This is a carousel. Tab through the slides for content.

Ultimate Smoked Turkey

4.4

---

Give your turkey the smoke it deserves. This bird is brined in our signature citrus brine kit, rubbed down with Turkey Rub and smoked over none other than our Turkey Blend hardwood for flavor inside and out.

View the Recipe

Traeger Smoked Salmon

4.7

---

Stop swimming upstream and start smoking salmon with ease. Our smoked salmon recipe takes all the guesswork out of the equation, leaving you perfectly smoked salmon every time.

View the Recipe

Simple Smoked Ribs

3.9

---

Simplify cooking ribs with Traeger’s Simple Smoked Ribs recipe. Start by smoking baby backs for 4 to 5 hours on your Super Smoke or Smoke setting. Then wrap the rack in foil and smother in BBQ sauce--that’s all you need to do for fall-off-the-bone perfection.

View the Recipe

Smoked Bologna

4.9

---

Bologna isn’t just for sack lunches--with rich, smoky flavor & toasted edges, it tastes delicious piled high on your favorite bun.

View the Recipe

Texas-Style Smoked Beef Brisket by Doug Scheiding

4.8

---

This brisket recipe is worthy of any true Texan. Our full packer is injected with Butchers Prime, sprayed down with apple juice, rubbed with a Traeger Prime Rib and Coffee Rub mix, topped with black pepper and smoked over oak wood.

View the Recipe

BBQ Chicken Wings 3 Ways

4.7

---

Sauce and toss your wood-fired wings in some ridiculous flavor. Grilled chicken wings are tossed in a sweet and spicy sriracha sauce, a fiery buffalo sauce, and dry-rubbed with our signature Chicken Rub.

View the Recipe

Traeger Prime Rib Roast

4.0

---

There's nothing as impressive as golden brown salt and fat covered skin crackling on a huge cut of prime rib on the Traeger. You'll be tempted to lift that lid and just to gaze into its wonder.

View the Recipe

Smoked Spatchcocked Turkey

5.0

---

Fresh & simple ingredients together with Traeger smoke make this turkey stand out from the crowd. Simply spatchcock your bird for quicker cooking & more flavor exposure, cover it in an herb-packed compound butter, and let your grill do the rest. Recipe provided by Ronny Joseph of The Primal Gourmet.

View the Recipe

Grilled Santa Maria Tri-Tip

4.5

---

These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood and mopped with a tangy dijon and vinegar garlic sauce for a wood-fired twist on this classic cook.

View the Recipe

Matt Pittman’s Pulled Pork

---

Matt Pittman’s method for smoking pork butt includes all the details that make the difference, from how to create a killer bark to the best ways to gauge tenderness. His method for adding even more flavour during shredding is easy yet genius. Don’t skip it

View the Recipe

This is a carousel. Tab through the slides for content.

Korean-Inspired Pork Belly Burnt Ends

---

Give burnt ends an east Asian twist by cooking tender chunks of smoked pork belly in an aromatic barbecue sauce featuring ginger, garlic, and sesame oil plus two Korean pantry staples: gochujang (fermented hot pepper paste) and gochugaru (red chili pepper flakes). Once those ingredients are procured (check an Asian market if your supermarket doesn’t carry them), the sauce takes less than 30 minutes to make. (That said, you can save some time by substituting a good quality store-bought Korean barbecue sauce instead.) Serve the caramelized and sticky bites on their own as an appetizer, in tacos, on pizza, or in lettuce leaves with warm rice and kimchi for a fun make-your-own-wrap meal.

View the Recipe

Cherry and Black Pepper Smoked Cream Cheese

---

If you have 5 minutes, you can get this festive, crowd-pleasing appetizer ready for the grill. Then forget about it for a couple hours while the wood fire does its thing, making the cheese deliciously gooey and adding a welcome smoky flavor. Feel free to experiment with whatever preserves you have on hand.

View the Recipe

Smoked & Loaded Baked Potato

4.3

---

Satisfy your comfort food craving with our smoke-roasted potatoes, they’re enveloped in flavorful hardwood smoke & piled high with herbs and butter.

View the Recipe

Traeger Smoked Beef Jerky

4.8

---

Traeger Chef Austen Granger knows a thing or two about making jerky. When he bartended, he used to make and sell a variety of flavors along with his cocktails. And he once had to make 400 pounds of jerky for a Traeger event. This easy recipe is one of his favorites and requires no special ingredients.

View the Recipe

Blackened Cheez-Its

---

Is it possible to make Cheez-It crackers even more savory and delicious? You bet! This easy-to-make wood-fired snack packs on the umami flavor with a little bit of Worcestershire and a sprinkling of our Blackened Saskatchewan Rub, which features garlic plus bold spices. Just try to stop eating these.

View the Recipe

This is a carousel. Tab through the slides for content.

Roasted Do-Ahead Mashed Potatoes

4.8

---

Mashed potatoes are craved across America, Traeger your smashed tots for a robustly smoked side. Ok, we won't tell if you eat them as a meal, they're off-the-map delicious.

