Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Traeger Tips: A Look at what your Traeger can do

Posted by Susie B. on March 20, 2013

Whether you are a seasoned Traeger veteran ot the new kid in town, we are here to give you a few tips, pointers, and guidelines to make sure you get the very most out of your machine. Your Traeger is much more than just a smoker or even a grill. It is a versatile cooking tool in a class all its own. Below, we will be looking at 6 different cooking techniques that your Traeger has mastered. So brush up on your skills or branch out into some new flavor territory and try a recipe or two that you haven't attempted yet.

Taeger Texas Grill

This information can all be found on page 3 of Traeger's eCookbook Pulled Pork to Peach Pie

GRILLING As most people know, grilling is a cooking method where food is placed on a grill grate and exposed to dry radiant heat. There are two forms: direct and indirect. An example of direct grilling is holding a marshmallow on a stick over an open fire. A Traeger, on the other hand, is designed primarily for indirect grilling, which meaans food is not exposed directly to a fire. Instead, the heatis evenly dispersed throughout the Traeger’s cooking chamber, eliminating flare ups and reducing the potential for charring and moisture loss. Grilling works best on foods that are fairly small and not much thicker than the palm of your hand: hamburgers, hot dogs, fish fillets, shrimp, chicken breasts, pork chops, peppers, summer squash, pizza, etc. Use the highest heat your Traeger is capable of.

Check out this recipe for Grilled Lemon Chicken Breast and enjoy a fast weeknight meal on your Traeger.

BARBECUE In North America, the term “barbecue” has become both verb and noun, variously meaning an appliance (i.e., barbecue grill), a cookout (join us for a barbecue Sunday), meat (we’ll be serving barbecue at the party), and a verb (food cooked for a relatively long time over low heat). Low and slow cooking is one of the things a Traeger does best. It is capable of maintaining low, evenly distributed heat for hours and can render even the toughest cuts of meat (brisket, pork shoulder, ribs) tender and juicy. It is often combined with smoking.

If you have a lot of time to cook low and slow try this recipe for a Midnight Brisket that cooks on a low temperature for 14 hours.

ROASTING This term refers to cooking meat, poultry, seafood, or vegetables using dry heat without the addition of liquids. Whole birds such as chicken, turkey, duck, or game hens are good candidates, as are larger whole fish, pork loin roasts, trimmed beef tenderloin roasts, prime rib, and leg of lamb. Dense vegetables such as potatoes, beets, turnips, yams, whole onions, carrots, winter squash, Brussels sprouts, and cauliflower are also excellent when roasted.

We love roasting vegetables on the Traeger. The heat from roasting brings out the natural sweetness of pretty much anything, especially these Sherry Roasted Root Vegetables.

Roasted Vegies

BAKING We never say we’re going to bake a prime rib or roast chocolate chip cookies. But technically, roasting and baking are parallel cooking methods; both use dry heat to cook food. But Traeger’s unique ability to bake is one reason women love their pellet grills! Imagine having the equivalent of a second kitchen when producing that all-important Thanksgiving dinner. (With the turkey on the Traeger, you can stop choreographing the dance of side dishes through your crowded indoor oven. Or bake the smokiest, tastiest pumpkin pie your guests have ever had on your Traeger.) Think about those hot summer days when you hate to heat up the kitchen, but the kids want to bake a cake and the husband’s craving meatloaf or lasagna. Try making those things on a gas grill!

We are very open about the fact that since becoming proud owners of a Traeger, we have not used our oven. We bake everything on the Traeger. Branch out and try a sweet dessert like this Blueberry Bread Pudding.

Blueberry Bread Pudding

BRAISING Braising is similar to roasting, but with the addition of liquid or the capture in a covered roasting pan or foil pouch of steam and natural cooking juices. It is typically done at lower temperatures than roasting—usually around 300 degrees F. It is the preferred cooking method for drier, tougher meats like beef eye of round roasts, hams, brisket (which can be smoked first, then braised), lamb shoulder or leg, pork shoulder or Boston butt, beef short ribs, pheasant, or turkey breasts or legs. The addition of liquid impedes browning, so sometimes, foods are seared on High first before being transferred to a covered roasting pan with liquid or enclosed with foil.

