How to use a pellet grill – tips for beginners

Whether you just got your first pellet grill or you’re looking to up your game, I’ve got a list of essential tips to help you go from beginner to seasoned pro. These are lessons I learned the hard way, so you don’t have to. Stick around till the end — I’ve got a couple bonus pro tips that’ll take your BBQ to the next level.

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1. Skipping the Burn-Off

Before your first cook, always run a burn-off (also called a burn-in). This step gets rid of any residual manufacturing oils and prevents nasty, bitter flavors from ending up in your food. Most manuals recommend running the grill at 350°F for about 30 minutes and then cranking up the heat for an additional hour — follow your manufacturer’s instructions to be safe.

2. Not Cleaning Your Grill Regularly

Pellet grills build up ash and grease over time. Failing to clean them can cause uneven cooking, temperature issues, and even grease fires. Make these part of your routine:

• Scrape grill grates after each cook
• Empty the ash and clean the fire pot regularly
• Wipe down the grease tray
• Do a deep clean every few months

3. Using Low-Quality Pellets

Bad pellets can mess with your grill’s performance — and your food’s flavor. They may contain filler materials or even plastic and metal bits (yep, I’ve seen it). Stick with high-quality food-grade pellets from reputable brands like Jealous Devil or Traeger.

4. Storing Pellets Incorrectly

Pellets absorb moisture easily. When they do, they crumble and produce bitter smoke. Use an airtight container — even a Home Depot 5-gallon bucket with a lid works. And always empty the hopper after a cook, especially in humid or rainy climates.

5. Running Out of Pellets Mid-Cook

Nothing kills a cook like your grill suddenly dropping to 50°F. Always check your hopper before long cooks and keep backup pellets on hand. Trust me — you don’t want to run out at midnight with a brisket on the line.

6. Starting With the Lid Closed (or Open) — Without Checking

Different grills have different startup instructions. Some models say keep the lid open; others say closed. Read your manual. For example, my older Traeger wanted the lid open, but my newer model (the Woodridge) says to keep it closed.

7. Unplugging Before the Cool-Down Cycle Finishes

Every pellet grill runs a cool-down cycle to burn off remaining pellets and prevent jams. If you unplug it early, you risk major smoke buildup or auger jams next time. Follow the shutdown instructions to avoid an accidental smoke show (ask me how I know…).

8. Neglecting the Internal Temperature Sensor

This sensor tells your grill how hot it is — if it’s dirty, your temps will be all over the place. Wipe it with a damp cloth regularly and use a soft brush for stubborn residue. It’s an easy fix that keeps your grill running accurately.

9. Not Learning Your Grill’s Hot Spots

Pellet grills don’t cook evenly across the entire grate. Get to know your grill’s heat zones with the biscuit test: line your grill with canned biscuits and bake them at 350°F. The color tells you where it’s hottest and coolest, so you can cook smarter.

10. Overloading the Grill

More isn’t always better. Stuffing your smoker full of meat blocks airflow and causes uneven cooking. Even if your grill says it can hold 8 pork butts, leave space between everything to let the smoke and heat circulate.

11. Skipping the Preheat

Preheating isn’t just about hitting a number — it’s about getting the whole chamber (and the grates) up to temp. It also helps burn off leftover gunk from previous cooks. Let your grill stabilize before adding your meat.

12. Cooking at the Wrong Temperature

Cooking at 225°F might sound great — but not for everything. For example, chicken skin turns out rubbery at low temps. Render that fat by smoking low first, then finishing at 350–400°F for crispiness. Remember: not all foods are low-and-slow foods.

13. Opening the Lid Too Often

We all love watching our BBQ come together — but if you’re looking, you’re not cooking. Every time you open the lid, you let out precious heat and smoke. Use a good wireless thermometer and keep that lid shut as much as possible.

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🔥 Pro Tip #1: Let Your Meat Rest

Resting your meat allows the juices to redistribute. Skip this, and your brisket or ribs could end up dry. Rest small cuts for 10–20 minutes; rest large cuts like brisket for 1–2 hours.

🔥 Pro Tip #2: Plan Ahead

Smoking takes time. Things will go wrong. The grill might act up. You might need more rest time. Create a simple timeline starting from your planned serving time and work backward. It helps you stay on track — and stress-free.

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Final Thoughts

If you found these tips helpful, make sure to subscribe to my YouTube channel for recipes, reviews, and more BBQ content. Drop a comment and let me know what your biggest pellet grill mistake has been — or the best lesson you’ve learned!

Thanks for reading, God bless, and happy smoking! 🔥🍖