1. Schedule a Traeger barbecue session on the weekend and cook more than you'll need for one meal, utilizing leftovers for lunches and/or an easy weeknight meal. For example, pulled pork or shredded beef can turn into sandwiches or become a filling for enchiladas. Use one weekend's effort for a week's worth of enjoyment!

2. Unlike gas or charcoal grills, which require about 30 percent of the grill grate free in case of flare-ups, you can cram the Traeger's grill grate with food. This means you'll get more mileage out of your fuel. With some planning, you can cook your entire meal (and several future meals/leftovers) at one time.

3. Maximize the efficiency of your Traeger by treating it right with routine cleanings and vacuuming out any ash that accumulates in the bottom of the grill or in the fire pot.

4. Don't mishandle the pellets! Moisture will degrade hardwood pellets, so always store them indoors in a dry place in a covered bin, like our handy pellet caddy, or pail.

5. Shop early in the day to take advantage of markdowns on fresh meat at your supermarket's butcher counter. Try to only go shopping once or twice a week. Each trip means more dollars spent.

6. Eat seasonally and buy local for the best prices and quality on fruits, vegetables, and even some seafood.

7. Buy the whole bird. Boneless, skinless chicken breasts are convenient but often cost a lot more per pound than buying a whole chicken. Learn how to cut up a chicken and take advantage of the entire fowl. We've got some helpful tips for what to do with all that tender chicken meat, like making chicken stock using the carcass.

8. Invest in a chest freezer! This will enable you to take really take advantage of the specials on bulk purchases of meat, poultry, and vegetables. There's even space for those leftovers too.

9. Save some money on heating and cooling costs by doing most of your cooking outdoors on your Traeger during the summer time. Your family will appreciate the cooler house, too!

10. Keep doing what you're doing and follow our blog and follow us on Facebook. We'll notify you of awesome deals and discounts on pellets, grills, rubs, sauces and all the wonderful accessories. We'll take good care you!

Smoky Stuffed Jalapenos

Prep Time: 30 minutes
Cook Time: 2 1/2 hours
Serves: 6-8
Pellet Recommendations: Mesquite, Hickory, or Oak

INGREDIENTS:
40 jalapeno peppers
8-ounce package cream cheese, at room temperature
cup grated Cheddar, pepper Jack cheese, or mozzarella
1-1/2 teaspoons Traeger Pork and Poultry Rub
2 tablespoons sour cream
1 package mini sausages (such as “Lit’l Smokies by Hillshire Farms, or another brand
slices smoked bacon, cut in half

PREPARATION:

Wash and dry the peppers. Cut the stem ends off with a paring knife, and using the same knife or a small metal spoon, carefully scrape the seeds and ribs out of each pepper. Set aside.

In a resealable plastic bag, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream. Trim 1/2-inch off one of the lower corners with a scissors.

Squeeze the cream cheese mixture into each pepper, filling each a little over the halfway point.

Stuff one sausage into each pepper.

Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks.

Arrange the peppers on a foil-lined baking sheet. When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the peppers for 1 to 1-1/2 hours.

Increase the heat to 350 degrees F and continue to cook for 20 to 30 minutes, or until the bacon begins to render its fat and crisp. Serve warm.

1. Use lean cuts of meat with very little intramuscular fat or connective tissue. Trim off however much fat and connective tissue that you can before drying the meat. The fat will quickly turn rancid and give the jerky an "off" taste.

2. Partially freeze the meat or poultry for an hour or two before slicing to minimize tearing.

3. The perfect thickness of meat is 1/4-inch to 3/8-inch. If you know your butcher or butter up to them, they just may slice it for you. (Some supermarkets sell top round that has already been sliced.)

4. After draining the marinade off the meat, lay it in a single layer between paper towels and go over it lightly with a rolling pin. This removes excess moisture and cuts down on drying time.

5. Transfer the jerky to a resealable plastic bag while it is still warm. Some moisture will form on the inside of the bag, which will be reabsorbed by the meat as it rests. This helps improve the texture of the finished jerky.

6. Marinate the meat or poultry overnight for the best flavor and texture.

7. If you wanted an added boost of flavor, sprinkle the drained jerky with spices or herbs, like Traeger's Beef Shake, before drying it.

8. Keep the finished jerky in the refrigerator or the freezer for the longest shelf life.

9. Smoking shelves are available for the Traeger Lil' Tex/Elite and the Texas models and significantly expand your grilling space, meaning MORE jerky for you.

10. Maintain the lowest temperature setting possible on your Traeger for the best results.

11. Lean ground meat can also be used for jerky. Season the meat, then roll it between sheets of wax paper, parchment or plastic wrap into an even thickness. Partially freeze, then cut into strips.

12. For seafood jerky, use non-oily species of fish. (Salmon in the exception. It makes incredible jerky, sometimes known as "Indian Candy".)

