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Everything You Need To Know About Cooking A Turkey On Your Traeger Grill

Posted by Susie B. on November 13, 2014

Everything You Need To Know About Cooking A Turkey On The Traeger Grill

Thanksgiving approaches and with that, we here at Team Traeger wanted to bring you the most comprehensive gathering of information available when it comes to turkey and your Traeger. The most important aspects of a killer turkey are flavor and texture. You want a turkey that tastes like turkey layered with subtle flavors and a kiss of Traeger's signature smoke. For texture, you want meat that is melt in your mouth juicy without turning to mush or taking an hour to chew. We can walk you through the entire process from brining to basting to get you the turkey you will dream of until next Thanskgiving (or next week). Read on to get the answers to the most common turkey-related questions we get every year.


Picking your Turkey:


How big of a turkey do I need? Typically we plan 1 lb of turkey per person. Yes, there will be leftovers but that never makes us sad.

Should I buy a kosher turkey or not? Kosher turkeys are injected with a salt solution to make them more flavorful and juicy. If you purchase a kosher turkey, you do not need to do an additional brine as this will make your turkey too salty and can adversely affect the texture. We recommend purchasing a turkey that hasn't been injected with anything so you can add your own flavor with a brine. If you have a kosher turkey and still wish to brine it, soak the turkey in cold water overnight to draw out some of the salt and then brine. In addition to being pre-salted, kosher turkeys are raised on a vegetarian diet and are hormone and anti-biotic free.




What's the best way to thaw my turkey?  There are two safe ways to thaw a turkey The  easiest way is to put a roasting pan under it and thaw in the refrigerator. Allow about 1 day for every 4 pounds. In other words, a 20-pounder will take 5 days. The second way to safely defrost a turkey is to make sure there are no tears in the wrapping, then submerge it in a sink, food-safe pail, or large basin filled with cold water (40 degrees F or less). It’s a good idea to put the turkey in a large resealable plastic bag so water and turkey juices don’t mingle. Allow about 45 minutes per pound. Be sure to drain and change the water every 30 minutes.




Why would I brine a turkey? Brining a turkey adds more flavor and juiciness than any other method we have tried. Brining allows you to season your turkey from the inside out before cooking, and who doesn't want yummy flavor in every single bite? A simple brine is 1 gallon cold water, 1 cup kosher salt, 1/2 cup brown sugar and any additional seasonings you'd like. We recommend peppercorns, thyme, bay leaves, rosemary, or garlic. We have an awesome infographic post ALL about brining turkeys. If you are thinking about brining a bird, consult that post first.

How long should I brine my turkey? Opinion on this varies, but we recommend no less than 16 and no more than 32 hours. We find 24 hours is the perfect amount of time to add the right amount of flavor without the turkey getting too salty.




What do I season my turkey with? We like to keep this one simple and classic. We mix 8 tablespoons of softened butter with 2 tablespoons of finely chopped mixed herbs such as parsley, sage, rosemary and marjoram and use our fingers to press the butter mixture up under the skin of the turkey. Spread it evenly across all areas of the bird. Drizzle the outside of the bird with a couple tablespoons of olive oil and season liberally with salt and pepper or Traeger's Pork & Poultry Rub.

Everything You Need To Know About Cooking A Turkey On The Traeger Grill



Do I stuff the cavity of my turkey? This one is completely personal preference, but we personally prefer not to. When you stuff a turkey, the internal temperature of the stuffing must reach 165 degrees F and that typically means the breast and thigh meat of your turkey is much higher and the meat will be dry. We like to stuff the cavity of our turkeys with aromatics like onion, garlic, rosemary, thyme and citrus quarters that can infuse the meat with more flavor from the inside out.


Cooking the bird:


Directly on the grill or in a roasting pan? Again, personal preference. We will always choose to put a whole turkey in a roasting pan so we can collect the drippings for gravy. When using a roasting pan, we also like to add a few cups of broth to the bottom of the pan to steam the bird with extra flavor and moisture while cooking. No roasting pan? Layer the bottom of a large pan with carrot and celery sticks and place the bird on top. This will elevate the bird enough so it isn't stewing in its' own juices and will also add great flavor to the drippings.

