If you’ve recently invested in a Traeger grill or are a seasoned pellet grill enthusiast, you know there’s something magical about cooking with wood-fired flavor. Traeger grills are the ultimate cooking tool for backyard chefs, combining the precision of modern technology with the timeless art of grilling and smoking.
But let’s face it—finding the perfect recipes to match your grill’s potential can feel overwhelming. That’s why we’ve curated 10 epic Traeger recipes that will help you master your grill while impressing family and friends. Whether you’re into tender smoked ribs, juicy burgers, or even grilled desserts, this guide has something for everyone.
So fire up your Traeger, grab some pellets, and let’s dive into the world of smoky, flavorful, and downright delicious recipes you’ll love!
Table of Contents
What Makes Traeger Grills Special?
How Traeger Grills Work
Traeger grills use wood pellets as fuel, providing an even heat source and infusing your food with authentic smoky flavor. Unlike traditional grills, they’re equipped with temperature control technology, making it easy to slow-cook briskets or sear a steak to perfection.
Why Choose a Traeger Grill?
Traeger grills aren’t just about grilling—they’re about versatility. You can smoke, roast, bake, braise, and grill all on one device. Plus, they make cooking easier for beginners while offering advanced features that pros love.
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10 Epic Traeger Recipes You’ll Love
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Classic Smoked Ribs
Description
There’s nothing more iconic on a Traeger grill than a rack of smoked ribs. Coat them with a flavorful dry rub, slow-cook them for hours, and finish with a glaze of your favorite BBQ sauce. The result? Fall-off-the-bone perfection.
Ingredients
- 1 rack of baby back ribs
- 2 tbsp yellow mustard
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp salt
- 1 cup BBQ sauce
Instructions
- Remove the membrane from the back of the ribs.
- Rub yellow mustard all over the ribs to act as a binder.
- Mix all dry seasonings and rub generously onto the ribs.
- Preheat your Traeger to 225°F with hickory pellets.
- Place ribs on the grill and smoke for 3 hours.
- Wrap ribs in foil with brown sugar and a bit of BBQ sauce, then cook for another 2 hours.
- Unwrap, coat with more BBQ sauce, and cook for 1 more hour.
- Let rest for 10 minutes before slicing.
Notes
- Pro Tip: Use hickory or applewood pellets for a rich, smoky flavor.
Juicy Traeger Burgers
Description
A burger is a classic comfort food, but cooking it on a Traeger takes it to the next level. By smoking the patties before searing them, you’ll lock in that smoky flavor while keeping the meat juicy and tender. Add your favorite toppings and a toasted brioche bun for a gourmet experience.
Ingredients
- 1 lb ground beef (80/20)
- 1 tsp salt
- 1 tsp black pepper
- 4 slices cheddar cheese
- 4 brioche buns
- Toppings: lettuce, tomato, onion, pickles
Instructions
- Form beef into 4 patties, about 1 inch thick. Season with salt and pepper.
- Preheat the Traeger to 225°F with oak pellets.
- Smoke patties for 25 minutes or until they reach 130°F internal temperature.
- Increase heat to 450°F and sear the patties for 2-3 minutes per side.
- Add cheese on top during the last minute.
- Assemble burgers with your favorite toppings and serve.
Notes
Pro Tip: Smoke the burger patties at 225°F for 25 minutes, then increase the temperature to 450°F for a quick sear.
Smoked Chicken Wings
Description
Chicken wings are a fan favorite, and Traeger’s consistent heat makes it easy to get crispy skin with tender, flavorful meat. Toss the wings in your favorite dry rub, smoke them low and slow, and finish with a buffalo or BBQ glaze for a crispy char.
Ingredients
- 2 lbs chicken wings
- 2 tbsp olive oil
- 2 tbsp BBQ rub (your favorite brand)
- 1 cup buffalo sauce (or BBQ sauce)
Instructions
- Toss wings in olive oil and BBQ rub.
- Preheat your Traeger to 250°F with mesquite pellets.
- Smoke wings for 1.5 hours or until they reach 165°F internal temperature.
- Increase heat to 375°F for 10-15 minutes to crisp up the skin.
- Toss wings in your preferred sauce before serving.
Notes
Pro Tip: Crank up the heat to 375°F at the end for extra-crispy skin.
4. Perfectly Smoked Brisket
If you’re ready to go big, smoked brisket is the ultimate challenge for any Traeger owner. This recipe is all about patience, as brisket needs plenty of time to develop its signature flavor and tenderness. With a simple salt-and-pepper rub and low-and-slow cooking at 225°F, you’ll have a crowd-pleasing centerpiece.
- Key Step: Wrap the brisket in butcher paper halfway through cooking to keep it moist and tender.
- Wood Pellet Pairing: Oak pellets complement beef beautifully.
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Cedar Plank Salmon
Description
Seafood on a grill? Absolutely! Cedar plank salmon is one of the easiest ways to bring out smoky, delicate flavors while keeping the fish moist and flaky. The cedar plank infuses the salmon with a subtle woodsy aroma, making it perfect for date nights or dinner parties.
Ingredients
- 1 lb salmon fillet
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tsp paprika
- 1 lemon, sliced
- 1 cedar plank (soaked for 1 hour)
Instructions
- Preheat your Traeger to 350°F with cherry pellets.
- Rub salmon with olive oil, then sprinkle with brown sugar and paprika.
- Place lemon slices on top of the salmon.
