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A Merry Traeger Christmas Gift Guide

Posted by sbulloch on December 6, 2014

Hey there Team Traeger. 'Tis the season of giving and we can't think of anything more gift-worthy than grill gadgets and accessories sure to make your favorite Traeger addict squeal with delight on that magic morning. Below we've put together an awesome gift guide, organized by price and complete with links to make picking and purchasing the perfect present a total breeze. 


Under $10

A Merry Traeger Christmas Gift Guide

Sauces and Rubs: Give the gift of flavor this Christmas! Traeger's collection of rubs and sauces are each priced under $10. These would also make great gifts for neighbors and friends this holiday season.

Cookbooks: All eleven of Traeger's awesome cookbooks are under $10 and best part? No shipping costs! These cookbooks are a downloadable PDF that is sent to you upon check-out. Print and bind for an easy gift they can open on Christmas morning, or send the PDF for a gift they can use on their computer all year long.

Accessories: Well made tools make the pitmaster happy. Our basting brush and sauce mop come complete with the Traeger insignia on the handle and will last forever. Plus, basting and mopping is fun and makes food taste good. Everybody wins!

Under $30

A Merry Traeger Christmas Gift Guide

A Merry Traeger Christmas Gift Guide

Tools of the Trade: Our top gift picks under $30 are the presents we'd want to open come Christmas morning. The silicone BBQ mit is perfect for hot jobs around the grill. The pellet caddy keeps pellets fresh and dry. The chicken throne cooks the juiciest chicken you've ever eaten. The meat injector kit is hours of fun and more importantly makes everything taste better.

Also, PELLETS! Always Pellets.

Under $50

A Merry Traeger Christmas Gift Guide

Extra Grill Racks seriously maximize your space in your grill. Make the most of those pellets and grill multiple things at once or completely spare your oven/stove and cook everything for your meal right on your Traeger!

Extra Shelves! From front shelves to bottom shelves, adding storage and work space to your grill expands the usability and versability of your Traeger.

Under $100

Remote Probe Thermometer. Our most recommended item for the inexperienced newbie and seasoned pitmaster. Everybody needs a thermometer, and a thermometer that can remotely alert you of your grill AND food temperature is pretty ridicululously awesome AND useful.

Trick out your Junior! The insulation blanket and stainless kits both come in under $100. A great deal for our best priced grill.

Over $100 (for your favorite people ever!)

Trick out your big grills! Stainless kits and insulation blankets just make great gifts, really.

The ultimate gift for the Traeger connoisseur is the cold smoker attachment. This chamber allows smoke in without raising temperatures. Cold smoked cheese, fish, you name it. Give this gift and be paid in tasty smoked goods for years to come. It's more like a gift for you, really.

A Traeger firepit. Imagine cool nights snuggled around the fire with loved ones roasting mallows and telling stories. Beautiful construction complete with the Traeger insignia visible through the flickering fire. Your Traeger junkie will love it!


Whatever gifts you are giving this year, we hope they are received with as much love and joy as we had making them. Happy holidays from all of us here at Team Traeger!

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How to Roast Chestnuts on your Traeger Grill

Posted by mmillet on December 5, 2014

How to Roast Chestnuts on your Traeger Grill

Feel free to hum the song in your head. It's pretty darn irresistible. And if you're a nut-lover, these are pretty darn irresistible!

Chestnuts were very popular throughout Europe back in Rome's heyday. Now you can find them in many homes throughout New England during the holidays.

Although they can be boiled, they are so much better roasted, especially when the Traeger is providing that toasty roast. That brief brush with fire is essential to releasing the sweetness in the nut.

Some love these nuggets savory and some love them sweet but we just love 'em.


PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Alder or Cherry


1 1/2 pounds fresh unshelled chestnuts
4 tablespoons unsalted butter, melted
2 sprigs fresh rosemary (optional)
2 teaspoons kosher salt or flake sea salt
1/2 teaspoon freshly cracked black pepper
Pinch of freshly grated nutmeg


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

Place chestnuts, flat side down, on a work surface. Using a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X into the shell.

Either soak the chestnuts in a bowl of hot water for a minute or drizzle the chestnuts with a few sprinkles of water.

Drain chestnuts and pat dry. Add the melted butter into a bowl along with the rosemary, salt, nutmeg and cracked black pepper.

Add the chestnuts into the bowl and toss to thoroughly coat.

Arrange chestnuts in a single layer on a foil lined baking sheet.

Gather up edges of foil around chestnuts, leaving an opening on top.