If you are looking to really tenderize and flavor infuse a piece of tough meat, give this Pot Roasted Beef Brisket a try. It is a hearty and delicious meal that feeds a crowd.

Roasted Beef Brisket

SMOKING Although deeply rooted in America’s grilling culture, smoking was once impractical for most men and women because it involved building pits, chopping wood, and tending nighttime fires. Then Traeger invented pellet grills, and a whole new world opened up to backyard grillers. Most smoking is done at temperatures between 180 and 250 degrees F, easy to maintain on a Traeger. Smoking is both a method of low-temperature cooking as well as a flavor enhancer, and is suitable for most proteins, especially larger, tougher cuts of beef and pork: Use it for meat, poultry, seafood, cheese, tofu, nuts, and even hard-cooked eggs. You can combine smoking with other cooking methods, too. For example, we smoke brisket and pulled pork for 3 to 4 hours, then foil the meat for the remainder of the cook. Even burgers benefit from 30 minutes of smoke before being finished on higher heat.

If you never use your Traeger for anything else, it will have been worth the purchase if you take the time to smoke your own jerky. Follow this step by step recipe guide for Coffee Break Jerky and never buy that expensive stuff from the store again. (Yours will taste better, too!)

Coffee break beef jerky

...Read More

Smoked Southwestern Cobb Salad with Spicy Buttermilk Dressing

Posted by Susie B. on March 13, 2013

Southwestern Cobb Salad With Spicy Buttermilk Dressing

You were really excited about this new recipe until you read salad at the end of the title, weren't you?

Now, some people love a good salad. Some people love meat.

Some of both of those people may live in your house.

This is a meal to suit all food lovers and it is hearty enough to satisfy that dinner time appetite. Layers of fresh greens, flavorful toppings, satisfying chicken, and the most delicious dressing you have ever tasted come together to settle all veg vs. meat disputes you have ever had. Don't be intimidated by the ingredients list. All of the components can be made in advance, which makes this a perfect meal to throw together at the last minute on a hurried weeknight or when you are cooking for company. On top of the make-ahead benefit of this meal, we have a cool little kitchen gadget to introduce you to in just a minute that will make assembling the diced components a lot easier.

 

Smoked Southwestern Cobb Salad


Serves: 6-8
Recommended Pellets: Mesquite or Hickory
Prep time: 30 minutes
Cook Time: 15 minutes

Ingredients:

1 whole head of romaine, rinsed and chopped
3-4 cups spring mix lettuce blend
Toppings:
5 peeled, hard cooked eggs
6 slices of bacon
1/2 cup shredded cheddar or pepper jack cheese (smoked using this method if you have access to a cold smoker)
Black bean & corn salsa:
1 can black beans drained and rinsed
1 cup sweet corn kernels
1/2 sweet onion, finely diced
1/3 cup cilantro, coarsely chopped
kosher salt and cracked black pepper to taste
Smoked avocado guacamole:
2 smoked avocados
1/3 cup cilantro, coarsely chopped
1/2 teaspoon garlic powder
dash cayenne pepper
juice of 2 limes
kosher salt and cracked black pepper to taste
Yellow pepper salsa:
1 yellow bell pepper, cored and seeded
1 small tomato, seeded and diced
1/2 sweet onion, finely diced
Chicken marinade:
(We adapted this Traeger recipe for a whole bird to make a fantastic marinade)
2-3 boneless, skinless chicken breasts, trimmed
juice of 1 orange
juice of 2 limes
1/2 small onion, thinly sliced
1 clove garlic, minced
1-2 teaspoons Mexican-style hot sauce, or more to taste
1 teaspoon dried oregano, preferably Mexican
1 tablespoon kosher salt
2 tablespoons vegetable oil 
1 to 2 tablespoons Traeger Cajun Shake, or your favorite fajita or taco seasoning
Spicy Buttermilk Dressing:
1/2 cup sour cream 
1/2 cup mayonnaise 
2 tablespoons buttermilk, plus 1-2 tablespoons extra as needed
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 bunch green onions, white and green parts
2 tablespoons cilantro
2 tablespoons flat-leaf parsley 
1 teaspoon sugar
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper
1-2 teaspoons (or more to taste) cayenne pepper or your favorite hot sauce

Preparation:
In a gallon zip-top bag, lime juice, orange juice, onion, garlic, hot sauce, oregano, salt, and vegetable oil. Add the chicken, press out the extra air, and seal. Refrigerate for at least an hour or overnight.



