Ready to fire up your Traeger and transform your backyard into the ultimate smokehouse? Whether you’re a seasoned grill master or just starting out, we’ve got 20 smoky, mouthwatering recipes that promise to elevate your BBQ game. From quick weeknight dinners to slow-cooked weekend feasts, there’s something here for every occasion. So, grab your apron, and let’s dive into the flavors that’ll make your grill the star of the season!
Smoked Traeger Brisket
Brisket, when smoked to perfection on a Traeger grill, transforms into a succulent masterpiece that melts in your mouth, offering a smoky depth and tender texture that’s unparalleled. This guide will walk you through creating a brisket that’s not just food, but an experience.
Ingredients
- For the brisket:
- 1 whole beef brisket (12-14 lbs)
- 2 tbsp coarse black pepper
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- For the smoking process:
- Traeger hardwood pellets (hickory or mesquite)
- 1 cup beef broth (for spritzing)
Instructions
- Trim the brisket, leaving about 1/4 inch of fat cap to ensure moisture retention during the long smoking process.
- Combine the coarse black pepper, kosher salt, and garlic powder in a small bowl to create the rub.
- Apply the rub evenly over the entire surface of the brisket, pressing gently to adhere.
- Preheat your Traeger grill to 225°F using hickory or mesquite pellets for that authentic smoky flavor.
- Place the brisket fat side down on the grill grate and insert a meat probe into the thickest part.
- Smoke the brisket until it reaches an internal temperature of 165°F, approximately 6 hours, spritzing with beef broth every hour to keep it moist.
- Once the brisket hits 165°F, wrap it tightly in butcher paper to protect it and continue cooking until it reaches 203°F, about 4 more hours.
- Remove the brisket from the grill and let it rest, still wrapped, for at least 1 hour before slicing against the grain.
Zesty and rich, this smoked Traeger brisket boasts a bark that’s perfectly crisp, giving way to juicy, flavorful meat that’s been infused with smoky goodness. Serve it sliced on a platter with pickles and onions for a classic presentation, or pile it high on toasted buns for an unforgettable sandwich.
Traeger Grilled Salmon with Lemon Dill Sauce
Marvel at the simplicity and sophistication of this Traeger Grilled Salmon with Lemon Dill Sauce, a dish that effortlessly combines the smoky richness of grilled salmon with the bright, herbaceous notes of a homemade lemon dill sauce. Perfect for a summer evening or a special occasion, this recipe promises to elevate your grilling game with minimal effort.
Ingredients
- For the salmon:
- 1.5 lbs salmon fillet, skin on
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the lemon dill sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- Salt to taste
Instructions
- Preheat your Traeger grill to 225°F using the ‘Smoke’ setting for 15 minutes with the lid closed to ensure it reaches the right temperature.
- While the grill preheats, prepare the salmon by brushing both sides with olive oil and seasoning evenly with salt and black pepper.
- Place the salmon skin-side down on the grill grate. Close the lid and cook for 25-30 minutes, or until the salmon reaches an internal temperature of 145°F.
- As the salmon cooks, prepare the lemon dill sauce by whisking together mayonnaise, sour cream, fresh dill, lemon juice, lemon zest, garlic powder, and salt in a small bowl until smooth.
- Once the salmon is cooked, carefully remove it from the grill using a spatula to keep the fillet intact.
- Serve the grilled salmon hot, topped with the lemon dill sauce.
Key to this dish’s appeal is the contrast between the tender, flaky salmon and the creamy, tangy sauce, making it a standout meal. Consider serving it alongside a crisp green salad or roasted vegetables for a complete, balanced dinner that’s as nutritious as it is delicious.
Traeger Smoked Pork Shoulder
Just imagine the succulent, smoky aroma of a perfectly smoked pork shoulder, its exterior glistening with a caramelized crust, tender enough to pull apart with the slightest touch. This Traeger Smoked Pork Shoulder is a masterpiece of flavor and texture, promising to elevate your barbecue game to new heights.
