Traeger Grills

Traeger BBQ GrillWe feature Traeger BBQ Pellet Grills and Supplies.  These wood pellet grills have six different uses: a family can use daily to grill, bake, smoke, slow cook, braise, and barbeque.  Stop by and ask about our in store special pricing on featured Traeger Grills.  Check our prices before you buy.  We will not be undersold!



Here is how the Treager BBQ Grill at Spas of Parker works:

Traegar Grill picEasy Operation & Automatic Start

The Traeger Wood Pellet Grill is simple and safe to operate. When a Traeger is turned on, the igniter rod is activated, the auger begins to feed pellets into the firepot, and the draft induction fan feeds air into the firepot. The igniter rod glows red hot for the first four minutes of operation – just long enough to ignite the pellets in the firepot.

Major Components

The major components of a Traeger Wood Pellet Grill are:

Cooking Grate
Control Board
Draft Induction Fan
Grease Bucket
Grease Drain Pan/Drip Tray
Heat Shield/Fire Baffle
Hopper-Auger Assembly
Igniter Rod/Hot Rod
Pellet Hopper
RTD Sensor (Resistance Temperature Detector)


Traeger HeatElectronic Temperature Control

The start-up process and operating temperature are controlled by Traeger’s electronic control board. The microprocessor circuitry regulates the heat and smoke in the Traeger by stopping and starting the auger motor.

There are two types of controllers:

  • The Digital Thermostat Control allows you to select a specific temperature, automatically feeding pellets as needed to maintain the desired temperature. The operating temperature inside the Traeger is monitored by an RTD (resistance temperature detector) probe and displayed on a bright red LED display.
  • The Manual Control has three settings: smoke, medium, and high.

Even Heating & Convection Airflow

The draft induction fan and auger in the Traeger operate continuously, as long as the Traeger is turned on. Air is fed to the firepot via several small holes in the cylindrical wall. Directly above the firepot is a heat shield that acts as the primary point of heat diffusion, forcing heat from the centrally located firepot to spread to the sides. 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 into the front and rear of of the cooking chamber. This effective system of heat distribution allows you to cook evenly enough to grill or smoke the most delicate fish or even bake a large pizza – right on your Traeger.

As the hot, smoky air circulates around the cooking chamber, it surrounds your food with heat, cooking it evenly on all sides, both top and bottom. This means that Traeger Wood Pellet Grills do not need a rotisserie. In most cases, you don’t even need to turn food unless you are cooking at a high temperature or want grill marks on both sides of the meat. This even heating means that you achieve perfectly cooked food every time, with no flare-ups, no burnt food and no hassles.

Power Consumption

During the first four minutes of operation, the igniter rod is activated and the grill will draw 300 watts of power. After the first four minutes only 50 watts per hour are needed. This is equivalent to a standard household light bulb.



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