31 Best Traeger Recipes for Your Pellet Grill

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Smoked Salmon

Traeger smoked salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Yield: [‘8’, ‘8 servings’]

Try this delicious and super easy recipe for smoked salmon. This is a hot smoked salmon method that can be used in any electric smoker like Traeger or Masterbuilt.

Ingredients

• 1 gallon water
• 1/2 cup salt ((updated amount 3/26/2024))
• 1/2 cup brown sugar
• 2 lb salmon fillet*

Instructions

1. Create a brine by mixing salt, sugar and water in a large container. Place salmon in and make sure its covered completely in liquid. Cover with plactic wrap and place in the fridge for at least 4 hour, better overnight.
2. Drain the brine and rinse salmon under the running water. PAT DRY. Now its ready to be smoked!
3. Preheat smoker to 250 degrees Fahrenheit. Load with your favorite wood chips and place salmon inside on the racks, skin side down*
4. Close the smoker and let it cook for 2-3 hours. Add more chips as needed. Check the internal temperature to make sure its 150 degrees Fahrenheit.
5. Once done, pull the fish carefully from the smoker and let it sit on the counter for 10 minutes. Now you can flake it and enjoy!

2. Smoked Tri Tip

Traeger Tri-Tip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1H30M · Total: PT1H35M · Yield: 6

Traeger Tri-Tip is an easy barbecue recipe that you can make for dinner, any night of the week. This delicious cut of beef is tender and juicy and cooked medium-rare.

Ingredients

• 3 pound tri-tip
• 1 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Instructions

1. Preheat your Traeger to 250°.
2. Rub the meat all over with the seasonings. ( Heyyy Robin S 😉 ) Place onto the grill.
3. Cook for 30 minutes, flip, and cook for an additional 30 minutes.
4. Turn the grill up to 350 and cook an additional 20-30 minutes. Pull at 125° for medium-rare, or 135 for medium, rest for 10 minutes, slice against the grain and serve.

3. Smoked Bacon

Smoked Bacon Slices is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 People’]

You’ve fried bacon, you’ve baked it in the oven… but have you tried smoking it? Smoked bacon is a fantastic use for your smoker or grill!

Ingredients

• 1 lb Bacon
• Wood chips of choice

Instructions

1. Preheat your smoker to 300 F.Note: While it’s pretty standard to fill your smoker’s water pan with hot water, we did NOT – opting to dry smoke for extra crispiness.
2. Get your smoker going and the smoke… stabilized.You don’t want to put the bacon in during the initial strong white smoke, you want the lower intensity, almost wispy smoke for this.Heavy white smoke tends to cause a lot of soot, in our experience. Sooty bacon is not tasty bacon!
3. Using your aluminum foil, fashion a shallow drip pan that completely covers the bottom rack of your smoker. This will collect rendered fat, preventing it from reaching the bottom of your smoker
4. Arrange your bacon on the racks, leaving space between each. I recommend laying them across the wire rack, rather than along them.It reduces the risk of the bacon slipping through the cracks as it cooks / shrinks, and gives it a fun, wavy look!
5. If you’d like, you can sprinkle a little extra brown sugar substitute / brown sugar and/or seasonings on the top of the bacon slices. (We didn’t, this time).
6. If you have any known hot spots – for ours, it’s the very back of the smoker – avoid placing bacon in that area.
7. Hot smoke bacon at 300 F for 25-40 minutes, or until it reaches the desired doneness / smoke level.
8. Your cook time will vary wildly based on your smoker, your preferences, and the thickness of the bacon used.
9. Use paper towels to dab off any excess fat that may be pooling on the surface of the bacon.
10. Serve hot, or cool to room temperature and chill in an airtight container until use.

4. Smoked Brisket

Smoked Brisket is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3–4 pounds beef brisket, trimmed
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 cup beef broth or water
• 1/2 cup BBQ sauce for serving
• Wood chips for smoking (optional)

Instructions

1. 1. Trim any excess fat from the brisket.
2. 2. Mix the rub ingredients and rub evenly into the brisket.
3. 3. Preheat a smoker to 225–250°F (107–121°C). Pre-soak wood chips if desired.
4. 4. Smoke the brisket 6–8 hours, until internal temperature reaches 195–205°F (90–96°C).
5. 5. Rest the meat for 20–30 minutes, then slice thinly against the grain and serve with BBQ sauce.
6. 6. If a smoker is not available, finish in a foil-walled oven at 275°F (135°C) for the same amount of time until tender.

5. Smoked Beef Chuck Roast

Smoked Chuck Roast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT270M · Total: PT390M · Yield: [‘6’, ‘6 servings’]

Smoking beef chuck roast results in juicy and tender meat that you can either slice or shred to make smoked pulled beef. It works out cheaper than brisket since it’s smaller, and cooks quicker too!

Ingredients

• 3-4 lb chuck roast
• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper

Instructions

1. Season the roast liberally with salt and ground black pepper from all sides.
2. Allow the chuck roast to rest until the meat begins to sweat, if possible leave it uncovered in the fridge for at least a couple of hours and up to 24 hours.
3. If needed, truss the chuck roast with butcher’s twine to retain the shape before placing it in the smoker, and make sure that the meat comes to room temperature (rest for 45 minutes or 1 hour).
4. Fill the steam pot in the smoker with water and stock with wood/pellets.
5. Throw the chuck roast on a preheated smoker and let it cook at 225°F for 3-3.5 hours. Then starting probing it by inserting the probe in the thickest part of the cut, if it registers 160°-165°F then take it off the grill.
6. Wrap it with 2 layers of butcher paper or foil, and put it back on the smoker for another hour.
7. Probe it, and when it registers an internal temperature of 208°-210°F, take it off the grill keeping it wrapped. Let it rest for an hour in a dry cooler, it should drop to around 145°F, then unwrap and slice or shred and serve.