Roast the chestnuts on the Traeger until the peel begins to curl up and chestnuts are cooked through, 15-20 minutes, depending on size of nuts. Make sure you move the chestnuts around every 5 minutes or so to keep them from burning.

How to Roast Chestnuts on your Traeger Grill

Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat.

Cover the chestnuts with a towel and let them sit for about 5 minutes. Season with more salt, if desired. Peel, serve and enjoy them while they're still warm.

How to Roast Chestnuts on your Traeger Grill


Roasted Chestnuts Recipe.docx (11.89 kb)

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Traeger's Sweet & Spicy Smoked Salami

Posted by sbulloch on December 5, 2014

The best part of having a Traeger is really being able to expand your culinary horizons into lands less traveled, saving yourself money and increasing the flavor by making things at home. For example, we used to get our cured meats (salami, pastrami, ham, etc.) at the deli counter. We paid their ridiculously high prices and ate our sausages somewhat begrudgingly. Now with our Traeger, we can cure and smoke all of our favorite deli delights to save a few bucks (and they taste better fresh off the smoker too)!

This salami gets it's sweet flavor from a slather of honey on the outside prior to smoking (bonus: it helps the smoke particles cling to the meat) and it's spicy kick from the red pepper flakes and whole peppercorns. Serve it sliced thin with deli mustards, cheeses, and crackers for an amazing appetizer. Everyone will be ridiculously impressed that you made the salami yourself.

A few tips if this is your first attempt at this kind of sausage:

- Have your butcher run the ground sirloin through their finest grind a second time. This will get the texture of the meat to the perfect place. A little more crumb than a hot dog, and a little less than country style sausage.

-Using the Tenderquick salt really isn't an optional step when home curing something like salami. If you leave out the tenderizing salt, the meat won't bind as nicely or turn that lovely reddish-pink color. You'll end up with a somewhat crumbly pink-grey disaster. (We tested both options when cooking this recipe, just trust us and use the curing salt)

-Since the salami requires a long smoke to come up to temperature, we recommend loading up your grill grate with other things that smoke for long periods of time to get the most use out of your pellets. Think jerky, smoking salts, etc.

Sweet & Spicy Smoked Salami


Prep Time: 2 days
Cook Time: 6-8 hours
Serves: 18-20 as an appetizer
Recommended Pellets: Maple or Mesquite


2 lbs ground sirloin (85/15)
1 tablespoon Morton Tenderquick curing salt
2 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 teaspoons whole mustard seed
1-2 teaspoons red pepper flakes (adjust according to taste)
1 teaspoon whole black peppercorns
1-2 tablespoons honey


In a large glass bowl combine the beef, curing salt, worcestershire, pepper, mustard, red pepper flakes and peppercorns. Use your hands to gently distribute the ingredients through the meat. Cover with plastic wrap and refrigerate for 1 day.

After the meat has cured for 1 day, lay two pieces of long plastic wrap on top of each other on your work surface. Overturn the meat directly into the middle of the plastic wrap. Use your hands to form the meat into a long log shape.

Pull the plastic wrap around one side and smooth out the edges of the log. Use even pressure across the length to work out any bubbles. Pull the plastic wrap tightly around the other side and overlap the edges of the wrap to create a tight seal. Roll the sausage forward and back with both hands. Once you have the sausage fairly uniform in width, tightly twist the ends of the plastic wrap. Return to the refrigerator for 1 day.

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Unwrap the sausage and drizzle with the honey. Place directly on the grill grate, close the lid and smoke for 6-8 hours or until the internal temperature of the sausage reads 170 degrees F with a meat thermometer.

Sweet & Spicy Smoked Salami

Allow the sausage to cool completely before slicing and serving. Enjoy!


Click below for a printable version of this recipe:

Sweet & Spicy Smoked Salami.docx (15.19 kb)



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Apple & Herb Glazed Pork Tenderloin

Posted by mmillet on December 4, 2014

Apple & Herb Glazed Pork Tenderloin

The iconic image of a whole suckling pig roasting over a fire with an apple in its mouth is what are dreams are made of, and heaven for that matter! (Side note - if you want to track down a suckling pig to roast on your Traeger, hit up your butcher. Butchers are an endless wealth of meats just waiting to meet your Traeger and your belly!)

It stands to reason that anything that a pig might eat would be quite delicious when eaten with a pig. (Don't over-think it.) Although we dream of suckling pigs, we don't always have time to roast one. So we'll settle for a tasty pork loin. "But what about the apple?", you ask. Well, the apple comes in with a silky apple butter glaze. So much deliciousity!

