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With over 40 years of grilling and smoking, I have evolved into a devoted fan of the Traeger grills. This site is a collection of recipes I have most enjoyed. It is a work in progress. I add recipes as time and patience permits. I do not often get into technique or science on this site, as there are many theories and ways to cook different dishes. However, if you have any specific questions after reviewing any of the 30+ recipes, click the email button below and I will be happy to help.

I’m always adding new recipes. They will show up at the end of each category.

About

I have been smoking all types of food for over 40 years. Started with a charcoal upright smoker with the water pan in the bottom. Pain in the ass trying to keep the coals going and temperature controlled, not to mention the pain of having to top off the water pan early and often.

Moved on to a barrel smoker with the fire box on the side. Much easier keeping fire going, though temperature control was still difficult. Furthermore, I found it was 100 degrees hotter on the side by the fire box as opposed to the opposite side, and 100 degrees hotter in the top of the barrel compared to the bottom.

Found out about the Traeger pellet grill and bought my first one from Costco about 15 years ago. These grills are fantastic! Automatic feed of wood pellets to maintain any temperature between 150-450F. It also has a convection fan so the temperature remains even throughout the grill.

Bought a Green Egg once to see what their cult was all about, but ended up giving it to my son as it was too much of a pain in the ass compared to the Traeger. I now own 3 Traeger grills in 3 different sizes. I take my tailgater everywhere I travel, including tailgate parties in the muni lot for Browns games.

Everyone that eats the food off one of these grills always comments that it just tastes better on a Traeger.

Recipes

Smoked Tri Tip

Found this baby at my butcher, marinating in a soy/teriyaki mix. Decided to give it a try and it did not disappoint.
This image has an empty alt attribute; its file name is IMG_1566-1024x1024.jpgBrisket

There are many ways to do a beef brisket, and none of them are fast. First thing you have to decide is if you are going to cook a full Packer brisket, or just the flat. I tend to go with the full brisket, and if I can find a USDA Prime brisket, I stock up.
This image has an empty alt attribute; its file name is IMG_1573-1024x1024.jpgBurnt Ends

Burnt Ends, a super tasty nugget of cow that just melts in your mouth. And it should, after 18-24 hours of cooking!
Prime Rib- Dry Aged & Smoked

Smoked, bone-in, prime rib…a carnal thing of beauty! You can go right from the meat case to the grill, or, dry age it for a bit.
Corned Beef

Once you’ve had smoked corn beef, you will never settle for the old norm. Salty, smoky, tender and delicious!
Pastrami

Pastrami is nothing more than corned beef with a spicy, peppery bark.
Smoked Tomahawk Steak

Fred Flintstone would be envious! Bring out your carnal man by cooking up one of these!
Beef Jerky

A meal in every stick! You can make out of Flank Steak or Beef Brisket.
This image has an empty alt attribute; its file name is Short-Ribs-1.jpgSmoked Beef Short Ribs

The meatiest and tastiest beef rib you will ever have! The only thing in common this has with it’s Pig cousin is the bone!
Smoke Skirt Steak

From Carne Asada to just a tasty cut of meet, this skirt steak was the bomb!

Smoked Chuck Roast

Why not? Inexpensive and tasty. Cooked just like a brisket.
This image has an empty alt attribute; its file name is 20210808_181126-768x1024.jpgSmoked Flank Steak

I usually make beef jerky from Flank Steak, but decided to try a marinade and fresh salsa.
This image has an empty alt attribute; its file name is Pig-grill-1024x768.jpgPig Roast

They say a pig roast is not the best way to cook pork, as you have to take the whole hog to almost 200F, but I say phooey on that! The roast pork is outstanding and the presentation is priceless!
Pulled Pork

One of the tastiest cooks you can have…it just takes a long time! Depending on the size of your pork butts, this can be an 8-12 hour cook. 
Baby Back Ribs

Simple, yet delicious. And a relatively quick cook, typically finishing in 6 hours or so. Good choice for tailgate parties if you have the time.
Fresh Ham