For even more tips check out our Traeger Jerky Cookbook. It has some dynamite jerky recipes, like our Coffee Break Jerky, that will leave you craving more.

1. Use good meat

Your burger will only be as good as the meat that you put into it. Makes sense, right? Lean meats make for dry burgers.

2. Don't over pack or overwork your burger!

If you want a burger that is tender and moist, don't over pack it. Using wet hands, gently form the meat into patties. The more you handle and squash your poor burger, the sadder and tougher it will be.

3. Make 'em big

Size your burgers a bit bigger than the bun to accommodate for a little shrinking as the meat cooks. This will help you accomplish that perfect burger-to-bun ratio. Also, use your thumb to make a dimple in the top of the burger to help create an evenly-shaped burger.

4. Season aggressively...

BUT don't season it until just before you grill it. There are varying opinions about this. Some like to mix the seasoning throughout the meat and others like to only season the outside. Allow me to submit an argument for the latter.  Adding salt into the patty mix breaks down the meat proteins, forming a tighter more sausage-like burger. If you want that tender, juice-down-your-chin bite, restrain your salt shaker hand until just before you toss them on the Traeger. But at the end of the day, what matters most is that you make a burger that you love to eat. So do whatever makes your burger-heart sing.

5. Make sure the grill is hot

Preheating your Traeger is CRUCIAL. Make sure the Traeger is nice and hot before you put on those beautiful beef patties. It will help you get that perfect sear on the outside to hold in all that moisture and help prevent the burger from sticking to the grill.

6. LEAVE IT ALONE

Once it's on the grill, leave the burger alone. Well, you are allowed to flip it once. And resist the urge to squash the burger with a spatula. You're just pushing out that precious, tasty juice! Cook about 2 minutes per side for rare, 3 minutes per side for medium-rare, 4 minutes per side for medium and 5 minutes per side for well-done.

7. Toast your buns

Simply putting your buns on the Traeger for the last minute or so of cooking gives them a toasty crunch on the bun and adds a delicious dimension of texture to your burger.

8. Melt your cheese

During the last minute or two of cooking, put your cheese on top of the burger so that it gets all gooey and melted.

Top the burger with your favorite toppings and bite in!

Here are a few of our favorite burger recipes:

Smoked Burgers

Jalapeno-Stuffed Bison Burgers

Tandoori Chicken Burgers with Cucumber Sauce

1. Spicy Honey Garlic Wings

They are sweet and sassy and the perfect balance of honey and spice. These wings are seriously finger-lickin' good.

2. Beantown Chicken Wings

The next opponent gives a nod to Boston's immigrant heritage with the incorporation of Irish beer in this tasty wing recipe.

3. Traeger Sweet Cajun Wings

Simple and classic, these wings will bring out your inner Cajun with the soulful spices of Louisiana in our Cajun Rub.

4. Traeger Tingle Wings

Lastly, we have the tantalizing Tingle Wings. If you like hot wings that ain't messin' around then these wings are right up your alley. We're talking about 3 different kinds of heat, here. But they're not melt-your-face-off hot.  You can still savor them and live to taste food tomorrow.

Pellet Recommendation: Any
Prep Time: 5 minutes plus 1 to 12 hours marinate time
Cook Time: 30 minutes

INGREDIENTS:

3 whole jalapenos, cut off the stems only
6 tablespoons Red Devil Cayenne Pepper Hot Sauce
1/4 cup Traeger Texas Spicy BBQ Sauce
2 teaspoons Traeger Blackened Saskatchewan Shake (it add this incredible peppery/spice/herb explosion)
1/4 cup olive oil
1/4 cup honey
3 tablespoons Worcestershire sauce
1/4 cup water

3 pounds large chicken wings

*You can adjust this recipe to be as hot or as sweet as you like by cranking up the amount of hot sauce or jalapenos or increasing the honey. Remember that some jalapenos are hotter than others, so you may want to add more/less. Make it your own!

Put all of the ingredients except the chicken wings in a blender and blend until liquefied.

Pour into a large resealable plastic bag and add in chicken wings. Marinate the wings for 1 hour up to overnight. (The longer you marinate it, the more intense the heat and flavor will be.)

When ready to cook, start your Traeger on Smoke with the lid open for 4-5 minutes or until the fire is established. Close the lid and preheat to 350 degrees F, or Medium heat.

Arrange the wings on a foil-covered baking sheet and cook in the Traeger for 30 minutes.

Serve these little heat seekers in a bowl with some ranch or blue cheese.

There you have it! Let us know which wing YOU think is the best and should win the "Wing Final Four" champion title.

For The Lil' Tex/Elite

For the Texas

Maybe we should mention that installation is a breeze?? Check out this quick picture guide to see just how simple it can be to add the folding front shelf to your Traeger.