How long and and what temperature do I cook my turkey? A small bird (8 to 12 pounds) requires 2-1/2 to 3 hours at 325 degrees F; a medium (12 – 18 pounds) will need 3-1/2 to 4-1/2 hours; and a large bird (over 18 pounds) could take up to 6 hours. 

How do I add more smoke flavor to my turkey? Cook your turkey on the Smoke setting for 1 to 3 hours, then finish cooking on higher heat (325 degrees F or higher) to reach an internal temperature of 165 degrees F and crisp the skin. We do not recommend cooking a turkey – especially a large one – entirely on the Smoke setting as it adds hours to the cooking time. The skin also tends to be rubbery as the heat on the Smoke setting isn’t high enough to render the fat. Check out our turkey guide below for more information.

Everything You Need To Know About Cooking A Turkey On The Traeger

What flavor of pellets should I use on a turkey? Our favorite is a 50/50 mix of apple and hickory. Of course, you can always refer to our pellet guide and pick your own or create a personal blend.

Everything You Need To Know About Cooking A Turkey On The Traeger




Should I baste my turkey, or leave it alone? Basting is entirely optional. If you've already brined, seasoned, and smoked we don't think basting is completely necessary but it is a good way to add extra flavor to the skin specifically. Just keep in mind that every time you open the lid, you lose up to 20% of the heat in your grill.




How long does my turkey need to rest? We recommend letting a 12-15  lb turkey rest for at least 20 minutes. Anything over 15 lbs needs at least 30 minutes to rest before carving. DO NOT tent your turkey with foil. Unless you enjoy soggy skin. The steam from the hot turkey will collect on the foil and drip onto your perfect turkey skin and make it anything but crispy.

There you have it, Traeger Nation. Our tried and true method for the perfect turkey. Got any tips to add?? Be sure to add your voice to our discussions on Facebook and Instagram @traegergrills. Also, tag us in your Thanksgiving food pictures using #traegerthanksgiving. We'd love to see what you make!

Everything You Need To Know About Cooking A Turkey On The Traeger

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Wood Fire Cheater Sweet Kernel Cornbread

Posted by Mary M. on November 12, 2014

Wood Fire Cheater Sweet Kernel Cornbread

In the South everyone's mama has her own secret, patented recipe for cornbread that has been handed down through the generations. It's been made so many times that they've committed the recipe to memory and stashed the original away in a safety deposit box somewhere.

Ya just can't compete with that!

But sometimes you want to be able to whip up that buttery bite of cornbread without having to dig through the vaults or brush the dust off that cookbook.

Well, we have got you covered! We've Traeger'ed up something that is so ridiculously easy while not losing that rustic sweet cornbread taste that we love so much.


PREP TIME: 10 minutes
COOK TIME: 30 to 45 minutes, plus 30 minutes if you grill the corn
RECOMMENDED PELLETS: Cherry, Apple or Alder
SERVES: 8 to 10


1 box cornbread mix (plus ingredients required on box instructions)
1 box yellow cake mix (plus ingredients required on box instructions)
4 ears corn, shucked (you could use leftover, frozen or canned corn)
Olive oil
Salt & pepper
2 tablespoons butter to grease cast iron pan


Start your Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for about 15 minutes.

Drizzle the corn with olive oil and season with salt and pepper. Put the corn on the Traeger and cook for about 30 minutes or until the kernels feel softened and cooked. You could definitely use leftover corn or even frozen or canned corn instead. Grilling the corn gives it that extra layer of caramelization and smokiness.

While the corn is cooking get started on the mixing of the cornbread. It seriously is as simple as combining both of the box mixes along with the ingredients required on the box instructions and mixing those puppies together.