Ingredients
- For the rub:
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 1 tbsp salt
- For the pork shoulder:
- 1 (8-10 lb) pork shoulder, bone-in
- 1/2 cup apple cider vinegar
- 1/2 cup water
Instructions
- In a medium bowl, combine all the rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, ground black pepper, and salt. Mix thoroughly to ensure an even distribution of flavors.
- Pat the pork shoulder dry with paper towels to ensure the rub adheres properly. Generously apply the rub to all sides of the pork shoulder, pressing gently to form a cohesive crust.
- Preheat your Traeger grill to 225°F using hickory or apple wood pellets for a subtle, sweet smoke flavor that complements the pork.
- Place the pork shoulder on the grill grate, fat side up, and insert a meat probe into the thickest part of the meat, avoiding the bone. Close the lid.
- Maintain a consistent grill temperature of 225°F and smoke the pork shoulder for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F for pull-apart tenderness.
- During the last hour of cooking, mix apple cider vinegar and water in a spray bottle. Lightly spritz the pork shoulder every 20 minutes to keep it moist and enhance the bark formation.
- Once the pork shoulder reaches the desired internal temperature, remove it from the grill and let it rest, tented with foil, for at least 30 minutes before pulling apart with forks or chopping.
The Traeger Smoked Pork Shoulder emerges with a bark that’s irresistibly crisp, giving way to meat so tender it melts in your mouth. Serve it piled high on buns with a tangy coleslaw or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.
Traeger Grilled Chicken Wings
Just imagine the perfect balance of smoky and savory, achieved through the art of Traeger grilling, transforming simple chicken wings into a culinary masterpiece. These wings, with their irresistibly crispy skin and tender meat, are a testament to the magic of wood-fired flavor.
Ingredients
- For the wings:
- 2 lbs chicken wings, split at joints, tips removed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Preheat your Traeger grill to 375°F, ensuring it’s set for indirect grilling.
- In a large bowl, toss the chicken wings with olive oil, salt, and pepper until evenly coated.
- Arrange the wings on the grill grate in a single layer, avoiding overcrowding to ensure even cooking.
- Close the lid and grill for 25 minutes, then flip the wings for uniform crispiness.
- While the wings cook, combine honey, soy sauce, apple cider vinegar, garlic powder, and smoked paprika in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
- After flipping, brush the wings generously with the glaze and continue grilling for another 20 minutes, or until the internal temperature reaches 165°F.
- Remove the wings from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.
Succulent and smoky, these Traeger grilled chicken wings boast a glossy glaze that clings to every nook and cranny, offering a sweet and savory bite with a hint of tang. Serve them atop a rustic wooden board with crisp celery sticks and a creamy blue cheese dip for an unforgettable appetizer or main course.
Traeger Smoked Mac and Cheese
Lusciously creamy with a smoky depth, this Traeger Smoked Mac and Cheese transforms a classic comfort dish into an unforgettable culinary experience. Perfect for gatherings or a decadent family dinner, it combines the richness of aged cheeses with the subtle char of wood-fired flavor.
Ingredients
- For the pasta:
- 1 lb elbow macaroni
- 1 tbsp salt
- For the cheese sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat your Traeger grill to 225°F using hardwood pellets for a smoky flavor.
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt 4 tbsp butter. Whisk in 1/4 cup flour to create a roux, cooking for 1-2 minutes until golden.
- Gradually whisk in 3 cups whole milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes.
- Remove the saucepan from heat. Stir in 2 cups cheddar and 1 cup Gruyère until melted. Season with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper.
- Combine the cooked macaroni with the cheese sauce, transferring to a greased cast-iron skillet.
- In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter and 1/4 cup Parmesan. Sprinkle evenly over the mac and cheese.
- Place the skillet on the Traeger grill. Smoke for 1 hour, or until the topping is golden and the edges are bubbly.
- Let rest for 5 minutes before serving to allow the sauce to set slightly.
Amazingly rich with a crispy, golden top, this smoked mac and cheese offers a perfect balance of creamy and crunchy textures. Serve it straight from the skillet for a rustic presentation, or pair with a crisp green salad to cut through the richness.
