Best Traeger Recipes for Perfect Wood-Fired Flavor | Easy & Delicious BBQ Ideas

A flavor-packed dish featuring a tropical marinade that infuses the chicken with irresistible spices, enhanced by the wood-fired flavor of the Traeger grill.

This recipe features a citrusy marinade with Latin flavors, making the chicken incredibly juicy and flavorful.

A classic choice for any BBQ, this recipe yields moist and tender pulled pork with a rich smoky flavor, ideal for sandwiches or tacos.

Juicy and flavorful, these Traeger-smoked burgers are a must-try for summer gatherings, offering a perfect balance of moisture and smokiness.

An easy-to-make cheese dip that’s perfect for game days or potlucks. Just melt cheese with spices in a pan on your Traeger for a crowd-pleasing appetizer.

Traeger Recipes

Jamaican jerk chicken is a legendary Caribbean dish known for its bold flavors and mouthwatering aroma. This savory meal combines a fiery blend of spices with slow-grilled chicken, creating a perfect harmony of heat and smokiness. Originating from the Maroons of Jamaica, this traditional cooking method has captivated taste buds worldwide.

To craft the perfect Jamaican jerk chicken, it is essential to use fresh, high-quality ingredients that stay true to the island’s culinary roots. Below are the key ingredients:

• 6-8 chicken thighs or drumsticks (bone-in, skin-on for maximum flavor)
• 4-6 Scotch bonnet peppers (adjust to heat preference)
• 6 garlic cloves, minced
• 1 large onion, chopped
• 3 green onions, chopped
• 2 tablespoons fresh thyme (or 1 tablespoon dried)
• 2 teaspoons ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Juice of 2 limes
• 1/4 cup apple cider vinegar

In a blender or food processor, combine the Scotch bonnet peppers, garlic, onion, green onions, thyme, allspice, nutmeg, cinnamon, salt, black pepper, brown sugar, soy sauce, olive oil, lime juice, and apple cider vinegar. Blend until a smooth paste forms.

Place the chicken in a large bowl or zip-lock bag. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours or, ideally, overnight to allow the flavors to penetrate the meat deeply.

Preheat a charcoal grill to medium heat for authentic smokiness. Arrange the chicken on the grill grates over indirect heat. Cook slowly for 45-60 minutes, turning occasionally. Baste with leftover marinade for extra flavor. The chicken is done when the internal temperature reaches 165°F (74°C).

• Oven Baking: Preheat the oven to 375°F (190°C). Bake the marinated chicken on a baking sheet for 45-50 minutes, turning halfway through.
• Stovetop Grilling: Use a grill pan over medium heat, cooking each side for 6-8 minutes until fully cooked.

• Scotch Bonnet Substitutes: If unavailable, habanero peppers are a suitable substitute, though Scotch bonnets offer a more authentic flavor.
• Charcoal Grilling: For an authentic taste, use pimento wood or add wood chips to your grill for that signature smokiness.
• Marination Time: The longer the marination, the richer the flavor. Overnight marination is highly recommended.

A traditional pairing, this coconut-infused rice dish perfectly balances the heat of jerk chicken.

Sweet, caramelized plantains offer a delicious contrast to the spicy chicken.

This slightly sweet, fried bread adds a delightful texture to your meal.

A fresh, fruity salsa made with mango, red onion, cilantro, and a squeeze of lime juice brightens the plate.

Jamaican jerk chicken is not just delicious but also offers several health benefits:

• Lean Protein: Chicken provides a high-protein, low-fat source of energy.
• Anti-inflammatory Spices: Ingredients like allspice, garlic, and thyme are rich in antioxidants.
• Capsaicin Boost: Scotch bonnet peppers contain capsaicin, which can boost metabolism and improve circulation.

Yes, reduce the number of Scotch bonnet peppers or substitute with milder chilies like jalapeños.

Yes, but thighs and drumsticks stay juicier during grilling. If using breasts, marinate longer and grill carefully to avoid dryness.

Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Mastering the art of making authentic Jamaican jerk chicken brings the vibrant flavors of the Caribbean to your home. This dish, with its perfect blend of heat, sweetness, and smokiness, is sure to impress at any gathering. Pair it with traditional sides for a truly Jamaican experience.

Traeger Recipes

Pollo Asado is a vibrant and flavorful Mexican grilled chicken dish, known for its smoky, citrusy, and slightly spicy flavors. Marinated in a blend of traditional spices, citrus juices, and herbs, this dish is perfect for family gatherings, barbecues, or weeknight dinners. Its irresistible aroma and juicy tenderness make it a beloved staple in Mexican cuisine.

