Traeger recipes enhance your culinary game with these mouthwatering, perfect for any grilling enthusiast. From traditional smoked brisket to inventive dishes like smoked mac and cheese, these dishes demonstrate the variety of flavour profiles achievable using this versatile grill. No matter if you are an experienced pitmaster or new to backyard BBQing, our collection of recipes for smoked turkey, chicken wings, and jalapeno poppers offers something to please any taste. Each recipe utilises simple yet effective rubs, marinades, and smoking techniques for maximum flavour enhancement. Make an impression at your next gathering with perfectly smoked meats and delicious sides created on your Traeger grill, featuring easy recipes that demonstrate both its ease of use as well as the depth of flavour that smoking adds to food dishes. Start creating unforgettable meals that will have guests coming back for more!

1. Smoked Turkey/Rum Roast:

Ingredients and Instructions (for 1–12 pounds of turkey): 1/4 cup kosher salt, 1/4 cup black pepper, 1/4 cup paprika, 1/4 cup garlic powder, and 1/4 cup onion powder are required, along with half cup melted butter and chicken broth for this dish. Once ready to begin the recipe: Firstly, prepare your bird by removing its giblets and patting it dry with paper towels before starting on step two of this process.

Season:

Sift together salt, pepper, paprika, garlic powder, and onion powder before applying it all over the turkey from inside and out.

Preheat Your Traeger:

Set your Traeger grill to 225°F and preheat with its lid closed for 15 minutes before opening it up for cooking.

Smoke the turkey:

Place the turkey breast side up on your grill and allow it to smoke for approximately six to eight hours, or until its internal temperature reaches 165 °F.

Baste:

Saturate the turkey every hour with melted butter and chicken broth to prevent it from drying out of its flesh.

Reheat and Rest:

After grilling the turkey, allow it to sit for 20–30 minutes before taking it off to rest before carving.

2. Smoked Ribs Ingredients and Method:

1 rack of pork ribs, 1/4 cup brown sugar, and 1/4 cup paprika with black pepper and kosher salt as seasoning, plus chilli powder (optional). Garlic powder can also be added. For best results, use apple juice instead of BBQ sauce when marinating your ribs (removing the membrane is preferable). Finally, add any seasoning (like salt). Voila Smoked Ribs! In no time at all, you’ll be ready! The perfect summer meal.
Mix brown sugar, paprika, black peppercorns, salt, chilli powder, garlic powder, onion powder, and cayenne pepper together, and use this mixture to coat all sides of the ribs.

Preheating Traeger:

A suggested preheat temperature of 225°F with the lid closed for 15 minutes of preheating time is key to creating an optimal Traeger experience.

Smoke the Ribs:

For a three-hour smoking time, place ribs on a grill and smoke for at least three hours.

Wrap the Ribs:

After taking them off the grill, wrap each rack in foil with 1/2 cup of apple juice before returning them for additional smoking for two more hours.

Unwrap and Sauce:

Remove the plastic wrapping from the ribs, brush with barbecue sauce, and continue smoking for one additional hour.

Serve:

Clean the grill before removing and serving your food.

3. Smoked Mac and Cheese:

This recipe calls for 1 pound of elbow macaroni, 1/4 cup butter, 1/4 cup all-purpose flour, 4 cups milk, 4 cups shredded cheddar cheese, 1 cup grated Parmesan cheese, salt, black peppercorns, and 1 teaspoon of smoked paprika as ingredients, and 1/2 cup panko breadcrumbs as additional ingredients and additional steps as needed (to cook pasta before starting this dish). Cook the pasta first as per package directions.
Cook macaroni according to package directions and drain.

Make Cheese Sauce:

In a medium-heat saucepan, melt the butter while whisking in flour for two minutes, gradually whisking in milk until thickened and simmering until the desired thickness has been reached. Fold in cheddar cheese, Parmesan cheese, salt pepper, and smoked paprika until the cheese has completely melted into the sauce and all lumps have been smoothed out.

Combine and Top:

To combine and top, stir cheese sauce into cooked macaroni before pouring it into a cast iron skillet or baking dish and topping it off with panko breadcrumbs. Preheat Traeger: Set your Traeger grill at 225°F and preheat with the lid closed for 15 minutes for optimal results.

Smoke Your Mac and Cheese:

Place the skillet or baking dish onto a grill and smoke for at least one hour, or until its surface turns golden-brown and bubbly.

Remove from the grill and serve.

