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The grill at times will shut off,during the smoke setting and heating settings. the grill is clean at start up. it start to smoke a lot and then the fire gose out

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Hi I would chk. and see if there is blockedge in the tubes that carry the fuel, gas I'm sure. You can run a wire threw all of them very simple, or blow air if equipped to do that. I like the wire more, I have used a coat hanger that was thin, there hard to find now. Just love all the plastic our country is made of now, just like some of the politicans, what a mess !! Good luck, Frankie!! I almost forgot, shut the tank off before cleaning any tubes, thank you !

Posted on May 07, 2017

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Posted on Jan 02, 2017

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1 Answer

I keep getting an error msg. When it finally starts, it shuts off with the Err


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.

May 29, 2015 | Traeger Industries BBQ070 All-in-One Grill...

1 Answer

My traeger smokes but won't heat up...I have it on high...not smoke.


Have you cleaned the ash out of the firepot? I clean mine with a shop vac after every five or six uses because the ash builds up and "insulates" the fire, keeping air from the fan reaching it so it just smolders and never really gets hot.

Apr 01, 2014 | Traeger Industries Grilling

1 Answer

Not smoking


Traeger grills just will NOT smoke at temps much above 200 degrees. I have to stand by my grill continually in the summer to keep opening and closing the lid to let the heat out. That also lets the smoke out. I also have turned the grill off and on to try to maintain the temperature at 180 degrees where it smokes best and cooks low and slow. It's less of a problem in the winter months. Then I find myself setting the temperature higher turning it from low to medium and back to maintain the temperature I want.

Mar 30, 2014 | Traeger Industries BBQ070 All-in-One Grill...

1 Answer

Do you put the wood chips directly on the heating element?


Hi bobsbbq3u...

I am sending you some smoking information on how to use your smoker..
Please take time to rate me
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To use your Brinkman Smoker or Other Smokers

1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.

Sep 07, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

The best way to cook on this grill and how do you use the smoker on the grill. I put some meat on this grill and all my meat burn up. also I will like to know how to use the small smoke box on the side.


Hi dale37...
The small smoke box on the left is used to put your charcoal/wood in, this is where your heat and smoke will come from to cook your meat.
You will adjust your heat going to the large side by adjusting your air vent/s.
It is meant to cook the meat slowly as to make it "fall of the bone" tender.
Great for doing pulled pork also....just takes lots of time because your slow cooking the meat.
Do not use charcoal/wood under the big grill side unless you plan to stay with and turn the meat to keep from burning it.
Please take time to rate me

Jul 30, 2011 | Char-Broil Silver Smoker

1 Answer

I need instructions for a viking gas grill...I have the smoker insert and need to know how to use the grill to smoke a round roast or tenderloin.


In order to use the smoker box, remove the last set of porcelain grids and flavor generator plate on the right hand side of the grill. Set the smoker box in theopening so that the front and rear tabs rest on the grill frame.

Always soak the chips in water prior to putting them into the box. Use the "HIGH" position to start the chips smoking, then reduce the heat to a lower level to prevent them from drying out and flaming. If the wood chips do flame up, add a small amount of water to extinguish the flame. Use
caution when adding water to a hot box to avoid steam burns. This tray may also be filled with water to produce steam.

Whether smoking or steaming, the grill should remain closed as much as possible to maximize the effect. During extended roasting periods, it is normal to add fresh wood chips and water to the box several times. Limit the amount of times the canopy is opened-each peek adds about 15 minutes to the cooking time.

Wait until Smoker Box totally cools before trying to remove it.

Enjoy you roast or tenderloin!

Feb 10, 2011 | Grilling

1 Answer

I just bought a second-hand Brinkmann Smoke 'n Grill with recipe book but no operating instructions. Can you help please


Whether it is electric or charcoal it really makes no diff. This is a sweet machine!. Your fire is on bottom your water pan is above that. you meat is at the top. This makes the heat be indirect on the meat. You pour in some liquid smoke into your water pan. Rum your meat good. Low and slow is the theme here. Oh yeah you can set it up to grill away. The heat source pan and grill can all be rearranged but this baby is built to smoke! Low and slow.
Smoking Meat- How to Smoke Meat Guide

Sep 30, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

Im getting black smoke --like creasote in my Lil Tex--What causes that?


If there is a small amount of black smoke, a little amount of carbon, don't fuss. It's normal. Remember low heat means a lot of smoke, high means quicker cook time, less smoke.

Jul 23, 2010 | Traeger Industries BBQ100 All-in-One Grill...

1 Answer

Do I need to preheat the oven when cooking in the iven When using as a grill the grill smokes all the time


hi, what you need to do is turn the grill on and leave it on what is happening is all the steam and fat and grease form the cooking you have done in the oven has risen and stuck on the heating element the grill uses, so open your windows and turn the grill onto its highest setting and just leave it after a while the smoke will stop.

You need to do this so that any food you cook using the grill doesnt smell of the smoke thats burning on the grill element.

Dont worry you wont do any harm to it this is a very common problem with combo ovens and grills and the same goes for microwaves with the grill feature so dont worry to much its what happens over time if you dont use the grill much.

So just switch the grill on and leave it it can take upto 20 to 30min to stop smoking but after its burned off all the grease and fat etc it will stop smoking and stop smelling so dont worry everybody who has one goes through this same problem.


let me know how you get on or if you need further assistance ok.

Its best you do this once a week or so to ensure that it dont build up to much as it can really stink the whole place out and if you cook food without burning it all off your food will taste like the smell witch believe me isnt nice, so just leave it all to burn off leave your windows and doors open and after about 20 min you should find the smoke will stop and the smell will go away.

You may find it only takes 5 to 10 min but dont worry no matter how long it takes your not doing any harm your just cleaning the element.

Dont try cleaning it with cleaning products as this can cause harm to the element and could taint any food with the cleaning product you use.

The only real help you can give is that before you turn it on to burn off the grease use a stiff hand brush and brush the element to remove all the dried on loose bits this will then make it quicker to stop smoking.

But other than that just leave it and it will sort itself out.

Jan 13, 2010 | Creda Europa E010E Electric Single Oven

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