Cut the corn kernels off the cobs and add them into the cornbread mixture. We also like to add in a couple of pinches of salt as well.

Turn the heat on the Traeger down to 325 degrees F.

Use the butter to grease a large cast iron skillet. Pour the cornbread mixture into the pan.

Place the pan on the Traeger and cook for about 30 - 45 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.

Rotate the skillet 180 degrees halfway through the cooking time and keep an eye on the browning. If it looks like it's getting too dark, cover the cornbread with aluminum foil.

Wood Fire Cheater Sweet Kernel Cornbread

Once you remove the cornbread from the Traeger let it cool for about 10 minutes before slicing and serving. Give those pieces a generous pad of butter and let that baby melt in before you take that first bite.

Wood Fire Cheater Sweet Kernel Cornbread


Cheater's Sweet Cornbread Recipe.docx (12.11 kb)

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Smoked Beer-Cheese Soup

Posted by Mike C. on November 11, 2014

Smoked Beer-Cheese Soup


Traeger family, while doing a few of the Traeger Tailgate tours, there seemed to be a theme going on constantly with our fans. BBQ, Beer and cheese. Seems like when you're talking about tailgating these are popular go to's, so it hit me. With it getting colder outside why not try to incorporate some of these favorites into a fall classic that has a big dose of Traeger to it?! Traeger family, Smoked Beer-Cheese Soup!


Smoked Beer-Cheese Soup


Prep Time: 10 minutes
Cook Time: 30 minutes of smoke time: 45 min cook time
Serves: 10-12
Recommended Pellets: Apple


1 block of sharp cheddar cheese
1 bottle pale ale beer 
1 stick of butter
3/4 c flour
1 handful baby carrots and 1 small onion (chopped) 
4 c chicken stock 
1 c heavy cream
3 shakes worcestershire sauce 
5 shakes hot sauce (Franks Red Hot)


Start off by turning your Traeger on and to the "Smoke" setting with the lid open for 3-5 minutes until your smoker is warmed up. While your grill is getting ready, place ice in a large pan then cover with a cooling rack and place your block of cheese on top. Then take another large pan and pour your beer into it. Once your grill has a good amount of smoke, place both pans on your Traeger, making sure to avoid any hot spot, and allow to smoke for 30 minutes. The ice will help to keep your cheese cold so it doesn't melt.


Once your 30 minutes is up, take your cheese out and immediately cover and place into the freezer. All we're looking to do is firm it up really quickly. While your cheese is cooling, melt your butter in a large pot. Chop your carrots and onion. Once your butter is melted, add your carrots and onion and cook about 15 minutes over medium heat until your veggies have softened and started to caramelize. After the veggies are sauteed add the flour to make a roux to thicken up your soup. 


Smoked Beer-Cheese Soup

Next, add your smoked beer, heavy cream, worcestershire and hot sauce. Lower your heat to medium low and simmer your liquid mixture for 15 minutes. While your soup mixture is incorporating, take your cheese out of the freezer and start to shred it. Once your 15 minutes is up, start adding your cheese in by the handful, making sure each handful of cheese mixes into the soup before adding the next. Once all of your cheese is added, salt and pepper your soup to taste. 

We suggest serving your soup with a touch of heavy cream, shredded cheese and bacon of course. Why bacon? Because. Bacon.


Smoked Beer-Cheese Soup

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2014 Traeger Thanksgiving Recipes

Posted by Mary M. on November 8, 2014


2014 Traeger Thanksgiving Recipes

If you own a Traeger then Thanksgiving is a breeze. The Traeger makes you look an iron chef and everyone leaves with a full belly and a smile on their face. For your 2014 Traeger Thanksgiving we have put together three awesome recipes that are sure to tickle the tastebuds of your Thanksgiving guests. Enjoy, and happy Thanksgiving from everyone here at Traeger. 



8 tablespoons (2 sticks) butter, at room temperature
2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram
1/4 teaspoon freshly ground black pepper
1 turkey, 12 to 14 pounds, thawed if previously frozen
3 tablespoons butter, melted
Traeger Pork and Poultry Rub, or salt and pepper
2 cups chicken or turkey broth


In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making, if desired.