Traeger Grilled Vegetable Platter
Delight in the harmonious blend of smoky and sweet flavors with this Traeger Grilled Vegetable Platter, a vibrant showcase of seasonal produce kissed by the gentle heat of wood-fired grilling. Each vegetable is carefully selected and prepared to highlight its natural beauty and taste, creating a dish that’s as visually stunning as it is delicious.
Ingredients
- For the vegetables:
- 1 large zucchini, sliced into 1/2-inch rounds
- 1 large yellow squash, sliced into 1/2-inch rounds
- 1 red bell pepper, seeded and cut into 1-inch strips
- 1 yellow bell pepper, seeded and cut into 1-inch strips
- 1 small eggplant, sliced into 1/2-inch rounds
- 1 red onion, cut into 1/2-inch wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 2 tbsp honey
Instructions
- Preheat your Traeger grill to 375°F using the ‘Smoke’ setting for 5 minutes with the lid closed to infuse the grill with a smoky flavor.
- In a large bowl, toss the zucchini, yellow squash, bell peppers, eggplant, and red onion with olive oil, salt, and black pepper until evenly coated.
- Arrange the vegetables on the grill grate in a single layer, ensuring they are not overcrowded to allow for even cooking and charring.
- Grill the vegetables for 10-12 minutes, turning once halfway through, until they are tender and have distinct grill marks.
- While the vegetables grill, combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the mixture has reduced by half and thickened to a glaze consistency.
- Transfer the grilled vegetables to a serving platter. Drizzle with the balsamic glaze just before serving.
Best enjoyed fresh off the grill, this platter offers a delightful contrast of textures, from the crisp-tender bell peppers to the creamy eggplant. Serve it as a standalone vegetarian main or alongside your favorite protein for a complete meal that celebrates the essence of summer.
Traeger Smoked Turkey
Remarkably succulent and infused with a deep, smoky essence, Traeger smoked turkey stands as a centerpiece that marries simplicity with sophistication. This method transforms the humble turkey into a masterpiece of flavor, ensuring every bite is moist and rich with the essence of wood-fired perfection.
Ingredients
- For the brine:
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp black peppercorns
- 4 cloves garlic, crushed
- For the turkey:
- 1 whole turkey (12-14 lbs), thawed
- 2 tbsp olive oil
- 1 tbsp Traeger Rub
- For smoking:
- Traeger hardwood pellets (hickory or apple recommended)
Instructions
- In a large pot, combine cold water, kosher salt, brown sugar, black peppercorns, and crushed garlic to create the brine. Stir until salt and sugar are completely dissolved.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for optimal flavor and moisture.
- Remove the turkey from the brine and pat dry with paper towels. Let it sit at room temperature for 1 hour to ensure even cooking.
- Preheat your Traeger grill to 225°F using your choice of hardwood pellets for that signature smoky flavor.
- Rub the turkey with olive oil and generously season with Traeger Rub, covering all surfaces for a flavorful crust.
- Place the turkey on the grill grate, breast side up. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
- Smoke the turkey until the internal temperature reaches 165°F, approximately 30 minutes per pound. For a golden finish, increase the grill temperature to 350°F during the last 30 minutes of cooking.
- Once cooked, let the turkey rest for 20 minutes before carving to allow juices to redistribute.
Absolutely divine, the Traeger smoked turkey boasts a tender texture and a smoky aroma that’s irresistibly inviting. Serve it sliced on a rustic platter with a side of cranberry compote for a festive touch, or shred the leftovers for a smoky twist on next-day sandwiches.
Traeger Grilled Ribeye Steak
Just imagine the perfect Ribeye Steak, its edges crisped to perfection over a Traeger grill, the interior a succulent medium-rare that melts in your mouth. This recipe promises an unforgettable dining experience, blending smoky flavors with the steak’s natural richness.
Ingredients
- For the steak:
- 1 (1.5-inch thick) ribeye steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the grill:
- Traeger wood pellets (hickory or mesquite recommended)
Instructions
- Preheat your Traeger grill to 225°F using hickory or mesquite wood pellets for a smoky flavor.