Unscrew the bottom two nuts/bolts on one front leg.

Align the holes on your brace with the holes on your front legs and reattach the nuts/bolts. Repeat on the opposite side.

Unscrew the bottom bolt on the top of each brace.

Slide the top two bolts of each brace into the open notch on both sides of your folding shelf. Screw in the bottom bolts to secure your shelf.

Voila! You are done in less than five mintues! Enjoy!

This awesome recipe can be found in our Game Day Cookbook.

Pizza Potato Skins

Difficulty: 2/5
Recommended Pellets: Oak
Prep Time: 15 minutes
Cook Time: about 70 minutes
Serves: 4

INGREDIENTS:

8 large russet potatoes
Olive oil
Coarse sea salt
Jarred or canned pizza sauce
1 cup finely grated parmesan cheese
3 cups grated mozzarella cheese
Toppings: I used pepperoni, but go with your favorite pizza toppings

When ready to cook, start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Scrub the potatoes under cold running water and dry with paper towels. Using a fork, poke several holes in the potatoes to allow steam to escape. Oil each potato and sprinkle with some coarse sea salt.

Arrange the potatoes directly on the grill grate and bake for about 1 hour, or until the potatoes are cooked through. (They should be squeezably soft.) Use a silicone oven mitt, like our BBQ Mitt (cause they are hot potatoes!), to transfer the potatoes to a rimmed baking sheet. Leave the grill on if you're making the skins immediately.

Let the potatoes cool for 15 to 20 minutes. Cut each potato in half lengthwise. Use a tablespoon to scoop out the potato flesh, leaving a 1/4-inch shell. (This recipe is a great for a two-fer - i.e. two-for-one. Save the potato insides and make some delicious smoky mashed potatoes the next night!)

You can use the potato skins immediately or after they cool, wrap them with plastic wrap and put them in the refrigerator and finish the recipe just before the game starts.

Using the back of a spoon, spread the pizza sauce inside the potato skins. Top with your most-loved pizza toppings and finish with a sprinkle of parmesan cheese and mozzarella cheese. Arrange on a rimmed baking sheet or pan.

If you make the skins a day in advance, restart your Traeger as directed above. Bake the skins at 400 degrees F for about 10 minutes or until the cheese is melted and bubbly.

Serve these bad boys immediately.

Mexi Mac & Cheese

Prep time: 15 minutes
Cook time: 35 to 40 minutes
Serves: 4 to 6
Pellet recommendation: Hickory 

INGREDIENTS:
Nonstick cooking spray
3 tablespoons butter, melted
1 cup finely crushed tortilla chips
2 cups (8 ounces) uncooked macaroni
2 cups half and half
1 pound (16 ounces) Mexican-style Velveeta®, cut into 1/2-inch cubes

PREPARATION:
Spray the inside of a 2-quart casserole dish or baking dish with nonstick cooking spray and set aside. Pour the melted butter over the tortilla chips and stir to coat the chips. Set aside. 

Cook the macaroni according to the package directions in a pot of salted water until just barely tender. (Subtract 1 or 2 minutes from the recommended cooking time. The macaroni will continue to cook on the Traeger.) Drain the macaroni in a colander.

Return the pot to the stove and add the half and half. Heat over medium-low heat. Gradually add the cubed cheese, stirring until it melts completely, about 5 minutes.

Pour the drained macaroni back to the pot and stir gently until the macaroni is coated with the cheese sauce and no clumps remain.

Tip the macaroni and cheese into the prepared casserole dish. Sprinkle the buttered tortilla chips on evenly on top.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Put the casserole dish directly on the grill grate and bake for 35 to 40 minutes, or until the cheese sauce is bubbling and the tortilla chip topping is golden brown. Let cool slightly before serving.

This simple yet brilliant chrome accessory fits in all of our Traeger grill models and allows you to cook up to 8 racks of ribs at a time - enough for a serious rib feast...or at least feed a couple of your carnivore friends. It's easy to use and will save you some serious time and make a lot of mouths very happy.

Baby Back Ribs with Maple-Bourbon Glaze

Prep Time: 20 minutes
Cook Time: 2 1/2 to 3 hours
Pellet Recommendations: Maple or Apple
Serves: 4-6

INGREDIENTS:

For the rub & ribs:
4 tablespoons maple sugar, turbinado sugar or dark brown sugar
3 tablespoons kosher salt
2 tablespoons sweet paprika
1 tablespoon dry mustard powder
1 tablespoon lemon pepper
2 teaspoons granulated garlic
2 racks baby back pork ribs (about 5 pounds total)
1 cup apple juice in a food-safe spray bottle

For the Maple-Bourbon Glaze:
1 cup real maple syrup, preferably Grade B
1/4 cup ketchup
1/4 cup maple sugar or dark brown sugar
2 to 3 tablespoons apple cider vinegar
2 tablespoons bourbon or apple juice
1 tablespoon Dijon-style or yellow mustard
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1/4 teaspoon cayenne pepper, or more if you want to turn up the heat

*You may want to double, triple or quadruple this recipe because they are that good and with Traeger's Rib Rack fitting 8 racks, why not?