Wash the turkey, inside and out, under cold running water. Dry with paper towels.

Place the turkey on a roasting rack in a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher’s string. Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter.

Rub the outside of the turkey with the melted butter and sprinkle with the Traeger Pork and Poultry Rub. Pour the chicken broth in the bottom of the roasting pan.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Put the roasting pan with the turkey directly on the grill grate. Roast the turkey for 3 hours. Insert the probe from the meat thermometer in the thickest part of the thigh, but not touching bone: You’re looking for a temperature of 165 degrees F. The turkey should also be beautifully browned with crisp skin. If the temperature is less than that, or if your turkey is not browned to your liking, let it roast for another 30 minutes, then check the temperature again. Repeat until the turkey is fully cooked.

When the turkey is done, carefully transfer it to a cutting board and let it rest for 20 to 30 minutes. Do not tent it with aluminum foil or the skin will lose its crispness. Use the drippings that have accumulated in the bottom of the roasting pan to make gravy, if desired. Carve the turkey and serve.



7 cooking apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
1/2 to 3/4 cup sugar, depending on the sweetness of the apples
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, homemade or purchased (only need 1 crust), chilled
1/4 cup apple jelly, melted

Crumble Topping:

2 to 3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup all-purpose
5 tablespoons cold unsalted butter
3/4 cup granola


Combine the apples, lemon juice, sugar, flour, cinnamon, and nutmeg in a large bowl.

Roll the pie crust dough into two 11-inch circles. Fit one circle into a 9-inch pie plate (try not to stretch the dough), preferably glass. Brush with the apple jelly.

Add the apple mixture. in a bowl, mix together the crumble topping ingredients using forks or a pastry cutter to cut in the butter.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High) and preheat, lid closed, for 15 to 20 minutes.

Bake the pie for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Cool on a wire rack. Serve warm or at room temperature.

Traeger Thanksgiving Apple Pie Crumble



12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows


Start the Traeger on Smoke, lid open, for about 5 minutes or until the fire is established. Preheat the Traeger to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

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Roasted Pumpkin 'n Chicken Spiced Chowder

Posted by Mary M. on November 6, 2014

Yep. Because it's fall, that gives us the license to pumpkin the heck outta more food. Trust us. We don't just bring the pumpkin. We bring the flavor!

The "gotta-have-another-spoonful"-ness of this chowder is really created by the Traeger-roasted peppers and pumpkin. That's what takes this soup and turns it into a rich, hearty chowder that you will proudly place on your holiday table or any day ending in -y table, for that matter.


PREP TIME: 20 minutes
COOK TIME: about 1 hour


1 red bell pepper
1 to 2 jalapeño peppers
1 green bell pepper
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, diced
1 leek, white and light-green parts only finely chopped
1 (about 2 pounds) sugar pumpkin, seeds removed and cut in half
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 sprig fresh sage
1/2 teaspoon chili powder
1/2 teaspoon ancho chile powder
1 teaspoon salt (or more, to taste)
1/2 teaspoon fresh ground pepper
1 ear corn, kernels removed
3 cans (14 1/2 ounces each) low-sodium chicken broth
1/2 cup sour cream (optional)
1 bay leaf
Roasted pepitas or pumpkin seeds, for garnish (optional)


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Close the lid and preheat to High heat for about 15 minutes.

Place all of the peppers directly on the grill grate and roast for about 10 minutes or until they have charred, turning occasionally.


Lightly drizzle the pumpkin halves with olive oil and cook the pumpkin at the same time as the peppers are roasting for about 15 to 20 minutes or just until the pumpkin starts to soften but don't let it turn to mush!

While they're still warm, seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.

After the pumpkin is cool enough to handle, remove the skin and cut the flesh into 1-inch chunks.

