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The Ultimate Traeger Sides: Smoked Coleslaw

Posted by Susie B. on April 29, 2013

Traeger's Smoked Coleslaw

When you spend hours slow cooking the perfect brisket, you need a delicious side that comes together quickly, tastes great, and can be prepared ahead of time. Like always, Traeger has you covered with this bright and tangy Smoked Coleslaw that fits the bill for the ultimate side dish. You can make the dressing and smoke the veggies ahead of time to make putting it together for meal time a snap. To make things even easier, we are introducing you to a fun new kitchen gadget from Chef's Planet called the Food Scoop. It is perfect for moving large amounts of small food without dropping them all over the counter.

The Food Scoop

Smoked Coleslaw


Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 6
Recommended Pellets: Hickory


3/4 cup mayonnaise (for the dressing)

1/2 cup sour cream(for the dressing)

Juice from one lemon, about 1/4 cup(for the dressing)

2 tablespoons Dijon-style mustard(for the dressing)

1 to 2 tablespoons sugar(for the dressing)

1 to 2 tablespoons prepared horseradish(for the dressing)

Salt and pepper to taste(for the dressing)

8 to 10 cups finely shredded cabbage (for the slaw)

1/3 cup diced red onion (for the slaw)

1 large carrot, grated (for the slaw)

1 red or green bell pepper, seeded and finely diced (for the slaw)

Smoked paprika or regular paprika (for the slaw)


Combine the ingredients for the dressing in a small mixing bowl, cover, and refrigerate.

Put the cabbage and other vegetables in a metal kitchen colander or spread it out on a rimmed 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 cabbage for 30 minutes.

Using this awesome food scoop from Chef's Planet transfer the veggies to a large mixing bowl.

Smoked Coleslaw

Add the dressing and stir to coat the cabbage.

Traeger's Smoked Coleslaw

Taste for seasoning, adding more sugar, horseradish, or salt and pepper as needed.

Dust the top lightly with paprika. Refrigerate until serving time. Enjoy!

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Grab a Plancha and make Bacon Banana Pancakes!

Posted by Mary M. on April 27, 2013

Traeger's Bacon Banana Pancakes

Breakfast is the paramount meal of the day. (And, yes. The most important too!) You have every excuse and right to go as sweet or as salty as you want. You can even mix the two (and pile it high!) without any loathsome eyebrows being raised in your direction. The meal is your oyster and you can choose pretty much anything that you want for breakfast and get away with it.

When it comes to mixing sweet and salty, pancakes are the grand champions. We found an ingenious and essential tool to prepare pancakes on your Traeger. The Grilling Plancha is a cast iron griddle that you can put directly on your Traeger and use just like you would a tabletop griddle to make those perfect, golden, cloud-like pancakes. Follow the link in this post and save 10% off on your cast iron Plancha by entering coupon code PLANCHA10 at checkout.

We just couldn't resist using the plancha to create the complete culmination of breakfasts with our Bacon Banana Pancakes.

Bacon Banana Pancakes

Recommended Pellets: Apple, Cherry or Maple

Prep Time: 5 minutes

Cook Time: about 5 minutes per pancake

1 cup buttermilk (or make your own, see below)
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
3/4 cup plus 1 tablespoon all-purpose flour
2 tablespoons finely ground cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 slices cooked bacon, crumbled
2 bananas
Other optional add-ins: blueberries, nuts, whatever you like
Nonstick cooking spray
For serving: Butter, maple syrup, honey butter, blueberries, etc.

When ready to cook, place the plancha on the Traeger and set to Smoke for 4-5 Minutes or until the fire is established. Close the lid and preheat to 350 degrees F. (It's important that the plancha preheats with the Traeger to make sure it's sufficiently hot.)

In a mixing bowl, combine the buttermilk, egg, and vanilla and whisk thoroughly. Whisk in the melted butter. (If you don't happen to have buttermilk on hand, don't fret. You can make your own by combining 3/4 cup plus 1 tablespoon of whole milk and 2 tablespoons of lemon juice or distilled white vinegar. Let the mixture sit for 5 minutes. The milk will curdle, making your buttermilk clone...or next best thing.)

In another large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to mix. Make a well in the center of the dry mixture, and pour in the wet ingredients.