Start your Traeger on smoke with the lid open for 4-5 minutes to establish the fire. Put your peeled, hard cooked eggs directly on the grill grate and smoke for 30 minutes. Your eggs will brown slightly from the smoke.


Grilled eggs


While your eggs are smoking, begin assembling your toppings. Combine the black beans, corn, cilantro, onions and salt and pepper in a bowl and set aside. Combine the yellow pepper, tomatoes, and onions in a bowl (using this crazy awesome onion/vegetable chopper from Zyliss) and set aside. 

Zyliss onion chopper

Zyliss chopper


In a blender, add the mayo, sour cream, buttermilk, vinegar, Worchestershire sauce, green onions, cilantro, parsley, sugar, salt, pepper, and hot sauce. Blend to combine, adding the extra 1-2 tablespoons of buttermilk as needed until desired thickness is achieved.

When your eggs are done smoking, chop them and set them aside. Turn your Traeger up to 350 degrees, close the lid, and let it preheat for 10-15 minutes.

Take your chicken out of the marinade and sprinkle with Traeger's Cajun Shake. Discard the marinade. Arrange your chicken on the grill with the bacon and avocados. Remove the bacon and avocados after 5-7 minutes and flip the chicken. 


While the chicken cooks to an internal temperature of 175 degrees, crumble your bacon and make your smoked avocado guacamole. Cut the avocado flesh into a 1/4 inch dice and combine with cilantro, onions, garlic powder, salt, and lime juice. Set aside.

Slice your chicken and begin to assemble your salad in a big bowl or on a large platter. Start with the lettuce and arrange all of your toppings starting with the chicken in a line across the middle. Pour the dressing directly on the salad, or serve on the side.

Smoked southwestern cobb salad

 

The onion and vegetable chopper really made assembling this dish a breeze. If you are interested in getting a Zyliss Onion Chopper for yourself, you can buy one here.

...Read More

It's Fish Taco Time! Tuna Tacos with Lime & Cilantro Cream

Posted by Mary M. on March 11, 2013

tuna tacos

Tacos are one of the tastiest fast food staples. But why go out and buy what you could Traeger and make so much better yourself?

Tuna gets a bad rep because often when we hear tuna, we think of that dry, stringy stuff that comes in a tin can. Well fear tuna no more! This taco is fresh and meaty with some crunch, a creamy sauce and a hit of heat.

Fresh Tuna Tacos with Lime and Cilantro Cream

Pellets: Alder
Prep Time:
25 minutes plus 4 hours for marinating
Cook Time:
20 minutes
Serves:
4

INGREDIENTS:

Marinade:
1/4 cup orange juice
1/4 cup lime juice
1 tablespoon Traeger Cajun Rub or taco seasoning
2 cloves garlic, minced
1/2 cup olive oil
1 pound very fresh tuna steaks (about 3/4-inch thick)

Lime & Cilantro Cream:
1 cup sour cream
2 tablespoons fresh lime juice
1/3 cup fresh cilantro leaves
1 clove garlic, coarsely chopped
2 teaspoons pickled jalapeno juice

The Fixings:
6 corn tortillas, warmed on the Traeger
Shredded cabbage or lettuce (I used a pre-shredded bag of coleslaw)
Diced red onions
Diced fresh tomatoes
Fresh or pickled jalapeno slices
Fresh cilantro leaves
Fresh lime wedges
Whatever else you love on your tacos!

Even in its raw form tuna is screaming, "Eat me!" The color is just incredible.

Start by putting your fresh, beautiful tuna steaks in a large resealable bag. You can easily make the marinade by putting the orange juice, lime juice, Traeger Cajun Rub, minced garlic cloves and olive oil in a jar with a tight-fitting lid. Shake that sucker until it's all mixed together. Pour the marinade over the tuna, seal the bag and refrigerate for 4 hours.

While it's marinating make the delicious Lime & Cilantro Cream. Put the sour cream, lime juice, cilantro, garlic and pickled jalapeno juice in the jar of a blender and process until the cream is smooth.

