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There are no tricks about it, Traeger makes everything you cook taste better. As you begin to taste the crisp fall air, your belly will tell you that it’s time to feast on warm and festive food. Take one or try them all, these festive fall recipes will help you start a new Traeger tradition. So grill, smoke, roast, bake, braise, and BBQ your way through falling leaves to feast with family and friends all season long.

#1 - Baked Cornbread


There’s nothing corny about serving homemade cornbread alongside every soup you dish out this fall. It’s perfect with saucy BBQ brisket and for breakfast, even your miniature cowboys and Indians will devour sweet wood-fired cornbread with a pat of butter on top.

#2 - Roasted Pumpkin Chili


Homemade chili is a staple for hunters and gatherers alike. We’ve married traditional hearty chili, burly beans, and festive fall pumpkin to create a filling soup that’s easy to make at the cabin, camping in the snow, or right in your backyard.

#3 - Caramel Apple Crisp


This warm cinnamon and baked apple dessert coated in buttery crumble will tantalize your taste buds all through the season. This fall treat tastes extraordinary baked in a cast iron pan on the Traeger, topped with a hefty scoop of vanilla ice cream, and drizzled with caramel sauce.

#4 - Smoky Ham & Bean Soup


When your father-in-law is a connoisseur of soup, you’re going to need an infusion of flavorful smoke in order to impress. Pick out a pork neck at the butcher, smoke it for a few hours, and then mix this hearty fall soup. He’ll be singing praises to the chef in no time.

#5 - Pumpkin Pie


Traeger baked pumpkin pie deserves its own season. When the sweet and spiced aromas of cinnamon and nutmeg begin wafting through the air, you can expect your table to be full. Homemade pumpkin pie is the perfect dessert for welcoming new neighbors.

#6 - Sausage Stuffed Acorn Squash


The juxtaposition of flavors in this smoky fall dish will keep your foodie friends coming back for more. Sweet squash and savory sausage are a winning combination for a pre-game feast or after a chilly day tromping through the trees scouting for bucks.

#7 - Roasted Pumpkin Chowder


Pumpkin is the epitome of fall and this smooth chowder fills the bill. Roast your pumpkins on the Traeger, then round up friends and family to warm up with this festive homemade pumpkin soup before a long night of trick-or-treating.

#8 - Smoked Salted Caramels


Forget bobbing for apples and just go for these homemade caramels. Whip up a batch, sprinkle smoked salt over this rich treat, and then decide if you really want to share. This grown-up version of a caramel apple is addictive.

#9 - Roasted Pumpkin Seeds


Toasted seasoned pumpkin seeds are a must-have for fall. Whether you’re a prolific pumpkin carver or use them as Halloween decorations; harvest the seeds, give them some Traeger spice, and roast them over flavorful smoke for a tasty and festive fall snack.

Smoky Ham & Bean Soup

by Traeger Kitchen

Prep Time

10 Min

Cook Time

5 Hr





Delicious made as directed by smoking pork neck meat yourself, you can also substitute already smoked ham, reheated on the Traeger ideally using Super Smoke, in its place.

1 1/2 PoundPork Neck
As NeededPepper
1 TeaspoonFine sea salt, plus more as needed
1 Tablespoonolive oil, or butter, or more as needed
1 Largeyellow onion, diced
1 TablespoonGarlic, minced
2 Teaspoonhot sauce
2 cans Northwest beans, drained, rinsed
1 Teaspooncold water
1 Teaspooncornstarch
3 Slicesbacon, cooked, chopped, for serving
1 Tablespoonfresh parsley, chopped, for serving
  • 1

    When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  • 2

    Season the pork neck with salt, and pepper. Place the pork directly on the grill grates. Close the lid and smoke for 2 hours, or longer depending on smoke preference. Remove the pork from the grill and allow it to cool.

  • 3

    In a large pot over medium heat, add the oil, onions, and garlic and sauté, stirring occasionally until the onions are caramelized. Season with salt, and pepper, to taste.

  • 4

    Add the pork neck, and hot sauce to the pot. Add enough water to cover the meat. Bring the soup to a boil then reduce the heat to a simmer. Simmer uncovered for 3 hours.

  • 5

    Remove the pork from the pot and let cool. Once the pork has cooled, pull the meat off the bone and shred. Add the shredded pork back to the soup pot along with the beans and return the pot to medium heat.

  • 6

    In a small bowl, mix the cold water and cornstarch together then add it to the soup. Stir constantly until it starts to thicken. Reduce the heat to low, and keep warm until ready to serve.

  • 7

    Remove the soup from the heat and garnish with chopped bacon and parsley, and serve warm. Enjoy!