Best Pancake recipe

Whisk until the batter is relatively smooth, but don’t over-mix or the pancakes will toughen. Having a few clumps is not a bad thing, especially if you're stirring in mix-ins later.

Cut up bananas. I cut them into big chunks because I like a good bite of banana on each forkload.

Stir in the bananas and crumbled bacon (or whatever add-ins you love).

Lightly spray the plancha with nonstick cooking spray. Make a “test” pancake by pouring a tablespoon of batter on the griddle. When bubbles form, flip with a spatula and continue to cook until the second side is golden brown. If the test pancake turns out perfectly, make the pancakes using about 1/4 cup of batter for each. Or if you're like me, it may end up more like a 1/2 cup of batter.

Cook the first side for about two minutes or until you see the bottom of the pancake start to look bubbly, golden, and firm enough to flip. Then flip and cook for an additional minute or so.

Amazing Bacon Pancakes

Serve hot with butter and maple syrup and perhaps a few blueberries.

Bacon Banana Pancakes

The best moment is when you get the ultimate bite with a hunk of melted banana, a few pieces of salty, crunchy bacon and that tart burst of blueberry.

Traeger's Bacon Banana Pancakes

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Smokey Bison Burgers

Posted by Susie B. on April 20, 2013

Smokey Bison Burgers Recipe

We have heard your requests to develop a few more recipes with some less "traditional" ingredients, and that is just what we plan to do! Introducing the Smoky Bison Burger. Why bison?? It is lean, it is hearty, and it has a delicious beefy flavor that is sure to please. Here on the west coast, we have pretty easy access to bison in the form of steaks, roasts, and ground meat. For those of you who might not be able to find bison at your butcher's counter, check out these online bison suppliers:

Wild Idea Buffalo Company

Nebraska Bison

Buffalo Hills Bison

Smoky Bison Burgers


Prep Time: 5 minutes
Cook Time: 45 minutes
Serves: 4
Pellet Recommendations: Hickory, Oak, or Pecan

1 lb ground bison
Traeger's Prime Rib Rub
Assorted burger toppings


Start your Traeger on smoke and leave the lid open for 4-5 minutes to establish the fire. Lightly form the ground bison into patties. Be sure the make a slight depression in the middle of the burgers to allow for expansion while grilling. Season with Traeger's Prime Rib Rub.

Place your patties directly on the grill and smoke for 25-30 minutes. Take the patties off the grill and turn the heat up to high. If desired, place a cast iron griddle on the grill grate. Close the lid and allow your Traeger to preheat. 

Place the patties on the grill grate and cook for 5-7 minutes on each side until patties reach desired doneness.

Most people prefer their bison to be cooked to rare or medium rare because it is such a lean meat. We must recommend that you cook ground bison to an internal temperature of 175 degrees.

During the last couple minutes of cooking, top with cheese (if desired).

Remove from the griddle and serve immediately.

Smokey Bison Burger recipe


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Traeger Tools: Salmon Spatula with Blackened Saskatchewan Salmon

Posted by Mary M. on April 16, 2013

Traeger's salmon spatula and Blackened Saskatchewan Salmon recipe

There is a pride and satisfaction to be had in cooking a beautiful whole fillet of fish. It makes you feel like the fish has been taken fresh out of the river and put on your plate. (for some of you avid fishermen, that just may be the case!) The problem is trying to figure out how to handle that big slab of fish without either juggling it between two spatulas or ending up with a massacred piece (or pieces) of fish.

Don't you know that Traeger has you covered with our Salmon Spatula.

Traeger's Salmon Spatula

Of course it's perfect for moving large fillets or a whole fish but it's also great for those 'big daddy' burgers, pork tenderloins, briskets and basically all those larger cuts of meat that are tricky to maneuver.

We had to showcase this bad boy by grillin' up some Blackened Saskatchewan Salmon (try saying that three times fast) using our incredible Blackened Saskatchewan seasoning. The peppery flavor notes pair perfectly with the sweet honey drizzle on the salmon. This is a recipe from our Guilt Free - Love, Laugh, Grill cookbook that we tweaked just a little.

