Top Traeger Grill Recipes for Your Pellet Smoker
Traeger recipes are a collection of cooking instructions and techniques specifically designed for Traeger wood pellet grills and smokers. Traeger is a popular brand of outdoor cooking equipment known for its pellet grills, which use wood pellets as a fuel source to add a distinct smoky flavor to the food being cooked. Traeger recipes cover a wide range of dishes, including:
- Grilled meats: Traeger grills are often used to cook steaks, burgers, chicken, pork chops, and other meats. The wood pellet smoke enhances the flavor and creates a unique taste profile.
- Smoked foods: Traeger smokers are excellent for slow-cooking and smoking foods like brisket, ribs, salmon, and turkey. The low and slow cooking process imparts a rich, smoky flavor.
- Vegetables: You can also grill or smoke vegetables on a Traeger grill, adding a delicious smoky twist to dishes like grilled asparagus, smoked potatoes, or roasted peppers.
- Pizza and baked goods: Traeger grills can be used for baking pizzas, bread, and desserts, thanks to their precise temperature control.
- Side dishes: Traeger recipes often include instructions for preparing side dishes such as mac and cheese, baked beans, and coleslaw to complement your main course.
- Desserts: You can even use Traeger grills to make desserts like smoked apple pie, smoked chocolate chip cookies, or grilled fruit.
Traeger recipes typically provide step-by-step instructions for preparing and cooking the food, along with recommendations for pellet flavors and cooking temperatures. Many Traeger enthusiasts enjoy experimenting with different recipes and techniques to create delicious and unique dishes using their wood pellet grills.
Table of Contents
Getting Started with Your Traeger Grill
Getting started with your Traeger grill is an exciting journey into the world of wood pellet cooking. Here are some essential steps to help you begin:
- Assemble Your Traeger Grill: If your grill comes unassembled, follow the manufacturer’s instructions to put it together. Make sure all the components are securely attached.
- Season Your Grill: Before your first cook, you’ll want to season your Traeger grill. This process helps burn off any residual oils or manufacturing residues and prepares the grill for cooking. Here’s how to do it:
- Plug in your grill and turn it on to the Smoke setting.
- Allow it to run for about 10-15 minutes to start producing smoke.
- Then, turn the grill to your desired cooking temperature (often 350°F/175°C) and close the lid.
- Let it run at this temperature for about 30 minutes to an hour.
- Your grill is now seasoned and ready for cooking.
- Get Quality Wood Pellets: Choose high-quality wood pellets for your Traeger. The type of wood pellets you use can significantly affect the flavor of your food. Popular options include hickory, mesquite, applewood, and cherry.
- Fill the Pellet Hopper: Open the hopper lid and pour your chosen wood pellets into the pellet hopper. Fill it to the appropriate level for your cooking session.
- Turn On the Grill: Plug in your grill and turn it on using the control panel. Set the desired cooking temperature using the temperature dial or digital controls.
- Preheat the Grill: Allow your Traeger grill to preheat to the desired cooking temperature. This may take 10-15 minutes, depending on the model and temperature setting.
- Prepare Your Food: While the grill preheats, prepare the food you’ll be cooking. Season meats, marinate, or prep your vegetables as needed.
- Place Food on the Grill: Once the grill is preheated, place your food on the cooking grates. Close the lid and start cooking.
- Monitor and Adjust: Keep an eye on the temperature, and if your grill has a meat probe, use it to monitor the internal temperature of meat for precise cooking. You can adjust the temperature as needed to achieve the desired level of doneness.
- Enjoy Your Meal: When your food is cooked to perfection, remove it from the grill and let it rest for a few minutes before serving. Then, savor the delicious wood-fired flavors!
- Clean Your Grill: After your cooking session, it’s essential to clean your Traeger grill. Empty the ash from the firepot and clean the grates and grease tray. Regular maintenance will help prolong the life of your grill.
