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Best Smoked Turkey Recipe

4.4

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Enjoy this easy smoked turkey recipe for Thanksgiving or other special occasions. This bird is brined in our signature citrus brine kit, rubbed down with Turkey rub, and smoked over none other than our Turkey Blend hardwood for flavor inside and out.

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Traeger Smoked Salmon

4.6

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Stop swimming upstream and start smoking salmon with ease. Our smoked salmon recipe takes all the guesswork out of the equation, leaving you perfectly smoked salmon every time.

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Traeger Ribs

4.0

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Discover your new favorite meal with Traeger ribs. Simple and satisfying, these easy-to-make ribs start by smoking low n' slow, then get wrapped in foil and smothered in BBQ sauce for the perfect finish.

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Smoked Bologna

4.9

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Bologna isn’t just for sack lunches anymore. With an infusion of rich, wood-fired essence and crispy toasted edges, this sweet and spicy smoked bologna transforms into a delicious dish when generously stacked on your preferred bun.

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Texas-Style Smoked Beef Brisket by Doug Scheiding

4.7

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This is the best way to smoke a brisket, worthy of any true Texan. This full packer is injected with Butcher’s Prime, sprayed down with apple juice, rubbed with a prime rib and coffee rub mix, topped with black pepper, and smoked over cherry wood to tender perfection.

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Traeger Chicken Wings 3 Ways

4.7

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Fire up your grill and make Traeger chicken wings 3 ways. Grilled chicken wings are sauced and tossed in a sweet and spicy sriracha sauce, a fiery buffalo sauce, and dry-rubbed with our signature Chicken Rub so that you get not one, but three wood-fired flavors for your next spread.

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Prime Rib on the Traeger

4.1

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Discover the ultimate prime rib on the Traeger recipe, featuring a beautifully seasoned and slow-smoked prime rib roast that's rich, succulent, and sure to be the star of your holiday feast.

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Smoked Spatchcock Turkey

5.0

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Fresh & simple ingredients together with Traeger wood-fired flavor make this smoked spatchcock turkey stand out from the crowd. Simply spatchcock your bird for quicker cooking & more flavor exposure, cover it in an herb-packed compound butter, and let your grill do the rest. Recipe provided by Ronny Joseph of The Primal Gourmet.

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Grilled Santa Maria Tri-Tip

4.4

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These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood, and mopped with a tangy Dijon and vinegar garlic sauce for a wood-fired twist on the classic Santa Maria-style tri-tip.

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Meat Church Pulled Pork

4.5

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Don't skip out on Meat Church pulled pork. Matt Pittman’s method for smoking pork butt includes all the details that make the difference, from how to create a killer crust to the best ways to gauge tenderness. His method for adding even more flavor during shredding is easy yet genius.

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Korean-Inspired Pork Belly Burnt Ends

4.6

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Give burnt ends an east Asian twist by cooking tender chunks of smoked pork belly in an aromatic barbecue sauce featuring ginger, garlic, and sesame oil plus two Korean pantry staples: gochujang (fermented hot pepper paste) and gochugaru (red chili pepper flakes). Once those ingredients are procured (check an Asian market if your supermarket doesn’t carry them), the sauce takes less than 30 minutes to make. (That said, you can save some time by substituting a good quality store-bought Korean barbecue sauce instead.) Serve the caramelized and sticky bites on their own as an appetizer, in tacos, on pizza, or in lettuce leaves with warm rice and kimchi for a fun make-your-own-wrap meal.

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Cherry and Black Pepper Smoked Cream Cheese

4.1

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If you have 5 minutes, you can get this festive, crowd-pleasing appetizer ready for the grill. Then forget about it for a couple hours while the wood fire does its thing, making the cheese deliciously gooey and adding a welcome smoky flavor. Feel free to experiment with whatever rubs and preserves you have on hand, such as Traeger Pork & Poultry and hot pepper jelly.

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Smoked Deviled Eggs

4.8

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Kick off the festivities with a smokin' starter of smoked deviled eggs. We give a crowd-pleasing appetizer the Traeger treatment to make it even better. Top with bacon and a dusting of paprika before serving.