- While the grill heats, pat the ribeye steak dry with paper towels to ensure a good sear.
- Brush both sides of the steak with olive oil, then season evenly with kosher salt and freshly ground black pepper.
- Place the steak on the grill grate and close the lid. Smoke the steak until it reaches an internal temperature of 120°F for medium-rare, about 45 minutes to 1 hour, depending on thickness.
- Increase the grill temperature to 450°F. Sear the steak for 2-3 minutes per side to develop a flavorful crust.
- Remove the steak from the grill and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute.
Velvety in texture with a robust, smoky aroma, this Traeger Grilled Ribeye Steak is a masterpiece of flavor. Serve it alongside a crisp arugula salad or roasted garlic mashed potatoes for a meal that’s as visually stunning as it is delicious.
Traeger Smoked Baby Back Ribs
Heirloom techniques meet modern convenience in this Traeger smoked baby back ribs recipe, where succulent meat falls effortlessly off the bone, enveloped in a smoky, caramelized glaze that promises to elevate your backyard barbecue to gourmet status.
Ingredients
- For the ribs:
- 2 racks baby back ribs (about 2 lbs each)
- 1/4 cup yellow mustard
- 2 tbsp Traeger Pork & Poultry Rub
- For the glaze:
- 1 cup apple juice
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp Traeger ‘Que BBQ Sauce
Instructions
- Preheat your Traeger grill to 225°F using hickory pellets for a classic smoky flavor.
- Remove the membrane from the back of the ribs for tender results, then coat both sides evenly with yellow mustard as a binder for the rub.
- Generously apply the Traeger Pork & Poultry Rub to both sides of the ribs, ensuring full coverage for a flavorful crust.
- Place the ribs directly on the grill grate, bone side down, and smoke for 3 hours without opening the lid to maintain a consistent temperature.
- After 3 hours, wrap each rack tightly in aluminum foil with 1/2 cup apple juice to braise, returning to the grill for another 2 hours until the meat is tender.
- Unwrap the ribs and brush with a mixture of brown sugar, apple cider vinegar, and Traeger ‘Que BBQ Sauce, then grill for an additional 30 minutes to set the glaze.
- Let the ribs rest for 10 minutes before slicing between the bones to serve, ensuring the juices redistribute for maximum flavor.
Every bite of these ribs offers a perfect harmony of smoke, sweetness, and spice, with a texture so tender it nearly melts in your mouth. Serve atop a rustic wooden board with pickled vegetables for a contrasting crunch that complements the rich flavors.
Traeger Grilled Shrimp Skewers
Whispering the essence of summer through every bite, these Traeger Grilled Shrimp Skewers marry the smoky allure of the grill with the delicate sweetness of shrimp, creating a dish that’s both effortlessly elegant and irresistibly flavorful.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the skewers:
- 1 lb large shrimp, peeled and deveined
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper to create the marinade.
- Add the shrimp to the marinade, ensuring each piece is well coated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
- While the shrimp marinates, preheat your Traeger grill to 375°F for about 15 minutes with the lid closed to ensure even heating.
- Thread the marinated shrimp onto skewers, alternating with lemon wedges for a vibrant presentation.
- Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque, indicating they’re perfectly cooked.
- Remove the skewers from the grill and garnish with freshly chopped parsley before serving.
Zesty and succulent, these skewers offer a delightful contrast between the smoky char and the bright, citrusy marinade. Serve them atop a bed of quinoa or alongside a crisp, green salad for a meal that’s as nutritious as it is delicious.
Traeger Smoked Meatloaf
Yielded by the gentle embrace of smoke and fire, this Traeger Smoked Meatloaf transforms the humble comfort food into a culinary masterpiece, perfect for gatherings that call for something both familiar and extraordinary.
Ingredients
- For the meatloaf:
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1/2 cup whole milk
- 1 large egg
- 1/2 cup finely diced onion
- 1/2 cup finely diced bell pepper
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
Instructions
- Preheat your Traeger grill to 225°F using hickory or oak pellets for a robust smoke flavor.