- Experiment and Explore: Traeger grills offer endless possibilities for cooking, from smoking to grilling and even baking. Don’t be afraid to experiment with different recipes and wood pellet flavors to discover your favorite flavors and dishes.
With these steps, you’ll be well on your way to becoming a Traeger grill master and enjoying a wide range of delicious wood-fired meals.
best Traeger Recipes Showcase
Traeger grills are known for their versatility and ability to enhance the flavor of various dishes. Here are 20 delicious Traeger recipes to try:
Smoked brisket is a popular and delicious dish in American barbecue cuisine. It is made from beef brisket, which is a cut of meat taken from the lower chest area of the cow. The preparation of smoked brisket involves a slow cooking process that combines smoking and roasting to create a flavorful and tender meat.
Here’s a brief overview of how smoked brisket is typically prepared:
- Trimming: Before cooking, the brisket is usually trimmed to remove excess fat and create a more uniform shape.
- Seasoning: The brisket is generously seasoned with a dry rub or marinade. Common seasonings include salt, pepper, paprika, garlic powder, and other spices, depending on the desired flavor profile.
- Smoking: The seasoned brisket is placed in a smoker, which is a special type of grill designed for slow cooking and smoking meats. Wood chips or chunks, often from hardwoods like oak, hickory, or mesquite, are used to create smoke and infuse the meat with a smoky flavor.
- Low and Slow Cooking: The brisket is cooked at a low temperature (usually around 225-250°F or 107-121°C) for an extended period, often ranging from 8 to 14 hours or more. This slow cooking process allows the meat’s collagen to break down, resulting in a tender and juicy final product.
- Monitoring: Throughout the smoking process, the cook will monitor the temperature of the brisket and adjust the smoker as needed to maintain a consistent cooking environment.
- Resting: After cooking, the smoked brisket is allowed to rest for a period, usually wrapped in foil or butcher paper. This resting period allows the juices to redistribute within the meat, ensuring it remains moist and flavorful.
- Slicing: Once rested, the brisket is sliced across the grain into thin or thick slices, depending on preference. The slices are often served with barbecue sauce or other condiments.
Smoked brisket is known for its rich, smoky flavor and tender texture. It’s a favorite barbecue dish in many parts of the United States, particularly in Texas, where it’s often considered a culinary art form. It can be served as a standalone dish, in sandwiches, or as part of a barbecue platter with other smoked meats and side dishes.
Pulled pork is a popular dish in American cuisine, especially in the southern United States. It is made from slow-cooked, tenderized pork shoulder or pork butt, which is typically seasoned with a flavorful rub or marinade. The meat is then cooked low and slow, often using methods like smoking, roasting, or braising, until it becomes incredibly tender and easy to shred.
Once the pork is fully cooked and tender, it is “pulled” apart into small, bite-sized pieces or shreds, hence the name “pulled pork.” This process is usually done using forks, tongs, or even your hands. The pulled pork is often served as a sandwich filling, typically on a soft bun or roll, and is frequently accompanied by various toppings and barbecue sauce.
Pulled pork can also be served in various other ways, such as on top of a baked potato, in tacos, or as a topping for nachos. It’s known for its rich, smoky flavor and tender texture, making it a favorite in barbecue joints and backyard cookouts across the United States.
Traeger Grilled Chicken Wings are chicken wings that have been cooked using a Traeger grill. A Traeger grill is a popular brand of pellet grill that uses wood pellets as fuel to impart a smoky flavor to the food. To make Traeger Grilled Chicken Wings, you would typically marinate or season the chicken wings, then place them on the grill grates of the Traeger grill. The grill is set to the desired temperature, and the wings are cooked slowly over a period of time, allowing them to absorb the delicious smoky flavor from the wood pellets.
The result is tender, flavorful chicken wings with a smoky, grilled taste that many people find irresistible. Traeger Grilled Chicken Wings can be further customized with various sauces, rubs, or glazes to suit your taste preferences, making them a favorite dish for backyard barbecues and gatherings.