We've come to the conclusion that the pig was really onto something. Apple and pork were just meant to be.



3 cloves garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
3/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
1 5 lb boneless pork loin
1/2 cup apple butter or apple jelly
1 tablespoon butter


Combine the garlic, basil thyme, rosemary, salt and black pepper together either by chopping with a knife or using a small food processor.

Drizzle in the olive oil and mix until combined. Smear the herb mix on all sides of the pork loin.

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Put the loin on the Traeger and smoke for 30 minutes up to 1 hour.

Meanwhile heat up the apple butter in the microwave along with 1 tablespoon of water and a tablespoon of butter, just until it's warm. (Keep warm while the turkey finishing cooking.)

Turn the temperature up to 350 degrees F and cook for about 40 minutes or until pork reaches 130 degrees F. Brush the pork with the apple butter glaze and cook until it reaches 140 degrees F.

Apple & Herb Glazed Pork Tenderloin

Let the pork loin rest tented under aluminum foil for about 15 minutes before slicing.

Apple & Herb Glazed Pork Tenderloin


Apple & Herb Glazed Pork Roast Recipe.docx (11.50 kb)

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Turkey Stuffing Bacon Bombs with Cranberry Jalapeno Jelly

Posted by Traeger Service on December 4, 2014

Holiday appetizer, mind blowing side dish, or perfect way to use up those leftovers? ALL OF THE ABOVE! (Sorry for the yelling)These little gems have all the fantastic elements of old school comfort food in a crispy bacon shell. Tender Traeger'ed turkey, moist stuffing, and salty bacon topped with a spicy sweet cranberry jalapeno jelly.


Turkey Stuffing Bacon Bombs with Cranberry Jalapeno Jelly


Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 10-12 as an appetizer
Recommended Pellets: Apple, Pecan, Hickory, Maple


1 cup shredded cooked turkey
3 cups prepared stuffing
6 pieces bacon, cut in half
1 can cranberry sauce
1 jalapeno, seeded and finely diced


In a small saucepan combine the cranberry sauce and jalapenos. Bring to a boil over medium high heat then reduce the heat to a simmer. Cook for 4-5 minutes then remove from the heat an allow to cool.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 375 degrees. While the grill preheats for 10-15 minutes, assemble your stuffing bombs.

Start by filling the palm of your hand with approximately 1/4 cup of the stuffing. Use your thumb to create an indentation. Fill the indentation with a heaping tablespoon of the shredded turkey and then close the stuffing all around to form into a ball.

Wrap the ball of stuffing with a half a piece of bacon and hold in place with a toothpick, if necessary. Repeat until all of the bombs are made.

When ready to cook, place the stuffing balls directly on the grill grate and cook for 25-30 minutes, turning once, until the internal temperature of the bombs reads 165 degrees and the bacon is crisp.

Remove the bombs to a serving platter and either top each bomb with a spoonful of the cranberry jalapeno jelly or serve it on the side. Enjoy!

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Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

Posted by mmillet on December 2, 2014

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

‘Round about the time we start having wistful dreams of dancing smoked turkeys and spiked footballs, we start racking our brains trying to come up with another appetizer to make our Thanksgiving table look just a little fancier than our actual efforts would indicate.

BUT we want a bite that is not just impressive looking but will tide those hungry turkey-gobblers over 'til the piece de resistance is done on the Traeger. With these cheesy, stuffed beauts we got ‘er done and you'll be the Thanksgiving hero for all of those 'lil nibblers anxiously awaiting the golden bird.


PREP TIME: 40 minutes
COOK TIME: 5 to 10 minutes
SERVES: 2 to 4 as an appetizer


2 artichokes
1 lemon, cut in half
2 ounces finely grated parmesan cheese
2 ounces finely grated pepper jack cheese
2 ounces bread crumbs, toasted
2 garlic cloves, minced
1/4 teaspoon cumin
Olive oil
Salt and pepper, to taste
Fresh chopped cilantro, for garnish


Cut 3/4-inch off the top of the artichokes and cut the points off of the outer leaves.

Quarter the artichokes and use a spoon to remove the fuzzy choke and inner purple leaves.

Put each prepared artichoke quarter in a bowl of cold water with a few squeezes of lemon juice while you finish preparing the rest and are waiting for the water to boil.

Start a pot of water gently boiling on the stovetop with about 1 inch of water and 1/4 cup lemon juice. If you have one available, use a steamer basket.

Steam the artichokes for 25 to 30 minutes or until the leaves are tender.