Heat the olive oil in a large Dutch oven either on the Traeger or over medium-high heat on the stovetop. Add the chicken pieces and cook until browned. Remove the chicken and keep warm.

Add the leeks and sauté for about 5 minutes, or until they have softened. (You may need to add in a little bit more olive oil.)

Add in the flour, cumin, chili powder, ancho chile powder, salt, and pepper and cook for 1 to 2 minutes.

Add the corn, diced roasted peppers, pumpkin, browned chicken, broth, sage, and bay leaf and bring the soup to a boil.

Reduce heat to low and simmer, about 30 minutes.

Remove the sage and bay leaf and garnish with sour cream and a sprinkle of pepitas, if desired, and serve hot.


Pumpkin n Chicken Chowder 10.17.docx (766.52 kb)

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Traeger's Smoked Pumpkin Thanksgiving Cheesecake

Posted by Mike C. on November 6, 2014

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

It's that time of the year again. I could talk about the crisp air, the falling leaves, the wonderful smells, but we all know fall by the annual pumpkin spice wave. There is really nothing they haven't tried to add pumpkin spice to, granted I'm not a big fan, this stuff is huge! So I got to thinking, Traeger is amazing, cheesecake is great, why not join the pumpkin spice crowd and make some waves myself? We'll let you be the judge! 

Traeger's Smoked Pumpkin Cheesecake

PREP TIME: 15 minutes
COOK TIME: 50 minutes
SERVES: 6-8 people


2 packs cream cheese
1 pint sour cream
2 eggs
1 cup sugar
dash of vanilla
1 tub cool whip and 1 large can of pumpkin pie filling

1 tbsp butter
1-2 cups of your favorite crushed cookie or graham cracker


Start off by getting your ingredients together and starting up your Traeger with the lid open and set to the "Smoke" setting for 3-5 minutes to warm up. While it's getting ready, we can prepare our mixture.


Let's get our cream cheese nice and smooth by mixing it up until it's nice and smooth, once it's mixed well, add your sugar and continue to mix. Once your sugar is incorporated, add your sour cream. Finally, add 1/2 can of your pumpkin filling, vanilla and your eggs. Once your mixture is all together and smooth, set to the side.


Go ahead and set your grill to 325 and close your lid. While your grill is getting to temperature, we can get our crust good and ready. Melt your butter in a large bowl for 15-30 seconds depending on your microwave, until it's all melted. Take your smashed cookies and mix into the butter until all of the crumb mixture is coated and there is no liquid sitting in the bottom of the bowl. Press this into a spring form pan, then pour your cheesecake mix over the pressed cookie crust. Now that it's ready, we can start cooking! 


Cook this cheesecake at 325 for 45-50 minutes depending on your grill. Once your cheesecake is finished, place in the fridge for at least 8 hours, difficult, I know. You'll be happy you did though. Once it's nice and chilled, top with your favorite cool whip or whipped cream (I did a chantilly cream) and you're ready to dig in!


Traeger's Smoked Pumpkin Thanksgiving Cheesecake

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Smoked Wasabi Mashed Potatoes

Posted by Mike C. on November 5, 2014

Smoked Wasabi Mashed Potatoes

If you're a big meat and potato person like myself, this is a god send. When I first tasted wasabi mashed potatoes it absolutely blew my mind. I have loved wasabi for years but never thought it would belong in potatoes. I had no idea what I was missing and if you haven't tried it yet, neither do you.


Smoked Wasabi Mashed Potatoes

PREP TIME: 5 minutes
COOK TIME: 40-50 minutes


2-4 russet potatoes
2 tsp wasabi
1/4 c heavy cream
Salt and pepper to taste


Start off by turning your Traeger on and set to "Smoke". Let your grill warm up for 3-5 minutes. While it gets ready, we can slice our potatoes. 


Cut your potatoes in half, length wise then cut in half again to make quarters. Once your potatoes are cut, season them well with salt and pepper and set your Traeger to "High". Once your grill is around 450F, set your potatoes on the grill to get them nice and soft with a beautiful char.


