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Traeger Royal VIP Invitation

Posted by Traeger Service on October 1, 2015


Traeger enthusiasts, hightail it to the Traeger Pit Stop at the American Royal in Kansas City, MO. We want to hang out and shoot the BBQ breeze with you, and were giving out free gifts all weekend long. Details: http://po.st/whiskey

#FuelTheFire One for the Books

Posted by Traeger Service on September 30, 2015

One for the books #FueltheFire

Smoked Turkey Legs

Posted by Traeger Service on September 28, 2015

Tear into our Smoked Turkey Legs and unleash your inner viking. These drumsticks aren’t a wimpy, wing night special, they’re big on flavor with a crusted outside and juicy turkey inside. Get Medieval on your week with this slow smoked, wood-fired entrée.


PREP TIME: 5 minutes
COOK TIME: 30 minutes


1 gallon warm water + 1/2 gallon cold Water
4 cups Ice
1 cup (1 6.5 oz. container) Traeger BBQ Rub
1/2 cup curing Salt (such as Morton’s Tenderquick®)
1/2 cup Brown Sugar
1 Tbsp. Allspice Berries, crushed (optional)
1 Tbsp whole Black Peppercorns
2 Bay Leaves
2 tsp. Liquid Smoke
2-4 Turkey Legs


  • In a large stockpot, combine one gallon of warm water, water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves, and liquid smoke.
  • Bring to a boil over high heat to dissolve the salt granules. Cool to room temperature.
  • Add cold water and ice; chill in the refrigerator. Add the turkey legs, making sure they’re completely submerged in the brine.
  • After 24 hours, drain the turkey legs and discard the brine. Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. Brush off any clinging solid spices.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 250°F and preheat, lid closed, for 10 to 15 minutes.
  • Lay the turkey legs directly on the grill grate. Smoke for 4-5 hours, or until the internal temperature reaches 165°F on an instant-read meat thermometer. (Make sure the probe doesn’t touch bone or you’ll get a false reading.)
  • The turkey legs should be deeply browned. Don’t be alarmed if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve immediately.

American Royal

Posted by Traeger Service on September 26, 2015


With over 550 teams competing, The American Royal is the largest BBQ competition in the world, and next weekend, October 1st - 4th, Traeger will be submerged in the competition, bringing you up to the minute coverage. Tune in to Traeger social channels for videos and barbecue secrets from the competitors.


You wont want to miss the first ever Traeger Royal Battle. We will award $1,000 to the top finishers in each category to top competitors cooking on Traegers. Danielle of Diva Q will be there competing on Traegers and helping us share all the hot sizzle from the Pit.


So keep your devices handy, we’re getting down and dirty with the best of BBQ and we’ll be live tweeting and sharing interviews with competitors, including tips, tricks, and highlights via Facebook, Instagram, and Twitter all weekend long.


P.S. - Stay tuned for more details on a Traeger Owner Exclusive event in our next American Royal Post.


Click here to join the Traeger Royal Battle: http://po.st/americanroyal


Follow us on Twitter: http://po.st/traegertwitter

Follow us on Facebook: http://po.st/traegerfb

Follow us on Instagram: http://po.st/traegerinsta 


Hey Look, Pork Butt!

Posted by rkay on September 25, 2015


For succulent, pull apart pork, smoke that butt low and slow. Traeger natural hardwood smoke permeates pork to generate delicious flavor. Using a crock pot just gets you one soggy bottom. With Traeger, you have every reason to cook outdoors with friends and chuck that crock pot out the window.

#TraegerRoadTrip Tailgating Edition

Posted by Traeger Service on September 25, 2015


#TraegerRoadTrip is headed to Sweet Home Alabama again this weekend for some Auburn vs. Missisipi State football, Saturday, September 26th.


Come say hi to Kenny, the King of cue, and pig out on pork samples at 2:30 pm. At 4 pm is a Wing Eating Contest with a Tailgater Pro grill up for grabs, biggest appetite takes all!