6. Chicken Wings

Traeger Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’]

These crispy Traeger Chicken Wings are perfectly seasoned with a wonderful smokey flavor. They are tender and delicious with a dry rub but pair perfectly with your favorite BBQ or buffalo sauce as well!

Ingredients

• 3 lb chicken wings
• 1 tbsp arrowroot powder
• 2 tbsp coconut sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tsp allspice
• 1 tsp cayenne (optionl)
• 1 ½ tsp salt
• 1 tsp pepper

Instructions

1. Preheat the Traeger or other pellet grill to 250F.
2. Mix all dry spice ingredients in a small bowl.
3. Place wings in a large bowl and pat the wings dry with a paper towel.
4. Sprinkle the dry rub on the wings and use your hands to rub the mix well into each wing. You can also place in a large ziplock bag to do this.
5. Place the wings directly on the grates of the preheated smoker and smoke for 20 minutes at 250F.
6. Increase the temperature to 400F and continue to smoke for another 20 minutes until the internal temperature reaches 170 degrees F. *I highly recommend using a meat thermometer when smoking or grilling to prevent the chicken from overcooking.
7. Remove from grill and enjoy!

7. Tomahawk Steak

Reverse Sear Smoked Tomahawk Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Yield: [‘4’]

This Reverse Seared Smoked Tomahawk Steak is slow smoked to perfection and then reverse seared over a hot griddle and served with a delicious garlic and herb butter compound. The result is an incredibly juicy and tender steak with a crisp outer crust that is packed with smoky flavor!

Ingredients

• three pound tomahawk steak
• 2 tbsp avocado oil (or olive oil)
• 1 tbsp course sea salt
• ½ tbsp black pepper
• 1 tbsp granulated garlic
• 2 tsp dried thyme
• 2 tbsp butter or ghee (for searing )
• 4 tbsp grass-fed butter (or ghee)
• 1 tbsp parsley (finely chopped)
• 1 tbsp thyme (finely chopped)
• 2 cloves garlic (minced)
• ½ tsp lemon juice
• salt (to taste)

Instructions

1. Pat the steak dry with paper towels and apply a thin layer of the avocado oil over the entire surface of the steak.
2. In a small bowl mix the sea salt, pepper, granulated garlic, and dried thyme. Rub dry rub all over the outside of the steak including the sides of the steak, and press it in.
3. Set your tomahawk steak aside and allow it to come to room temperature for approximately two hours prior to beginning the cooking process. This will ensure a more even cook.
4. Preheat the Traeger or other pellet smoker to 250 degrees F when ready to cook.
5. Insert the temperature probe of the meat thermometer into the thickest part of the steak. Place the steak directly on the hot grill grates and smoke at 250F until the internal temperature reaches 115 degrees F and then remove the steak from the smoker. (The time will vary based on the size and thickness of the steak).
6. While the meat smokes, mix all ingredients for the herb compound butter in a small bowl. Place the bowl in the fridge until ready to serve.
7. When the steak is nearing the end of the cook, add the ghee (or butter) to a preheated cast iron skillet or a preheated blackstone griddle and allow to melt (being careful not to let it burn).
8. Add the steak to the hot griddle and sear for 2-3 minutes per side until the internal temperature of the steak reaches 135F or your desired doneness.
9. Let the steak rest on a cutting board for 5 minutes before serving topped with the compound butter.

8. Smoked Turkey

Traeger Smoked Turkey Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT210M · Total: PT255M · Yield: [’12’, ’12 servings’]

This Traeger smoked turkey is an amazing way to shake up the typical holiday turkey. This tasty turkey is simply seasoned and smoked to perfection in about 4 hours. This recipe will make the holidays as easy and delicious as possible.

Ingredients

• 12 lbs turkey ((thawed))
• 4 Tbsp olive oil ((extra virgin))
• 4 cloves garlic
• 2 sprigs rosemary
• 2 Tbsp paprika
• 2 Tbsp Kosher salt
• 1 Tbsp ground black pepper
• ½ Tbsp onion powder
• ½ Tbsp garlic powder

Instructions Poultry Seasoning Blend

1. Mix all ingredients in a small bowl.

Smokin’ The Bird (Prep, Smoke, Rest, Eat)

1. Preheat your Traeger smoker to 300°F (150°C).
2. Meanwhile, rinse your turkey and pat dry using paper towels.
3. When the turkey is completely dry, rub olive oil and seasoning all over the bird (including inside the cavity).
4. Add a few cloves of garlic and sprigs of fresh rosemary inside the cavity.
5. Place breast up in the smoker (use a pan if you wish to capture juices for gravy), insert probes (if using) and smoke at 300°F (150°C) for 3 1/2 to 4 hours. The turkey is done when it hits at least 160°F (71°C) in the breast and 170°F (77°C) in the thigh.
6. Rest the turkey (loosely cover with foil), while the turkey is resting the turkey temperature will increase.
7. After the turkey has rested for at least 30 minutes, again check the temperature, the turkey needs to be at least 165°F (74°C) to be safe to eat. Slice, serve, eat and enjoy!

9. Mac and Cheese

The BEST Smoked Mac And Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [‘8’, ‘8 Servings’]

Smoked macaroni and cheese is always great, but this recipe takes it to another level! My Smoked Mac and Cheese involves bacon and jalapenos.