Smoked ribs are a delicious and popular barbecue dish made from pork or beef ribs that have been cooked using a smoking method. The process involves seasoning the ribs with a dry rub or marinade, and then slow-cooking them in a smoker or barbecue grill with wood chips, chunks, or pellets that produce smoke. This slow and low-temperature cooking method infuses the ribs with a rich smoky flavor and renders them tender and flavorful.
The key steps to making smoked ribs typically include:
- Preparing the ribs: Remove the membrane from the back of the ribs (if using pork ribs) and apply a dry rub or marinade to season them. The rub often consists of a mixture of spices, herbs, sugar, and salt.
- Smoking: Place the seasoned ribs in a smoker or grill set to a low and consistent temperature, usually around 225-250°F (107-121°C). Add wood chips or chunks to generate smoke, which imparts the characteristic smoky flavor to the ribs.
- Monitoring and basting: Maintain a steady temperature and cook the ribs for several hours, depending on the type of ribs and desired tenderness. Some people like to baste the ribs with a barbecue sauce or mop sauce during the smoking process to add flavor and moisture.
- Checking for doneness: Ribs are typically done when the meat pulls away from the bone and reaches the desired level of tenderness. You can also use a meat thermometer to check for an internal temperature of around 190-205°F (88-96°C).
- Resting and serving: Allow the smoked ribs to rest for a short period before cutting and serving. Many people enjoy them with additional barbecue sauce or as they are, appreciating the natural smoky flavors.
Smoked ribs are a favorite among barbecue enthusiasts and can be customized with various rubs, sauces, and wood flavors to create a unique and mouthwatering culinary experience.
Smoked salmon is a popular seafood delicacy made from fresh salmon that has been cured and then smoked. This process not only imparts a delightful smoky flavor to the fish but also preserves it, extending its shelf life. Smoked salmon is widely enjoyed in various culinary preparations and is a common feature in dishes like bagels with cream cheese and lox, salads, sushi, and more.
The process of making smoked salmon typically involves the following steps:
- Curing: The first step involves applying a mixture of salt and sometimes sugar to the salmon fillets. This curing process helps to draw out moisture from the fish and add flavor.
- Rinsing: After a specified curing time, the salmon fillets are rinsed to remove excess salt and sugar. They are then patted dry.
- Air-Drying: The salmon fillets are allowed to air-dry for a brief period. This forms a pellicle, which is a thin, tacky layer on the surface of the fish. The pellicle helps the smoke adhere to the fish during the smoking process.
- Smoking: The salmon fillets are placed in a smoker, where they are exposed to low-temperature smoke generated from wood chips or sawdust. Common woods used for smoking salmon include alder, oak, hickory, and fruitwoods. The smoking process can take several hours, and it imparts a rich smoky flavor while partially cooking the salmon.
- Cooling: After smoking, the salmon is cooled down to room temperature or refrigerated.
- Slicing and Packaging: The smoked salmon is typically sliced thinly and then packaged for sale or immediate consumption.
Smoked salmon is prized for its delicate and distinct flavor, as well as its versatility in the kitchen. It can be used in appetizers, sandwiches, pasta dishes, and as a topping for salads. It’s often served with accompaniments like capers, red onions, cream cheese, and lemon wedges, enhancing its taste and presentation.
Traeger pizza refers to pizza that has been cooked on a Traeger grill. A Traeger grill is a type of pellet grill that uses wood pellets as its heat source, imparting a unique smoky flavor to foods cooked on it. Making pizza on a Traeger grill allows you to achieve a wood-fired, crispy crust and adds a delightful smoky element to your pizza.
Here are the basic steps for making Traeger pizza:
- Prepare the Dough: Start by preparing your pizza dough. You can use store-bought pizza dough or make your own from scratch. Shape the dough into your desired pizza crust shape and thickness.