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Smoked Jalapeño Poppers

4.7

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Wood-fired bacon-wrapped smoked jalapeño poppers are seasoned with Pork & Poultry Rub and baked over smoky mesquite for an epic game day appetizer.

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Grilled Oysters

5.0

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These wood-fired oysters are an unexpected game day appetizer that will convince all your friends to stay & watch the game.

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Blackened Cheez-Its

4.5

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Is it possible to make Cheez-It crackers even more savory and delicious? You bet! This easy-to-make wood-fired snack packs on the umami flavor with a little bit of Worcestershire and a sprinkling of our Blackened Saskatchewan Rub, which features garlic plus bold spices. Just try to stop eating these.

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Butter Braised Green Beans

4.2

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Grilled vegetables taste amazing with a kiss of hardwood smoke & our smoked green beans are downright delicious.

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Whole Roasted Cauliflower

4.5

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Ronny Joseph's simple side is easy to make and goes with just about anything under the sun. Give it a head start with a quick boil on the stove, then season it up and roast to golden brown perfection on the Traeger. (Recipe adapted from The Primal Gourmet Cookbook)

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Spinach-Artichoke Puff Pastry Pull Apart

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This fun finger food embodies the flavors of a favorite cheesy dip in a pull-apart puff pastry perfect for a party. To quickly soften cream cheese, microwave it for 20 seconds on high.

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Roasted Do-Ahead Mashed Potatoes

4.8

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Mashed potatoes are craved across America, Traeger your smashed tots for a robustly smoked side. Ok, we won't tell if you eat them as a meal, they're off-the-map delicious.

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Beer-Braised Cabbage With Bacon

5.0

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Braising anything in beer makes it better. Add bacon into the mix and you’ve got a winning cabbage dish.

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Cast Iron Pineapple Upside Down Cake

5.0

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We’ve given Grandma’s favorite pineapple upside down cake recipe an update by baking it on the Traeger for a subtle kiss of wood-fired flavor. Using canned pineapple slices and boxed cake mix makes creating this gorgeous cake super easy. Sweet and fruity, it's the perfect dessert for barbecue.

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Leave No Trace Smoked Chocolate-Chunk Oatmeal Cookies

5.0

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These protein packed cookies will rock your next expedition. The oats are smoked before being baked into the dough for a true outdoor treat.

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Baked Summer Berry Cheesecake

4.5

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Enjoy the spoils of a fresh dessert and bake it over pecan. Creamy, scratch-made cheesecake with a crumbly graham cracker crust, baked and topped with a fresh berry compote will send your tastebuds into a heavenly tailspin.

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Baked Peach Cobbler Cupcakes

5.0

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If your favorite camping dessert is dutch oven peach cobbler, try our smoky peach cobbler cupcake recipe. Enjoy wood-fired goodness without toting a dutch oven up a mountain.

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Sopapilla Cheesecake

4.8

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Doug Scheiding's sweet and smoky take on this popular dessert is a must-try. We guarantee that this cinnamon-packed cheesecake will wow family and friends.

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Grilled Stone Fruit with Berries & Cream

5.0

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Elevate your dessert with some wood-fired sweetness. Farm fresh stone fruit is given some grill marks, drizzled with a balsamic reduction and topped with homemade whipped cream for a smooth finish.

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Traeger Ribs

4.0

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Discover your new favorite meal with Traeger ribs. Simple and satisfying, these easy-to-make ribs start by smoking low n' slow, then get wrapped in foil and smothered in BBQ sauce for the perfect finish.

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Smoked Pork Loin

4.0

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Pork loin is a delicious cut from the back of the hog. Forget store bought, it's loaded with preservatives. Grab a fresh, tender slab from the butcher so you can give it a rub down with the most savory of our Traeger rubs.

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Traeger Smoked Beef Jerky

4.8

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Traeger Chef Austen Granger knows a thing or two about making jerky. When he bartended, he used to make and sell a variety of flavors along with his cocktails. And he once had to make 400 pounds of jerky for a Traeger event. This easy recipe is one of his favorites and requires no special ingredients. Feel free to use another sweetner in place of the corn syrup. Agave, honey, and maple would all work.