Ingredients

• 2-4 Jalapenos (chopped)
• ½ lb Bacon (chopped)
• 1 lb Elbow Macaroni
• 1/4 cup Butter or bacon drippings
• 1/4 cup All-purpose flour
• 8 oz Cream cheese (softened)
• 2 Tbsp Dijon mustard
• 3 Garlic cloves
• 3 cups milk
• 24 oz Cheese of choice – we used half Sharp cheddar (half Monterey Jack.)
• Salt and Pepper
• 1 cup Crushed corn chips
• ½ cup Shredded Parmesan
• Crumbled bacon (optional)

Instructions

1. Preheat your smoker to 200 or 225F – no higher! – and set up with your choice of wood chips. (See post for more info!). Spray your baking pan with pan spray, set aside.
2. In a large pot of boiling salted water, cook the macaroni until it’s al dente – cooked, but just barely. You want a bit of bite to them, not really soft.
3. Drain well, transfer to greased pan, set aside.
4. In a medium saucepan, cook bacon until as crispy as you’d like it. Strain the bacon out – leaving the drippings in the pan. Set the bacon aside.
5. Add jalapenos to the pan, cook until tender. Strain the jalapenos out and set aside, dispose of any remaining drippings, wipe the pan down if necessary.
6. In the same pan – over medium heat – melt the butter or bacon drippings.
7. Add the flour and stir well to combine. Continue cooking – stirring constantly – for 2 minutes.
8. Add softened cream cheese, mustard, and garlic, whisk until well incorporated..
9. Slowly add the milk – a little at a time – whisking to combine into a smooth sauce. Bring to a simmer.
10. Turn heat down to low, add shredded cheese a handful or so at a time, stirring to melt and combine.
11. Once cheese sauce is smooth and cheese is completely melted, season with salt and pepper- to taste. Pour over the macaroni and stir to combine.
12. Place pan in preheated smoker, smoke for 1 hour to 1 hour 30 minutes, stirring every 20-30 minutes or so..
13. Combine corn chip crumbs and shredded Parmesan. Scatter topping over the surface of the smoked mac and cheese.
14. Return pan to the smoker, smoke for another 15 minutes or so, or broil under high heat for a few minutes.
15. Serve hot!

10. Smoked Meatloaf

Smoked Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

A homemade meatloaf recipe packed with traditional comfort food flavors and topped with a sweet, tangy glaze is a delicious, savory family favorite and perfect for dinner.

Ingredients

• ¾ cup Italian breadcrumbs
• ½ cup milk
• 2 eggs
• 2 pounds (900g) ground beef (80/20)
• 1 medium yellow onion (finely chopped or grated)
• 3 cloves garlic (minced finely or pressed)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons chopped fresh parsley (optional)
• ¼ teaspoon cayenne
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup BBQ sauce

Instructions

1. Preheat the smoker to 225-250°F/107-120°C.
2. In a large bowl, combine breadcrumbs with milk and eggs. Allow to sit for 5-10 minutes.
3. Add the rest of the ingredients and mix until just combined, do not over mix.
4. Shape the meat into a 8×4 inch loaf and compress it to hold its shape, and place it on the prepared baking sheet (or shape it over the baking sheet). You can also use a loaf pan for this.
5. Line a sheet pan with foil, and fit with a wire rack. Spray the wire rack with non stick spray, and place the meatloaf on top. If you have a smoker that has wire racks, then you don’t need the sheet pan and you can place the meatloaf directly in the smoker.
6. Smoke for about 2-3 hours in total, or until the internal temp is 160°F. When the internal temp is 145°F, brush the meatloaf with bbq sauce.
7. Allow the meatloaf to rest for 10 minutes before slicing. Serve over mashed potatoes, and steamed broccoli or green beans.

11. Not Your Mama’s Meatloaf

Not Your Mama’s Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0H15M00S · Cook: PT2H0M00S

This easy-to-make meatloaf recipe packs in all the wood-fired flavor you know and love, while leaving out all the bad memories from the underwhelming meatloaf of your childhood.

Ingredients

• 1 Cup breadcrumbs
• 1 Cup milk
• 2 Tablespoon onion, chopped
• 1/2 Teaspoon ground sage
• 2 Teaspoon Salt
• 2 egg, beaten
• 2 Pound ground beef
• 1/4 Pound ground sausage
• 1 Cup Traeger ‘Que BBQ Sauce
• 1/2 Cup apple juice

Instructions

1. Preheat the grill to 225F. If available, use Super Smoke.
2. Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs. Add both ground beef and ground sausage, mix well. Place mixture onto a sheet pan lined with butcher paper and form mixture into a loaf, packing tightly. Transfer to the fridge to rest for 20 minutes.
3. To place the meatloaf on the grill, hold the meatloaf on the butcher paper over the grill grate. Pull back the paper from the bottom of the meatloaf towards you as you let the meatloaf land directly on the grill grate. Remove the butcher paper completely and cook for 2 hours or until it reaches an internal temperature on 160F.
4. For the Glaze: Combine Traeger ‘Que Sauce with the apple juice. Glaze meatloaf during the last 20 minutes of cooking.
5. Let meatloaf rest 5 to 10 minutes before slicing. Enjoy!

12. Smoked Pork Butt

Smoked Pork Butt / Smoked Pork Shoulder {Traeger Pulled Pork} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1200M · Total: PT1275M · Yield: [’15’, ’15 servings’]

Smoked pork butt is as easy as it is delicious. This overnight cook will have you sleeping like a baby tonight and eating like a king tomorrow night! Turn your smoked pork shoulder into sliced smoked pork or smoked pulled pork.

Ingredients

• ¼ cup dark brown sugar (packed)
• 3 tablespoons coarse ground pepper
• 2 tablespoons coarse kosher salt
• 2 tablespoons paprika (mild or sweet)
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons dry mustard
• 1 tablespoon cayenne powder
• 2 tablespoons maple syrup
• 10 lb pork butt
• 1 can root beer