Blackened Saskatchewan Salmon

Blackened Saskatchewan Salmon

Recommended Pellets: Hickory, Mesquite or Maple
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Serves: 4


1 whole fresh salmon fillet, cleaned
Olive oil
Traeger Blackened Saskatchewan seasoning
Cooking Spray

Start with a beautiful piece of salmon. When you're shopping for fresh fish, there are a few things you should check. You want the flesh to be shiny, firm and 'springy' to the touch. The color should be bright without any discoloration. And it shouldn't smell fishy. Fresh fish should smell more like the ocean than a stinky fish. If it passes those tests, then this specimen is good to wrap up and take home!

Set your Traeger on Smoke with the lid open for 4-5 minutes, or until the fire is established. Preheat to 350 degrees F.

Rinse and pat dry the salmon fillet. Drizzle lightly with olive oil. Season the fish moderately with the Blackened Saskatchewan and lightly rub it in.

Traeger's Blackened Saskatchewan Seasoning

Flip the fish and repeat.

Tear a large sheet of foil and spray with cooking spray. Carefully move the fish to the foil.

Drizzle the top of the fish with a generous amount of honey. (don't rub it in)

Wrap the foil around the fish and cook for 15 minutes on the Traeger.

Unwrap the fish and take out of the foil, using the marvelous Salmon Spatula and put the fillet directly on the grill grate. This will let the outside caramelize and give it a little crispy crust on the exterior.

Grill for an additional 5-10 minutes (The time depends on how done you like your salmon. I like a little bit of rawness in the middle, so I only cooked it for 5 minutes more.)

If you like a little flair, garnish the salmon with some chopped chives and pause for the 'Oohs' and 'Aahs'.

Blackened Saskatchewan Salmon recipe

*If you want a great side, pair it with some creamy mashed potatoes. I quickly whipped some up using the potato that I had scooped out and saved after making the Pizza Potato Skins. I heated them up along with 3 tablespoons of half & half, 2 tablespoons of butter, 3 tablespoons of onion and chive cream cheese (Love this stuff! You can use any kind of herbed cream cheese.), dill, and salt and pepper to taste. Just mix it together using a hand mixer (or by hand) and you're ready!

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Outdoor Entertaining Accessories For your Traeger

Posted by Susie B. on April 11, 2013

Summer is upon us and that means camp-outs, cook-outs, competitions, and uhh... other stuff outside. Traeger is here to lend you a helping hand with a must-have list to make sure wherever you are Traeger'ing, you and your guests will be relaxing in comfort and style.

Traeger's canopy tent

1- The Traeger Canopy Tent- This is our number one pick for the must-have outdoor accessory item. Bright red and proudly sporting the TRAEGER logo, people from all around will know what you are grilling on and be sufficiently jealous. Perfect for tailgating, camping, sports events, or competition BBQing! 

Traeger's Grill Pad

2- The NEW Traeger Grill Pad- Let me tell you, this was a serious contender for the number one spot. At 32X42 inches, this rubber grill pad will protect anything you put your Traeger on. It is the perfect Traeger companion when you are out Tailgating with your PTG or your Junior Tailgating Conversion Kit (also awesome picks for summer grilling)

Pellet hopper label set

3- The Pellet Hopper Label Set- So ingenious and so handy. If you are out grilling, people will come over. People will look at your awesome canopy tent, smell your delicious food, and start asking questions. These little magnets might save you a few of those questions so you can focus your enegry and attention on relaxing while your Traeger does all the hard work for you.

Pellet Caddy

4- Pellet Caddy- We all know it is imperative to keep your pellets dry. The Caddy is useful for this. It is also large enough to help you transport all of those little items that are a pain to haul around when you are heading out with your equipment. Spare the car behind you from getting hit with loose pellets or the rogue set of tongs flying out of your truck by keeping it all in the Caddy.

Traeger shirt

5- Traeger Apparel- This makes our list because wearing Traeger apparel is (not) Scientifically Proven to make you a better cook! It is also Scientifically Proven to make you look 100% more awesome (also not Scientifically Proven, but true nonetheless).

So there you have it, our best of the best for outdoor Traeger'ing! Feel free to leave a comment and let us know your top picks or tips for making your outdoor grilling experience easier. We love to hear from you, Traeger Nation!