- Preheat the Traeger Grill: Preheat your Traeger grill to a high temperature, typically around 500-550°F (260-288°C). It’s important to have a hot grill to quickly cook the pizza and achieve a crispy crust.
- Prepare Toppings: While the grill is heating up, prepare your pizza toppings. This can include tomato sauce, cheese, vegetables, meats, and any other ingredients you like on your pizza.
- Assemble the Pizza: Place your pizza dough on a pizza peel or a sheet of parchment paper to make it easier to transfer to the grill. Add your tomato sauce, cheese, and toppings.
- Grill the Pizza: Carefully slide the pizza, still on the peel or parchment paper, onto the preheated Traeger grill grates. Close the grill lid and let the pizza cook for about 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Remove and Serve: Using the peel or parchment paper, carefully remove the pizza from the grill. Allow it to cool for a minute or two before slicing and serving.
Traeger-grilled pizza is known for its delicious smoky flavor and the crispy texture of the crust that the high grill temperature helps achieve. You can experiment with different toppings and sauces to create your favorite wood-fired pizza combinations.
Smoked mac and cheese is a delightful twist on the classic macaroni and cheese dish where the creamy, cheesy pasta is infused with a smoky flavor by cooking it in a smoker. This smoked version takes the beloved comfort food to a whole new level of deliciousness.
Here’s a basic recipe for making smoked mac and cheese:
- 2 cups elbow macaroni or any pasta of your choice
- 4 cups shredded cheddar cheese (or a mix of your favorite cheeses)
- 2 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon garlic powder (optional)
- Cook the Pasta: Begin by cooking the pasta according to the package instructions until it’s just shy of being fully cooked (usually al dente). Drain the pasta and set it aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux, which will thicken the sauce. Slowly pour in the milk while whisking to create a smooth mixture. Continue to cook and stir until the sauce thickens, which should take about 5-7 minutes.
- Add Cheese and Seasoning: Reduce the heat to low and gradually stir in the shredded cheese until it’s fully melted and the sauce is creamy. Add salt, black pepper, paprika, and garlic powder (if using) for flavor.
- Combine Pasta and Cheese Sauce: Gently fold the cooked pasta into the cheese sauce, ensuring that all the pasta is coated with the creamy cheese mixture.
- Prepare for Smoking: Preheat your smoker to a low temperature, around 225-250°F (107-121°C), using your choice of wood chips or pellets. Popular options for smoking mac and cheese include hickory, applewood, or mesquite.
- Smoke the Mac and Cheese: Transfer the mac and cheese mixture to a heatproof dish or a cast-iron skillet suitable for the smoker. Place it in the smoker and smoke for about 30-45 minutes, or until the top develops a smoky flavor and a slight crust.
- Serve: Remove the smoked mac and cheese from the smoker, let it cool for a few minutes, and then serve while it’s still warm. It’s a flavorful and comforting side dish that pairs well with a variety of main courses.
Smoked mac and cheese adds a unique smoky depth to the traditional creamy and cheesy goodness, making it a crowd-pleasing favorite at barbecues and gatherings.
Smoked turkey is a type of poultry dish made from turkey meat that has been cured and then smoked using various methods. To create smoked turkey, the turkey is first prepared by either dry brining (applying a mixture of salt and seasonings to the meat) or wet brining (immersing the turkey in a saltwater solution with spices) to enhance its flavor and moisture retention. After the brining process, the turkey is typically air-dried to form a pellicle, which is a tacky surface that helps the smoke adhere to the meat.
The smoking process involves exposing the turkey to smoke from burning wood chips or other smoking materials at a low and consistent temperature. The smoke imparts a smoky flavor to the turkey while also cooking it slowly, resulting in tender and flavorful meat.
Smoked turkey is a popular choice for holiday meals, particularly Thanksgiving and Christmas, as it offers a unique and delicious alternative to traditional roasted turkey. It can be served as a whole bird or sliced and used in sandwiches, salads, or various recipes. Smoked turkey is known for its smoky, savory, and slightly sweet flavor, making it a favorite among those who enjoy the rich taste of smoked meats.
