Traeger Commercial Smoker Grills are simple, safe and reliable. The Traeger requires standard electric current (120 VAC), which powers the igniter rod, auger motor and draft induction fan. The Smokehouse Pro S/S has one firepot, the COM150 has two firepots (the COM190 has two per side), and the COM200 has three. Once the unit is switched on, the igniter rod in each firepot is activated, the augers begins feeding pellets to the firepots, and the draft induction fans feed fresh air to the firepots. The igniter rod is a small heating element that gets red hot and then shuts off after a few minutes—just long enough to start the fire.
The start-up process and operating temperature of the unit is controlled by the Traeger's patented electronic control board. The microprocessor circuitry regulates the heat and smoke in the Traeger by stopping and starting the auger motor in approximately 15-second intervals. The digital thermostat controls the temperature in the unit in 25-degree increments, regulating the rate at which pellets are fed. The actual operating temperature inside the unit is monitored by an RTD (resistance temperature detector) probe and displayed on a bright red LED display.
The draft induction fans and augers in the unit operate continuously, as long as the power is on. Air is fed to the firepots via several small holes in their cylindrical walls. Directly above the firepots is a steel heat shield that acts as the primary point of heat diffusion. A few inches higher is the steel drip tray. Besides catching the drippings from the cook surface (we recommend lining it with foil for easy cleanup), this piece also serves as a secondary point of heat diffusion, channeling the heat evenly across the cooking chamber. As the hot, smoky air circulates around the cooking chamber, it surrounds the food with heat, cooking it evenly on all sides, both top and bottom. This means that Traeger units do not need a rotisserie. This even heating means that you achieve perfectly cooked food every time, with no flare-ups, no burnt food and no hassles.
During the start-up stage of operation (first four minutes), the igniter rod is activated and the unit will draw 300 watts, and then drop down to 50 watts per hour for the remaining operating time. This is equivalent to a standard household light bulb!
The major components of a Traeger Commercial Smoker Grill are:
Auger - A corkscrew-like rod that feeds pellets through a tube from the pellet hopper to the firepot.
Auger Drive Motor - The motor that turns the auger.
Cooking Grate - The non-stick, easy-to-maintain surface upon which your food rests while cooking. The porcelain-coated steel we use is the same material used by many other high-end grill manufacturers.
Draft Induction Fan - Blows fresh air into the firepot through perforations in the cylindrical firepot wall.
Electricity - Standard household current (110 VAC) is needed to power the igniter rod, auger motor and induction fan. For each firepot a unit has, it uses 300 watts during the first three minutes of operation (when the igniter rod is active) then drops down to just 50 watts per hour, less than a standard light bulb.
Firepot - Located in the heart of the grill, below the cooking area. This is where the combustion takes place, as the fire is fueled with hardwood cooking pellets and fresh air.
Grease Bucket - The COM150, COM190 and COM200 have galvanized buckets into which excess grease drains from out of the grill and away from the fire and your food. The Smokehouse Pro S/S utilizes a grease pan that conveniently slides underneath the smoker to catch excess drippings.
Grease Drain - The spout from which the grease drains into the grease bucket.
Grease Drain Pan/Drip Tray - The angled piece of steel that extends from one side of the grill to the other, and extends almost all the way from front to rear. Its two purposes are to drain grease out of the grill, and also to serve as the secondary point of heat diffusion, forcing hot air through the very front and rear of the cooking area. We recommend that you line this pan with heavy-duty foil for quick and easy cleanup when needed.
Heat Shield/Fire Baffle - The heavy-gauge piece of steel that fits directly over the firepots to act as the primary heat diffusion point.
Igniter Rod/Hot Rod - A small heating element at the bottom of the firepot that gets red-hot for a few minutes upon startup--just long enough to start the pellets on fire.
Pellets - Made from 100% pure hardwood sawdust, Traeger wood pellets are the source of both fuel and flavor in your Traeger Barbecue. Traeger cooking pellets are manufactured using heat and pressure (10,000 psi) and provide more than 8,500 BTUs of heat per pound. Traeger hardwood cooking pellets contain no added substances-just pure hardwood goodness. Pellet Hopper - holds pellets above an opening to the auger. The hopper is situated to the side or front of the cooking area, depending on the model.
RTD Sensor (Resistance Temperature Detector) - A precision temperature sensor that measures the temperature inside the cooking chamber of a Traeger Barbecue. As the temperature inside the cooking chamber changes, so does the resistance created by the RTD. The circuitry within the Traeger Digital Thermostat Control monitors these changes and causes the auger motor to turn or not turn depending upon the difference between the selected temperature and the desired temperature.
Smoke Stack/Vent - The point from which hot, smoky air exits the cooking chamber.
Temperature Control Board - The microprocessor circuitry and control settings that regulate the auger motor to stop and start the auger. The standard control has three settings: Smoke, Medium and High. The Digital Thermostat Control allows you to dial in a specific temperature and monitor the grill's internal temperature via the LED readout.
Traeger Commercial Smoker Grills and the technology behind them are protected by the following patents:
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