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Traeger Accessory Guide: The Best of the Best Traeger Tools

Posted by sbulloch 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 sbulloch 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 sbulloch 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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Traeger Tips: A Look at what your Traeger can do

Posted by sbulloch 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

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Smoked Southwestern Cobb Salad with Spicy Buttermilk Dressing

Posted by sbulloch 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


1 whole head of romaine, rinsed and chopped
3-4 cups spring mix lettuce blend
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

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.

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

Posted by mmillet 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


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?

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The Butter Cutter Will Make Traeger Recipes Even Easier!

Posted by mmillet 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.


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Tasty Thai Chicken Kebabs with Traeger's Skewer Set

Posted by sbulloch 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)


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 

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.







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Traeger Magnetic BBQ Tool Hooks

Posted by Traeger Service on March 4, 2013

We all have those moments when we wish we had an extra hand or two. You’re juggling a dirty plate covered in raw juices, a pair of saucy tongs and a platter of hot food, fresh from the grill, all while holding the screen door open with your foot. That’s where Traeger’s Magnetic BBQ Tool Hooks come in handy. (Sorry, couldn't resist the bad pun.) They are a beautiful thing. It’s so nice to be able to hang your spatula on the grill and just focus on not dropping that precious plate of Smoked Burgers. You’ve got the convenience of always knowing where your tools are and not having to balance them on your arms and feel like some kind of three-ring circus.

Since these hooks are magnetic, they are incredibly easy to attach and move around as you see fit. And those magnets are crazy-strong! Don’t even worry for a second about your Traeger grilling tools falling to the ground.  I’m pretty sure it would take monsoon-strength winds to move those hooks without you moving them.

So stop playing hide and seek with your tools. Get some peace of mind from tiny but mighty hooks and trade your wish for an extra set of hands for something more valuable. Like maybe some Maple and Bourbon Brined Turkey. Mmm!

You can buy the Magnetic Tool Hooks here and buy the Grilling Tool Set here.

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Traeger Grilling Basket

Posted by mmillet 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.

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