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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

A sale on ground chicken (almost always cheaper than ground beef) gave us the idea to combine the flavors of tandoori chicken in a burger. The result exceeded our expectations! We will definitely be making this again. Forming and cooking the burgers on a sheet of parchment paper might be a new technique for you, but we found it was an easy way to handle the loose, wet chicken mixture. Chilled and thinly sliced, leftover burgers make great sandwiches or salads.

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.

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!

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!

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.

An all time Traeger classic. Immediately after tasting, everyone refers to this as "The best chicken I've ever tasted!", on top of being the easiest to cook. Plus this recipe gives you an 1hr & 10min of spare time. You never have to lift the lid once untill the grilling is done!

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.

October is National Pizza Month! We’d be remiss if we didn’t give you a pizza recipe. But don’t worry: You don’t have to make your own crust. And it only takes minutes to make the rich and satisfying Alfredo sauce that stands in admirably for tomato-based sauces.

Make sure that your Thanksgiving turkey has not already been injected with a sodium solution, or your bird will be unbearably salty. It should say right on the package under the “Ingredients” list. Beer and brown sugar combine to create beautiful mahogany-colored skin, and aromatics like onion, apple, and herbs will perfume the meat.

Because they have a thick layer of subcutaneous fat, we highly recommend you roast your goose in a roasting pan. The rendered goose fat can be used to roast potatoes or other vegetables. If you want a smoky flavor, start your Traeger on the Smoke setting and smoke the goose for 1 hour before increasing the temperature to 350 degrees F to finish.

Here’s a recipe that has earned the designation “evergreen”. In other words, it’s good any time of year, whether you’re striving to stick to a New Year’s resolution of eating healthier, or in need of a simple main course for a warm summer night. Other fresh or dried herbs that work well in this recipe are tarragon, rosemary, basil, parsley, marjoram, chives, and oregano.

We don’t know where your allegiance roosts come Super Bowl Sunday, but you could jokingly refer to these as Barbecued “Raven” Quesadillas on February 3.

This Southern favorite—claimed by the town of Brunswick, Georgia, and Brunswick County, Virginia—makes good use of leftover smoked meats including pork, ham, chicken, turkey, rabbit, brisket, or sausage. Don’t feel bound by the recipe. Serve with biscuits.

Once exotic, smoked Spanish paprika—called pimentón—can now be found in the spice section of most supermarkets. (You can also purchase it online from www.latienda.com.) It will become a “secret weapon” in your spice arsenal.

Fragrant with exotic spices and tenderized by a yogurt marinade, these wings will fly off the plate at your next party. Indian tandoori traditionally calls for a brilliant orangish-red powdered food coloring rarely found in Western kitchens. But you can imitate the hue with the liquid or paste food dye found in the baking section of most supermarkets or craft stores. To prevent sticking, brush and oil your grill grate and turn the wings once or twice with tongs as they cook.

Not your grandma’s chicken salad! A combination of smoked light and dark meat and southwestern-inspired ingredients give this salad depth of flavor. Serve as-is on a bed of shredded lettuce, wrap in a flour tortilla, or mound in pita bread. If you’re short on time, skip the brining step and add salt to taste to the dressing.

Peruvian roast chicken, made popular in Washington, D.C. and Los Angeles by franchises like Polla a la Brasa, has a cult following. Foodie websites buzz with pleas from cooks who want to replicate this dish at home. On your Traeger, it’s possible! Note: There are two ingredients that can be difficult to find locally: aji amarillo and huacatay pastes. The former is made from a Peruvian yellow chile, and the latter from a botanical relative of marigolds and mint. Both can be purchased online from www.amazon.com. Leave them out if you wish. The chicken will still be terrific.

The definition of “burger” has expanded in recent years to include everything from ground lamb, bison, and turkey, to portobello mushrooms. These moist chicken burgers were a hit in our test kitchen recently. They’re a nice change from beef, and are also excellent the next day: Slice them thinly on a diagonal and serve in pita bread with mayonnaise and Sriracha sauce.