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Dennis the Prescott


Hometown Moncton, New Brunswick, Canada
Grill Timberline 850
Favorite Hardwood Hickory


From humble beginnings in New Brunswick, Canada, Dennis The Prescott’s journey has been nothing short of musical and genuine. Initial aspirations of pursuing music brought Dennis and his family to Nashville, TN six years ago. Immersed in a city saturated with fantastic food culture, Dennis acquired a curiosity for cooking and decided to take a stab at it. His inherent passion for the art was realized when cooking through a few Jamie Oliver cookbooks borrowed from the public library. This newfound vigor for cooking sparked a fresh desire for continued exploration. Dennis decided to travel back to his Canadian roots and pursued cooking which subsequently allowed for food photography, and eventually led to a cookbook representing the artful cultivation of his authentic self-expression through food.

In a short amount of time, Dennis has garnered over 370,000 followers on Instagram, produces a weekly column for FWx Magazine (Food & Wine), was recognized in Globe & Mail’s prestigious Food 53 roundup, and has cooked his way around the globe. With his continuous pursuit to craft amazing food, wood fired cooking was the perfect complement. His Timberline 850 gives him all the tools he needs to tackle his food creations from southern-style BBQ, to Canadian Maritime Lobster, all with an added layer of wood fired flavor. Food is the cornerstone of gatherings between friends and family; bringing people together, and there’s nothing more flavorful than that. For him, cooking with a Traeger adds just that. Another layer of togetherness, a lifestyle, and additional wood-fueled flavor that is as natural as his talent.

When the power of love overcomes the love of power the world will know peace. - Jimi Hendrix

Photo Gallery

Dennis' Favorite Recipes


Ancho-Chili Smoked BBQ Chicken Legs by Dennis the Prescott

Dennis the Prescott’s bold & spicy chicken recipe has rich & unique flavors that will make any spring cookout or weekend BBQ memorable.

2 hrs 11 Ingredients


Pulled Pork Sandwiches by Dennis The Prescott

“In the sandwich world, pulled pork reigns supreme. This King of Comfort is jam-packed awesome; perfect for neighborhood BBQ’s, game day, or any given Tuesday.” -DTP

9 hrs 27 Ingredients


Grilled Lobster with Lemon Garlic Butter by Dennis The Prescott

Bring a little surf to your turf and take a page from Dennis The Prescott’s cookbook. You’ll be dreaming about this smoky ocean dweller for a long time.

25 mins 12 Ingredients


Central Texas BBQ Brisket

Don't mess with this Central Texas brisket. It's light on ingredients and heavy on flavor inspired by the "Lone Star State".

9-12 hrs 5 Ingredients


Traeger Cajun Broil

Sausage, potatoes, corn, and shrimp are all roasted on the Traeger, then tossed together for a broil so flavorful you won’t soon forget.

90 mins 5 Ingredients


Whole Smoked Chicken

Wrap your next poultry cook with a little smoke. This whole chicken is brined, seasoned with our Big Game rub, lemon, garlic, fresh thyme and mesquite smoked for some smokin' flavor.

15 hrs 10 Ingredients





Tell us about your most memorable food experience.


A few years ago, I was working as a full-time musician in Nashville, Tennessee. The studio that we were working out of was a stone’s throw away from a local BBQ joint, making the air smell like heaven on the daily. I very vividly remember face-planting into that first feed of smoked-to-perfection pulled pork, mac & cheese, baked beans, and cornbread, served with a tall glass of sweet tea. It was comfort food embodied.


Who do you credit with helping you most in your career, any mentors or people you look up to?


I first learned how to cook by working my way through a few Jamie Oliver books that I borrowed from the Nashville Public Library. Much of that initial passion is thanks to his fun, accessible, delicious recipes and beautiful photography.


For beginner cooks and food photographers, what’s the one bit of advice you would give?


Embrace fun, run towards passion, and don’t fear failure. Learn to make the dishes that bring you and your family joy. Learn to view failure as an opportunity. Even professionals have bad days! It’s normal, and totally ok; failing just means that you’re growing as a cook, a taster, and a photographer. The journey will always be chock-full of deliciousness.