Instructions

1. Preheat your smoker to 185f according to manufacturer’s directions.
2. While the smoker is preheating, combine the brown sugar, coarse black pepper, coarse kosher salt, paprika, garlic powder, onion powder, dry mustard, and cayenne powder in a medium bowl.
3. Remove the pork shoulder from the fridge, and carefully trim away the fat cap to approximately 1/8th inch thick. Trim any fat globs from the sides or the back side of the pork shoulder. Place the pork shoulder on a rimmed baking sheet.
4. Drizzle maple syrup over the pork butt and rub it completely to coat. Orient the pork butt so that the fat cap is down while you’re applying the pork shoulder rub.
5. Generously sprinkle the rub all over the pork butt, including all the edges and sides.
6. Flip the pork shoulder so that the fat cap is upwards and generously apply rub to the top. Allow the pork to rest until the smoker comes to temperature. Prepare a baking sheet by lining with tin foil.
7. Once the smoker reaches 185 degrees Fahrenheit, place the pork butt on the second, or middle rack, of your smoker, fat cap upwards. Place the tin foil lined baking sheet underneath the pork.
8. Smoke the pork butt at 185f for 10-12 hours, or until it reaches an internal temperature between 150f and 160f.
9. Increase the smoker’s temperature to 225f. Begin spritzing the pork with root beer or your desired spritz every 45-60 minutes until it reaches 175f for sliced pork or 198 – 203f for pulled pork.
10. Once the pork shoulder reaches desired temperature, remove it from the smoker and wrap in a layer of peach butcher paper or tin foil, then wrap in a towel before placing it in a cooler to rest for at least 1 hour.
11. After the rest time, the pork can be pulled or sliced as desired and served.

13. Smoked Trout

Smoking Trout The Right Way {Old Family Recipe} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT855M · Yield: [‘1’, ‘1 trout’]

Smoke your whole trout or trout fillets to perfection on a pellet smoker or whatever you prefer.

Ingredients

• 1 Whole trout ( gutted and gilled)
• 1/2 cup maple syrup (for basting (optional))
• 3 sprigs fresh rosemary
• 1 tablespoon of kosher salt (per 1 cup of water)
• 1 cup brown sugar
• 2 tablespoons soy sauce (or coconut amino acids)
• 3 bay leaves
• 1 tablespoon cracked black pepper

Instructions Make the brine solution: In a large enough saucepan on medium heat, add your brown sugar and allow it to melt and bubble until dark brown. Immediately add 2-3 cups of water to stop the caramelization process and prevent the sugar from burning. WARNING: This can cause the sugar mixture to splatter, please do this with care, or remove the sugar from the heat and add water once cooled down.

1. Add the kosher salt, soy/tamari/coconut aminos (if using) and bay leaves.
2. Heat the water and stir until all of the sugar and salt are completely melted. Add more cups of water if necessary, but always remember how many cups you are adding.
3. Remove the solution from heat, pour it into the vessel you will be using to brine your trout, and then add the rest of the water as you previously measured. Allow this to come to room temperature completely — IMPORTANT — do not use warm or hot brine on your trout, it will cook the fish which you do not want.
4. When the brine solution has cooled down, fully submerge your trout in it and add a few teaspoons of whole black peppercorns.
5. Place your whole trout (or trout fillets) in the refrigerator to brine for anywhere from 8 to 12 hours.
6. After the trout is brined, remove them from the brine and discard the liquid.
7. Rinse your trout with cold water to remove the brine from the surface. Failing to do so will result in an overly-salty fish.
8. Pat the fish dry with paper towels or tea towels.
9. Using 2-3 toothpicks per trout, stick them inside the fish cavity to keep it propped open while drying and smoking. Add a small sprig of rosemary into the cavity too
10. Place the trout on a rack to dry for 1-4 hours with a baking sheet underneath to catch the moisture. This step is crucial in developing the sticky pellicle which helps smoke adhere to the flesh. I usually go for 2 hours at cool room temperature, but the refrigerator is probably best.
11. Preheat your Traeger on the ‘Smoke’ setting for 5 minutes. Or whatever pellet smoker or other type of smoker you’re using.
12. Baste the trout inside and out with maple syrup using a pastry brush and place them, with their chest cavities propped open, directly on the grill grates.
13. Set your timer for 1 hour and every hour baste the trout with more maple syrup and check to see if the flesh is flaky.
14. Depending on the size, the smoking will take anywhere from 1.5 hours to 4.
15. Do NOT surpass 4 hours until you are looking to make trout jerky.
16. Do NOT let the temperate get above 200/220 Fahrenheit, and if it does place a bowl of ice water inside the smoker to regulate it.

14. Asparagus

Traeger Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’]

This Traeger Grilled Asparagus is such a simple side dish that is packed with flavor. These asparagus spears are smoked to perfection on a pellet grill and then topped with lemon zest, shaved parmesan cheese, and fresh cracked black pepper. This dish will become a favorite for everyone!

Ingredients

• 1 bunch fresh asparagus
• 1 ½ tbsp olive oil (or avocado oil)
• ½ large lemon (juiced)
• ½ tsp garlic powder
• ½ tsp onion powder
• salt and pepper (to taste)
• 2 tsp lemon zest
• ¼ cup parmesan cheese (shaved)
• fresh cracked black pepper (to taste)

Instructions

1. Preheat the traeger (or other pellet grill) to 350 degrees F for 15 minutes.
2. Trim the woody ends from the bunch of asparagus then rinse and pat dry. Place asparagus spears in a large shallow bowl and drizzle with the oil and lemon juice. Use your hands to massage the oil into the asparagus.
3. Sprinkle the asparagus with the garlic powder, onion powder, salt, and pepper and then mix with your hands to make sure they’re well coated.
4. Place the asparagus directly on the grill grates in a single layer. Allow the asparagus to cook for 25-35 minutes (depending on how crisp you like your veggies) until done to your liking!
5. Use tongs to toss the asparagus once or twice during the smoking and cooking process.
6. Remove the asparagus spears from the grill and top with a squeeze of lemon juice, lemon zest, parmesan cheese, and fresh cracked black pepper. Enjoy!

15. Chicken Legs Quarters

Smoked Chicken Leg Quarters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT2H5M · Total: PT2H50M · Yield: 8

Delicious juicy Smoked Chicken Leg Quarters smoked on a Traeger Grill to perfection.