This sauce is so incredibly good. I was tempted to hook up a Lime & Cilantro Cream I.V., but I resisted.

Cover it and keep it in the fridge until you're ready to serve. (You can make this sauce up to a day ahead.)

Start up your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

While it's preheating get your fancy taco fixin's prepared. Basically, pull out everything you love to eat on tacos. To avoid taco chaos, we arrange all of the condiments in little bowls and make a taco bar and each person can create their favorite fish taco combination.

I love a fresh crunchy slaw on my fish tacos, so I took the coleslaw mix and added in some diced red peppers, chopped snow peas and diced red onions.

Usually, when dicing onions it looks like someone just told me that my childhood dog, Sparky, died due to the amount of tears pouring from my eyes. This time I solved that by using this handy pair of fume-blocking glasses.

We introduce to you, Onion Goggles. (They also make Grillin' Goggles to prevent that smoke-burn in your eyes.) We could not resist trying these. They're made by RSVP International and have a foam padding on them that really makes them pretty comfortable. I know this sounds hilarious and possibly absurd but they really work!

And they're quite dashing too!

...well maybe not dashing but they did the job. No onion tears and no smoke eyes. Of course I had to get my husband to model them. He's just happy that this decreases the tear-flow in the home.

At the end of the day, the Onion Goggles got the job done and everyone was happy because it tear-free.

But back to the tuna that needs Traegering. Drain the tuna steaks and dry them with paper towels. Arrange them directly on the grill grate and grill until the tuna is cooked to your liking, about 10-20 minutes. Flip them once halfway through.

I love my tuna to have a little bit of pink in the middle so I cooked them for about 13 minutes.

After they're done cooking, let them rest for a few minutes and then slice the tuna steaks into thin slices.

The rest of the taste palette is in your hands. Build that fish taco to your liking.

The truth is that pretty much anything with that Lime & Cilantro Cream on top will be absolutely delicious.

 

You can find this recipe in the Traeger on a Budget ebook.

If you want to check out some Onion Goggles or Grillin' Goggles for yourself, you can find them on Amazon.com. Go ahead, up your grilling game.

Tacos are one of the tastiest fast food staples. But why go out and buy what you could Traeger and make so much better yourself?

...Read More

The Butter Cutter Will Make Traeger Recipes Even Easier!

Posted by Mary M. on March 11, 2013

Every now and then you come across a gadget that you know you have got to try for yourself. We saw the Butter Cutter and thought, "Yeah, we've used a knife for all these years, but why not?" So just for you, Traeger Nation, we tried this puppy out.

What does it do?

We'll end the dramatic suspense for ya.

It cuts butter.

BUT it is pretty cool and makes cutting butter for individual servings or a large recipe really easy. Just load the butter in the top of the Butter Cutter and then with each squeeze of your hand, it cuts a perfect little portion of butter.

Don't worry - if the portion seems a little slim for your taste, just make it a double...or triple-clicker. And in case you're thinking, I don't care about the size of my butter slices, hold tight! It's not only for those of you concerned about your butter intake.

Here are some of its nifty features:

     1. Holds and slices butter with a squeeze of your hand

     2. Takes up less shelf space in the refrigerator

     3. Keeps your butter clean

     4. Keeps your hands clean

     5. Easily cleaned in the dishwasher or with warm water

     6. Tastefully replaces the ever-greasy butter dish

     7. Measures out butter with 5 slices per tablespoon

     8. Can cut an entire stick of butter into slices in about a minute

If you're making the Classic Chocolate Chip Cookies but forgot to take your butter out of the fridge to let it soften (I do this far too often), the Butter Cutter will come to your rescue. Cutting the butter up into small slices helps to bring it to room temperature within minutes so the butter is soft enough to whip into perfectly fluffy cookies.

It would also be perfect for adding butter to your Traegered Corn on the Cob or Cast Iron Scalloped Potatoes or even the compound butter for your Smoked Beef Tenderloin.

You can find one for yourself here.

 

...Read More

Tasty Thai Chicken Kebabs with Traeger's Skewer Set

Posted by Susie B. on March 7, 2013

Kebabs. Almost as fun to say 10 times fast as they are to prepare and eat.