Traeger grilled burgers refer to hamburgers that are cooked using a Traeger pellet grill, a type of outdoor cooking equipment known for its versatility and the unique flavor it imparts to food. Traeger grills use hardwood pellets as fuel, and they allow for precise temperature control, making them suitable for grilling, smoking, and baking.
When making Traeger grilled burgers, you typically start by forming ground beef into burger patties and seasoning them with your choice of spices and condiments. The Traeger grill is then preheated to the desired temperature, and the burger patties are placed on the grill grates.
The wood pellets in the Traeger grill are ignited, creating both heat and smoke. This combination of heat and wood smoke infuses the burgers with a smoky flavor, giving them a unique and delicious taste. The grill’s precise temperature control ensures that the burgers are cooked evenly and to the desired level of doneness.
Traeger grilled burgers can be customized with various toppings and served on buns with condiments such as lettuce, tomato, onion, cheese, ketchup, mustard, and mayonnaise, among others. The result is a flavorful and juicy burger with a smoky twist, which many people find appealing for its rich and distinctive taste.
Traeger Grilled Vegetables is a delicious dish made by grilling a variety of vegetables on a Traeger grill. It’s a popular recipe among Traeger grill enthusiasts.
Traeger recipes offer a fantastic way to prepare mouthwatering dishes like Traeger Grilled Vegetables. This delectable recipe involves grilling a medley of fresh vegetables on your Traeger grill, creating a smoky and flavorful side dish that’s perfect for any barbecue or outdoor gathering.
Smoked Meatloaf is a delectable dish that combines the classic comfort of meatloaf with the rich, smoky flavors imparted by a smoker.
Traeger recipes offer a unique twist on the beloved classic of meatloaf with their Smoked Meatloaf recipe. This tantalizing dish takes traditional meatloaf to the next level by infusing it with the irresistible smoky essence from your Traeger grill. It’s a crowd-pleaser that will leave your taste buds craving for more.
Smoked Shrimp is a delightful culinary creation that combines the succulent flavors of shrimp with the smoky goodness of a Traeger grill.Exploring Traeger recipes introduces you to an exquisite treat like Smoked Shrimp. This delectable dish showcases the natural sweetness of shrimp paired with the distinctive smokiness imparted by your Traeger grill. It’s a mouthwatering appetizer or main course that elevates your outdoor cooking experience to a whole new level.
Traeger Pulled Chicken is a scrumptious dish that highlights the incredible flavor and tenderness of chicken when cooked on a Traeger grill.Discovering Traeger recipes brings you to culinary delights like Traeger Pulled Chicken. This exceptional dish showcases the succulent and smoky goodness of chicken, slow-cooked to perfection on your Traeger grill. It’s a savory and versatile option that’s perfect for sandwiches, tacos, or served with your favorite sides, making it a must-try for any grilling enthusiast.
Smoked Pork Chops are a savory delight that exemplify the exceptional flavor and tenderness achievable when you smoke pork chops on a Traeger grill.
Unlocking the world of Traeger recipes introduces you to the exquisite taste of Smoked Pork Chops. These delectable chops are transformed into a smoky masterpiece when cooked on your Traeger grill, ensuring every bite is bursting with flavor and tenderness. It’s a mouthwatering dish that adds a touch of gourmet to your outdoor cooking repertoire.
Traeger Grilled Steak is a delicious dish made using a Traeger wood pellet grill, a popular brand of pellet grill known for its ability to impart a smoky and wood-fired flavor to various foods, including steaks. Here’s a simple recipe for Traeger Grilled Steak:
- Steak of your choice (e.g., ribeye, New York strip, filet mignon)
- Traeger wood pellets (flavor of your choice)
- Salt and pepper (to taste)
- Olive oil
- Optional steak seasoning or marinade (as desired)
- Preheat your Traeger grill: Start by preheating your Traeger grill to the desired temperature for steak, typically around 450-500°F (232-260°C). Use hardwood pellets that complement the flavor of your steak, such as mesquite, hickory, or oak.
