Smoked-Beets_HERO

Meaty beets take well to smoke and are amazing in green salads, especially if there’s goat or blue cheese to be had. They’re also delicious pickled or pureed for soup. You need to cook the beets before smoking or use already cooked beets sold in the produce section of the supermarket.

Smoked Beets

Smoked-Nuts_HERO

Smoked nuts make an excellent snack on their own but also add wood-fired crunch to salads, soups, pastas, and are an excellent addition to a cheese board. Enjoy pure wood-fired flavor or season the nuts (a bit of sweet and heat is nice) before smoking as you like.

Smoked Nuts

Smoked-Eggs_HERO

Smoked hard-boiled eggs are a real treat. Use them to add smoky flavor not only to egg salad but also salads like Niçoise, chef’s, potato, and more. Or make smoked deviled eggs to wow the crowd. Smoke more or fewer eggs depending on your needs.

Smoked Eggs

Smoked-Milk_HERO

Smoked milk (or cream) may sound iffy but imagine how good it will taste in your next batch of mashed potatoes or “cream of” soup. Or whip smoked cream and some sugar to make an unusual but tasty dessert topping.

Smoked Milk

Smoked-Salt_HERO

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.

Smoked Salt

Smoked-Simple-Syrup_HERO

Simple syrup, made by dissolving sugar in water, is the perfect way to sweeten drinks like iced tea, sangria, and cocktails. Smoking the mixture gives it an incredible depth of flavor. Try it in your next Manhattan or margarita and you may never go back to plain. This makes about 3 cups, which is ample for a large party. But it also keeps, covered and refrigerated, for up to 2 months. If you prefer yours thicker, as some bartenders do, increase the amount of sugar up to a 2:1 ratio.

Smoked Simple Syrup

Pittman-Pulled-Pork_HERO

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

Matt Pittman’s Pulled Pork

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An aromatic infusion of hibiscus flowers combines with a smoked simple syrup to create this unique wood-fired sparkler.

Smoked Hibiscus Sparkler

Pork-Belly-Char-Siu_HERO

Marinated in such classic ingredients as soy sauce, hoisin, and aromatic five-spice powder, this pork belly cooks low and slow on the Traeger before getting seared on the flat top. The result is meltingly tender meat plus a crisped exterior with the sweet salty flavor of the classic Cantonese roast pork. You can slice the meat and serve it with rice and bok choy as shown here, or dice it to use in stir fry or noodle dishes or fried rice, or stuff it in bao buns.

Smoke & Sizzle Char Siu-Style Pork Belly

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Brisket to ribs, find your favorite Traeger smoking recipes.

SMOKED RECIPES

Try these smoking recipes on your pellet grill. Traeger wood-pellet grills are known for their ability to use smoke to create amazing meals. Get inspired.

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