(You just tried to say Kebabs 10 times fast, didn't you?)

The ultimate party food, Kebabs are a great way to feed a crowd because, no matter what you put on them, there will be something to please everybody. Thread on your favorite meats, vegetables, or even fruits and you have a hearty meal in just minutes.

We love the robust flavors of Thai cuisine and we can't resist veggies cooked on the Traeger. This recipe is a the beautiful marriage of both of these. Serve these beauties with rice or even Traeger'ed pan bread.

Thai Chicken & Vegetable Skewers

 

Serves: 4-6
Recommended Pellets: Apple or Cherry
Prep Time: 15-20 minutes
Marinade Time: 1 hour
Cook Time: 15-20 minutes (depending on the size of your chicken slices)

 

INGREDIENTS:
2 pounds boneless skinless chicken breast
1 cup fresh cilantro leaves
1/2 cup unsweetened coconut milk
3 tablespoons fresh lime juice
2 cloves garlic, coarsely chopped
1 1-inch piece fresh ginger, peeled and coarsely chopped
2 tablespoons brown sugar
1 tablespoon Thai red curry paste
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
3 bell peppers
1/2 red onion
2 cups fresh mushrooms
3 tomatoes
Your favorite Asian peanut sauce for serving 


PREPARATION:
Slice the chicken lengthwise into 1-2 inch cubes. (This is easier if the chicken is partially frozen first.) Place the cubes in a resealable plastic bag. 

In a blender jar, combine the cilantro, coconut milk, lime juice, garlic, ginger, brown sugar, curry paste, cumin, and pepper and blend until smooth. Pour over the chicken strips and refrigerate for at least 1 hour. Drain the chicken and save the marinade. 

Dice your vegetables into chunks that are fairly similar in size so they will cook evenly.

Thread the chicken cubes and vegetable chunks alternately onto bamboo skewers. Brush the leftover marinade over your prepared kebabs to add some flavor to your vegetables.

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 and preheat, lid closed, for 10 to 15 minutes. Arrange the skewers in two rows directly on the grill grate.

Grill the chicken until a probe thermometer inserted partially into one of your chicken pieces reads 165 degrees Fahrenheit, turning once, 4 to 5 minutes per side. Serve immediately with the peanut sauce.

 

 

 

 

 

 

...Read More

Smoking Cheese, And Why You Need A Cold Smoker!

Posted by Brady P. on March 7, 2013

A lot of question have been asked about Traeger's Cold Smoker. We are here to answer all of those questions and tell you why you need a Cold Smoker.

The Cold Smoker has two removable porcelain grill grates, a dome thermometer, and a warming vent that can be opened and shut to allow for a warmer or cooler smoke depending on what you're making. It fits the Lil'Tex/Elite and the Texas grills

So why cold smoke?

Cold smoking allows total smoke penetration inside of the meat. The outside surface of the meat or casing doesn't harden like it does with hot smoking, so it allows the smoke to penetrate the meat easier. It also adds another fun dimension to your Traeger.

What are some things you can cook with the Cold Smoker?

Salmon- cold smoking salmon and being able to cut it thin to put on bagels, crackers, or right in your mouth is awesome.

Oysters- If you love raw oysters, but would love a smoky flavor, the Cold Smoker would be perfect.

Fruit- If you want to add an interesting taste to a special dessert or salad, smoke some peaches, apples, or pears. Make sure to add some lemon juice to slow down the oxidation process.

Cured meats- If you love to cure meats and want to add some great smoke flavor, the Cold Smoker would be a great way to do it.

Cheese- Need I say more?

We have been experimenting with different cheeses and techniques just for Traeger Nation. So far we have smoked Chedder, Pepperjack, and Gruyere.

The 1st thing you will want to do is freeze the block of cheese overnight. This will keep it from getting to hot and melty depending on the temperature outside.

We recommend smoking cheese in the fall, winter, and early spring months for the best results. If you find that your cheese is getting to hot, you can always put it in a colinder of ice with a metal try underneath to catch the ice as it melts. You may have to replace ice a few times throughout the smoking process.  

 

Next turn on your Traeger to smoke leaving the lid open for 4-5 minutes. Close the lid and smoke the cheese for 4 hours. Make sure to check on the cheese every hour to make sure its holding up. Especially if you're are doing a softer cheese like the Pepperjack or Gruyere. 