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Traeger Accessory Guide: The Best of the Best Traeger Tools

Posted by Susie B. on April 11, 2013

When you bought a Traeger, you knew you were buying an experience as much as a grill. The first time you pull off that perfect pulled pork or rack of ribs, your life is changed for the better. We know the feeling, we breathe Traeger. Our feet hit the floor each morning and we start thinking about what we are going to put on the Traeger next.

Because we spend so much time thinking, planning, and Traeger'ing we have learned there are a few things that make the whole experience better. I am going to introduce you all to a few of the most efficient and effective Traeger accessories. These tools are the real workhorses around our Traeger, and hopefully you can get some use out of them too. 4/12/13 through 4/14/13 get 20% off a $200 order of Traeger accessories and 10% off $100 order.

Traeger's bbq Mitt

The BBQ Mitt: my personal favorite, and most used accessory. This BBQ Mitt is different than the quilted, insulated fabric varieties you typically find and your superstore. Traeger's BBQ Mitt is made out of heavy duty red silicone to give you unparralled grip and easy clean-up. The inside of the mitt is lined with 100% cotton and is seriously cozy.


Traeger's Salmon Spatula

The Salmon Spatula: Don't let the adorable fishy cut-out fool you. This is a serious spatula that is made for moving your lovely Traeger goodies. I have used mine for all sorts of things from fish to focaccia. It is a wide stainless steel spatula with a long handle to keep your hands out of the heat. My favorite feature is the slightly sharpened edge on the front of the spatula. It makes it so easy to slide under your food instead of just pushing it around on your grill.

Traeger's bbq Tools

The 3-Piece Grilling Tool Set: Now you wouldn't think these need an explanation. Everybody know about tongs, a spatula, and a giant fork, right? Maybe you know what they are, but these tools have some special features that deserve some conversation. Look at the handles on these bad boys. They are wide and rounded to give you the perfect grip while feeling comfortable in your hand. They are also all heavy duty stainless steel, which means alot for longevity. All of which is fantastic, but do you want to know my most favorite feature?? They are one piece! No rubber handles to catch water when you are washing or cracks to keep in germy grossness. Overall, my favorite accessories kit in the Traeger Line-up.

So, Traeger Nation, get some new accessories and get to Traeger'ing!

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Traeger Accessory Guide: The Folding Front Shelf

Posted by Susie B. on April 5, 2013

Have you ever wished for an extra hand (or two) when trying to handle your brisket/ribs/chicken and your thermometer/sauce/rub on your Traeger?? And do you also wish that hand was big, and metal, and sturdy?? You might have even wished that hand would be retractable so you wouldn't be walking around with an extra hand all of the time (awkward).

We are here to grant your wishes!! Except we don't make extra hands. We do make awesome products that can make it feel like you have one, though.

Introducing the new Folding Front Shelf: A versatile extension for your favorite Traeger. It is sturdy enough to hold whatever you put on it, and folds away neatly enough to fit under your cover. It's on sale now Friday, April 5th through Sunday, April 7th. 

For the Junior

Junior front folding shelf

For The Lil' Tex/Elite


Lil' Tex Elite front folding shelf

For the Texas

Texas Front Folding Shelf

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!

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Time for an Upgrade! A look at Traeger's Digital Thermostat Kit

Posted by Susie B. on April 1, 2013

Traeger's Digital Thermostat Kit

If you are a Proud Owner of a PTG, Junior, or Lil' Tex Grill, then you are familiar with the classic smoke setting switch that came standard on your grill. (Smoke, Medium, High... yay!) While your original switch will get the job done, when you are ready to start taking your Traeger experience to the next level, it is time for an upgrade.

The Digital Thermostat Kit can be the single best accessory investment you can make for your Traeger Grill. Say you are Traegering some Pulled Pork and you need your grill to maintain a consistent 225 Degrees (also, it is snowing), the Digital Thermostat Kit will be your best friend. The Digital Thermostat has a built in sensor that automatically adjusts the temperature if the weather changes or the wind picks up.

Essentially, the Digital Thermostat Kit gives you ultimate control over how your Traeger cooks. From low and slow to hot and fast, an upgrade to a Digital Thermostat is a long-term investment with a delicious pay-off.

Here are links to both of the Digital Thermostat Kits that we offer. Take a few minutes to check them out. Your tastebuds will thank you.

