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How to Roast a Pumpkin on Your Traeger

Posted by Mary M. on October 20, 2014

How to Roast a Pumpkin on Your Traeger

'Tis the season to pumpkinate everything. But first you've got to get your mitts on some pumpkin puree.

Sure. You could go buy a can of pumpkin puree but we both know that it has that hint of metal tin taste and you'll pay so much more for that tiny can than you will for roasting several pounds of sweet pumpkin. 

Our Traeger'ed pumpkin turns out deliciously smooth and smoky. And you can even freeze some of that autumn pumpkin meat to use on a later date.


PREP TIME: 5 minutes
COOK TIME: 1 hour 20 minutes to 2 hours
MAKES: as much roasted pumpkin as your Traeger can hold


1 sugar pumpkin (you could roast several at a time)
Olive oil


Get your Traeger started on Smoke, lid open, until the fire is established (about 5 minutes).

Start with a good looking pumpkin that doesn't have any bruises or soft spots. Give it a good rinse to prepare it for the slaughter.

Slice the stem off before slicing in half to give you a level bottom to stabilize the pumpkin. Cut it in half.

With a sharp-edged spoon scoop out the seeds & guts. (a metal ice cream scoop or cookie dough scoop works great!)

Brush inside with oil (you don't have to but it keeps it moist) and place face-up on a parchment lined baking sheet. Put the pumpkin on the Traeger and smoke for 30 minutes to 1 hour.

Turn the pumpkin halves over on the baking sheet so that they are face-down. Turn the heat on the Traeger up to 350F.

Roast them for about 40 to 50 minutes. (Depending on the size of the pumpkin(s) it could take more or less time). When it's ready the skin will be slightly darker and you'll be able to easily poke through the fresh of the pumpkin with a fork.

After you take the pumpkin off the Traeger let it cool for about 10 minutes before handling.

Peel the skin off the pumpkin or use a large spoon to scrap out the flesh.

You can cut it up and use this form of the cooked pumpkin in soups, casseroles, sides, etc.

How to Roast a Pumpkin on Your Traeger

You could also throw the flesh of the pumpkin into a blender and process until smooth. Add it into your favorite pasta or sauce or dessert. YUM!

How to Roast a Pumpkin on Your Traeger


Roasted Pumpkin Recipe.docx (11.85 kb)

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Traeger Grilled Teriyaki Salmon

Posted by Mary M. on October 17, 2014

Traeger Grilled Teriyaki Salmon

To all of our closet salmon-lovers out there, this one is for you!  We know that you love salmon but just don't realize it...yet. You may not know who are but soon you will, conveniently about the same time that you fall in love with our blushing colored fish friend.

What's the trick to making salmon taste non-fishy and delectable to almost any palate? Well, actually the first answer is buy high quality fresh fish. BUT at a close second is TERIYAKI. It is that secret ingredient that will have you loving what some may have once considered unlovable.


PREP TIME: 1 hour
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory or Cherry


1 cup soy sauce
Juice and zest of 2 oranges
6 tablespoons brown sugar
4 cloves of garlic
1 tablespoon minced ginger
1 tablespoon white sesame seeds
4 (6-ounce) salmon fillets
Chopped scallions, for garnish
Toasted sesame seeds, for garnish


Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.

Add sesame seeds and salmon and marinate for 1 hour.

Remove salmon from marinade and bring sauce to a boil. Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat the grill to High heat, lid closed, for 10 to 15 minutes.

Place the salmon fillets directly on the grill grate, skin side up.

Cook salmon for about 3 to 5 minutes per side or until they are done until your liking.

Occasionally, brush the salmon with the teriyaki sauce.

Traeger Grilled Teriyaki Salmon

Remove the salmon when it's done to your liking and serve with some chopped scallions and toasted sesame seeds.



Traeger Grilled Teriyaki Salmon


Teriyaki Salmon Recipe.docx (11.57 kb)

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Feelin' the Heat Turkey Jerky

Posted by Mary M. on October 16, 2014

Feelin' the Heat Turkey Jerky

Jerky never gets old, does it? But despite that fact, we like to keep our favorite dried meat snack interesting. So we phoned a friend, our reliable go-to, hot peppers and an oft-neglected (except during the month of November) friend, turkey. That's right. We're firing up the Traeger to smoke some turkey jerky!

This heavy on the heat recipe is from our Traeger's Jerky Cookbook.