- Lay the salmon on the soaked cedar plank and place it on the grill.
- Smoke for 25-30 minutes, or until the salmon flakes easily with a fork.
Notes
- Pro Tip: Soak the cedar plank in water for at least an hour before grilling to prevent it from catching fire.
- Seasoning Ideas: Try a mix of brown sugar, lemon zest, and paprika for a sweet and savory glaze.
Smoked Mac and Cheese
Description
Comfort food gets a smoky upgrade with this rich and creamy mac and cheese recipe. Cook your pasta, layer it with shredded cheese and a creamy sauce, and pop it on the Traeger for an unforgettable side dish.
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Cook macaroni according to package instructions.
- In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Slowly add milk and cream, stirring until thickened.
- Mix in garlic powder, smoked paprika, and shredded cheese until melted.
- Combine macaroni with the cheese sauce and pour into a cast-iron skillet.
- Smoke at 225°F for 1 hour.
Notes
- Add a Twist: Top with crumbled bacon or a crispy breadcrumb crust for extra texture.
- Pro Tip: Use a cast-iron skillet for even cooking on the grill.
7. Smoked Turkey Breast
Smoked turkey isn’t just for Thanksgiving—it’s perfect for sandwiches, salads, or a healthy main dish. Marinate the turkey breast in a savory brine overnight, then smoke it at 225°F until the internal temperature reaches 165°F.
- Wood Pellet Pairing: Apple or cherry pellets add a sweet, fruity note to the turkey.
- Pro Tip: Baste with melted butter every hour for extra moisture and flavor.
8. Smoked Corn on the Cob
Take a simple side dish and transform it into a show-stopping treat. Slather fresh corn with butter and spices, then smoke it on your Traeger for 25–30 minutes. The smoky flavor enhances the natural sweetness of the corn, making it a summer must-have.
- Pro Tip: Wrap the corn in foil for a softer texture or grill it directly for a bit of char.
9. Smoked Peach Cobbler
Dessert on a Traeger? You bet! This smoky twist on a classic peach cobbler will wow your guests. Fresh peaches, a buttery crumble topping, and just the right amount of smoke make for a dessert that’s as indulgent as it is unique.
- Pro Tip: Cook the cobbler in a cast-iron skillet for the best results. Pair with a scoop of vanilla ice cream!
10. Wood-Fired Pizza
Turn your Traeger into a pizza oven! Use a pre-made or homemade dough, layer your favorite toppings, and grill at high heat for a crispy, smoky crust.
- Pro Tip: Preheat a pizza stone on the grill to mimic a traditional pizza oven.
- Flavor Suggestion: Try smoked mozzarella and a drizzle of balsamic glaze for a gourmet touch.
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Tips for Cooking with Your Traeger Grill
1. Choose the Right Wood Pellets
The type of wood pellets you use can dramatically change the flavor of your food. Some popular options include:
- Hickory: Strong, smoky flavor, ideal for ribs and brisket.
- Applewood: Sweet and mild, perfect for chicken and pork.
- Mesquite: Bold and earthy, great for red meats.
- Cherry: Slightly fruity, excellent for desserts and poultry.
Pro Tip: Keep your pellets in a dry, sealed container to prevent moisture from ruining their effectiveness.
2. Preheat Your Grill for Success
Just like a traditional oven, preheating your Traeger is essential. It helps stabilize the temperature and ensures your food cooks evenly. Always preheat your grill for 10-15 minutes before adding your ingredients.
3. Use a Meat Thermometer
Pellet grills are designed for precision cooking, and a meat thermometer is your best friend for achieving perfect results. Most Traeger grills come with a built-in probe, but a standalone digital thermometer works great too.
Internal Temperature Guidelines:
- Chicken: 165°F
- Pork: 145°F
- Beef (medium-rare): 135°F
Frequently Asked Questions (FAQs)
1. How do I clean my Traeger grill?
Cleaning your grill is essential for maintaining its performance. After every cook, scrape the grates clean with a wire brush. Once a month, empty the grease trap and vacuum out the fire pot to remove excess ash.
2. Can I use Traeger recipes on other pellet grills?
Absolutely! While Traeger grills have specific features, most recipes can be adapted to any pellet grill. Just ensure your temperature settings and pellet types align with the recipe.
3. What’s the best way to store wood pellets?
Store pellets in an airtight container, away from moisture. Wet pellets will swell and become unusable, which can damage your grill’s auger system.
4. Can I bake desserts on a Traeger grill?
Yes! Traeger grills can act like an outdoor oven, allowing you to bake cobblers, cookies, and even bread. The key is maintaining a steady temperature and using a cast-iron skillet or baking dish.
5. How do I prevent food from sticking to the grill grates?
Preheat your grill, and always coat the grates with a high-heat oil like canola or avocado oil before adding food.
6. What’s the best way to reheat leftover smoked food?
Wrap the food in foil and reheat on the grill at 250°F until warmed through. This method helps retain moisture and smoky flavor.
Conclusion
Traeger grills are more than just a cooking tool—they’re a gateway to mastering wood-fired cooking and elevating your meals. From juicy burgers to indulgent desserts, these 10 epic recipes showcase just how versatile and exciting your Traeger can be.
Whether you’re a beginner or a pro, the combination of precise temperature control and smoky wood flavors makes it easy to impress your family and friends. So don’t wait—fire up your Traeger, experiment with these recipes, and make every meal unforgettable!