Ingredients

• 8 leg quarters
• 1 bottle marinade (we used Lawry’s Zatarain’s Cajun)
• Traeger pork & chicken rub
• Apple BBQ Hardwood Pellets
• 1 cup of water or apple juice (we used apple juice)

Instructions

1. Rinse chicken and pat dry.
2. Marinade chicken in the fridge for at least 30 minutes. (we marinade our chicken overnight)
3. Once chicken is marinated, sprinkle both sides with the rub.
4. Prepare the Traeger grill on smoke according to directions. Set the temperature to 225 degrees and preheat, lid closed for 15 minutes.
5. Place a small stainless steel pot of water or apple juice in the inside corner to help keep moist.
6. Place chicken in grill skin side up with lid closed.
7. Smoke for 2 hours or until instant – read meat thermometer reads 165 degrees. ( insert thermometer into thickest part of the thigh, not touching the bone)
8. Remove chicken and let rest 5 minutes before serving. (we don’t add barbecue sauce.)

16. Smoked Stuffed Mushrooms

Smoked Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘4’, ‘4 servings’]

Smoked stuffed mushrooms takes this popular appetizer recipe to the next level! The cream cheese, common spices, asiago and cheddar cheese… combined with smoke flavor will make your taste buds swoon!

Ingredients

• 16 ounces whole, white mushrooms
• 8 ounces cream cheese (softened)
• 1/4 cup shredded asiago
• 1/4 cup shredded cheddar
• 1/2 teaspoon Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt (or amount of salt desired)
• pepper (pinch or desired amount)

Instructions

1. Preheat smoker to 225°
2. Wipe mushrooms clean and remove stems from mushrooms.
3. In a medium bowl, mix together all of the ingredients except the mushrooms. (If needed, warm up the cream cheese mixture for about 30 seconds to make the cream cheese filling more smooth to help with the filling process.)
4. Fill the center of each mushroom with the cream cheese filling and place on a baking sheet, lined with aluminum foil.
5. Cook in preheated smoker for 2 hours or until mushrooms are cooked and cheese filling as a nice golden brown color.

17. Smoked Queso Dip

Smoked Queso is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’, ’12 servings’]

Smoked queso is made with 3 kinds of cheese, chunks of chorizo, and made as spicy or mild as you like it. It’s the perfect party dip!

Ingredients

• 2 lb (900g) chorizo or spicy sausage (casings removed, cooked and crumbled and drained)
• ½ cup white onion (diced)
• 1 tablespoon minced garlic
• 32 ounces velveeta (cut into cubes)
• 8 ounces pepper jack cheese (cut into cubes)
• 8 ounces cream cheese (cut into cubes)
• 2 x10 ounce cans ROTEL (undrained)
• 1 cup pickled jalapeno slices
• ½ cup milk (or more if needed)

Instructions

1. Preheat the smoker to 250°F/120°C.
2. Place all of the ingredients in a 9×13 disposable pan, place the pan uncovered in the smoker over indirect heat and cook for 1-2 hours.
3. Stir the queso every half an hour as it cooks, and add milk as needed to reach the desired consistency.
4. Serve with tortilla chips.

18. Smoked Queso Dip

Smoked Queso is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’, ’12 servings’]

Smoked queso is made with 3 kinds of cheese, chunks of chorizo, and made as spicy or mild as you like it. It’s the perfect party dip!

Ingredients

• 2 lb (900g) chorizo or spicy sausage (casings removed, cooked and crumbled and drained)
• ½ cup white onion (diced)
• 1 tablespoon minced garlic
• 32 ounces velveeta (cut into cubes)
• 8 ounces pepper jack cheese (cut into cubes)
• 8 ounces cream cheese (cut into cubes)
• 2 x10 ounce cans ROTEL (undrained)
• 1 cup pickled jalapeno slices
• ½ cup milk (or more if needed)

Instructions

1. Preheat the smoker to 250°F/120°C.
2. Place all of the ingredients in a 9×13 disposable pan, place the pan uncovered in the smoker over indirect heat and cook for 1-2 hours.
3. Stir the queso every half an hour as it cooks, and add milk as needed to reach the desired consistency.
4. Serve with tortilla chips.

19. Baked Potatoes

Traeger Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2H · Total: PT2H5M · Yield: 4

For an easy side dish to go with all your delicious meals, check out these Traeger baked potatoes. Cooked on a Traeger pellet grill, these smoked baked potatoes are perfect for the summer.

Ingredients

• 4 Russet large baked potatoes.
• ½ Tablespoon of Salt.
• ½ Tablespoon of black pepper.
• 1 Tablespoon of smoked paprika.
• 2 tablespoons of Honey.

Instructions

1. Wash potatoes.
2. Score the top of the potato with a knife.
3. Use honey as a binder and rub it all over the potato.
4. Sprinkle seasoning all over the potatoes.
5. preheat smoker to 225F degrees.
6. Place potatoes on the smoker.
7. Smoke for 2 hours or until internal temp is 205-210F Degrees.

20. Meatloaf

Traeger Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: 6

Smoked on a pellet grill, this tender keto meatloaf picks up a smoky depth I never got from the oven, at 1.5g net carbs and 44.5g protein. I let the beef and pork mixture grill at 225°F for 2 to 3 hours with the lid closed, until it hits 160°F inside, and the pork panko binder is what keeps the loaf juicy the whole way.

Ingredients

• 1 pound ground beef (90/10)
• 1 pound ground pork
• 2 cups pork panko
• 1/3 cup diced yellow onion
• 1/3 cup heavy cream
• 1 large egg
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Instructions

1. Preheat pellet grill to 225 degrees F with lid closed to capture smoke.
2. Add ground beef, ground pork, pork panko, egg, onion, parsley, heavy cream, garlic, salt and pepper to a large bowl. Mix with a spoon or clean hands until combined.
3. Mold meatloaf into a loaf shape and place on a perforated grill tray.
4. Place grill tray with meatloaf in the Traeger with the lid closed and grill for 2-3 hours or until the internal temperature of the meatloaf reaches 160 degrees F.
5. Remove meatloaf from the grill and let sit for 5 minutes before serving.