3. Smoked Chicken Wings for BBQ (pictured here) This recipe calls for 3 pounds of chicken wings, 1/4 cup olive oil, 2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, and salt as seasonings, as well as black pepper (1 teaspoon), cayenne pepper (1 teaspoon), and cayenne pepper (1 teaspoon). Instructions on How to Prep Wings: || 1 || 5 || umplut
Rub the chicken wings dry using paper towels.

Season:

To season wings evenly, combine olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a large bowl until evenly mixed into the wings.

3. Preheat Your Traeger Grill:

With the lid closed and the temperature set at 225°F, pre-heat for 15 minutes at 225°F with your Traeger.

4. Smoke Your Wings:

Wedge the wings onto a grill and smoke for one hour to get maximum flavour!

5. Increase Heat:

WARNING (for best results),  increase grill temperature to 350°F and cook wings until their internal temperature reaches 165°F, or until crispy and browning on the exterior surface.

6. Coat and Serve:

Whack those wings into some tasty BBQ sauce before tossing and serving!

4. Smoked Meatloaf

Ingredients: * 2 pounds ground beef * 1/2 pound ground pork
1 cup breadcrumbs/milk for mixing *an onion, chopped finely*, 2 cloves garlic minced finely, two beaten eggs, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon salt, 1 tablespoon black pepper, and 1/2 cup BBQ sauce for marinade*
Instructions: In a large bowl, mix ground beef, ground pork, breadcrumbs, milk, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, and pepper until everything is evenly combined.

Form Loaf:

Wash hands well after working with dough and form it into a loaf, placing it on a baking sheet lined with parchment paper.

Preheating Your Traeger:

Set your Traeger grill to 225°F and preheat with its lid closed for 15 minutes to fully heat the surface area of the grill.

Smoke Your Meatloaf:

Place the meatloaf on a grill and allow it to smoke for 3–4 hours, until its internal temperature reaches 160°F.

Glaze:

Within the last 30 minutes of cooking, use barbecue sauce to glaze your meatloaf.

Rest and Slice:

“traeger recipes chicken” Within 10 minutes of taking it off the grill, allow it to rest before cutting into slices for serving.

5. Smoked Sausage Ingredients for 5 Smoked Sausages (your choice):

2 pounds of sausage links, 1/4 cup of olive oil, garlic powder, and onion powder (1 tablespoon each), as well as 1 teaspoon each of smoked paprika and black pepper (1 tablespoon each), will produce 5 smoked sausages that you can easily prepare at home! *** To prepare, take two pounds of sausage links of any variety (your choice), season them as desired with black pepper (about 1 teaspoon total), and smoke for 15 minutes total! Prep and make sausage in advance. * Step 7 for best results: (optional step) chaudiere  Step 7.4. Season Sausage by Roasting
Rub the sausage links with olive oil, garlic powder, onion powder, smoked paprika, and black pepper for the best results.

Preheat Your Traeger:

With your lid closed and at 225°F, preheating for 15 minutes with your Traeger grill should take about an hour and 15 minutes total.

Smoke the Sausage:

For optimal results, place sausage links onto the grill and smoke for two to three hours until their internal temperature reaches 160°F.

Serve:,

To complete the dish, remove it from the grill and serve alongside your choice of sides.

6. Smoked Corn on the Cob:

Ingredients and Instructions for Making This Dish (Husked and Husked Corn, 1/4 Cup Melted Butter, Smoked Paprika Powder (Independent of Flavourings), Garlic Powder (1 Teaspoon), Salt (1 teaspoon), and Black Pepper (1 Teaspoon). Prep the corn: (Hosking is optional but recommended.)
Corn can be enhanced with flavour by brushing it with melted butter and seasoning it with smoked paprika, garlic powder, salt, and black pepper.

Preheat Traeger Grill:

Set your Traeger to 225°F and preheat for 15 minutes with its lid closed before opening the lid to grill the food.

Smoke the Corn:

In order to create perfectly tender corn kernels, place them directly on the grill grates and smoke for 1–1.5 hours while turning occasionally until tender and slightly charred.

Serve:

Remove from the grill and top each serving with additional melted butter if desired.

7. Smoked Jalapeno Poppers

For Entertaining Ingredients and Procedures for Smoked Jalapeno Poppers (to serve 12 large jalapenos): 8 ounces softened cream cheese; 1 cup shredded cheddar cheese and crumbled cooked bacon will do nicely; for the spice mixture, add garlic powder, onion powder, smoked paprika, and black pepper (optional). Prep jalapenos first.
Cut jalapenos lengthwise into halves and remove seeds and membranes before cutting diagonally across.