PREP TIME: up to overnight for marinating
COOK TIME: 2 to 4 hours
SERVES: 6 to 8


1/2 cup soy sauce (lower sodium, if desired)
1/4 cup water
2 tablespoons honey
1 to 2 tablespoons Asian chili-garlic paste
2 tablespoons freshly-squeezed fresh lime or lemon juice
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds boneless, skinless turkey breast


In a mixing bowl, combine the soy sauce, water, honey, chili-garlic paste, lime juice, and curing salt, if using. With a sharp knife, slice the turkey into 1/4-inch thick slices with the grain, which helps it hold together better as it dries. (This is easier if the meat is partially frozen.) Trim any fat, membrane, or connective tissue.

Put the turkey slices in a large resealable plastic bag. Pour the marinade mixture over the turkey, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). For food safety reasons, make sure your grill maintains a temperature of at least 160 degrees F. Remove the turkey from the marinade and discard the marinade. Dry the turkey slices between paper towels. Arrange in a single layer directly on the grill grate.

Smoke for 2 to 4 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

Feelin' the Heat Turkey Jerky

Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.

Feelin' the Heat Turkey Jerky


Feeling the Heat Turkey Jerky Recipe.docx (12.09 kb)

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Oktoberfest Pretzels & Mustard Chicken

Posted by Mary M. on October 14, 2014

Oktoberfest Pretzels & Mustard Chicken

The Germans would be proud. Or at least a little intrigued. With the faint smells of Oktoberfest tickling our noses, our minds have been spinning with visions of pretzels, mustard and beer (or apple cider for you non-drinkers out there).

Sounds like the perfect combo for making a crunchy crust on tasty piece of fowl. Our bird of choice? Chicken. It's juicy (don't overcook it!) and mild in flavor, letting those Bavarian flavors shine.

Get out your lederhosen and get to Traegering!


PREP TIME: 15 minutes
COOK TIME: 25 minutes


1/4 lb pretzel sticks
4 boneless, skinless chicken breasts
3 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
3 tablespoons brown ale or other dark beer or apple cider
Fresh thyme for garnish, if desired
Cooking spray


Start by pulsing the pretzel sticks in a food processor or crush by hand in a sealed zip-top bag until they’ve turned into a powder the texture of panko bread crumbs. Transfer the crumbs to a wide, shallow bowl.

In a separate shallow bowl whisk the mustard, beer or cider, honey and thyme together.

Dip each chicken breast in the mustard mixture, then dredge in the pretzel crumbs to coat evenly.

Start the Traeger on Smoke, lid open, until fire is established (about 5 minutes). Preheat to 375 degrees F for 10 to 15 minutes.

Lightly spray each side of the chicken breasts with the cooking spray. Put the chicken breasts on a parchment-lined pan.

Place the pan on the Traeger and bake for about 20-25 minutes, until the chicken breasts are fully cooked and register 165 on an instant-read thermometer.

Oktoberfest Pretzels & Mustard Chicken

Let rest for 5 minutes before serving this crunchy, moist chicken deliciousness.

Oktoberfest Pretzels & Mustard Chicken


Pretzels & Mustard Chicken Recipe.docx (11.87 kb)

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Poco Loco Smoked Chicken

Posted by Mary M. on October 10, 2014

This is not just another chicken recipe. Oh no. This, here is a simple, scrumptious recipe cooked up by Nadine Nemecheck, using one of our favorite feathered fowl friends.

Pepper jelly is no longer reserved for a cream cheese spread. It's the top notch tool that we used to kick up some juicy smoked chicken.


PREP TIME: 10 minutes
COOK TIME: about 1 hour 30 minutes
SERVES: 4 to 8


4 chicken leg quarters
1 cup jalapeno jelly or red pepper jelly
1 cup water
Traeger Chicken Rub
Chili powder


Combine the jelly and water in a sauce pan and simmer on the stove top for about 10 minutes or until it reaches a medium-thick consistency.

Season the chicken quarters with the Chicken Rub and chili powder.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 300 degrees F, lid closed, for 10 to 15 minutes.

Place the chicken on the grill and cook for 15 minutes, lid closed.

Baste the chicken legs with the pepper syrup.

Turn the legs over and baste every 15 minutes for 30 minutes. Switch the setting to Smoke and smoke for 1 hour.

Switch back to 300 degrees F for the last 15 minutes, or until the chicken reaches 165 degrees F on an instant-read thermometer, to finish the glaze.