21. Honey Chicken Marinade

Spicy Honey Chicken Marinade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT145M · Yield: [‘6’, ‘6 servings’]

Get ready to fire up the grill! This sweet and spicy chicken marinade makes tender and flavorful chicken every time, with an adjustable heat level to satisfy all taste buds!

Ingredients

• 1/4 cup olive oil
• 4 1/2 tablespoons honey
• 6-8 cloves garlic (minced)
• 1/2 – 1 1/2 teaspoons ground red or cayenne pepper (or according to your taste preferences)
• 1 1/4 teaspoon sea salt
• 1/3 cup apple cider vinegar
• 2 – 3 1/2 tablespoons sriracha (or according to your taste preferences)
• 2 – 2 1/4 pounds boneless skinless chicken breasts (thighs, or tenders*)
• 1/2 tablespoon corn starch
• 1 1/2 tablespoon cold water
• Diced cilantro and lime slices (to garnish (optional))

Instructions

1. In a medium-sized mixing bowl, whisk together the olive oil, honey, garlic, red pepper, salt, vinegar, and sriracha until combined.
2. Add the chicken to the marinade and turn it in it until covered with the marinade or add the chicken to a resealable bag and pour the marinade over to cover. Marinate the chicken 30 minutes – 12 hours.
3. Preheat the grill to 375-400 degrees Fahrenheit. Add the chicken to the grill, reserving the marinade.
4. Cook the chicken for 7-10 minutes (on the shorter side for tenders and thighs and on the longer side for breasts) turning the chicken every 3-3.5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
5. Remove the chicken from the grill, cover with foil or a clean plate, and rest for 5 minutes.
6. Add the reserved chicken marinade to a microwave-safe bowl or small saucepan. Heat in the microwave or bring to a simmer on the stovetop for 2-3 minutes, or until the marinade boils for 1.5 minutes.
7. Whisk the cornstarch and cold water together until combined. Stir the cornstarch mixture into the hot marinade. Return the marinade back to the microwave or stovetop and cook, bringing the marinade to a boil, for 1 more minute or until the sauce has thickened. Serve the chicken with the marinade sauce and diced cilantro and sliced limes to garnish, if desired. Enjoy!

22. Flat Iron Steak Marinade

Flat Iron Steak Marinade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT505M · Yield: [‘6’, ‘6 Servings’]

This flat iron steak marinade is savory, balanced, and packed with flavor from soy sauce, garlic, and Dijon mustard. It creates juicy, tender steak every time and works beautifully for grilling or pan-searing.

Ingredients

• ⅓ cup reduced-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 tablespoon minced garlic
• ½ teaspoon dried rosemary
• ½ teaspoon Italian seasoning
• ½ teaspoon smooth Dijon mustard
• 1 ½ tablespoons packed light brown sugar
• freshly cracked black pepper (to taste)
• 1 ½ to 1 ¾ pounds flat iron steak

Instructions

1. In a medium mixing bowl, whisk together the soy sauce, red wine vinegar, olive oil, salt, minced garlic, rosemary, Italian seasoning, Dijon mustard, brown sugar, and black pepper until fully combined and the brown sugar has dissolved.
2. Place the steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak and turn to coat evenly. Cover and refrigerate for 6 to 12 hours, turning the steak once or twice if possible.
3. Remove the steak from the refrigerator 20–30 minutes before cooking to allow it to come closer to room temperature.
4. Preheat the grill to medium-high heat (375°F to 400°F). Clean and lightly oil the grill grates if needed.
5. Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook for 7–11 minutes, turning every 2–3 minutes, or until the steak reaches your desired degree of doneness.

23. Baby Back Ribs

Baby Back Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 racks baby back ribs (about 3–4 pounds)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup BBQ sauce for brushing

Instructions

1. 1. Remove the membrane from the back of the ribs.
2. 2. Mix rub ingredients and apply evenly to both sides of the ribs.
3. 3. Let the ribs rest 15 minutes; preheat oven to 275°F (135°C) or preheat a grill for indirect cooking.
4. 4. Bake ribs on a rack over a sheet pan, covered with foil, for 2.5–3 hours until tender.
5. 5. Uncover, brush with BBQ sauce, and bake or broil for 5–7 minutes to set glaze.
6. 6. Rest 10 minutes, then slice between the bones and serve.

24. Smoked Burger

Smoked Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.2–1.4 pounds ground beef (80/20)
• 4 burger buns
• 4 slices cheddar cheese
• Salt and pepper to taste
• 1 tablespoon smoked paprika (optional)
• Lettuce leaves, tomato slices, onion slices, pickles
• Smoky mayo: 1/4 cup mayonnaise + 1/2 teaspoon liquid smoke or extra paprika

Instructions

1. 1. Season and form four patties; indent centers slightly to prevent bulging during cooking.
2. 2. Preheat a smoker to 225°F (107°C).
3. 3. Smoke patties for 30–40 minutes until internal temperature reaches 160°F (71°C).
4. 4. If using, melt cheese on patties during the last 2 minutes of cooking.
5. 5. Toast buns lightly on the grill or in a pan.
6. 6. Assemble burgers with toppings and smoky mayo; serve.

25. Smoked Cheesecake

Smoked Cheesecake With Caramel And Sea Salt (Cooked In A Smoker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT120M · Total: PT140M · Yield: [‘8’]

This Smoked Cheesecake with caramel and sea salt is such a great dessert to make outdoors. It is cooked right in a smoker or grill!