- In a large bowl, soak the breadcrumbs in milk for 5 minutes until fully absorbed, ensuring a moist meatloaf.
- Add the ground beef, egg, onion, bell pepper, garlic, Worcestershire sauce, salt, and pepper to the bowl. Mix gently with your hands until just combined to avoid a dense texture.
- Shape the mixture into a loaf on a parchment-lined baking sheet, creating an even shape for uniform cooking.
- Place the meatloaf on the Traeger grill and smoke for 2 hours, maintaining a steady temperature.
- While the meatloaf smokes, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika in a small bowl for the glaze.
- After 2 hours, brush the meatloaf generously with the glaze. Increase the grill temperature to 350°F and cook for an additional 30 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.
This Traeger Smoked Meatloaf boasts a smoky crust enveloping a tender, juicy interior, with the glaze adding a sweet and tangy contrast. Serve it atop a slice of toasted sourdough for an open-faced sandwich that elevates the dish to new heights.
Traeger Grilled Corn on the Cob
Kickstart your summer barbecues with this Traeger Grilled Corn on the Cob, a dish that marries the smoky essence of the grill with the natural sweetness of corn, creating a side that’s both rustic and refined.
Ingredients
- For the corn:
- 4 ears of fresh corn, husks removed
- For the butter mixture:
- 1/2 cup unsalted butter, softened
- 1 tbsp chopped fresh parsley
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Preheat your Traeger grill to 350°F, ensuring it’s clean and ready for grilling.
- In a small bowl, combine the softened butter, chopped parsley, garlic powder, smoked paprika, and salt, mixing until fully incorporated.
- Generously brush each ear of corn with the butter mixture, ensuring all sides are evenly coated.
- Place the corn directly on the grill grate, closing the lid to let the smoke infuse the corn. Grill for 15-20 minutes, turning every 5 minutes for even charring.
- Once the corn is tender and has visible grill marks, remove from the grill and serve immediately.
Yield to the allure of this Traeger Grilled Corn on the Cob, where each bite offers a perfect balance of smokiness and sweetness, with a hint of spice from the paprika. Serve it alongside your favorite grilled meats or as a standout dish at your next outdoor gathering.
Traeger Smoked Pulled Pork
Unveiling the art of barbecue, this Traeger Smoked Pulled Pork recipe transforms a humble cut into a masterpiece of flavor and tenderness, perfect for gatherings or a luxurious weeknight dinner.
Ingredients
- For the rub:
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground mustard
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- For the pork:
- 1 (8-10 lb) pork shoulder
- 1/2 cup apple cider vinegar
- 1/4 cup water
- For serving:
- 8 hamburger buns
- 1 cup coleslaw (optional)
Instructions
- Preheat your Traeger grill to 225°F using hickory or apple wood pellets for optimal flavor.
- In a small bowl, mix together all the rub ingredients until well combined.
- Pat the pork shoulder dry with paper towels, then generously apply the rub all over the meat, pressing gently to adhere.
- Place the pork shoulder on the grill grate, fat side up, and insert a meat probe into the thickest part of the meat.
- Close the lid and smoke the pork for about 1.5 hours per pound, or until the internal temperature reaches 195°F, ensuring a tender pull.
- Every hour, spritz the pork with a mixture of apple cider vinegar and water to keep it moist and enhance the bark formation.
- Once the pork reaches the desired temperature, remove it from the grill and let it rest, covered loosely with foil, for at least 30 minutes to redistribute the juices.
- Using two forks, shred the pork into bite-sized pieces, discarding any large fat chunks.
- Serve the pulled pork on hamburger buns, topped with coleslaw if desired, for a classic presentation.
Delightfully tender and infused with a smoky sweetness, this pulled pork boasts a perfect bark and juicy interior. Elevate your next meal by serving it alongside grilled corn or baked beans for a truly memorable feast.
Traeger Grilled Pizza
Outstanding in both flavor and presentation, Traeger Grilled Pizza combines the smoky essence of wood-fired cooking with the beloved comfort of homemade pizza. This recipe guides you through crafting a perfectly charred crust topped with vibrant, fresh ingredients that sing with every bite.