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Sauceless Smoked Ribs

5.0

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Simple doesn’t mean boring! These sauceless, slow-smoked ribs are a classic for the purists in your life.

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Smoked Salt

4.5

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Smoked salt makes an amazing finish to just about any dish, but it’s especially good on corn, green beans, steak, and creamy pastas. Choose a coarser salt, such as flaky sea salt, for best results. The larger crystals have more surface area to absorb smoke.

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Flat Top Philly Cheesesteak

4.6

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Make a cheesesteak just like they do in the City of Brotherly Love—on a sizzling hot flat top. The proper cheese is open to debate, so we are letting you choose.

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Flat Top Pork Fried Rice

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Forget takeout. Delicious fried rice is easy (and fun!) to make right on your flat top. Day-old refrigerated cooked rice makes the best fried rice because the individual grains have dried out and won’t clump. However, a shortcut would be to buy microwaveable jasmine rice, skip the microwaving and add it to the cooktop straight out of the bag. In our tests, this worked amazingly well. A ham steak works great in the fried rice, but for even more flavor, look for our Char Siu recipe and use that instead.

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Flat Top Esquites (Elote-Style Corn Off the Cob)

5.0

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Inspired by the Mexican street food, this delicious corn off the cob tastes great as a side to just about anything off the grill. If you can't find Cotjia cheese, you can substitute feta.

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Flat Top Juicy Lucy Smashed Burger

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Take the classic Juicy Lucy (aka a cheese-stuffed patty), spice it up with some Traeger Burger Rub, then add the sizzling heat of a flat top griddle and you have a burger you won’t soon forget. Make it a double!

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Flat Top Garlic-Butter Steak Bites

2.0

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Quick and easy garlic butter steak bites cook in just a few minutes then get bathed in a garlic butter sauce that cooks alongside. We love a thick-cut marbled ribeye, but New York strip, sirloin, or even tenderloin also works well. Serve them with toothpicks for a fun party snack. Or serve them over baked potato as a main course being sure to include any of that butter sauce.

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Grilled Buffalo Chicken Wraps

4.5

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If you like it hot, you gotta try these chicken wraps. Serve them up on game day or pack them for a lunch on the go.

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Grilled Clams in Garlic Butter

4.7

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If you're cooking for an army of guests, this is the easiest way to prepare a ton of tasty clams all at once. Wait for them to pop open on the grill, then they're ready to be bathed in butter. Wood fired clams are good mood food.

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Grilled Garlic & Herb Bone-In Pork Chops

4.4

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Serve these tender citrus-brined grilled pork chops to secure your spot as the king of BBQ.

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Grilled Duck Breasts

4.8

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Give duck the Traeger twist by wood-firing this delicious recipe. Simple seasoning and high heat are all you need for crispy, juicy results.

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Grilled Wedge Salad

4.3

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Salads don’t have to be boring. We’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.

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Flat Top Seared Shrimp & Lime Tacos

4.8

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You’re gonna need a lotta limes for this vibrant fresh take on shrimp tacos from Diva Q. To save time, buy easy-peel shrimp.

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Reverse Sear New York Strip

4.7

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There's no better way to do steak than a good ole reverse sear. This reverse seared New York strip is seasoned with our Traeger Beef Rub, smoked, and seared hot to tender perfection.

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Seared BBQ Pork Chop

4.2

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Pig out on these pork chop–they're baked, then seared for a juicy, tender finish.

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Reverse Seared Steak with Garlic Butter

4.9

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Take a page out of the Queen of BBQ’s book for steak perfection. Thick-cut rib-eyes are reverse-seared on the Traeger, then topped with garlic compound butter for a rich and delicious finish.

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Maple Bourbon Reverse-Seared Pork Tenderloin

4.0

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Simple pork tenderloin gets a triple hit of whiskey flavor--in the wood, the rub, and the BBQ sauce, the latter two courtesy of our new partnership with the Vermont-based WhistlePig distillery. Tangy mustard and sweet maple round out the flavor. For best results, season the tenderloin at least a few hours before smoking.

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Smoked & Loaded Baked Potato

4.3

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Satisfy your comfort food craving with our smoke-roasted potatoes, they’re enveloped in flavorful hardwood smoke & piled high with herbs and butter.