While they are steaming start the Traeger on Smoke, lid open, until the fire is established. Preheat to High heat, lid closed, for about 15 minutes.

Meanwhile, mix together the parmesan, pepper jack, bread crumbs, minced garlic cloves and cumin.

After the artichokes have cooled, drizzle them with olive oil and season with salt and pepper. Layer the stuffing in between the leaves.

Put the artichokes directly on the Traeger and cook for 5 to 10 minutes or until the cheese melts.

Remove and enjoy while they're warm.

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist


CHEESY STUFFED ARTICHOKES Recipe.docx (11.92 kb)

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Sweet Mandarin-Glazed Smoked Meatloaf

Posted by mmillet on December 1, 2014

Sweet Mandarin-Glazed Smoked Meatloaf

We often hear the comparison that things are "like apples and oranges". (Which don't actually seem all that dissimilar...but that's another post for another day.) To translate that into Traeger terms we're going to say that they are like "smoked meatloaf and mandarin oranges".

At first glance it doesn't sound like those two should get along but, oh they do. But not just any old orange. We want a spicy mandarin orange glaze, flecked with chile flakes. It coats the rich beef, sealing in the juices and giving the exterior a sweet crust. It's so good, you'd happily wait in line at the DMV for a little slice.


PREP TIME: 2 1/2 hours, including time to set up in the fridge
COOK TIME: about 2 hours


2 lbs. lean ground beef
10 to 12 slices peppered bacon
2 eggs
1 large onion, diced
6 cloves garlic, peeled and minced
1 red bell pepper, diced
1 cup bread crumbs
1/3 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons Traeger Asian BBQ Rub
1 bottle Traeger Mandarin Glaze Sauce
1/2 cup chopped cilantro, plus more for garnish


Place ground beef in a large mixing bowl; set aside.

Dice the bacon slices and cook in a skillet until lightly browned.

Remove bacon with slotted spoon and set aside.

Remove all but 2 tablespoons of bacon fat from skillet. Add the onion, garlic and pepper and saute until onion is translucent.

Add to the ground beef along with the bread crumbs, eggs, Traeger Asian BBQ Rub, milk, Worcestershire sauce, 1/2 cup chopped cilantro and 1/3 cup Traeger Mandarin Glaze Sauce. Mix well to blend all ingredients.

Cover and place beef mixture into the fridge for at least 2 hours. Mold the beef into large round - you could even use the mixing bowl to shape it.

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

Carefully place the loaf on a cooking grid/rack placed on top of an aluminum foil-covered baking sheet.

Close lid and smoke on the Traeger for 1 hour.

After the hour of smoke turn the heat up to 300 degrees and cook until the internal temperature of the meatloaf reaches 160 degrees F on an instant-read thermometer.

Sweet Mandarin-Glazed Smoked Meatloaf

Carefully slide the meatloaf onto a place and let rest for 15 to 20 minutes before dusting with more chopped cilantro and slicing and serving.

Sweet Mandarin-Glazed Smoked Meatloaf



Sweet Mandarin Glazed Meatloaf Recipe.docx (12.46 kb)

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Caramelized Bourbon Baked Pears

Posted by sbulloch on December 1, 2014

Caramelized Bourbon Baked Pears

No holiday feast is complete without dessert. Pies are traditional (and delicious) but sometimes you need something a little more "grown-up" for the grown-ups after you give the kids their slice of pumpkin loaded with whipped cream. These baked pears are about as grown up as they get with a rich and sweet bourbon caramel. The light kiss of Traeger's wood smoke takes these pears up to another level of awesome. I like to put these pears on the grill while we eat. They're done just in time for dessert and your Traeger does all the work while you enjoy the fruits of your labor. Pun totally intended.


Caramelized Bourbon Baked Pears


Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4-6 people
Recommended pellets: Apple, Cherry, Maple, Pecan

3 D'Anjou pears or another firm variety of pear
1/4 cup dark brown sugar
1/4 cup bourbon
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt


Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 325 degrees F. Allow the grill to preheat for 10-15 minutes.

Peel and core the pears. Arrange them in a buttered baking dish.

In a small bowl, combine the brown sugar, bourbon, butter, vanilla, cinnamon and salt. Pour the bourbon mixture over the pears.

Place the baking dish on the grill grate, close the lid and bake for 30-35 minutes or until the pears are fork tender.

Caramelized Bourbon Baked Pears

Transfer to a serving plate and spoon the caramelized bourbon mixture over the pears. It's even better served warm over vanilla ice cream. Enjoy!