- Prepare the steak: While the grill is heating up, take your steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly. Season the steak generously with salt and pepper. You can also use a steak seasoning or marinade of your choice for added flavor.
- Oil the steak: Lightly brush both sides of the steak with olive oil. This will help prevent sticking and promote a nice sear on the grill.
- Grill the steak: Place the seasoned and oiled steak directly on the preheated Traeger grill grates. Close the lid and cook for about 4-6 minutes per side for medium-rare, adjusting the time based on your preferred level of doneness. Use a meat thermometer to check the internal temperature of the steak: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for medium-well.
- Rest the steak: Once the steak reaches your desired doneness, remove it from the grill and let it rest for about 5-10 minutes. Resting allows the juices to redistribute and ensures a juicy and flavorful steak.
- Slice and serve: After resting, slice the steak against the grain and serve immediately. You can garnish it with fresh herbs, a drizzle of olive oil, or your favorite sauce if desired.
Enjoy your Traeger Grilled Steak with your choice of side dishes, such as grilled vegetables, baked potatoes, or a crisp salad. The Traeger grill imparts a wonderful smoky flavor to the steak, making it a tasty and memorable meal.
Smoked Stuffed Peppers made on a Traeger grill are a mouthwatering dish that combines the smoky flavor of the grill with the savory goodness of stuffed bell peppers. Here’s a recipe for Smoked Stuffed Peppers on a Traeger:
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 pound ground beef or ground turkey
- 1 cup cooked rice (white or brown)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup diced onion
- 1/2 cup diced mushrooms
- 1/2 cup diced zucchini
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
For the Smoky Tomato Sauce:
- 1 cup tomato sauce
- 1/2 cup diced tomatoes (canned or fresh)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Preheat your Traeger grill: Start by preheating your Traeger grill to 350°F (177°C) using your preferred wood pellets. Fruitwood or a mild hardwood like oak works well for this recipe.
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and season them with a pinch of salt and pepper.
- Prepare the stuffing: In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat. Add the diced onions, mushrooms, zucchini, and minced garlic to the skillet. Cook for a few minutes until the vegetables start to soften. Stir in the cooked rice, diced tomatoes, Italian seasoning, and salt and pepper. Mix everything together and cook for an additional 2-3 minutes. Remove the skillet from heat and let it cool slightly.
- Stuff the peppers: Stuff each bell pepper with the meat and vegetable mixture. Top each pepper with shredded cheese.
- Smoke the stuffed peppers: Place the stuffed peppers directly on the grill grates of your Traeger. Close the lid and let them smoke for approximately 45 minutes to 1 hour, or until the peppers are tender and the cheese is melted and bubbly.
- Prepare the smoky tomato sauce: While the peppers are smoking, in a saucepan, combine the tomato sauce, diced tomatoes, smoked paprika, chili powder, salt, and pepper. Heat the sauce over low heat, stirring occasionally, until it’s warmed through.
- Serve: Once the stuffed peppers are done, remove them from the grill. Drizzle the smoky tomato sauce over the peppers or serve it on the side. Garnish with fresh herbs if desired.
Smoked Stuffed Peppers on a Traeger grill make for a flavorful and satisfying meal with a hint of smokiness that adds depth to the dish. Enjoy!
Smoked Corn on the Cob is a delicious and flavorful side dish that’s perfect for outdoor cooking on a Traeger grill. Here’s a simple recipe to make Smoked Corn on the Cob:
- Fresh corn on the cob (as many ears as you need)
- Butter (optional)
- Seasonings (such as salt, pepper, and your choice of herbs and spices)
- Wood pellets for smoking (hickory, mesquite, or fruitwood for a milder flavor)
- Preheat your Traeger grill: Start by preheating your Traeger grill to 225-250°F (107-121°C) using the desired wood pellets. You can use hardwood pellets like hickory or fruitwood to infuse a smoky flavor into the corn.