Filling:

In a bowl, mix cream cheese, cheddar cheese, bacon, garlic powder, onion powder, smoked paprika, and black pepper together until combined.

Fill Jalapenos:

A whipped cream cheese mixture can be used to stuff each jalapeno half.

Preheat Traeger Grill:

On an ideal setting of 225°F, set your Traeger to preheat with its lid closed for 15 minutes with the lid closed to begin preheating your Traeger.

Smudge the Poppers:

Place stuffed jalapenos on the grill and smoke for 1 hour, until their flesh has become tender and the filling has turned bubbly.

Serve:

Warm the dish up by taking it directly off the grill and serving it hot.

8. Smoked Tri-Tip for 8 People

Ingredients and Prep Time for Smoked Tri-Tip:
2-3 pounds of tri-tip roast, 1/4 cup olive oil, 2 tablespoons of kosher salt, 2 teaspoons of black pepper, and 2 teaspoons of garlic powder will do. One teaspoon onion powder as well as one teaspoon smoked paprika can also be added before the smoking process starts (Optional Step 1). Step-by-step instructions on preparing this tri-tip roast are very simple: Prep time should only take 5–6 hours in total. Prep Tri Tip Roast: 15–17 min.
Rub the tri-tip roast with olive oil before seasoning generously with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.

Preheat Traeger Grill:

When preheating your Traeger, set it at 225°F with its lid closed for 15 minutes to preheat it properly.

Smoke the Tri-Tip:

“traeger recipes for pork tenderloin” Place your tri-tip on a grill and smoke for at least 2 to 3 hours until its internal temperature reaches 130°F for medium-rare results.

Rest and Serve:

To finish off this tri-tip steak dish, let it rest for 15 minutes in its container before cutting against the grain and serving.

9. Smoked Baked Beans

Ingredients for Smoked Baked Beans:
4 slices of bacon diced 1 onion, finely chopped; 2 cloves of minced garlic.
1. Drain and rinse three 15-ounce cans of navy beans before draining and rinsing each can with running water, and add 1 cup BBQ sauce, 1/2 cup brown sugar, 1/4 cup molasses, one tablespoon yellow mustard, one teaspoon smoked paprika, and half a teaspoon of black pepper (if desired). Follow instructions.
Cook Bacon and Veggies Together: In a skillet over medium heat, fry bacon until crisp. Remove it from the skillet, but keep the fat behind to add onion and garlic as you continue to sauté them until softened.

Ingredients to Gather Together:

(In a large bowl), combine cooked bacon, onion, garlic, navy beans, BBQ sauce, brown sugar, molasses, mustard, smoked paprika, and black pepper for best results.

Preheat Your Traeger:

Before turning on, set your Traeger grill to 225°F and preheat for 15 minutes with its lid closed.

Smoke the beans:

Once mixed, transfer to a baking dish and set on the grill. Cook for 2–3 hours while occasionally stirring to create thick and bubbly beans.

Serve:

Warm your dishes off the grill before plating for optimal results.

Conclusion

With these delicious Traeger recipes, you are prepared to create memorable feasts at every mealtime. From succulent brisket and ribs to comforting mac and cheese, each recipe showcases the incredible versatility and ease of using a Traeger grill. From mouthwatering brisket and ribs to comforting mac and cheese, each dish showcases how easy using one is while offering up incredible flavours that bring gourmet touches to backyard barbecues. Whether cooking for family, friends, or yourself, each dish promises mouthwatering results every time. Enjoy smoking your Traeger grill to create culinary masterpieces that leave people eagerly anticipating your next cookout. Happy grilling!

FAQs

Is a Traeger a BBQ or smoker?

This new lineup brings unrivaled wood-flavor to the table, unlocking your food’s true potential. No matter which grill you select, Traeger’s 6-in-1 ability means you can grill, smoke, bake, roast, braise, and bbq with pure, hardwood flavor.

Are pellet smokers healthy?

Pellet grills utilize indirect heat to cook food, which is inherently a healthier approach. By avoiding direct contact with flames, food is less likely to char or burn. This not only improves the flavor but also reduces the formation of harmful carcinogens that are often associated with traditional grilling methods

Can I use my Traeger as a grill?

At Traeger, we’ve developed one product that can cover the entire spectrum of barbecue. You can turn your Traeger up as high as 500 degrees for direct-heat grilling, or you can use our smoking function to keep the heat low and allow the natural flavor of wood pellets to enhance your food