Ingredients
- For the crust:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the sauce:
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt to taste
- For the toppings:
- 2 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Gradually add warm water and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat your Traeger grill to 450°F with the lid closed for 15 minutes to ensure even heat distribution.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a pizza peel or inverted baking sheet dusted with cornmeal to prevent sticking.
- Brush the dough with olive oil and grill for 2-3 minutes on each side until grill marks appear.
- Spread the sauce over the crust, then sprinkle with mozzarella and Parmesan cheeses. Add basil leaves.
- Close the grill lid and cook for 5-7 minutes, or until the cheese is bubbly and slightly golden.
- Remove from grill, let cool for 2 minutes, then slice and serve.
Unparalleled in its smoky depth and crispy yet chewy texture, this Traeger Grilled Pizza is a showstopper. Serve it with a drizzle of chili oil or a side of garlic knots for an unforgettable meal.
Traeger Smoked Duck
Delicately smoked to perfection, this Traeger Smoked Duck offers a sublime blend of rich flavors and tender texture, making it a standout centerpiece for any gourmet gathering.
Ingredients
- For the duck:
- 1 whole duck (5-6 lbs), patted dry
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- For the smoking:
- 2 cups applewood chips, soaked in water for 30 minutes
Instructions
- Preheat your Traeger grill to 225°F, ensuring it’s set up for indirect cooking.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, and onion powder to create a dry rub.
- Generously apply the dry rub all over the duck, including under the skin where possible, for maximum flavor penetration.
- Place the soaked applewood chips in the smoker box or directly on the coals to start producing smoke.
- Place the duck on the grill grate, breast side up, and close the lid. Smoke for 4-5 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- For a crispier skin, increase the grill temperature to 350°F during the last 30 minutes of cooking.
- Remove the duck from the grill and let it rest for 15 minutes before carving to allow the juices to redistribute.
Captivatingly succulent with a hint of smokiness, this duck pairs beautifully with a sharp cherry compote or a light arugula salad to balance its richness. The skin, crisp and golden, offers a delightful contrast to the tender, flavorful meat beneath.
Traeger Grilled Portobello Mushrooms
Revered for their meaty texture and earthy flavor, Traeger Grilled Portobello Mushrooms offer a sumptuous vegetarian option that doesn’t skimp on satisfaction. Perfectly charred and infused with smoky depth, these mushrooms are a testament to the magic of wood-fired grilling.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1/2 tsp black pepper
- For the mushrooms:
- 4 large Portobello mushrooms, stems removed
Instructions
- Preheat your Traeger grill to 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
- In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, and black pepper to create the marinade.
- Brush both sides of each Portobello mushroom cap generously with the marinade, allowing any excess to drip off.
- Place the mushrooms on the grill, gill side down, and cook for 5 minutes to achieve a slight char.
- Flip the mushrooms and continue grilling for another 4-5 minutes, or until they are tender and juicy.
- Remove the mushrooms from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
When served, these Traeger Grilled Portobello Mushrooms boast a succulent texture and a rich, smoky flavor that pairs beautifully with a crisp salad or atop a toasted brioche bun. Their versatility makes them a standout dish for both casual weeknights and elegant gatherings alike.
Traeger Smoked Sausages
Yearning for a dish that combines simplicity with smoky depth? Traeger Smoked Sausages offer a delectable journey into the world of wood-fired flavors, perfect for any gathering or a cozy night in.
Ingredients
- For the sausages:
- 2 lbs fresh sausages (your choice of flavor)
- For the smoking:
- 1 cup wood pellets (hickory or applewood recommended)
- 1/4 cup water
Instructions
- Preheat your Traeger grill to 225°F using the wood pellets for smoke.
- While the grill heats, prick the sausages lightly with a fork to prevent bursting during cooking.
- Place a water pan on the grill grate to maintain moisture during the smoking process.
- Arrange the sausages on the grill grate, ensuring they are not touching for even smoke circulation.
- Smoke the sausages for 2 hours, or until they reach an internal temperature of 160°F, turning them once halfway through.