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One-Pan Pesto-Tomato Pasta Bake

4.8

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If you happen to have homemade basil pesto, feel free to use that in this brightly flavored bake. If not, look for refrigerated fresh pesto at the supermarket. Jarred pesto will also work, but the flavor is not as fresh.

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Roasted Ham With Apricot Sauce

5.0

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Give Easter ham a flavor infusion with our apricot and mustard glaze. Your hog will be encrusted with a sweet little kick that will have the crowd begging for seconds.

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Baked Chicken Cordon Bleu

4.9

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Change up your chicken breast routine and make this classic French blue-ribbon recipe. We’re stuffing prosciutto and swiss cheese into a butterflied chicken breast, coating it in flour, eggs and breadcrumbs, then finishing it off by infusing it all with our signature wood-fired flavor.

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BBQ Baked Beans

4.7

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We’re elevating a classic side dish and infusing it with our signature wood-fired flavor. This BBQ baked beans recipe is simple to make, and features smoky bacon, fresh onions, and bell pepper.

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Braised Cochinitas

3.5

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Make your next taco night chef-worthy with Eduardo Garcia's "Cochinitas." Inspired by his sister Indra, he combined two of Mexico's most iconic pork preparations, cochinita pibil and carnitas, to make the ultimate taco filling. The pork is seared, roasted, then fried up in its own braising liquid for an incredible flavor-packed crispy finish.

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Brisket Birria Taquitos

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Crispy, cheesy, and full of tender, fragrant beef—it’s hard to beat the pleasures of a birria taquito. And while birria tacos became all the rage on social media, we find that rolling everything up in a tight little package makes them perfect finger food and easier to dip in the aromatic braising liquid. This is a phenomenal way to feature leftover brisket cooked on your Traeger.

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Beer-Braised Cabbage With Bacon

5.0

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Braising anything in beer makes it better. Add bacon into the mix and you’ve got a winning cabbage dish.

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Braised Sweet & Sour Brisket

4.9

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Switch up your routine and try out a braised take on this BBQ staple. Brisket meets wood-fired smoke and a sweet and tangy sauce for the perfect bite of beef.

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Butter Braised Green Beans

4.2

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Grilled vegetables taste amazing with a kiss of hardwood smoke & our smoked green beans are downright delicious.

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ROASTED TURKEY BREAST ON PELLET GRILL

4.7

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You've never seen turkey breast on a pellet grill like like this before. This herb-encrusted roasted turkey breast is soaked in a salt and brown sugar brine, then rubbed down with a herbed butter mixture sure to make your bird smokin'.

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Roasted Garlic & Herb Prime Rib

4.0

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Few things will wow your guests like the sight of a huge prime rib roasting to wood-fired perfection on your Traeger.

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Beef Pot Roast

4.6

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Take a break from the kitchen and cook your next pot roast to tender perfection on the Traeger.

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Smoky Roasted Peanut Butter

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Mom’s PB&J just met its match. Traeger-roasted peanuts pack wood-fired flavor into your favorite spread.

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Roast Pork Loin With Mango Salsa

5.0

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You can add mango salsa to just about anything to make it better. This fruity twist on a classic pork loin recipe will keep the whole family happy.

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Brisket Flat

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Learn everything to know about brisket flat. This large cut of beef is ideal for smoking, braising, and more. See recipes, FAQ's, how to trim, and more from Traeger.

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Chuck Roast

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Chuck roast is a large cut that's best for low and slow dishes like pot roast. See recipes, top cooking methods, cooking times, plus a chuck roast FAQ.

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Top Sirloin Steak

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When you're in the mood for steak, top sirloin steak is the way to go. Learn how to cook this beef cut on the Traeger, nutritional info, and top FAQs.

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Rump Roast

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What is rump roast? Read Traeger's expert guide to learn everything to know about this lean beef cut, from cooking it to how to use it in different recipes.

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Cross Rib Roast

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Cross rib roast is a large and tender cut that makes a very tender pot roast. See recipes, top cooking methods, cooking times, plus a cross rib roast FAQ.

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