View the Recipe

Beer-Braised Cabbage With Bacon

5.0

---

Braising anything in beer makes it better. Add bacon into the mix and you’ve got a winning cabbage dish.

View the Recipe

Butter Braised Green Beans

4.2

---

Grilled vegetables taste delicious with a kiss of hardwood smoke & our smoked green beans are zestfully tasty.

View the Recipe

Whole Roasted Cauliflower

4.5

---

Ronny Joseph's simple side is easy to make and goes with just about anything under the sun. Give it a head start with a quick boil on the stove, then season it up and roast to golden brown perfection on the Traeger. (Recipe adapted from The Primal Gourmet Cookbook)

View the Recipe

Spinach-Artichoke Puff Pastry Pull Apart

---

This fun finger food embodies the flavours of a favourite cheesy dip in a pull-apart puff pastry perfect for a party. To quickly soften cream cheese, microwave it for 20 seconds on high.

View the Recipe

This is a carousel. Tab through the slides for content.

Pumpkin Chocolate Chip Cookies

5.0

---

Perfect for the fall or anytime you have a craving for cookies, Traeger’s Pumpkin Chocolate Chip Cookies are a must make treat.

View the Recipe

Smoked Banana Pudding

4.2

---

Warm, syrupy, and slightly smoky brown sugar bananas, layered into creamy pudding and wafers, makes for a banana pudding like you've never had before.

View the Recipe

Baked Pumpkin Cheesecake

4.2

---

Bake this fall cheesecake outside on your grill to infuse it with one-of-a-kind wood-fired flavor.

View the Recipe

Cast Iron Pineapple Upside Down Cake

5.0

---

We’ve given Grandpa’s favorite pineapple upside down cake recipe a kick by baking the cake on a wood-fired grill to saturate it with flavorful hardwood smoke. We’d like to think he’d like it better this way.

View the Recipe

Baked Blood Orange Upside Down Cake

4.0

---

This dessert will turn your taste buds upside down. Rich cake batter is layered over tart blood orange and brown sugar base then baked on the Traeger to caramelized perfection.

View the Recipe

This is a carousel. Tab through the slides for content.

Simple Smoked Ribs

3.9

---

Simplify cooking ribs with Traeger’s Simple Smoked Ribs recipe. Start by smoking baby backs for 4 to 5 hours on your Super Smoke or Smoke setting. Then wrap the rack in foil and smother in BBQ sauce--that’s all you need to do for fall-off-the-bone perfection.

View the Recipe

Smoked Pork Loin

4.1

---

Pork loin is a delicious cut from the back of the hog. Forget store bought, it's loaded with preservatives. Grab a fresh, tender slab from the butcher so you can give it a rub down with the most savory of our Traeger rubs.

View the Recipe

Traeger Smoked Beef Jerky

4.8

---

Traeger Chef Austen Granger knows a thing or two about making jerky. When he bartended, he used to make and sell a variety of flavors along with his cocktails. And he once had to make 400 pounds of jerky for a Traeger event. This easy recipe is one of his favorites and requires no special ingredients.

View the Recipe

Sauceless Smoked Ribs

5.0

---

Simple doesn’t mean boring! These sauceless, slow-smoked ribs are a classic for the purists in your life.

View the Recipe

Smoked Salt

4.5

---

Smoked salt makes an amazing finish to just about any dish, but it’s especially good on corn, green beans, steak, and creamy pastas. Choose a coarser salt, such as flaky sea salt, for best results. The larger crystals have more surface area to absorb smoke.

View the Recipe

This is a carousel. Tab through the slides for content.

Grilled Buffalo Chicken Wraps

4.5

---

If you like it hot, try these chicken wraps flavored with Traeger Poultry seasoning & buffalo sauce. Serve these wraps up on game day or tote them for lunch on the go.

View the Recipe

Grilled Clams in Garlic Butter

4.7

---

If you're cooking for an army of guests, this is simply the easiest way to prepare a ton of tasty clams all at once. Wait for them to pop open on the grill, then they are ready to be bathed in butter. Wood fired clams will get everyone in the mood--for a second helping.

View the Recipe

Bone-In Pork Chops

4.4

---

Serve these tender citrus brined grilled pork chops to secure your spot as the King of BBQ.

View the Recipe

Grilled Duck Breasts

4.8

---

Roasted duck is often a traditional Christmas dish, so give your festive feast the Traeger twist by wood-firing this delicious duck recipe.

View the Recipe

Grilled Wedge Salad

4.3

---

Salads don’t have to be boring. With Traeger’s Grilled Wedge Salad, we’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.

View the Recipe

This is a carousel. Tab through the slides for content.

Reverse Seared NY Strip Steak

4.7

---

There's no better way to do steak than a good ole' reverse sear. This NY strip steak is seasoned with our Traeger Beef Rub, smoked and seared hot for melt-in-your-mouth perfection.

View the Recipe

Seared BBQ Pork Chop

4.2

---

Pig out on this pork chop — it’s roasted, then seared, for a juicy, tender finish.

View the Recipe

Reverse Seared Porterhouse Steak

4.5

---

This is what wood-fired grilling is all about. We’re taking the big steak on the block and giving it Traeger’s signature reverse sear for big time, beefy flavor.

