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How to Sear Meat: The Ultimate Grill Searing Guide

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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.

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How to Slice Brisket

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

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5 Steps For Smoking & Grilling Brats

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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.

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How to Smoke Pork Butt for Pulled Pork

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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.

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BBQ: How to Make a Bacon Weave with Matt Crawford

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It’s a scientific fact that adding bacon makes everything more delicious. And there’s no better way to add bacon than wrapping an entire cut of meat it.

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HOW TO MAKE THE BEST SMOKED BEEF BRISKET

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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.

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Techniques & Tips: How to Dry Brine with Chad Ward

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Dry brining might sound complicated, but it really just means salting your meat to add flavor and draw out moisture. Poultry is perfect for dry brining.

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How To Make Bacon Roses

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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 bacon roses.

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3-2-1 Ribs Method For Best Smoked Ribs

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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.

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How To Spatchcock a Chicken

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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.

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Techniques & Tips: Doneness of Steak by Feel with Timothy Hollingsworth

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The best way to check the doneness of your steaks is with a thermometer, but if you’re in a pinch you can do it by touch. Here is how it’s done.

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Techniques & Tips: De-seeding a Pepper with Sammy Moniz

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Whether you want your bell pepper cut for scooping hummus, sliced thin for stir-fry, or diced up for Denver omelets, Sammy Moniz is here to show you how.

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The #1 Tip for Grilling the Perfect Pork Loin

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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.

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Tools 101: Seasoning Cast Iron with Matt Crawford

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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.

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Knife Skills: Sharpening with Ty Hess

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Not only are sharp knives easier to work with, but they’re also much safer, too. Keep your knives sharp and safe with this tutorial from Ty Hess.

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Knife Skills: How to French a Bone-in Prime Rib with Matt Crawford

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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.

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Wild Game: Field Knife Essentials with Chad Belding

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Ever wanted to know more about the kinds of knives the pros use for wild game? Here is a general overview of the types of knives we find most useful.

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Baking: Room Temp vs Chilled Ingredients with Mandy Tanner

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When it comes to baking, the temperature of your ingredients is actually very important. Mandy Tanner explains why it matters and offers some tips.

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Grilled Lobster with Dennis Prescott

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There’s nothing wrong with simply boiling lobster, but cooking it on your Traeger grill takes it to a new level of deliciousness with wood-fired flavor.

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Cocktails: Smoked Ice with John Dudley

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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.

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Baking: Making a Decorative Pie Crust with Mandy Tanner

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Take your pie presentation to the next level with some help from Mandy Tanner. Here she’ll start by showing you how to do a simple lattice crust.

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Steps for Winning World Competition Brisket

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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.

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Winning World Competition Ribs

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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.

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How To Start A BBQ Competition Team

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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.

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