About every 15 minutes flip your potatoes to ensure all sides get a nice amount of color. Do this until your potatoes are fork tender, once they are, let's get to mashing.


Smoked Wasabi Mashed Potatoes

Start to smash your potatoes with your wasabi, cream and a touch of salt and pepper. I personally love to mix in quite a bit of wasabi, however, at the risk of surprising a lot of readers, I dialed it back a notch, so feel free to add more wasabi as you'd like! This is a personal favorite of mine and I know you'll love it as well! 


Smoked Wasabi Mashed Potatoes

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Smoky Cherry Bomb Chicken

Posted by Mary M. on November 3, 2014

Smoky Cherry Bomb Chicken

When we say "bomb" we mean that this piece of poultry is an explosion in your mouth; it's gonna light your taste buds on fire. It's definitely the bomb.com. (Overused, but completely appropriate!) Love at first bite.

This chicken has been fired up with a few habanero peppers and mellowed by the acid of some ripe cherry tomatoes. By using the skin-on leg and thigh quarters you have a practically fail-proof feast, right there!


PREP TIME: 4 to 6 hours to brine
COOK TIME: about 2 hours, including smoke time
RECOMMENDED PELLETS: Hickory or Mesquite


1 quart cold water
1/3 cup kosher salt
1/2 cup white sugar
4 chicken leg and thigh quarters
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
1/2 teaspoon ground allspice
1 1/2 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 tablespoon vegetable oil
1/2 cup prepared Thai sweet chili sauce


Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.

Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.

Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.

Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.

Brush each chicken piece with thyme and oil mixture. (Don't put on too much oil or else you'll end up with some serious flare-ups!)

Smoke the chicken on the Traeger grill grate for 30 minutes to 1 hour.

Increase the temperature to 350 degrees F (or Medium if you have a manual controller) and continue to roast the chicken until the internal temperature in the thickest part of a thigh registers 165 degrees F on an instant-read meat thermometer, about 50 to 60 minutes. Keep an eye out for flare-ups!

Smoky Cherry Bomb Chicken

Remove the chicken quarters to a plate and brush each piece with Thai sweet chile sauce. (That sauce is MONEY!) Transfer to a plate and allow chicken to rest for 10 minutes before serving.

Smoky Cherry Bomb Chicken


Cherry Bomb Chicken Recipe.docx (12.43 kb)

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Traegerized Pepperoni Pizza Pockets

Posted by Susie B. on November 2, 2014

Traegerized Pepperoni Pizza Pockets

Looking for a simple weeknight meal/afternoon snack/party food/crowd pleaser type of recipe? Then look no further, these Traegerized (yeah, it's a word) Pizza Pockets fit the bill! Super simple to prepare and quick to bake, these fresh pizza pockets put those microwaved wanna-be's to shame. Packed full of warm, melty cheese and kissed with that signature Traeger smoky goodness, these little handheld bites will disappear faster than you can whip them up.

The secret to making the perfect pocket is the type of dough you use. Look for "seamless crescent dough sheets" for the best result. If you can't find them, regular crescent dough will work great, just pinch the seams closed so your filling doesn't leak out.


Traegerized Pizza Pockets


Prep Time: 5 minutes
Cook time: 10-12 minutes
Serves: 8 people
Recommended Pellets: Any

2 cans refrigerated crescent dough sheets
1 cup marinara sauce
1 cup shredded mozzarella cheese
Your favorite pizza toppings
Garlic salt (to taste)
Italian seasoning (to taste)
4 tablespoons Parmesan cheese


Start the Traeger grill on Smoke with the lid open for 4-5 minutes. Place a pizza stone or an insulated baking sheet on the grill grate and close the lid. Turn the temperature setting up to 375 degrees and allow the grill to preheat. While the grill is preheating, assemble your pizza pockets.

On a large work surface, unroll the first can of dough.

