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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. 

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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.

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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!


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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.

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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.

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Traeger Accessory Guide: Thermometers

Posted by Susie B. on February 8, 2013




The Remote Probe Thermometer - Here is the most versatile of the Traeger Thermometer Family. The Remote Probe allows you to stay inside and monitor your grill and meat temperatures. Get this: you check the internal temp of your meat from up to 300 feet away from your Traeger. The receiver even comes with a belt clip and a built in stand. Make sure your meat is never again over done. Handy? We think so.






Whether you are a lifetime smoker or a brand new member of the Traeger Nation, chances are you already know the importance of temperature when it comes to the grilling the juiciest meats and most flavorful sides. One of the most difficult aspects of traditional smoking is the constant need to tend fires and babysit your grill to ensure consistent cooking temperatures. Having a Traeger helps eliminate all of that excess work so you can focus on other things like, perfecting your baked beans recipe, laying down the track for your first hit single, or catching up on your reading. (Don’t worry, we all know you just watch SportsCenter and check Facebook while your Traeger does all the work for you)

The point is this. Temperature is important. And while your Traeger is the best at maintaining an even temp for you, you still need a few tools to help put your mind at ease. Enter: The Traeger Line of Thermometers. From the good old classic probe to shiny new remote sensors, Traeger has got you covered. Here are the deets, Traeger Nation:

The Pocket Thermometer - Quick, easy, and affordable. This classic temp-taker gives you the perfect reading every time. It even comes with a list of perfect meat temperatures for your BBQ-ing benefit.


The Meat Temperature Probe - Appropriately named, this digital beauty probes into the heart of your meat to give you a crazy accurate reading. The 100 cm cord lets you to monitor the temperature without opening your lid, allowing more consistent temperature control. There is even an alarm that will sound when your food hits a certain temperature. It’s like it does all the work for you. 


The Remote Probe Thermometer - Here is the most versatile of the Traeger Thermometer Family. The Remote Probe allows you to stay inside and monitor your grill and meat temperatures. Get this: you can check check the internal temp of your meat from up to 300 feet away from your Traeger. The receiver even comes with a belt clip and a built in stand. Handy? We think so.

We provided the tools, now get to Traeger’ing!


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