- Prepare the corn: Remove the husks and silk from the corn cobs. If desired, you can leave a small section of husk attached for a “handle” to make it easier to hold while eating.
- Season the corn: Brush each ear of corn with melted butter if you like, or you can skip this step for a healthier option. Season the corn with your choice of seasonings, such as salt, pepper, and any herbs or spices you prefer. Common options include paprika, garlic powder, or fresh herbs like thyme or rosemary.
- Smoke the corn: Place the seasoned corn directly on the grill grates of your Traeger, ensuring they are in a single layer and not touching. Close the lid and let the corn smoke for about 30-45 minutes.
- Rotate the corn: After about 15-20 minutes, open the grill and carefully rotate the corn cobs to ensure even smoking. This step helps each side of the corn to develop a nice smoky flavor.
- Check for doneness: Continue smoking the corn until it’s tender and has a beautiful smoky aroma. The total cooking time may vary depending on the size and freshness of the corn, but it typically takes about 30-45 minutes.
- Serve: Once the smoked corn on the cob is done, remove it from the grill and let it cool slightly. You can serve it as is or with additional butter or seasonings, if desired.
Enjoy your Smoked Corn on the Cob as a delectable side dish for barbecues or outdoor gatherings. The smoky flavor will add a unique twist to this classic favorite.
Traeger Smoked Meatballs are a delicious and smoky twist on the classic meatball recipe, prepared using a Traeger wood pellet grill. These meatballs are typically smoked to infuse them with a rich, smoky flavor. Here’s a basic recipe to make Traeger Smoked Meatballs:
For the Meatballs:
- 1 pound ground beef (or a combination of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup milk
- 1 teaspoon dried Italian seasoning (or your preferred seasoning blend)
- Salt and pepper to taste
For the Smoky Tomato Sauce:
- 2 cups tomato sauce
- 1/2 cup diced tomatoes (canned or fresh)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Preheat your Traeger grill: Start by preheating your Traeger grill to 225-250°F (107-121°C) using wood pellets of your choice. For meatballs, hardwood pellets like hickory or mesquite work well to impart a smoky flavor.
- Prepare the meatball mixture: In a mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, egg, milk, dried Italian seasoning, salt, and pepper. Mix everything together until well combined.
- Shape the meatballs: Take small portions of the meat mixture and roll them into meatballs, usually about 1 to 1.5 inches in diameter. You can adjust the size based on your preference.
- Smoke the meatballs: Place the meatballs directly on the grill grates of your Traeger, ensuring they are evenly spaced and not touching. Close the lid and let them smoke for about 1.5 to 2 hours. The smoking time may vary depending on the size of your meatballs and the temperature of your grill.
- Prepare the smoky tomato sauce: While the meatballs are smoking, in a saucepan, combine the tomato sauce, diced tomatoes, smoked paprika, chili powder, salt, and pepper. Heat the sauce over low heat, stirring occasionally, until it’s warmed through.
- Finish the meatballs: Once the meatballs have absorbed a good amount of smoky flavor and reached an internal temperature of 160°F (71°C), you can transfer them to a platter.
- Serve: Drizzle the smoky tomato sauce over the meatballs or serve it on the side for dipping. Garnish with fresh herbs if desired.
Traeger Smoked Meatballs are a flavorful and smoky delight, perfect as an appetizer or main course. Enjoy them at your next barbecue or gathering.
Smoked sausages cooked on a Traeger grill are a delicious and smoky treat. Whether you’re grilling fresh sausages or adding a smoky twist to pre-cooked ones, Traeger grills are excellent for infusing rich, wood-fired flavors into sausages. Here’s a basic guide to smoking sausages on a Traeger:
- Sausages of your choice (fresh or pre-cooked)
- Wood pellets for smoking (choose a flavor that complements your sausages, like hickory, mesquite, or fruitwood)
- Preheat your Traeger grill: Start by preheating your Traeger grill to a temperature of about 225-250°F (107-121°C). The lower temperature allows the sausages to absorb more smoke flavor without overcooking.