 

Finally after 4 hours your cheese will be done. It will get a nice dark smoked crust that will make your tastebuds dance! 

 

Slice it up and throw it on your favorite sandwich or a smoked burger. We would love to hear about your cheese smoking experiences. Let us know what worked for you and maybe what didn't. 

...Read More

Traeger Grilling Basket

Posted by Mary M. on February 18, 2013

Whenever that perfectly charred piece of asparagus slips from your tongs, through the grill grate and into the murky abyss below you have one of those dramatic movie moments where you feel like the helpless person that was dangling from your grasp just fell to their doom. Enter Traeger's Grilling Basket. Your nightmares will be end. Okay, so maybe it's not quite so dramatic but why not save every tender morsel you can and make Traegering even easier than it already is?

The Grill Basket is just the perfect depth and size for grilling those tricky little bites that can easily get sacrificed to the Traeger's grease tray. It's stainless steel and cooks evenly. Basically, it's worry-free and allows you to focus your concern on getting the perfect crust on that hunk of pork.

It would be perfect for some Traeger favs like Grilled Asparagus, Smoky Stuffed Jalapenos (yum!), or even some finger-lickin' Sake Shrimp. All of those veggie and seafood lovers will gather 'round the Traeger.

...Read More

Silpoura - Easy, Mess-Free Pouring & Straining

Posted by Mary M. on February 15, 2013

While making a mess in the kitchen can be quite the party, cleaning it up, on the other hand, not so fun. Now, Silpoura isn't a tiny pocket maid or futuristic robot servant but it is a product that goes a long way in helping prevent those nasty messes.

"What is Silpoura?", you ask? The packaging sums it up in five simple and appropriate words: Easy, Mess-Free Pouring and Straining. It's a small silicone attachable spout that will revolutionize how you pour everything from paint to pancake batter. True, it may appear cute and adorable but this gadget is small but mighty.

In 3 simple steps it clips onto almost any bowl, pan or bucket and makes pouring almost easier than grilling on your Traeger.

  1. Simply squeeze the top of the Silpoura and slide the plastic clip over the outside edge of your bowl, pan, etc., leaving the silicone "wings" inside.
  2. Slide the Silpoura all the way down over the "bump" so that the base of the spout touches the bowl. The bump will tip the spout forward and help the bottom edge create a moisture locking seal.
  3. Make sure that the ends of the wings are positioned just below the top edge of the bowl to prevent any leaks from the outer edges.

The many applications and the versatility of the Silpoura is really quite impressive. Here are a few to get those cogs and wheels in your head turning:

  • Strain rice, canned vegetables and fruit
  • Pour gravy and sauces
  • Pour various cake/pancake batters
  • Drain hot grease from hamburger meat
  • Pour paint (um, awesome!)
  • Sift/pour dry ingredients and spice
  • It functions as a spoon rest.
  • And it even fits on slow cookers!

But wait, there's more! Seriously, here are some bonuses as food-for-thought:

  • Silpoura can withstand cooking temperatures up to 350 degrees F.
  • It's made from food-grade silicone. So no worries about leaching any toxic chemicals.
  • Cleaning is easy because it's dishwasher safe!
  • No more worries about clogging your pipes with leftover pan grease.
  • The strainer is removable so you can choose whether to just pour or strain.
  • Silpoura's design has two hooks that help it to fit on a wide variety of pan designs.

And of course, we had to put Silpoura through some tests of our own. And I must say that it passed with flying colors! It was incredibly easy to attach, was completely leak-free and got the job done! It worked like a perfectionist's dream!

 

...Read More

Traeger Tips: Wood Pellet Guide

Posted by Susie B. on February 12, 2013

You picked a Traeger Pellet Grill because they are simply the best at infusing your food with inredible flavor. Over time, you begin to really taste the subtle flavors that come by using different pellets. If you have ever cooked a Traeger Recipe, you have probably noticed that we will recommend specific types of pellets for different kinds of food. Anything that comes off of your Traeger will be delicious, but becoming the real master of the smoke will push your food from good to outstanding.

