When a young husband receives news that the moment every young couple dreams about has arrived, he can barely contain his excitement.

Kids don’t stay kids forever. Eventually they turn into teenagers and get into all kinds of trouble. Only in the Traegerhood, trouble isn’t always a bad thing.

For Chef Eduardo Garcia, food is more than just for survival—it’s meant to be shared. His experience with food and cooking has taken him to remote corners of the world, has served as a way to connect with others in a meaningful way, and has even been a way to heal himself in the face of tragedy.

Our friend @MattyMullins took the Ironwood 885 & Ranger out to sea for an epic surf & turf meal featuring fresh caught Mahi Mahi, Yellowtail Snapper, & @SnakeRiverFarms American Wagyu Filet Mignon

When Megan Pischke of Boarding For Breast Cancer isn’t teaching young women about the importance of a healthy, active lifestyle, she’s enjoying the great outdoors with her family and cooking fresh, flavorful food with them on a Traeger Wood-Fired Grill.

Max Borthwick’s passion for cooking was inspired by his mother Toi’s authentic Thai food, which she learned from her parents, growing up in Northeast Thailand. While in the kitchen together, Toi would share her recipes, stories, and cultural history with her son and daughter - continuing that tradition to this day with her granddaughter.

The Christie, as it’s known by locals, has been in business for 60 years, serving up Sun Valley’s finest cuisine. Recognized the world over for an exceptional dining experience, Executive Chef Laurent Loubot, utilizes the famously versatile Traeger Wood Pellet Grill to help elevate Michel’s Christiania acclaimed menu.

There’s nothing more meaningful than sourcing your food straight from the field and no one understands that better than professional archer, passionate bowhunter and wild-game enthusiast, John Dudley. His passion for hunting and wood-fired flavor runs deep.

Wood. Meat. Fire. Traeger Pro Team member Matt Pittman’s motto is simple. He’s spreading the good word of BBQ across the country with his Meat Church brand, slinging seasonings and teaching classes using his Traeger grill. National BBQ month is here and we can’t think of a better way to kick it off than by giving a proper introduction to this Central Texas BBQ master.

This week on Traeger Kitchen Live, it’s all about smokin’ shareables. Matt Pittman is showing off his MVP lineup of smoked pig shots and BBQ oysters with a Paloma cocktail to wash them down.

These tacos by John Dudley are straight up buck wild. Braise wild game neck, shoulder, or arm meat, then add Traeger’s Sriracha Sugar Lips Sauce and serve in warm tortillas with spicy, smoked jalapeños.

Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare and seared over hickory for perfect caramelization and marks.

Follow along while Chef Tim Hollingsworth seasons, smokes, and sauces up delicious, flavor-packed pulled pork. This recipe is a new twist on an old favorite, and it’s perfect for every occasion. Take quality, bone-in pork shoulder, give it a dry rub and an overnight marinade, smoke it, sauce it up with homemade hot vinegar, and serve your hungry crowd.

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

This two ingredient meal is a quick and simple dinner recipe. Spice that fish up and let it grill on the Traeger to perfection.

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.