Remove and serve while they're hot and juicy.


Poco Loco Chicken Recipe.docx (11.78 kb)

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Sausage-Stuffed Acorn Squash

Posted by Mary M. on October 8, 2014

Sausage-Stuffed Acorn Squash

The crisp winds of fall are bringing not only those piles of crunchy, dead leaves covering the sidewalks but also wheelbarrows full of squashes, pumpkins and gourds. So let's Traeger those bad boys!

When we see squash we can't help but want to stuff it! We saddled up the buttery "meat" of an acorn squash with some real meat: sausage. With the addition of a few chunks of cream cheese on top to smooth it all out and soothe the heat of the smoked paprika and pepper, this cold weather feast is ready to warm the soul.


PREP TIME: 15 minutes
COOK TIME: 40 minutes


1 lb. turkey sage sausage or italian sausage
2 acorn squash, cut in half
3 tbsp. olive oil
1 1/2 tsp. kosher or sea salt, plus more for seasoning
1 tsp. freshly cracked black pepper, plus more for seasoning
Smoked paprika
1 tbsp. unsalted butter
1 c. shredded green cabbage
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 large sweet onion, diced
1 tbsp. minced garlic
4 oz. cream cheese (about 1/2 c.)
4 tbsp. chopped flat-leaf parsley, plus more for garnish
1/2 jalapeno pepper, seeded and diced (optional)


Scrape out and clean the seeds out of the acorn squash. (If you want, you can dry and roast the seeds and use them as a crunchy topping.)

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

Place the squash halves cut side up on a baking sheet, drizzle with 2 tbsp. olive oil, and season with 1 tsp. of the salt and the pepper and sprinkle with the smoked paprika.

Place the squash on the Traeger and roast for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh.

While the squash is cooking, get cracking on the stuffing. Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp. olive oil. When hot, add the turkey sausage, making sure to leave large chunks. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm.

Drain the oil from the sausage and in the same pan melt the butter over medium-high heat. Add the red, yellow and jalapeno peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente.

Add in the cabbage and cook until it starts to color and wilt, about 4 minutes.

Add the turkey back in along with the garlic. Cook for 2 to 4 minutes more to blend the flavors. Remove from the heat and add in the chopped parsley. Taste and season with salt and pepper and a pinch of smoked paprika as needed.

Take the squash halves and divide the turkey mixture among the squash halves.

Cut the cream cheese into 1/2-inch cubes and evenly distribute it over the top of the stuffed acorn squash halves.

Sausage-Stuffed Acorn Squash

Put the acorn squash back on the Traeger and cook for about 10 minutes or until the cheese is lightly browned.

Garnish with a bit of parsley and serve immediately.

Sausage-Stuffed Acorn Squash


Sausage stuffed Acorn Squash Recipe.docx (12.46 kb)

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Traeger's Awesome Grilled Green Goddess Chicken

Posted by Mary M. on October 6, 2014

Traeger's Awesome Grilled Green Goddess Chicken

Green Goddess salad dressing is the Clark Kent of dressings. It may appear unassuming and ordinary with its glasses and boring green sweater but if you look closer and throw in some additional fresh herbs and a hint of lime zing it becomes a super hero marinade of magnificent proportions.

The buttermilk in the dressing keeps the chicken moist while the fresh herbs pack it with flavor, making for some of the tastiest, crispiest skin north of the Equator!


PREP TIME: overnight to marinate
COOK TIME: 20 to 25 minutes
RECOMMENDED PELLETS: Hickory, Oak, Pecan or Alder
SERVES: 5 to 10


2 lbs skin-on chicken drumsticks (or other parts would work too!)
1 cup fresh basil leaves
1/4 cup fresh chives
1 garlic clove
1 scallion, white and green part
Zest of 1 lime
1 cup Green Goddess dressing
Fresh chopped cilantro, for garnish (optional)
Salt and pepper, to taste


In a blender mix the basil leaves, chives, garlic, scallion, lime zest and Green Goddess dressing. (You could also make your own Green Goddess dressing or just substitute in buttermilk with salt and pepper to taste.)


Blend until all the ingredients are fully incorporated. Add salt and pepper to taste.

Place the chicken legs in a large resealable plastic bag. Reserve 1/2 cup of the Green Goddess marinade to use as a dipping sauce and pour the rest over the chicken legs.

Refrigerate for 2 hours to overnight.