Posted by Traeger Service on September 24, 2015

The first thing that grabbed our attention was the headline: “Oregon man outraged after hit with $2.1M cell phone bill for one month’s service.” Then we couldn’t help but notice the nice patio piece in the background, and we’re not talking about furniture.  Any Traeger fan with a keen eye undoubtedly noticed the signature mountain range logo on that grill cover. The man’s a Traegerite. Members of Team Traeger shared the story with us, and we would like to reach out to Ken Slusher and give him support during this trying time until he gets the bill sorted out and off his record. We’re going to help him out with a free, 1-year supply of Traeger hardwood so that he can keep calm and smoke on. The best revenge is a life well fed. #savekenslusher by spreading the message around and help us get the word out to him! 


Read the original story here: http://po.st/2millbill

Our Fearless Leader

Posted by Traeger Service on September 22, 2015

Congratulations to Denny Bruce, our very own EVP of Sales, Product and Marketing, nominated for his efforts in 2015 as a top rainmaker in Utah.

    From Denny:

    Thirty years ago, an idea was born that started a movement in outdoor cooking. A revolution of flavor that challenged the standard of taste set by gas and charcoal.

    Today, we lead that movement fueled by our passion for outdoor cooking, our love for 100% natural wood-fired flavor, and creating handcrafted meals that bring people closer together. We are Traeger. Our customers are our marketing and our retailers our evangelists. The best consumer product that you have never heard of, a Net Promoter Score of 82, and a cult like social media following has Traeger fighting with veterans 10X our size.

    In 2014 CEO, Jeremy Andrus joined Traeger with the intent of building a world-class leadership team and company culture ready to disrupt a $3.5B industry. The vision was not without hurdles. The existing business model was broken, people were broken, and the existing strategy needed to be overhauled. It required deconstructing the business down to the channel level in order to realize that we had been moving revenue from healthy contribution channels to significantly less profitable ones while alienating our largest opportunities for growth with our dealers. As the business planning process evolved it was clear the existing management team couldn’t align to the new vision. In July 2014 our senior management team along with our existing private equity partners took full control of the business.

    The first day our management team had ownership of the business we launched our new 3-year business plan and communicated it live to our retail partners via Brandlive. The commentary was one third contrarian and two thirds outlining the new vision for our business. In our first live business update we launched a new product and consumer segmentation story, outlined our demand creation strategy, and shared our vision for being the best and easiest company for them to do business with.


Maple & Brown Sugar Bacon

Posted by Traeger Service on September 21, 2015

Go hog wild, it’s savory bacon slathered in sweets and dripping with caramelized sugars. Forget Halloween candy—Feed your sweet tooth craving with Maple & Brown Sugar Bacon. This dangerously delicious treat is salty and sweet, with a hearty crunch in every bite.


PREP TIME: 5 minutes
COOK TIME: 30 minutes


1 lb. Bacon, cold
½ cup Pure Maple Syrup, warmed
½ cup Brown Sugar (light or dark), or more as needed


  • Line a rimmed baking sheet with parchment paper.
  • Arrange the bacon strips in a single layer (not touching) on the parchment paper.
  • Using a pastry brush, brush each strip of bacon on both sides with the warmed maple syrup, then sprinkle brown sugar evenly on both sides.
  • Alternatively, put the brown sugar in a bowl, add all the maple-coated slices of bacon, and toss gently to coat. Let any excess sugar fall back into the bowl.
  • 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 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • Arrange the baking sheet with the bacon on the grill grate.
  • Cook for 30 minutes, or until the bacon browns and appears to be crisping. Remember that bacon will crisp more as it cools.
  • Allow the bacon to cool slightly (the sugar will be hot!) before transferring to a platter. Serve and enjoy!

#FuelTheFire Wakesurfing

Posted by rkay on September 18, 2015

Wakesurfing for breakfast, brisket for lunch. #FuelTheFire 
Photo Credit: Artie Castro 

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