hits it?

Are there hot spots on the cabinet? That would be a sign that the condenser grill is not able to transfer heat out of the sealed unit compartment. Which could mean a dirty condenser grill or back panel. Are items stored behind the unit that is affecting air flow? Is the compressor fan working and pushing air across the condenser grill and compressor.

Your freezer drain is clogged or frozen up with ice blockage. Need to remove the freezer floor liner, usually 2-4 1/4" screws holding it in - slide it out. Next slowly pour hot water over ice build up and melt all ice. The drain is under the evaporator coils (small hole near center) this connects to a pan under the refrigerator that then evaporates on its own. I usually place a couple of bowls inside fresh food area on top shelf to catch excess water dripping through ceiling of fresh foods.

Next you will need to attach a heat probe from the heater under the freezer coils and feed it into the drain in order to prevent freezing up again. Use part #819043 heat probe or strip some #14 gauge copper wire and wrap around heater once and place down through drain. Recommend the heat probe 819043 to get it right the first time.

The "offset" box is your firebox. This is where you will put your charcoal. The meat goes in the larger chamber on the grill. This type of cooking is known as indirect cooking where the heat source is not directly under the meat. A grill cooks direct with the heat source coming from charcoal or gas burners located directly under the cook grills. Smoker can really deliver some great tasting food. Be patient and learn the ins and outs of cooking with a smoker. The most important thing is to cook low and slow. try to keep your temps in the cook chamber around 225. I hope this helps.

Ah yes, the joys of learning to how to smoke food. I love smoked food and I have built my own smoker. You will really enjoy it once you learn the in's and out's. Many web forums available to you to learn from also.

Your answer is, you use a water pan in a smoker to keep moisture in the cook chamber. Low and slow is the key. Low temperatures for a long period of time. Ideally, 225 is a good temp. You can fill the water tray with 2/3 water and/or any marinate mix you wish to impart into the meat. I usually just fill 2/3 with water and then pour in whatever marinate I have left also. Keep an eye on your water pan and refill as necessary during your cook. Good luck and good eating.

This is an electric hot dog steamer, the result is apparently excellent.

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