Digital Thermostat Kit

PTG Digital Thermostat Kit

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Injected Herb Roasted Turkey

Posted by Susie B. on March 28, 2013

Injected Herb Roasted Turkey

I know, I know. Turkey is typical Thanksgiving fare. Just take a leap of faith on this one. Turkey is usually cheaper than a spiral sliced ham per pound this time of year, feeds a crowd, makes a beautiful presentation, and (when cooked on your Traeger) tastes divine. Trust us. Make this turkey and be the superstar of your family gathering.

Moist and flavorful, this turkey is out of this world scrumptious. Thanks to a simple, yet delicious injection sauce and a smattering of herbed butter, your Easter turkey will have everybody wondering what they ever saw in ham. If you have never injected a Turkey before, don't worry. We are going to show you just how it is done! Did you know Traeger sells this handy little Meat Injection Kit to make the injection process simple?

A few tips to get you started: 1) Do not inject a turkey that has already been brined or koshered. 2) If you use spices in your injection sauce, make sure they are very finely ground or they will clog your injection needle. 3) If your injection sauce contains butter--and we recommend that it does--keep the sauce warm so the butter doesn't coagulate. We are providing you with a basic injection recipe, but feel free to make it your own by adding your favorite Cajun seasoning, hot sauce, beer, etc. 


Injected Herb Roasted Turkey


Prep Time: 30 minutes
Cook Time: 3 hours
Pellet Recommendation: Maple, Apple, Pecan
Serves: 8


For the Injection:
1 cup good-quality chicken stock, preferably low-sodium
3 tablespoons butter
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 sprig each of rosemary, thyme, marjoram, and parsley, or substitute 1/2 teaspoon of finely ground poultry seasoning
1 clove garlic, peeled and smashed
1 teaspoon salt
1/2 teaspoon finely ground black pepper

For the Turkey:
8 tablespoons (1 stick) 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 medium saucepan, combine chicken stock, butter, lemon juice, Worcestershire Sauce, herbs, garlic, salt, and black pepper. Bring to a boil and reduce heat. Allow the injection marinade to simmer for 10 minutes while you prepare your herb butter and turkey.

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.

Pour your injection sauce through a fine strainer and reserve the liquid. Using your Meat Injection Kit, inject your turkey with the sauce. Following the picture guide below, inject one full chamber of your injection sauce into each designated spot. Three into each side of the breast and one into each thigh and one more into each leg.

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.

Traeger's Injected Herb Roasted Turkey

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Make your own Sand Weight for your Traeger Grill Cover

Posted by Mary M. on March 21, 2013

Has this ever happened to you?

Fix your grill cover

I live in an exceptionally windy area, and occasionally my Traeger cover tends to blow off. I don't want to leave my Traeger exposed to the harsh elements, so I finally I decided to do something about it.


Here's a solution that is so easy and affordable, if you live in a wind tunnel like I do.

Traeger Cover Sand Weights


4 latex balloons
3-4 cups of sand
Empty plastic bottle
Popsicle stick

Use a funnel to pour the sand into the empty plastic bottle. (I found a 50 pound bag of sand for $3 at Home Depot.) In order to make a more durable weight, each weight is made using two layers of balloons. Slide one of the balloons on the popsicle stick (or anything long and skinny - but not sharp) and then slide that balloon into another balloon.

Take the popsicle stick out and blow up the balloon until it's about the size of a grapefruit. I just used a bicycle pump, which made it 10 times easier. Just make sure to keep a tight seal around the mouth of the balloon. After you've blown it up, twist the balloon a few times.

While still keeping the twists in the balloon, put the mouth of the balloon over the plastic bottle holding the sand.

Don't let go of the twist until you turn the bottle upside down and start shaking in the sand. Shake in about half of the sand or as much as the balloon will hold.

Take the balloon off the bottle and tie one end of the twine around the neck of the balloon. Cut a big enough piece of twine to loop it through the grommet in the cover. Loop it through and tie the other end around the balloon again and you're done!

Sand bag weights for your grill

Repeat the same steps with the other two balloons and remaining sand. Tie the second weight through the grommet on the opposite side.

Your evasive cover nightmares are over. She may not be the belle of the ball, but she gets the job done.

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