Pellet Grills - |
You can learn techniques and tricks from our Traeger Pros. You’ll find recipe building blocks, tips for mastering BBQ competition & how to make Thanksgiving dinner on a Traeger
We’ll show you how to trim, season and BBQ your full packer for epic flavor and ultimate tenderness. Master your backyard BBQ with a Traeger take on a full packer competition brisket.
Steer clear of boring and take your love to the next level this Valentine’s Day. Nothing says I love you like a smokin’ bouquet of wood-fired roses. There’s no need for delivery this Valentine’s Day. This is the best gift and a meal for any boyfriend, girlfriend, wife or husband. Check out how easy it is to make this tasty and savory bouquet with our step-by-step guide.
How to sear meat —steaks, burgers, chicken breasts, sausages — plus tips for searing seafood and veggies, too. Find out why searing is the key to fantastic flavor.
How to slice brisket: The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.
View our step-by-step guide for how to cook brats, how long to cook them for, at what temperatures, and how to smoke, season, and braise the best bratwurst.
Learn how to smoke pork shoulder for the best pulled pork. This cut is laced with so much flavor when cooked low and slow, giving it incredibly tender texture and succulent flavor.
Here’s how to grill the perfect pork loin. Our BBQ expert, Chad Ward will help you create delicious BBQ pork loin. The key to perfectly tender pork loin is only cooking it to 145 degrees F.
We’re bringing you a guide for the best smoked ribs. Learn all you need to know about the 321 ribs method and check out tips from our Pros about how long to smoke ribs for so you can smoke like a pro.
Spatchcock is the method of removing the poultry backbone so that it lays flat so that it will cook evenly. Traeger grilling it allows the flavorful smoke to penetrate every inch of the meat and help it retain moisture and tenderness.
A long debated BBQ topic is whether to cook brisket fat-side up or down. Read about why we recommend cooking the king of beef fat-side down.
There are few dishes more impressive than a beautiful French roast. But while it may look really difficult, Matt “Sasquatch” Crawford is here to show you that’s actually pretty easy.
Cast-iron maintenance is essential for ensuring it lasts forever. Learn how to take care of your cast-iron by using our guide for seasoning properly.
Learn how to correctly slice tri tip by first identifying the two different grain directions and then slicing against those grains for maximum tenderness.
Traeger Pro Team member and mixologist Jeffrey Morgenthaler grills pineapple low and slow on the Traeger to add a whole new dimension to his drinks. Try his recipe for a Smoked Pineapple Hotel Nacional cocktail.
Learn how to make smoked ice with our quick guide on how to bring wood-fired smoked flavor to your cocktails. Infusing smoking flavor into your Traeger Cocktails has never been easier.
We have put together tips from the BBQ pros on how to create the best competition ribs in the business. Here’s what BBQ competition judges judge ribs on from Traeger Pro, Chad Ward. Competition style ribs are judged on appearance, tenderness, and taste.
Competition BBQ champion Chad Ward shares tips for creating competition brisket to enter in a BBQ competition. The key to competition brisket is the quality of beef, brisket marbling, and brisket flavor.
Here’s what you need to know about getting into the BBQ circuit. Check out these tips from a BBQ Pro on becoming a BBQ judge & entering your BBQ. Chad Ward, competitive BBQ champ gives tips for starting a competition BBQ team.