A ham is nothing but a fresh pork leg, cured for about a week in a salt water solution, similar to what happens to bacon. If you do it right, it will be the moistest, tastiest piece of pig you have ever eaten!
Fresh Ham- Uncured and pulled

When you just need a delicious pulled pork option, start with a fresh ham (pig leg).
Smoked Pork Belly Burnt Ends

Similar to the succulent nuggets of beef love you get from a beef brisket burnt ends, these pork belly burnt ends are even more tender and juicy than it’s beef counterpart, and they don’t take 2 days to make!
Bacon

That tasty, succulent, salty goodness you can only get from a pig. Takes a bit of work, but the results are far worth the effort. If you like your bacon thick, this is the only way to do it.
Crispy Pork Belly

Pork belly isn’t just for bacon. This piggy delight is juicy, crispy and delicious!
This image has an empty alt attribute; its file name is Cracklins.pngCracklins

I have heard that nothing is wasted on a hog but the squeal! So what do you do with that tough skin? Turn them into crispy, salty, crunchy nuggets of love!
This image has an empty alt attribute; its file name is 20210711_175734-768x1024.jpgSmoked Pork Chops

What a beautiful and tasty cut of meat. Center cut, bone-in pork chop. About 2-3″ thick, brined overnight, smoked for 4 hours, seared, and moved back to the Traeger until the internal temperature gets to 145F.
This image has an empty alt attribute; its file name is 20210918_143057-1024x768.jpgSmoked Coleslaw

Don’t knock it until you try it! A crispy, classic mayo based coleslaw with a hint of smoked flavor. Even my wife that’s not a big fan of coleslaw likes this delicacy!
This image has an empty alt attribute; its file name is 20210822_102736-1024x768.jpgSmoked Cheeze-Its

So simple, yet so delicious. Bet you can’t eat just one!
Smoked Meatballs

Delicious morsels of beef and pork smoked to perfection. Drop them into a sandwich or put them on top of spaghetti, all covered with cheese!
Smoked Turkey

Not just for Thanksgiving, a smoked turkey is the gift that keeps on giving. The effort to cook 20# is the same as that for 10#. Get yourself a big ‘ol bird and get creative with leftovers!
Smoked Chicken

One of the easiest, and quickest, foods you can cook on your smoker. To get the skin crisp, you need to crank up the heat, but in less than 90 minutes you will be tasting some of the juiciest chicken you’ve ever tasted!
Smoked Chicken Wings

The best chicken wing you’ll ever have is the one off your own grill. I have been experimenting with different methods and recipes for smoked wings. What I describe here is now my tried and true recipe for the best wings ever!
Twice Baked Potatoes

Believe it or not, I don’t just use my smoker for meat. This twice baked potato is a great side for any of you entrées.

Hogsbreath BBQ Sauce

Though this sounds like a sauce for pork, I find the horseradish in it makes an excellent complement to beef and brisket as well. The flavor profile is most closely aligned with Sweet Baby Rays traditional sauce.
Columbia Gold Spicy BBQ Sauce

A most excellent, mustard based BBQ sauce. Goes particularly well with roast pig.
Hot Garlic Buffalo Wing Sauce

The most tasty and delicious wing sauce ever!
Pulled Pork Mop

A great mop for pulled pork.
Pulled Pork Rub

Can be used on most anything, though most awesome on pork butts for pulled pork.
Cheese

Smoked cheese is the bomb, however, it can be tricky to do.
This image has an empty alt attribute; its file name is 20210801_140222-1024x768.jpgSmoked Mac & Cheese

I adapted this recipe from Patti Labelle for the smoker. It is the BEST mac & cheese you will ever have!
This image has an empty alt attribute; its file name is 20210808_181122-768x1024.jpgBarbequed Corn Ribs

An intriguing change from traditional corn on the cob. Vegan, too, if that’s your thing.
Smoked Old Fashioned

I’m partial to bourbon, so this is a favorite.

Reference Materials

Contact

Feel free to send me an email if you have any questions about what you see on this site. Click the email icon below.