Steps

• Step 1

  When ready to cook, start your Traeger, set the temperature to 400 degrees F and preheat with lid closed for 10 to 15 minutes.

  400 ˚F / 204 ˚C

• Step 2

  Drizzle chicken thighs with olive oil and season with salt and pepper. Place thighs directly on grill grate and cook 10 minutes per side or until an internal temperature of 165 F is reached. Take off grill and let rest 10 minutes. Shred with 2 forks and set aside.

  00:20

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

  Ingredients

  • 3  boneless, skinless chicken thighs

  • As Needed salt and pepper

• Step 3

  Toss the chicken and wing sauce in a large mixing bowl. Add the cream cheese, cheddar, blue cheese, minced garlic and 1 tablespoon of scallion whites and mix together with large spoon or electric mixer.

  Ingredients

  • 3/4 Cup Buffalo wing sauce

  • 12 Ounce cream cheese

  • 2 Cup shredded cheddar cheese

  • 3 Ounce blue cheese

  • 1 Clove garlic

  • 1 Tablespoon green onion, thinly sliced

• Step 4

  Form the mixture into a ball and roll in green part of scallions. Cover with plastic wrap and place in fridge for at least 2 hours or overnight.

• Step 5

  Take cheese ball out of fridge and place on a metal sheet pan.

• Step 6

  When ready to smoke cheese ball, start your Traeger grill on smoke with lid open until fire is established (4-5 minutes). When you start see smoke, place the cheese ball on grill and close lid. Smoke for 5 minutes on the smoke setting.

  00:05

  185 ˚F / 85 ˚C

  Super Smoke

• Step 7

  Remove to platter and serve with celery, carrots and crackers. Enjoy!