Amusement parks and fairs have given smoked turkey legs a cult-like following, with some people offering money online for a recipe that mimics the legs sold at Disneyland. The secret is to soak the legs in brine for 24 hours, then smoke them low and slow. The flavor is ham-like, and very addictive.

A simple to prepare holiday classic that tastes anything but simple to prepare!

Everybody has thrown chicken breasts on the grill, but once you've had them off a Traeger, you'll never be able to go back.

Traeger'ized wings with a sweet twist!

These wings are a little sweet, a little spicy, and a whole lot of delicious!

Traeger'ized wings with a big spicy kick!

In Jamaica, chicken legs slathered in a spicy paste cooked on grills fashioned from 55-gallon steel drums over savory-smelling pimento wood are sold to locals and appreciative tourists alike. But you can replicate the flavors at home using ingredients found at your local grocery store. This fiery marinade can also be used on chicken thighs, breasts, or wings, as well as on pork. By the way, this is not the kind of marinade you'll want to lick off the spoon. But its harshness will meld into terrific flavors when exposed to the smoke and heat of your Traeger. Serve with rice or coleslaw.

Feel free to substitute chicken legs for wings if you prefer a meatier bite; the spicy honey-garlic sauce goes well with them, too. Cooking times will be about the same.

An all time Traeger classic. Immediately after tasting, many people have referred to this as "The best chicken I've ever tasted!".

There's nothing like a Traeger for roasting duck perfectly. Not only will you achieve moist meat and beautifully browned, crisp skin, but you completely avoid the problems oven roasting brings: splattered, smoking fat, and the urgent need to clean the oven and reset the smoke alarm. Be sure to put a fresh piece of foil on your drip pan and clean the grease bucket before beginning so you'll be able to capture that glorious duck fat that is prized by savvy cooks for frying potatoes.

If desired, loosely stuff the turkey after washing and drying it using your favorite dressing recipe. Add extra roasting time as the internal temperature of the stuffing should be 165 degrees F. By the way, if you do not own a meat roasting rack, improvise one out of whole peeled carrots or celery stalks. The vegetables will add great flavor to the drippings.

We love dishes that are fancy enough for company, but easy enough for a weeknight dinner: Lemon and Rosemary Roast Chicken certainly qualifies. For a side dish, cut B-size potatoes in half, then coat with olive oil, season to taste, and roast alongside the chicken (35 to 45 minutes). Or pair the chicken with rice and a green vegetable.

Normally, we like to cook burgers over high heat. But turkey is much leaner than beef or pork, and has a tendency to dry out, which is why we like to grill it slowly. The Chipotle Tartar Sauce is also an excellent dip for fries!

You will not find Cornish game hens in the wild. In fact, the breed didn’t exist before the mid-1950s when Alphonsine (“Therese”) and Jacques Makowsky bred Cornish game cocks with domesticated chickens on their Connecticut farm. But the diminutive chickens (and that’s what they are) have come to epitomize elegance and single-serving perfection on American tables. Traegered, they are easy…and sublime.

This dip – perfect for a Super Bowl party or other game day party – goes together in minutes if you have cooked chicken on hand. If desired, you can bake and serve it in a cast iron skillet which will stay hot for quite some time.

Why should Buffalo, New York, have an exclusive on one of America’s favorite game day foods, wings? (It’s reported sports fans eat some 1.25 billion of them on Super Bowl Sunday.) This recipe nods to Boston’s immigrant heritage by incorporating Irish beer. We used Murphy’s Irish Red when developing this recipe, but you’re welcome to substitute your own favorite.

This chicken is so easy and leftovers so good, why not roast two chickens while you’re at it? Serve with rice, refried beans, and a crisp green salad. Roasting the chicken with the orange and lime rinds inside adds flavor and moisture to the bird.

Thai street vendors sell thousands of these flavorful chicken skewers every day. Find unsweetend coconut milk and red curry paste in the ethnic section of your supermarket, or buy them online through www.amazon.com.

Eggs are one of the most affordable proteins on the market and are often on sale. Buy an extra dozen for this deliciously different smoked egg salad. This smoking technique can be used to make deviled eggs, too.

The London-based food purveyor Fortnum & Mason claims to have invented Scotch eggs for wealthy travelers in 1738. But earlier versions of this portable snack can be traced to India. In any case, Scotch eggs are usually deep-fried. We happen to love an alternative method—smoking and baking the sausage-covered eggs on a Traeger. We recommend you make only as many as you and your family or guests can eat at one sitting. Chilled, the egg whites and sausage coating separate from each other.

Sliders (or “slyders”, the diminutive burgers made famous by the White Castle chain) have seemingly elbowed their way into every casual dining establishment in America. They’ve become so popular that grill equipment manufacturers now sell slider molds, and bakeries are churning out 3-bite slider buns by the thousands. For a change, we like our sliders made with ground chicken cut with an indulgent amount of Parmesan, which helps keep the chicken moist. Naturally, you could substitute ground beef, turkey, lamb, pork, or veal for the chicken.

A Traeger variation on roasted chicken that might just be the best chicken you've ever tasted.

Your Traeger will produce one of the moistest, tastiest turkeys you’ve ever eaten with show-stopping crisp, brown skin. Use pecan, hickory, or apple pellets for this recipe.