- Prepare the sausages: If you’re using fresh sausages, you can brush them lightly with olive oil or your favorite barbecue sauce to enhance flavor and prevent sticking. If you’re using pre-cooked sausages, you can skip this step.
- Smoke the sausages: Place the sausages directly on the grill grates of your Traeger, ensuring they are evenly spaced and not touching. Close the lid and let them smoke for about 1 to 2 hours, depending on the size and type of sausages. You can check their internal temperature with a meat thermometer to ensure they are fully cooked. The safe internal temperature for pork and beef sausages is 160°F (71°C), and for poultry sausages, it’s 165°F (74°C).
- Rotate and flip: After about 30-40 minutes, open the grill and carefully rotate and flip the sausages to ensure even smoking on all sides. This helps achieve an even distribution of smoky flavor.
- Monitor the smoke: Keep an eye on the smoke levels. If you prefer a stronger smoky flavor, you can add more wood pellets to the grill during the cooking process.
- Serve: Once the sausages reach the desired internal temperature and have absorbed a delicious smoky flavor, remove them from the grill. Let them rest for a few minutes before serving.
- Enjoy: Serve your smoked sausages hot as a main course, in sandwiches, or as part of a barbecue spread. You can also serve them with your favorite dipping sauces or condiments.
Smoked sausages from a Traeger grill offer a wonderful combination of juiciness and smoky goodness that’s sure to be a crowd-pleaser at any barbecue or gathering. Experiment with different wood pellet flavors and sausage varieties to find your favorite combination.
Smoked Peach Cobbler is a delightful dessert that combines the sweet and juicy flavors of fresh peaches with the smoky essence of outdoor cooking. Using a Traeger grill, you can create a mouthwatering dessert that’s perfect for gatherings or a sweet finish to a barbecue meal. Here’s how to make Smoked Peach Cobbler:
For the Peach Filling:
- 6-8 ripe peaches, peeled, pitted, and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Juice of half a lemon
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup boiling water
- Preheat your Traeger grill: Start by preheating your Traeger grill to 350°F (177°C) using fruitwood pellets, like apple or cherry, for a mild and sweet smoky flavor.
- Prepare the peach filling: In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, ground cinnamon, vanilla extract, almond extract (if using), and lemon juice. Toss everything together until the peaches are well coated in the mixture.
- Smoke the peach filling: Transfer the peach mixture to a cast-iron skillet or a suitable baking dish. Place it on the preheated grill grates and close the lid. Let the peaches smoke for about 20-25 minutes or until they become tender and the flavors meld together. Stir occasionally to ensure even cooking.
- Prepare the cobbler topping: While the peaches are smoking, prepare the cobbler topping. In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add boiling water: Pour the boiling water over the flour and butter mixture and stir until it forms a thick batter.
- Assemble the cobbler: Once the peaches are done smoking, remove them from the grill. Spoon the cobbler batter over the smoked peaches evenly.
- Smoke the cobbler: Return the skillet or baking dish to the Traeger grill and continue to cook for an additional 30-35 minutes or until the cobbler topping is golden brown and cooked through. The peach filling will be bubbling, and the aroma will be irresistible.
- Serve: Allow the Smoked Peach Cobbler to cool slightly before serving. It’s delicious on its own, but you can also top it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Smoked Peach Cobbler is a unique and flavorful dessert that adds a smoky twist to a classic favorite. Enjoy the sweet, smoky, and fruity goodness with friends and family.
These Traeger recipes cover a range of meats, seafood, vegetables, and even dessert, so you can explore the full potential of your Traeger grill and impress your friends and family with delicious, smoky creations. Enjoy your grilling adventures!