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. Go to the ‘Blog’ tab to see them in reverse chronological order.


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.


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!
Smoked Ruben Sliders

Delicious little morsels of love. Smoked Ruben Sliders can be a meal or just an appetizer to get the juices flowing.

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.
Smoked Pot Roast
A very flavorful, and easy way to prepare a chuck roast. Start with a 3-4# roast and season with your favorite rub.
This image has an empty alt attribute; its file name is 20220226_130126-768x1024.jpgSmoked Italian Beef

Try this Chicago classic with a smoky twist. You can choose to have an all beef sandwich, or drop an Italian sausage on the bottom of the role and call it a combo
This image has an empty alt attribute; its file name is 20220515_135056-768x1024.jpgUltimate Cheeseburger

Saw a version of this on Diners, Drive-Ins and Dives, so had to give it a shot at home.
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!

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.
Bacon Jerky

As if bacon couldn’t get any better, this recipe will turn it into a sweet and spicy or bourbon flavored bomb!
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.
Smoked Pork Tenderloin

Marinated pork tenderloin smoked to perfection, the ‘other white meat’ truly is delicious.
This image has an empty alt attribute; its file name is Sausage-Gravy-1.jpgSmoked Sausage Gravy & Biscuits

Taking a southern staple to the smoker, with this rich, thick sausage gravy and homemade biscuits. Serve along side with scrambled eggs for a breakfast feast!
Smoked Banana Peppers

Traditional banana peppers stuffed with hot Italian sausage, smothered with marinara and sprinkled with parmesan cheese. Simply delicious!
BBQ Lasagna

So I’m watching Diners, Drive-ins and Dives. Guy walks into some joint where the specialty of the house is BBQ lasagna. So you know I’ve got to give this a try.
Hard Smoked Eggs

These are basically hard boiled eggs, but with a touch of smoke, and they’re not boiled. Great idea to help save the planet from unnecessary use of water!
Stuffed Onion Bombs

Big ‘ol onions stuffed with hamburger, bacon and cheese, wrapped in more bacon, and sauced to perfection. Yum yum!
Breakfast Enchiladas

A tasty breakfast dish made the night before with a nice balance of eggs, Chorizo, cheese and onion to get your day started off right!
Smoked Beer Cheese Dip

A very tasty appetizer for the big game, before a special event, or just because you are a fan of cheese. Smooth, smoky, cheesy, yum!

Smoked Bloody Mary

With bold flavors like roasted garlic and tomatoes, oregano and fresh basil, your will never go back to the bland store bought mix! The smoked flavor of this brunch favorite really makes it shine!
Smoked Seafood Alfredo

Fresh lobster tail and jumbo shrimp are seasoned and smoked to perfection, while served on top of a bed of fettuccini in a rich, homemade alfredo sauce
Smoked Salmon Salad with homemade Honey Dijon Balsamic Dressing

Traditionally, I’m not a big fan of Salmon. Too much of a fishy taste for me. However, last week a coworker of mine prepared a smoked Salmon that was out of this world, so I went on a quest to recreate the recipe.
4 Meat Smoked Chili

Nothing like a hot tasty bowl of chili on a cold winter’s day! You can use any combination of meats you want. For this one, I used ground beef, ground pork, stew beef and bacon.
This image has an empty alt attribute; its file name is 20220306_123431-768x1024.jpgSmoked Tacos on Fry Bread

Saw some program on the Food Network where the restaurant was serving tacos on fry bread rather than traditional tortilla shells. So I recreated it with a smoky twist!
This image has an empty alt attribute; its file name is 20211228_042524-768x1024.jpgSmoked Deviled Eggs

My kids love deviled eggs and these are their favorite! Traditional approach with a bit of smoke and a spicy kick.
Philly Cheesesteaks

A reasonably quick and easy sandwich with a bit of a smoked flair.
Smoked Meatloaf

An absolutely delicious spin on a dinner classic, this meatloaf combines 3 different meats with a bacon-weave so you can serve up the best meat loaf mankind has ever tasted.
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 Chex Mix

A smoky spin on a traditional snack. Optionally, heat it up with some Franks Red Sauce!
Smoked Potato Chips

The last in my trilogy of snacks, simple chips sprinkled with your favorite rub and smoked. Best served warm!
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!
Bacon Bombs

Delicious morsels of beef and pork, wrapped around a mozzarella ball, wrapped in bacon and smothered in BBQ sauce.
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.
Sweet & Smokey BBQ Sauce

I love my traditional Hogsbreath BBQ sauce, but wanted to find a sweeter sauce for a lasagna I was making. This worked great!
Mango Habanero BBQ Sauce

With a nice combination of zing and sweet, this barbecue sauce is outstanding!
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!
Sneaky Heat Hot Sauce

A very flavorful, smoked chipotle hot sauce where you can control the heat based on the style and amount of peppers you use. Complements all Mexican and eggs by adding flavor, with a touch of heat that grows on you after tasting.
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.
This image has an empty alt attribute; its file name is 20220403_151111-768x1024.jpgKC Dry Rub

This is my favorite rub to use on jerky and all things beef. Just mix everything together and store in an airtight container.

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 Simple Syrup

Who needs the store bought stuff when you can make your own and smoke it! Can’t do the next recipe without it!
Smoked Old Fashioned

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

Super easy to make. Just a block of cream cheese dusted with your favorite rub
Italian Wedding Soup

Traditional Italian Wedding Soup with a smoked kick.
This image has an empty alt attribute; its file name is 20220312_094004-768x1024.jpgSmoked Breakfast Casserole

A delicious dish you can either make up the night before or throw together the morning of.
This image has an empty alt attribute; its file name is 20220423_144831-768x1024.jpgRib Mop

A very simple, but effective, mop for pork ribs when you want to let them go and get a bit of pull out of the meat.
Smoked Cheesy Potato Casserole

A great side dish for….anything! Hash brown potatoes tossed in a wonderful cheesy goodness makes this a hit every day.
Bread Pudding Soufflé with Bourbon Sauce

This is my most favorite dessert in the entire world. It is the signature dish at Commander’s Palace in New Orleans. The recipe comes direct from their kitchen, with a bit of improvisation for the smoker. 

Reference Materials


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