Ingredients

• 1 Cup + 2 Tbsp Sugar (divided)
• 1 1/2 Cups Graham Cracker Crumbs
• 6 Tbsp Butter (melted)
• 1 (8-12 oz) Jar Caramel Dessert Topping ( divided)
• 1 Cup Sour Cream
• 1/2 Tbsp Vanilla
• 3 (8 oz) Cream Cheese (softened)
• 1 Tbsp Sea Salt (divided)
• 3 Eggs
• 2 Tbsp Flour

Instructions

1. Start by preheating your smoker to 275 degrees. Or you can use your grill if it has temperature control.

Crust:

1. To start making the cheesecake use a medium bowl and mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter together. Mix until well combined.
2. Line a 9-inch springform pan with parchment paper. You can skip this if you want and just grease really well. This just makes it so much easier to pop the cheesecake out of the pan.
3. Dump crumb mixture into pan. Pack it down with your hands or the bottom of a glass. You want to press it slightly up the edges as well.
4. Put the pan with crust in the smoker and allow it to smoke while you mix filling.

Filling & Cooking:

1. In a mixing bowl or stand mixer beat cream cheese and 1 cup of sugar until smooth and fluffy.
2. Add the vanilla, salt, flour, and sour cream mix until well combined.
3. Add in eggs and beat until fully mixed but making sure not to over mix.
4. Using pot holders remove the crust from the smoker. Pour cheesecake batter over the crust in the pan.
5. Add 6 to 8 tablespoons of caramel topping over the batter. Use a butter knife to make swirls into the cheesecake mixture. Just be sure not to press down, you don’t want to dig into the crust.
6. Put the pan back into the smoker. Place a heat-proof pan or aluminum pan of water underneath.
7. Close the smoker lid and smoke cheesecake at 275 degrees for an hour and a half.
8. After an hour and a half, cheesecake should be firm but still slightly jiggles in the center.
9. Pour more caramel over the top of the cheesecake so that it covers the top of the cheesecake. Sprinkle a little sea salt on top.
10. Smoke for another 30 minutes.
11. Remove cheesecake from the smoker. Run a butter knife along the edges, so loosen the cheesecake from the pan. This helps to prevent cracking as the cheesecake sets.
12. Let the cheesecake cool to room temperature on the counter. Then place it in the refrigerator and chill for at least 6 hours or overnight before slicing and serving.

26. Beef Ribs

Beef Ribs On The Pellet Grill is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6H · Total: PT6H40M · Yield: 3

Tasty and tender, these beef short ribs are full of flavor with a texture that simply melts in your mouth. You get a sensational crust from the dry rub that will have you licking your fingers for more and fighting over the last rib.

Ingredients

• 2 Tablespoons of kosher salt.
• 2 Tablespoons of black pepper.
• 2 Tablespoons of Traeger Blackened Saskatchewan rub.
• 3 Tablespoons of mayonnaise.

Instructions

1. Pat the ribs dry.
2. Rub mayonnaise all over the ribs as a binder.
3. Rub spices into the ribs.
4. Preheat smoker to 250F degrees.
5. Place ribs to smoker.
6. Pull ribs at 165F degrees.
7. Wrap the ribs in foil or butcher paper.
8. Place back on the smoker until internal temp reaches 200F Degrees. Pull and leave wrapped.
9. Let rest for 30 minutes wrapped.
10. Slice and serve.

27. Smoked Chicken

Traeger Smoked Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4H · Cook: PT4H · Total: PT8H20M · Yield: 8

Easy Smoked Chicken is a great summer meal. The chicken turns out incredibly flavorful, tender and juicy. Perfect for BBQs or any time you want to cook a whole chicken but want to do something a little different than traditional roasting.

Ingredients

• 2 quarts (8 cups) Cold Water, divided
• 1/4 cup plus 2 tablespoons Morton Kosher Salt
• 1 whole Chicken, approximately 6 pounds
• 2/3 cup Homemade BBQ Chicken Rub

Instructions

1. Bring 1 cup cold water to boil. I usually do this in a 2 quart glass measuring cup in the microwave, however you can do this stovetop in a saucepan if you prefer.
2. Add the 1/4 cup plus 2 tablespoons of Morton Kosher Salt (not table salt!) to the boiling water and stir until dissolved. Stir in the remaining 7 cups of cold water so that you have 8 cups of water total.
3. Place the whole chicken, giblets removed and discarded, in a gallon sized freezer zip top bag.
4. Place the bag inside a large bowl.
5. Transfer the salt water to the bag containing the chicken. Zip the bag to seal.
6. Place the bowl with the chicken and brine filled bag in the refrigerator and chill for at least 2 hours, or up to 8 hours.
7. Remove the chicken from the brine.
8. Discard the salt water. Rinse the chicken inside and out.
9. Place the chicken on a large baking sheet and pat dry.
10. Rub the chicken inside and out with the Homemade BBQ Chicken Rub. I like to carefully separate the skin over the breasts from the meat so that I can put some of the rub under the skin.
11. Let the chicken sit while you prepare the smoker.
12. Prepare your smoker to a low heat setting.
13. On our Traeger, we use the “smoke” setting (around 150-160 degrees F) and we either use Oak Pellets or the Gourmet Blend Pellets for our wood. Hickory or pecan would also work well for chicken.
14. Transfer the chicken from the baking sheet and place it on the smoker, insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the breast, and smoke on 150-160 degrees F according to manufacturer instructions at 160 for about 3 hours.
15. Increase the temperature to 225 degrees F and continue to cook until the the meat thermometer registered 165 degrees F.
16. Remove the chicken from the smoker and let rest, loosely tented with foil, on a baking sheet for 20 minutes before slicing.

28. Prime Rib Roast

Traeger Prime Rib Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT2H · Total: PT2H10M · Yield: 8

Prime Rib on the Traeger is another must try. Like most things cooked on the T, it takes it to the next level. If you’ve cooked a prime rib roast before, then this will be a breeze.