Make the rub:

In a small mixing bowl, combine the maple sugar, salt, paprika, mustard powder, lemon pepper and granulated garlic. Mix it with your hands or a whisk to break up any lumps.

Line a large baking sheet with foil to make for easier clean-up later. If your butcher has not already done so, remove the thin papery membrane (called the pleura) from the bone-side of the ribs. Start on one of the middle bones and work the tip of a butter knife or a screwdriver underneath the membrane over the bone. Then use a paper towel to get a firm grip and tear all of the membrane off.

Generously sprinkle the ribs with the rub. (You may not need all of the rub. Simply store the remainder in a resealable plastic bag and use later to make some more tasty ribs.) Some like to leave the rub on for several hours, but resist the urge. The salt in the rub will draw moisture out of the ribs.

Make the glaze:

In a small saucepan, combine the maple syrup, ketchup, maple sugar, cider vinegar, bourbon, mustard, Worcestershire sauce, soy sauce, and cayenne pepper. Bring it to a boil over medium-high heat, whisking to mix. Reduce the heat to medium and let the glaze simmer until syrupy. (This glaze is seriously unbelievable!)

Taste it and add more vinegar or cayenne if you dare or desire. You want the glaze to be sweet, but still have a bit of tang and a good heat in the back of your throat. Keep the glaze warm while the ribs cook.

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

Now pull out the Rib Rack and layer the ribs standing upright on their side, each facing the same direction with the fattiest part of the meat on the top so that the fat drips down and the ribs self-baste. (another beautiful feature of the rib rack)

Cook them for 2 to 2 1/2 hours, or until they are nearly tender, spraying with apple juice every 30 minutes.

One of the beautiful things about baby back ribs is that they are tender and high in "pork-ness" (i.e. pork flavor) and end up moist and delicious regardless of whether you cook them low and slow (like our classic 3-2-1 recipe) or are impatient and go for a little bit of a higher temp and a faster cooking time for an incredible, meaty rib like this one.

Brush the ribs with the Maple-Bourbon Glaze and cook for an additional 30 minutes to set the sauce.

When the ribs are done, transfer them to a cutting board and brush again with more of the amazing glaze. Cover with foil and let them rest for a few minutes before cutting them into half slabs or individual ribs. Serve them with more of the remaining glaze.

Try them. They're worth adding into your rib repertoire.

Here's the printer-friendly recipe:

BABY BACK RIBS WITH MAPLE-BOURBON GLAZE.pdf (37.16 kb)

Pork Lover's Baked Beans

Prep Time: 10 minutes
Cook Time: 6-8 hours
Serves: 8
Pellet Recommendations: Hickory or Apple

INGREDIENTS:
1 pound dried beans such as red kidney or chili beans, pinto beans, navy beans, frijoles Colorados, or pink beans 
3 strips bacon, diced
1 large onion, diced
3 cloves garlic, minced
6 cups water, plus more as needed
2 pounds pork shoulder, smoked at a previous grill session, cut into 2-inch chunks
1 meaty ham hock, smoked at a previous grill session, or more pork shoulder
1 cup Traeger Regular Barbecue Sauce or ketchup
1/2 cup applesauce
1/4 cup dark brown sugar, or more to taste
1/4 cup prepared mustard Salt and black pepper to taste
1 to 2 tablespoons bourbon (optional)

PREPARATION:

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 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

Put a cold Dutch oven on the stovetop and add the bacon. Turn the heat to medium low and sauté the bacon, stirring occasionally, until it begins to render its fat.

Add the onion and garlic and cook until translucent.

Add the 6 cups of water and the beans, increase the heat to medium-high, and bring to a boil.

Bury the pork shoulder and ham hock in the beans so they are covered with liquid. Put a lid on the Dutch oven and carefully transfer it to the grill grate. Bake the beans for 2 to 3 hours, stirring occasionally.

Add the barbecue sauce, applesauce, brown sugar, and mustard. Recover the pot and continue to cook for 3 to 4 hours, stirring occasionally and adding more water if needed to keep the beans from drying out, until the beans are tender but not falling apart. (Remove the lid from the pot if the sauce needs thickening.)

Retrieve the pork chunks and ham hock from the beans and shred or dice into bite-size pieces, discarding any bones, fat, skin, etc.

Stir the meat back into the pot along with the bourbon, if using, and add salt and pepper to taste. Continue to bake for a few more minutes to reheat the meat.