We have already put together a simple to use Wood Pellet Guide to help you select specific pellets for whatever you are Traeger'ing. For those of you looking to master that behind-the-scenes smoke flavor that really puts your recipes over the top, let's talk about why we pick certain pellets for certain foods.

Alder: These pellets are the most versatile because of their mild flavor and aroma. Alder wood gives off a great amount of smoke without overwhelming even the most delicate flavors like chicken, fish, or baked goods. Try the Bacon Wrapped Scallops next time you are looking to add that perfect wood fired taste with your Alder pellets.

Apple: Most often used with poultry and pork, apple wood pellets offer a lightly fruity smoke that helps enhance mild flavored meats. Apple pellets take this Smoke Roasted Apple Pie to a whole new level of awesome. Think about it, apple wood smoked apple pie? Unbelievable.

Cherry: One of the more flavorful pellets, cherry wood lends itself to application where you want to add a hearty smoke flavor. Check out these Marinated Beef Ribs. Between the marinade and the cherry smoke, these flavorful ribs don't require any sauce to be exceptionally flavorful.

Hickory: Probably the most widely used pellets in barbecue, hickory pellets release a strong flavor and complement most meats. Some people find hickory can be a little strong and like to mix it with a more mild pellet like oak or apple. Using hickory pellets with this Anytime Pork Roast will definitely impress.

Maple: Mild, with a hint of sweetness, maple pellets are great on pork and especially turkey. Using maple pellets to smoke your holiday Herb Roasted Turkey and your family will request that you cook every year.

Mesquite: A favorite of Texas BBQ, Mesquite pellets infuse your meat with hearty smoke flavor. That super smoky flavor is great for recipes that are begging for a little something extra like these Southwestern Stuffed Peppers.

Oak: Oak is a great middle ground as far as smoke intensity goes. A little stronger than cherry or apple, and a little lighter than hickory, Oak is great to use with fish and veggies or both at the same time like these Mahi-Mahi Shish Kabobs.

Pecan: Deliciously nutty and even a little spicy, Pecan pellets are great with beef, pork, or poultry. They add a great depth to baked goods as well. Be sure to try this recipe for Mom's Best Pumpkin Bread and enjoy the added nutty flavor from the Pecan smoke.

...Read More

Traeger Accessory Guide: The Chicken Throne

Posted by Susie B. on February 11, 2013

Beer can chicken. So simple, so flavorful, and literally the most tender bird I have pulled off of my Traeger. We laughed, we cried, we ran out of napkins cleaning up the juice running down our elbows and finally, we just resorted to licking our hands so no flavor would be wasted. I'm making it again tomorrow, and no, I am not ashamed. In fact, I'm salivating.

This recipe is a winner because it is easy to prepare and even easier to cook. Everybody loves a good roasted chicken, but sometimes prepping a whole bird can seem a little intimidating. To save you from your whole chicken reservations is the Traeger Chicken Throne. You are just a few short steps away from the best chicken of your life.

Traeger's King of all Chickens 

Step 1) Rinse your chicken inside and out and pat dry with paper towels.

Step 2) Rub chicken lightly with oil (I used Extra Virgin Olive Oil) and sprinkle with Traeger's Chicken Rub. You don't need a lot of the rub, a little goes a long way.

Step 3) Fill your Chicken Throne to the shoulder with your favorite ale, lager, or stout. There is a bit of controversy over the best beer for your chicken. I went with a classic beer, but the choice is yours!

 

Step 4) Place your chicken over your throne with the neck pointed up.

Step 5) Turn your Traeger grill to smoke and leave the lid up for 4-5 minutes to establish fire and then set heat to Medium. My favorite pellets for this bird are Mesquite or Hickory.

Step 6) Grill your bird on Medium for approximately 1 1/2- 2 hours. The internal temperature of your chicken should reach 180 Degrees Fahrenheit and the juices run clear when pierced.

Step 7) Carefully remove your bird from the throne and allow it to rest for 10 minutes before carving.

Step 8) Enjoy!!

I think the King of all chickens deserves a Throne, but if you don't have access to one you can use the can from your beer. Just remove the top of the can using your can opener. If you want to add a little extra zing to your chicken, try adding a tablespoon of rub or a squeeze of lemon to your beer before you place the chicken on the Throne.

...Read More