Complete your Traeger cookout with this delicious corn on the cob recipe.

Root Vegetables have always been great off the grill, but they are even better off of a wood fired grill!

From turkey to pumpkin pie, you can cook your entire holiday meal on your Traeger... including the roasted olives!

Addictive when served warm right off your Traeger! Feel free to substitute pecans or walnuts.

A fall time classic, Traeger'ized!

This recipe makes great use of two vegetables you can buy for a song at supermarkets and farmers’ markets in August—luscious red peppers (or green, yellow, or orange) and at-its-peak sweet corn. The stuffing is also excellent in zucchini. Cut each zucchini in half lengthwise, then use a teaspoon to scoop out the flesh, leaving a 1/4-inch shell.

This traditional Eastern European dish is also known by the whimsical-sounding name "galumpkis". If you don't have time to freeze the cabbage, simply wilt the leaves by coring the head and boiling it in salted water for 10 to 15 minutes.

Beef stew cooked low and slow with wood smoke… Now that’s a cool weather dinner to look forward to after a day of raking leaves or putting the patio furniture away for the winter. Traeger is truly a grill for all seasons.

We prefer to smoke fresh pumpkins - they taste good, and there's the bonus of seeds, which are addictive when roasted on the Traeger - but for the sake of convenience, you could certainly substitute 2 to 3 cans of pumpkin puree (not pumpkin pie filling). Simply spread the puree out on rimmed baking sheets and smoke for an hour before proceeding with the rest of the recipe. If you're unable to find the hauntingly smoky Spanish paprika known as pimenton, use regular paprika.

You will never enjoy boiled Brussels sprouts again – not after you’ve had them roasted with wood smoke and bacon and onions. If buying Brussels sprouts from a bin of loose ones, pick smaller ones that seem firm with a minimum of loose or discolored leaves. If you are lucky, you can buy them still on the stalk, ensuring freshness.

Roasting fresh beets on your Traeger brings out their inherent sweetness. When pickled for several days, they are a sublime and colorful addition to your holiday table. Candy cane beets have alternating stripes of white and red, but if you can’t find them, use regular beets. In any case, look for beets that are firm and feel heavy for their size.

Popular in barbecuing circles for years, these delectable bites have an unattractive nickname, “Atomic Buffalo Turds”. Sorry. That’s what they’re called. ABTs for short. But regardless of what you call them, these stuffed peppers will quickly disappear, so make more than you think you or your guests could/would possibly eat!

In Boston, they’ve been taking their baked beans seriously since Colonial times. If you don’t have salt pork on hand, chop up a few pieces of smoked bacon and add those to the pot. Feel free to use cooked canned beans if you don’t want to take the time to cook dried beans yourself

This risotto—made with fresh asparagus and lemon zest—is a great addition to your spring table, either as a side dish or as a main course. A traditionally-made risotto is somewhat labor-intensive, requiring at least 25 to 30 minutes of active stirring. So we were happy to learn you can make this dish on the Traeger, and that it requires stirring only once during the cooking time. If your local supermarket does not carry Arborio rice, you can easily find it online. (Do not substitute common long grain rice: Arborio is a special strain, and absorbs several times its weight in liquid when cooked.)

Popular in the South, carrot soufflé is an easy side dish that can bake on the Traeger alongside the Easter ham or leg of lamb. It is universally loved by both children and adults. For best results, start with fresh carrots that still have their feathery tops.

Some of the most flavorful scalloped potatoes you'll ever taste!

As kids, we used to pick through the canned pork and beans scouting for the promised pork, which usually presented itself as a small pale cube of fat. One. We invite you to try the meaty version below that gets a triple blast of porky goodness from smoked pork shoulder (feel free to substitute rib meat), a ham hock, and bacon. We’ve also added applesauce and a shot of bourbon to up the flavor ante.

A hint of wood smoke makes this lemony coleslaw a perfect partner for pulled pork or grilled seafood. For color, feel free to replace two cups of the standard green cabbage with purple cabbage. To save time, you can use prepackaged slaw mix.

The Bloody Mary is a highly subjective cocktail, open to many interpretations. What we know for sure is we received a deluge of requests for this recipe when we mentioned it on Facebook recently. We like ours’ with a hint of wood smoke, a beef jerky stir stick, and a variety of garnishes. If tomatoes aren’t in season, freeze your favorite commercial Bloody Mary mix in ice cube trays and smoke the cubes in a colander over a bowl until they liquefy. (Thanks for the idea, Charley B.!)

Asparagus so good, even your kids will love it!

The woodsy flavor of mushrooms is complimented and reinforced by the wood smoke from your Traeger. This is an elegant soup, smooth and rich—perfect for a holiday meal. And it can be made up to three days ahead and reheated. If you decide to substitute half and half for the heavy cream, do not allow the soup to boil. (It will curdle.)

Try to buy thin-skinned new potatoes, sometimes called “B” sized potatoes. Yellow ones will be more tender than redskins. If you only have larger potatoes on hand, cut them into chunks and roast as directed below.

All the things you love on a “loaded” baked potato, but made into an attention-getting summer salad! And you can do almost everything on your Traeger—the potatoes, bacon, and eggs!