- For a crispier exterior, increase the grill temperature to 350°F for the last 5 minutes of cooking.
- Remove the sausages from the grill and let them rest for 5 minutes before serving.
Vibrant with a smoky aroma and juicy interior, these Traeger Smoked Sausages are a testament to the magic of slow cooking. Serve them atop a bed of creamy polenta or tucked into a crusty baguette with caramelized onions for an unforgettable meal.
Traeger Grilled Peach Cobbler
Few desserts capture the essence of summer quite like a Traeger Grilled Peach Cobbler, where the smoky sweetness of grilled peaches meets the buttery, crisp topping in a harmonious blend of flavors and textures.
Ingredients
- For the peaches:
- 4 large ripe peaches, halved and pitted
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- For the cobbler topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your Traeger grill to 350°F, ensuring it’s set for indirect grilling.
- Brush the peach halves with melted butter and sprinkle evenly with sugar and cinnamon.
- Place the peaches cut side down on the grill grates. Grill for 5 minutes, then flip and grill for another 5 minutes until slightly softened and caramelized.
- While the peaches grill, whisk together flour, sugar, baking powder, and salt in a medium bowl. Stir in milk and melted butter until just combined to form the cobbler topping.
- Remove the peaches from the grill and arrange them cut side up in a cast-iron skillet. Pour the cobbler topping evenly over the peaches.
- Place the skillet on the grill and close the lid. Bake for 25-30 minutes, or until the topping is golden brown and a toothpick inserted comes out clean.
- Let the cobbler cool for 10 minutes before serving to allow the flavors to meld together beautifully.
The Traeger Grilled Peach Cobbler emerges with a delightfully crisp topping that gives way to juicy, smoky peaches beneath. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures that elevates this rustic dessert to new heights.
Traeger Smoked Lamb Chops
Revered for their rich flavor and tender texture, Traeger smoked lamb chops are a luxurious dish that promises to elevate any dining experience. Perfectly marinated and slow-smoked to perfection, these chops are a testament to the art of barbecue, offering a smoky depth that complements the natural sweetness of the lamb.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp minced garlic
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- For the lamb chops:
- 8 lamb loin chops, 1 1/2 inches thick
Instructions
- In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create the marinade.
- Place the lamb chops in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the chops. Refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your Traeger grill to 225°F using hardwood pellets for a subtle smoky flavor.
- Remove the lamb chops from the marinade, letting excess drip off, and place them directly on the grill grate. Close the lid.
- Smoke the lamb chops for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F for medium-rare, using a meat thermometer to check.
- Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.
Glistening with a smoky crust and pink in the center, these lamb chops boast a melt-in-your-mouth tenderness. Serve them alongside a crisp arugula salad or a creamy polenta to complement their robust flavors.
Traeger Grilled Asparagus
Yield to the allure of spring with this Traeger Grilled Asparagus, a dish that marries the smoky depth of grill marks with the tender, verdant crunch of fresh asparagus. Perfectly charred and subtly infused with wood-fired flavor, it’s a side that transforms simplicity into elegance.
Ingredients
- For the asparagus:
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For finishing:
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your Traeger grill to 400°F, ensuring it’s clean and ready for grilling.
- In a large bowl, toss the trimmed asparagus with olive oil, salt, and black pepper until evenly coated.
- Place the asparagus directly on the grill grate in a single layer, perpendicular to the grates to prevent falling through.
- Grill for 8-10 minutes, turning once halfway through, until the asparagus is tender and has distinct grill marks.
- Transfer the grilled asparagus to a serving platter, drizzle with lemon juice, and sprinkle with grated Parmesan cheese while still warm.
Delight in the contrast of smoky, charred edges against the asparagus’s natural sweetness, heightened by the bright acidity of lemon and the salty richness of Parmesan. Serve alongside grilled meats or as part of a vibrant spring salad for a dish that celebrates the season’s bounty.
Conclusion
We hope these 20 Smoky Traeger recipes inspire your next grill session! Perfect for every grill master, this roundup offers something delicious for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next BBQ adventure. Happy grilling!