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.

Drain the chicken legs. Arrange the legs directly on the grill grate and grill, turning once, for about 20 to 25 minutes, or until the legs are golden brown and cooked through, registering 165 degrees F on an instant-read thermometer.

But be patient: Don’t go and flip the legs before they naturally release from the grill surface — otherwise, you’ll leave a lot of tasty, crispy skin stuck on the grate!

Traeger's Awesome Grilled Green Goddess Chicken

Serve those legs up at once with the reserved marinade and a sprinkle of chopped cilantro.

Traeger's Awesome Grilled Green Goddess Chicken


Grilled Green Goddess Chicken Recipe.docx (12.24 kb)

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Mash-it Steak Skewers with Cherry BBQ Sauce

Posted by Mary M. on October 1, 2014

Mash-it Steak Skewers with Cherry BBQ Sauce

This dish is for the anger-impaired. It's a great way to release that aggression or even find it hidden inside of you. All you need to do is grab a mallet or even a cast iron pan and go to town.

Aside from the primal thrill of these skewers, they're also quite tantalizing for the taste buds. The thin flattened nature of the beef makes it a quick cook and gives them just the right amount of sear that they need to hold in those juices while remaining melt-into-your-tongue tender. And we love the combo of sweet and tart cherries with the rich, earthy beef. What's not to love about a cherry barbecue sauce?

Time to get to smashin'!


PREP TIME: 25 minutes
COOK TIME: about 4 minutes
SERVES: 4 to 6


Cherry BBQ Sauce:
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/4 teaspoon Liquid Smoke, optional

Steak Skewers:
1½-pound flank steak
Traeger Prime Rib Rub or kosher salt and pepper, to taste
Olive oil
Scallions, thinly sliced (optional)
Wooden skewers, soaked in water for 30 minutes


The cherry barbecue sauce is so easy to make and can even be prepared ahead of time.

In a large saucepan, saute onion in butter until tender.

Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

While the sauce is cooking get started on the steak skewers.

Start by cutting your flank steak into about 16 pieces. First, cut the steak in half lengthwise (along the grain). Next, slice the steak in half across the grain, then in fourths and finally in eighths.

Carefully stab each slice of meat through the center, lengthwise, with a soaked skewer.

Now let out all of the pent-up aggression and grab a hefty meat pounder or small cast iron skillet, and smash each steak skewer until it’s about ½ inch thick.

Drizzle the beef skewers with olive oil and season on both sides with the Prime Rib Rub.

Start your Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, lid closed, for 10 to 15 minutes.

Place the steak skewers directly on the grill grate and cook for about 1 to 2 minutes on each side.

Let the meat skewers rest for 5 to 10 minutes before eating.

While the skewers are resting, use a spoon or a masher to mash the cherries in the sauce.

Brush the steak with the cherry barbecue sauce and finish with a sprinkling of chopped scallions.

Mash-it Steak Skewers with Cherry BBQ Sauce

Mash-it Steak Skewers with Cherry BBQ Sauce


Steak Skewers with Cherry BBQ Sauce Recipe.docx (12.64 kb)

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Garlic Shrimp with Spicy Asian Barbecue Sauce

Posted by Mary M. on September 23, 2014

Garlic Shrimp with Spicy Asian Barbecue Sauce

Beautiful, bite-sized bombs of flavor. That is what we like to call shrimp. They quickly take on the dynamics of any marinade and grill up before you can blink the smoke out of your eyes.

For this recipe you can use any size shrimp but we always side with "bigger is better" theory. What will really knock your grill mitts off is the jalapeno-garlic-ginger combo on these shrimp that will have you begging for more before the end of Round 1.

Plus with a sauce this good, it's a deliciously, grab-some-wet-naps messy! That's just how we like it.


PREP TIME: 30 minutes
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Pecan, Hickory or Mesquite
SERVES: 2 to 4


Asian BBQ Sauce:
2 teaspoons canola oil
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeño chile, seeded and minced
1/2 cup diced onion
1/3 cup reduced-sodium soy sauce
1/4 cup light brown sugar
1 tablespoon rice vinegar
2 tablespoons tomato paste
1/2 teaspoon dark sesame oil

Shrimp and Marinade:
1 pound peeled, large or jumbo fresh shrimp
1 stalk green onion, green part only, chopped
2 cloves garlic, very finely minced
2 teaspoons grated fresh ginger
1 teaspoon finely minced jalapeno pepper (or to your taste)
1 teaspoon sea or kosher salt
1 teaspoon canola oil
Bamboo skewers, soaked in water 30 minutes


In a large bowl add the shrimp and the other marinade ingredients: green onion, garlic, ginger, jalapeno, oil and salt and mix thoroughly to coat the shrimp.