View the Recipe

Maple Bourbon Reverse-Seared Pork Tenderloin

4.0

---

Mild pork tenderloin gets a double hit of whiskey flavor—in the rub and the hardwood pellets—with tangy mustard and sweet maple rounding it all out. For best results, season the tenderloin at least a few hours before smoking.

View the Recipe

This is a carousel. Tab through the slides for content.

Smoked & Loaded Baked Potato

4.3

---

Satisfy your comfort food craving with our smoke-roasted potatoes, they’re enveloped in flavorful hardwood smoke & piled high with herbs and butter.

View the Recipe

One-Pan Pesto-Tomato Pasta Bake

---

If you happen to have homemade basil pesto, feel free to use that in this brightly flavoured bake. If not, look for refrigerated fresh pesto at the supermarket. Jarred pesto will also work, but the flavour is not as fresh.

View the Recipe

Roasted Ham With Apricot Sauce

5.0

---

Give Easter ham a flavor infusion with our apricot & mustard glaze, your hog will be encrusted with a sweet little kick & kids will think you’re serving meat candy for dinner.

View the Recipe

Baked Chicken Cordon Bleu

4.9

---

Don your tuxedo shirt, Traeger baked Cordon Bleu requires your fancy t-shirt. Though traditionally deep-fried, now "Blue Ribbon" Chicken is infused with robust smoke and baked to perfection. Baking saves some calories so you can stay fit in your dress-up tee.

View the Recipe

BBQ Baked Beans

4.7

---

We’re elevating a classic side dish and infusing it with our signature wood-fired flavor. This BBQ baked beans recipe is simple to make, and features smoky bacon, fresh onions, and bell pepper.

View the Recipe

This is a carousel. Tab through the slides for content.

Braised Cochinitas

3.5

---

Make your next taco night chef-worthy with Eduardo Garcia's "Cochinitas." Inspired by his sister Indra, he combined two of Mexico's most iconic pork preparations, cochinita pibil and carnitas, to make the ultimate taco filling. The pork is seared, roasted, then fried up in its own braising liquid for an incredible flavor-packed crispy finish.

View the Recipe

Brisket Birria Taquitos

---

Crispy, cheesy, and full of tender, fragrant beef—it’s hard to beat the pleasures of a birria taquito. And while birria tacos became all the rage on social media, we find that rolling everything up in a tight little package makes them perfect finger food and easier to dip in the aromatic braising liquid. This is a phenomenal way to feature leftover brisket cooked on your Traeger.

View the Recipe

Beer-Braised Cabbage With Bacon

5.0

---

Braising anything in beer makes it better. Add bacon into the mix and you’ve got a winning cabbage dish.

View the Recipe

Braised Sweet & Sour Brisket

4.9

---

Switch up your routine and try out a sweet take on this BBQ staple. Snake River Farms brisket meets wood-fired smoke and a sweet and tangy sauce for a perfect bite of beef, sure to win over any crowd.

View the Recipe

Butter Braised Green Beans

4.2

---

Grilled vegetables taste delicious with a kiss of hardwood smoke & our smoked green beans are zestfully tasty.

View the Recipe

This is a carousel. Tab through the slides for content.

Herb Roasted Turkey

5.0

---

This juicy, herb-crusted turkey is the perfect savory meal to curb your hankering for turkey, any time of year.

View the Recipe

Roasted Garlic & Herb Prime Rib

4.0

---

Feed your need for melt-in-your-mouth Prime Rib right in your own backyard. Traeger takes roast to extraordinary levels of flavor by infusing rich and delicious smoke. Marinated with herbs and vinegar, this baby will definitely up your status to King of the barbecue.

View the Recipe

Beef Pot Roast

4.6

---

Take a break from the kitchen and cook your next pot roast to tender perfection on the Traeger.

View the Recipe

Smoky Roasted Peanut Butter

---

Mom’s PB&J just met its match. Traeger-roasted peanuts pack wood-fired flavor into your favorite spread.

View the Recipe

Roast Pork Loin with Mango Salsa

5.0

---

You can add mango salsa to just about anything to make it better. This fruity twist on a classic pork loin recipe will keep the whole family happy.

View the Recipe

This is a carousel. Tab through the slides for content.

How to Slice Brisket

---

How to slice brisket: The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

Learn More

Chuck Roast

---

Chuck roast is a large cut that's best for low and slow dishes like pot roast. See recipes, top cooking methods, cooking times, plus a chuck roast FAQ.

Learn More

Ranch Steak

---

Ranch steak is a cut from the shoulder. Tenderness varies by animal, but tender ones can be grilled. See recipes, top cooking methods, cooking times, & a FAQ.

Learn More

Chuck Arm Roast

---

Chuck arm roast is a large cut that's best for low and slow dishes like pot roast. See recipes, top cooking methods, cooking times, plus a chuck arm roast FAQ.

Learn More

Cross Rib Roast

---

Cross rib roast is a large and tender cut that makes a very tender pot roast. See recipes, top cooking methods, cooking times, plus a cross rib roast FAQ.

Learn More