How to Sear Meat: The Ultimate Grill Searing Guide

How to sear meat —steaks, burgers, chicken breasts, sausages — plus tips for searing seafood and veggies, too. Find out why searing is the key to fantastic flavor.

How to Slice Brisket

How to slice brisket: The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

5 Steps For Smoking & Grilling Brats

View our step-by-step guide for how to cook brats, how long to cook them for, at what temperatures, and how to smoke, season, and braise the best bratwurst.

3-2-1 Ribs Method For Best Smoked Ribs

We’re bringing you a guide for the best smoked ribs. Learn all you need to know about the 321 ribs method and check out tips from our Pros about how long to smoke ribs for so you can smoke like a pro.

How To Spatchcock a Chicken

Spatchcock is the method of removing the poultry backbone so that it lays flat so that it will cook evenly. Traeger grilling it allows the flavorful smoke to penetrate every inch of the meat and help it retain moisture and tenderness.

Brisket Fat Side Up Or Down?

A long debated BBQ topic is whether to cook brisket fat-side up or down. Read about why we recommend cooking the king of beef fat-side down.

Tools 101: Seasoning Cast Iron with Matt Crawford

Cast-iron maintenance is essential for ensuring it lasts forever. Learn how to take care of your cast-iron by using our guide for seasoning properly.

HOW TO CARVE A TRI TIP

Learn how to correctly slice tri tip by first identifying the two different grain directions and then slicing against those grains for maximum tenderness.

Knife Skills: Sharpening with Ty Hess

Baking: Room Temp vs Chilled Ingredients with Mandy Tanner

Grilled Lobster with Dennis Prescott

Cocktails: Smoked Ice with John Dudley

Learn how to make smoked ice with our quick guide on how to bring wood-fired smoked flavor to your cocktails. Infusing smoking flavor into your Traeger Cocktails has never been easier.

How To Get Started in Competition BBQ

Here’s what you need to know about getting into the BBQ circuit. Check out these tips from a BBQ Pro on becoming a BBQ judge & entering your BBQ.

Steps for Winning World Competition Brisket

Competition BBQ champion Chad Ward shares tips for creating competition brisket to enter in a BBQ competition. The key to competition brisket is the quality of beef, brisket marbling, and brisket flavor.

Winning World Competition Ribs

We have put together tips from the BBQ pros on how to create the best competition ribs in the business. Here’s what BBQ competition judges judge ribs on from Traeger Pro, Chad Ward. Competition style ribs are judged on appearance, tenderness, and taste.