Step

• Step 1

  When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  00:10

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  Place avocados cut-side up directly on the grill grate and smoke for 10 minutes.

  Ingredients

  • 7 Whole avocados, seeded and peeled

• Step 3

  Remove avocados from the Traeger and increase temperature to 450℉.

  450 ˚F / 232 ˚C

• Step 4

  When the Traeger is to temperature, place whole poblano pepper and corn directly on the grill grate. Roast for 15 to 20 minutes, or until a nice char has been achieved.

  Ingredients

  • 1 Whole poblano pepper

  • 4 Whole ears corn, husked

• Step 5

  Cut the charred corn from cobs and set aside.

• Step 6

  Place the poblano pepper in a bowl and cover with plastic wrap; wait 10 minutes, then easily remove the skin. Dice the pepper and add to the corn kernels.

• Step 7

  In a large mixing bowl, coarsely mash smoked avocados, leaving some chunks. Add peppers, corn and all remaining ingredients. Mix to combine.

  Ingredients

  • 1/4 Cup chopped cilantro

  • 1/4 Cup chopped tomato

  • 1/4 Cup chopped red onion

  • 2 Tablespoon lime juice

  • 1 Teaspoon cumin

  • 1 Teaspoon chile powder

  • 1 Tablespoon minced garlic

  • To Taste salt and pepper

• Step 8

  Note: Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Enjoy!