Caramelized Bourbon Baked Pears

Printable recipe:

Caramelized Bourbon Baked Pears.docx (14.25 kb)

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Autumn Cider Brined Turkey Breast

Posted by mmillet on November 20, 2014

Autumn Cider Brined Turkey Breast

To make sure Thanksgiving dinner goes smoothly, we like to have a little pre-Thanksgiving test run of the menu. (Plus it certainly doesn't hurt to get twice the smoked turkey deliciousness!) We like to call it our "T-day Practice Drill".

This year among the many delicacies that will grace our table, we've been itching to make the perfect fall take on our plump feathered friend with a cider brined turkey. Every 'lil gobbler needs a little sweetness, whether it's cranberries or in our case apples.

While browsing the store we found a beautiful lookin' turkey breast so we're using that as our test bird. And while you're making this test run turkey, go ahead and make two...or three. You won't regret it.

Oh, and to gild the lily a wee bit we glazed the beautiful bird with a rich apple cider glaze, sure to make that skin crispy and delicious.


PREP TIME: Overnight to brine
COOK TIME: 90 minutes to 2 hours
6 to 8


6 cups apple cider, divided use
4 cups ice water
2 cloves garlic, smashed
3 bay leaves
1 T allspice
1/3 cup brown sugar
1/3 cup kosher salt
1 turkey breast
Traeger Pork and Poultry Shake
1 stick (1/2 cup) plus two tablespoons unsalted butter, room temperature


First make the brine. Simmer 4 cups apple cider, salt, allspice, garlic cloves, brown sugar and bay leaves in a large pot for 5 minutes, stirring often.

Cool completely. Add in the ice water. Place turkey in brine. Cover and refrigerate overnight.

Autumn Cider Brined Turkey Breast

Drain turkey and rinse.

Start Traeger on Smoke, lid open, until fire is established (about 5 minutes).

Take two tablespoons of the softened butter and smear it under the skin of the turkey breast.

Use your fingers to gently spread the butter around under the skin.

Lightly season the turkey breast with the Pork & Poultry Shake. Smoke the breast on the Traeger for 1 hour.

While the turkey is smoking get the cider glaze going. Boil the remaining 2 cups of apple cider in a saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Turn the heat up to 375 degrees F and cook for 30 minutes to 1 hour or until the internal temperature reaches 165 degrees F.

Brush the turkey with the cider glaze after the turkey has cooked for 20 minutes. If the breast starts to get too dark, cover it with foil.

Autumn Cider Brined Turkey Breast

Transfer turkey to a plate; tent with foil. Let stand 30 minutes and then slice up and serve that sweet deliciousness.

Autumn Cider Brined Turkey Breast


Cider Brined Turkey Breast Recipe.docx (12.15 kb)

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Breakfast Pigs in a Bacon-Pancake Sleeping Bag

Posted by Traeger Service on November 19, 2014

The most important meal of the day just got better and more important cause we wrapped it up in bacon. We feel a bit like Dr. Frankenstein revealing his powerful, super-charged monster. We've basically given life to a sausage, pancake and bacon creature, all rolled into one (literally) and doused with a maple-red pepper glaze. We'll put it this way. These guys are good enough to cause any breakfast-skipper to brake for breakfast.


PREP TIME: 15 minutes
COOK TIME: 35 minutes
SERVES: 3 to 5


1 cup of dry pancake mix (plus necessary pancake ingredients, per box)
10 sausage links
1/3 cup maple syrup
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
10 slices bacon


Start the Traeger on Smoke, lid open, for about 5 minutes or until the fire is established. Close the lid and preheat to 375 degrees F.

Cook the sausages on the grill grate for about 20 minutes or until mostly cooked through.

Mix the pancake batter according to the box instructions but only use 2/3 of the liquid (typically water) required in the directions so that the batter is a little thicker.

After the sausages have cooled enough to handle, dip each sausage into the pancake batter and coat on all sides.

Wrap a piece of bacon around each battered sausage and place on a baking sheet.

Turn the heat on the Traeger up to High and transfer the wrapped sausages directly to the grill grate.

Cook the sausages for 10 minutes. Heat up the maple syrup, red pepper flakes and dried thyme in a bowl in the microwave for about 30 seconds to 1 minute, just to release the flavors.

Turn the bacon-wrapped sausages over and baste with the maple syrup and cook for another 5 minutes or until the bacon looks golden.

Serve and enjoy these guys warm with an extra drizzle of that spicy maple syrup.


Pigs in a Bacon Pancake Sleeping Bag Recipe.docx (11.76 kb)

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