Using a pizza cutter, lightly press on the dough to divide the sheet into 8 equal pieces. Don't cut all the way through the dough.

Spoon 2 tablespoons of the sauce onto each portion of dough. Top with 2 tablespoons of mozzarella cheese and your desired toppings.

Gently unroll the second sheet of dough and lay directly on top of the bottom sheet and fillings.

Using the side of your hand, press the top dough down around the filling to create 8 equal pockets. Top each pocket with the Italian seasoning, Parmesan cheese, garlic salt.

Cut the pizza pockets out with a pizza cutter.

Place the pizza pockets on the preheated pizza stone and bake for 10-12 minutes or until golden brown.

Serve immediately.

Traegerized Pepperoni Pizza Pockets

Traegerized Pepperoni Pizza Pockets

Printable recipe:

Traegerized Pizza Pockets.docx (14.11 kb)

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Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Posted by Susie B. on November 2, 2014

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Our local butcher constantly taunts us with a long shiny glass case of beautifully prepared meat dishes just begging to be taken home and Traeger'ed. One of our favorites from said case is a mushroom and wild rice stuffed chicken thigh wrapped in bacon appropriately dubbed a "Cowboy Griller." Now, our butcher plays it pretty close to the chest when it comes to recipes so we had to do our best to recreate this dish for all you fantastic members of Traeger Nation. Lucky for you, we're pretty dedicated when it comes to kicking out killer recipes and we wouldn't rest until this one was mastered. Mission accomplished! For your eating pleasure, we present Traeger's take on the Cowboy Griller.

Rich and hearty portobello mushrooms and wild rice pair with melty parmesan cheese for a filling that is out of this world (try not to shovel forkfuls into your mouth before putting it on the chicken.) The filling is wrapped up in a tender, juicy package by boneless, skinless chicken thighs and then secured by long strips of man's best friend: bacon (and maybe a couple of toothpicks.)


Cowboy Grillers


Prep Time: 25 minutes
Cook Time: 45 minutes to an hour
Serves: 4
Recommended Pellets: Hickory, Cherry, Pecan, Oak

8 boneless, skinless chicken thighs
8 strips bacon
For the stuffing:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced white onion
1 clove garlic, minced
1 8 oz package baby portobello mushrooms, diced
1 cup prepared wild rice
1/2 dry white wine
1/3 cup grated Parmesan cheese
Salt and black peppers to taste


In a large skillet, melt the butter and olive oil over medium heat. Add the diced onions and cook until they are soft and starting to brown, about 5-6 minutes.

Stir in the garlic and mushrooms and cook for an additional 3-5 minutes, until the mushrooms start to release their juices and soften. Stir in the wild rice and turn the heat up to high.

Pour the wine into the hot pan and using a spatula, scrape the bottom of the pan while stirring the stuffing mixture. This gets all of the yummy browned bits from the bottom of the pan and concentrates the flavors of the filling. Remove the pan from the heat and stir in the cheese and salt and pepper.

To assemble the grillers, start by laying two pieces of bacon across one another.



Season the chicken thighs liberally with salt and pepper.

Place a chicken thigh on the intersection of the bacon. Mound approximately 1/3 cup of the filling mixture onto the center of the chicken thigh.

Place another chicken thigh on top of the mixture in the opposite direction of the first chicken thigh so when the bacon is brought together over the top, the thighs don't overlap but interlock forming a seal around the filling.

Bring each end of bacon around the chicken thighs and secure with toothpicks. Repeat the assembly procedure with the remaining chicken thighs and filling.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Close the lid and turn the temperature setting up to 325 degrees. Allow the grill to preheat for 10-15 minutes.

Place the assembled cowboy grillers directly on the grill grate and close the lid.

Grill for 25 minutes, flip and grill for an additional 25-35 minutes or until an internal thermometer reads 165 degrees F.

Remove from the grill and let rest for 5-10 minutes before serving. Big eaters can typically eat one whole cowboy griller, but we were plenty full by sharing one between two people. Enjoy!!

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

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