Ingredients

• 5 pound boneless rib roast
• 4 tablespoon kosher salt
• 1 teaspoon coarse ground black pepper
• 1 1/2 teaspoon onion powder
• 1 teaspoon granulated garlic
• 1 teaspoon rosemary
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 cup beef broth

Instructions

1. Take the roast out of your fridge at least an hour before cooking. Preheat your Traeger to 250°.
2. Mix the salt, pepper, onion powder, garlic, and rosemary in a bowl and mix it all together with a spoon to create your rub. Coat your entire rib roast with the rub. Make sure to use it all. After the rib roast is coated, set it aside.
3. Next, combine the onions, carrots, and celery in the bottom of a 9″ X 13″ high sided cake pan. Place the rib roast on top of the vegetables in the cake pan.
4. Put the pan with the roast in it onto the center of your pre-heated Traeger. Cook at 250° for one hour.
5. After one hour, pour the two cups of beef broth into the bottom of the cake pan.
6. Turn your Traeger up high and let it cook until the internal temperature reaches 120°.
7. Pull the roast off of the grill when it hits 120° and let it rest for twenty minutes before slicing.
8. Pour the juices from the bottom of the pan through a strainer, skim the fat off of the top, and use the remaining juice for your au jus.

29. Maple Salmon Jerky

Smoked Maple Salmon Jerky {Secret Ingredient} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT1030M · Yield: [‘8’]

Make delicious smoked salmon jerky basted with maple syrup for an easy nutrient-dense snack.

Ingredients

• 6 lbs wild salmon fillets (cut into 1 to 1.5 inch strips)
• 1.5 cups dark brown sugar
• 1.5 cups kosher salt
• 1 tablespoon scotch (optional)
• 1/2 cup maple syrup

Instructions

1. First we will make a simple cure for the salmon. Whisk your brown sugar and salt together thoroughly in a glass container that comes with a lid (or can be wrapped with cling wrap or a beeswax cover).
2. Cut your salmon into strips or chunks. Aim for strips that are about 1 to 1.5 inches wide. Remember that as the salmon smokes and becomes jerkey it will lose a lot of moisture and shrink.
3. Take your strips of salmon and cover them completely in the brown sugar-salt cure, cover your bowl, and place it in the refrigerator. Leave it for a minimum of 12 and no more than 24 hours.
4. Depending on how much salmon you are turning into jerky, you may need more or less cure. If you are staking salmon strips on top of each other, ensure there is a heavy layer of cure between the strips. Use your judgement.
5. After the salmon has finished curing, take it out and rinse it competely in cold water. Pat salmon until completely dry.
6. Now you have two options: Take the salmon strips and place them in a single layer on a wire rack over a baking sheet or (tea towels or paper towels work too) to capture excess mointure. Place the salmon, uncovered, in the refrigerator overnight OR place it in front of a fan somewhere cool and shady for 1 – 3 hours.
7. This final step gets the surface of your salmon sticky and helps the smoke adhere to it. This is called pellicle. Now we are ready to smoke.
8. Preheat your Traeger on the ‘Smoke’ setting for 5 minutes with the lid open. Or preheat whichever pellet or other type of smoker you are using.
9. Baste the salmon on the flesh-side with the scotch (if using) with a pastry brush (silicone is my favourite) and place the fillets directly on the grill,skin side down. Close the lid.
10. Set your timer for 1 hour and then baste the salmon with a thick layer of maple syrup. Every hour baste the salmon with more maple syrup.
11. Depending on the size of your strips, the smoking will take anywhere from 3.5 hours to 4 hours. Maybe a bit more. You should do a taste test at the 3-hour mark.
12. Do NOT let the temperate get above 200/220° Fahrenheit, and if it does place a bowl of ice water inside the smoker.
13. You will have successfully made salmon jerky once the flesh looks dry and is stiff while still being slightly pliable and chewy.

30. Smoked Chicken Thighs

Traeger Smoked Chicken Thighs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Yield: [‘6’]

Traeger smoked chicken thighs marinaded in teriyaki sauce are killer! Tender meat with tons of flavor in less than an hour on your pellet grill and smoker.

Ingredients

• 3 lbs chicken thighs (I cooked 8 at the same time, bone-in with skin was used)
• 1 jar teriyaki sauce (veri veri teriyaki used)

Instructions

1. Empty jar of teriyaki sauce into a gallon freezer bag with chicken thighs. Zip closed, move around so all are coated and lay flat in your fridge for a good 3 hours or more.
2. Preheat your smoker to 350 degrees F.
3. Once it is up to temp. use tongs to place thighs with bones facing up (or skin side down if they have skin) directly on the grate.
4. Close lid and then adjust temp. down to 300 degrees F. for 25 minutes.
5. Open and flip each piece over. Close lid and continue cooking for another 25 minutes or until internal temp when removed from the grate reaches 165 degrees F.
6. Allow to rest for 5-10 minutes once removed before cutting to maintain juiciness.

31. Grilled Vegetables

Grilled Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 8

Smoky-sweet Traeger grilled vegetables that soak up my lemon vinaigrette while they’re still hot — 6g net carbs per serving. The pellet grill gives them a flavor an oven can’t match, and I grill them all summer long.

Ingredients

• 6 sweet peppers, sliced in half lengthwise
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 red onion, cut in wedges
• 1/2 cup cherry tomatoes
• 3 tablespoons avocado oil or olive oil
• grill basket, optional
• 1/4 cup red wine vinegar
• 2 tablespoons dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons lemon juice
• 1 teaspoon sweetener
• 1/2 cup olive oil

Instructions

1. Add ingredients for dressing into a mason jar or small bowl. Shake or whisk to combine. Let sit or make up ahead of time to let the flavors meld together.
2. Add grill basket to grill. Preheat grill to high heat (500 degrees). If you don’t have a grill basket, use aluminum foil. Make a basket, folding up the edges.
3. Cut vegetables, add to a large bowl and toss with 3 tablespoons olive oil and salt and pepper for seasoning.
4. Place vegetables in a grill basket. Grill on high (500 degrees) with the lid closed for 5 minutes. Stir and grill for 5-10 more minutes or until vegetables have softened.
5. Remove mixed vegetables from the grill and toss in lemon vinaigrette dressing.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.