Let the shrimp marinate while you prepare the asian barbecue sauce. (You could also make this the day before and let the shrimp marinate overnight.)

Start making that asian barbecue sauce. Heat the canola oil in a saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes.

Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat for about 8 minutes or until onion is tender.

Cool mixture slightly. Transfer to a blender; add in the rest of the barbecue sauce ingredients and process until a smooth puree forms.

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

Skewer the shrimp on the soaked bamboo skewers (be careful not to overcrowd the shrimp). For jumbo shrimp, you may want to use two bamboo skewers for each.

Put the shrimp skewers directly on the grill grate and cook the shrimp about 3 to 5 minutes per side or until they are pink an opaque (depending on how big they are).

Garlic Shrimp with Spicy Asian Barbecue Sauce

Remove the shrimp from the grill and slather with the prepared asian barbecue sauce. Enjoy all that spice while they're still warm!

Garlic Shrimp with Spicy Asian Barbecue Sauce


Garlic Shrimp Asian BBQ Sauce Recipe.docx (12.23 kb)

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Traeger Tailgating:Marinated Salmon on a Stick

Posted by Mary M. on September 18, 2014

Traeger Tailgating: Salmon on a Stick

We enjoy gnawing on all sorts of foods that have been speared through the heart with a stick and grilled 'til crispy and brown. One of the most overlooked delights for the aforementioned spearing is the gift from the waters: Fish.

Why not skewer up some fish and make what turns out to be a supremely satisfying and scrumptious tailgating snack? We used the thick center-cut salmon fillets and soaked them in a vodka-based brine to help remove any fishiness. The sweet mayo-mustard slather caramelizes the outside of the salmon giving each skewer a snappy bite.

Tailgating tips: Freeze bottles of water or sports drinks, then tuck them in your cooler instead of ice. An empty wine or tall bottle makes a great container for soaking tall bamboo skewers. Drop the skewers in the bottle; fill with water, and cork to keep them submerged.


PREP TIME: 15 minutes plus 30 minutes for soaking the salmon
COOK TIME: 20 to 25 minutes
SERVES: 6 to 8


One center-cut salmon fillet, preferably skin-off and wild-caught, about 1-1/2 to 2 pounds
1-1/2 cups inexpensive vodka or sake
1/4 cup brown sugar
2 tablespoons kosher salt
Traeger Blackened Saskatchewan rub or Salmon Shake, or coarse salt and freshly ground black pepper
3/4 cup mayonnaise, preferably Hellmann’s
2 tablespoons Dijon-style mustard
2 tablespoons maple syrup or honey
Fresh cracked black pepper, to taste
Chopped fresh dill or parsley, for serving
Lemon wedges, for serving
10- to 12-inch bamboo skewers, soaked in water for 1 hour, then drained


Make sure that you check the salmon for pin bones, removing any you find with tweezers or needle-nosed pliers. (Tip: If you put one hand under the fillet, any pin bones will be thrust upward, making them easier to find.) Slice the fillet crosswise into 6 to 8 pieces, each about 1-1/2 inches wide.

Combine the vodka, brown sugar, and salt in a resealable plastic bag and stir or agitate until the salt and sugar crystals dissolve. Soak the salmon pieces in this mixture for at least 30 minutes, and up to 1 hour in the fridge.

Drain the salmon and pat dry with paper towels; discard the vodka mixture.

Thread the salmon strips lengthwise on the bamboo skewers. Season with Traeger Saskatchewan rub.

Combine the mayonnaise, mustard, maple syrup and pepper, to taste, in a small bowl.

Brush or spread with a plastic knife on the salmon, top and bottom.

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

Arrange the salmon skewers on the grill grate and grill, turning once, for 20 to 25 minutes, or until the salmon is done to your liking.

Traeger Tailgating: Salmon on a Stick

Transfer the skewers to a platter or disposable foil pan and scatter lightly with chopped dill. Serve with lemon wedges and the remaining mayo-mustard slather.

Traeger Tailgating: Salmon on a Stick


Salmon Skewers Recipe.docx (12.66 kb)

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