Pizza Oven
Quick Start
- Light the burner at the base, preheating for about 30 minutes until the stone is screaming hot
- Check the interior temperature with the built-in thermometer—aim for 800–900°F for that perfect leopard-spotted crust
- Slide pizzas in, rotate every 30 seconds, and pull them out when the edges char just right
Pro Tips
- The stone needs to be fully hot before you cook—don't rush it. Patience pays off with restaurant-quality results.
- Keep a pizza peel dusted with flour nearby and rotate your pizza every 30 seconds for even cooking and that iconic charred bottom.
If It's Not Working
- Won't light? Check that the gas valve is fully open and you're hearing that click from the igniter.
- Not hot enough? Give it more preheat time—30 minutes minimum, but 45 is even better for this beast.
- Uneven cooking? Rotate your pizza more frequently and check that your burner is positioned evenly.
Gas Grill
Quick Start
- Turn the knob to ignite, press the igniter button, and listen for the satisfying whoosh of the burners lighting
- Heat zones: high heat on one side for searing, medium on the other for a slow finish
- Grill tools and utensils are stashed in the outdoor drawer below the grill—spatula, tongs, and thermometer included
Pro Tips
- Sear your steaks and protein on high heat to lock in flavor, then move to medium for a perfect finish without burning the outside.
- All your grill tools live in the drawer below—keep them close, and you'll be cooking like a pro in minutes.
If It's Not Working
- Burners won't light? Check that the propane tank valve is fully open and try the igniter button a couple more times.
- Uneven heat? Clean out the burner ports with a thin wire or pipe cleaner—debris buildup kills heat distribution.
Traeger Smoker
Quick Start
- Flip the main switch to on, set your temperature, and let the pellet auger do the work—set it and forget it
- Check the pellet hopper level before you start—fill it if it's running low for uninterrupted smoking
- This beauty excels at ribs, brisket, and chicken—low and slow is the move, anywhere from 225–275°F
Pro Tips
- Low and slow is the move—set your temperature, load your meat, and enjoy the mountain views while the Traeger does its thing.
- Perfect for ribs, brisket, and whole chickens. A 12-hour brisket while watching sunset over the mountains is an unforgettable experience.
If It's Not Working
- Not heating up? First thing: check that the pellet hopper is actually full. Empty hopper = no heat.
- Temperature fluctuating all over the place? Clean out the fire pot—buildup of ash and debris throws off your temperature control.