• 4 bone-in, skin-on chicken thighs and 4 drumsticks (or whole chicken spatchcocked)
• 4 garlic cloves, minced
• 1 large orange, juiced
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground annatto (achiote powder) for color and authentic flavor
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Fresh cilantro, chopped (for garnish)

In a large mixing bowl, whisk together the orange juice, lime juice, olive oil, and white vinegar. Add the minced garlic, smoked paprika, cumin, oregano, coriander, chili powder, salt, black pepper, achiote powder, and cayenne pepper. Mix until well combined.

Place the chicken pieces in a large bowl or zip-lock bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor absorption.

Preheat a grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the chicken from the marinade and shake off excess. Grill the chicken over direct heat for about 5-7 minutes per side to develop a good char, then move to indirect heat and cook for another 20-30 minutes until the internal temperature reaches 165°F (74°C).

• Oven Roasting: Preheat the oven to 400°F (200°C). Place the chicken on a baking sheet and roast for 40-45 minutes, flipping halfway through.
• Stovetop Grilling: Use a cast-iron grill pan over medium-high heat. Cook for 6-8 minutes per side until fully cooked.

• Marination Time: For richer flavor, marinate the chicken for 8-12 hours.
• Grill Type: Charcoal grilling imparts a more authentic, smoky flavor. Add wood chips for an extra layer of smokiness.
• Citrus Boost: Freshly squeezed citrus juice gives the dish a bright, zesty flavor. Avoid bottled juices.

Fluffy rice cooked with tomatoes, garlic, and spices complements the bold flavors of Pollo Asado.

Zucchini, bell peppers, and corn on the cob grilled to perfection make a healthy, flavorful side

Serve with soft, freshly made corn tortillas for a complete meal.

Creamy guacamole adds a cool and creamy contrast to the smoky chicken.

• Lean Protein: Chicken is an excellent source of high-quality protein, supporting muscle health.
• Nutrient-Rich Spices: Spices like cumin, oregano, and garlic provide antioxidants and anti-inflammatory benefits.
• Healthy Fats: Using olive oil adds healthy monounsaturated fats to the dish.

Yes, but be cautious when grilling to avoid drying out the meat. Marinate longer for enhanced flavor.

Achiote adds authentic flavor and a rich color. If unavailable, substitute with a blend of paprika and a little turmeric

Store leftover chicken in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Pollo Asado is a mouthwatering dish that brings together the bold flavors of Mexican cuisine. Its zesty, smoky, and savory taste makes it perfect for any occasion. Pair it with traditional sides for an authentic Mexican meal that’s sure to impress.

Traeger Recipes

Smoked Burgers offer a mouthwatering twist on the classic burger by infusing rich, smoky flavors into every bite. Slow-cooked over wood chips or charcoal, these burgers are incredibly juicy and bursting with bold, savory goodness. Whether you’re hosting a summer barbecue or simply craving an elevated burger experience, this smoked burger recipe will satisfy every craving.

• 2 lbs ground beef (80/20 blend) for the perfect balance of fat and flavor
• 1 tablespoon Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional for extra smokiness)

• 4-6 brioche or sesame burger buns, toasted
• Cheddar, American, or pepper jack cheese slices
• Lettuce leaves
• Tomato slices
• Red onion slices
• Pickles
• Smoky BBQ sauce or your favorite burger sauce

• Hickory, oak, or mesquite wood chips for a rich, smoky flavor
• Olive oil (for oiling the grill grates)

In a large mixing bowl, combine the ground beef, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and smoked paprika. Mix gently until combined—avoid overmixing to keep the burgers tender.

Divide the mixture into 4-6 equal portions and shape them into patties about 3/4-inch thick. Make a slight indentation in the center of each patty with your thumb to prevent bulging during cooking.

Preheat your smoker to 225°F (107°C). Add your choice of wood chips (hickory, oak, or mesquite) to the smoker box or directly on the coals for a deep smoky flavor.

Place the burger patties on the smoker grates. Smoke the burgers for 60-90 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

For a crispy, flavorful crust, transfer the smoked patties to a hot grill or cast-iron skillet. Sear each side for 1-2 minutes until nicely browned.

During the last minute of searing, place a slice of cheese on each patty and allow it to melt. Simultaneously, toast the burger buns on the grill until golden.

Layer the smoked patty onto the bottom bun, then top with lettuce, tomato, onion, pickles, and a drizzle of BBQ sauce or your favorite burger sauce. Cap it with the top bun and serve immediately.

• Meat Blend: Use an 80/20 beef blend for the ideal balance of juiciness and flavor.
• Wood Choice: Hickory and mesquite offer stronger flavors, while oak delivers a milder, balanced smokiness.
• Resting Time: Let the patties rest for 5 minutes after smoking to retain juices.
• Optional Seasoning: Add a touch of chipotle powder or cayenne pepper for an extra kick.

Creamy, cheesy, and with a subtle smoky flavor, this side is a perfect match.

Charred corn slathered with garlic butter and a sprinkle of parmesan.

Crispy and golden waffle fries seasoned with paprika and garlic salt.

A tangy, crunchy slaw balances the richness of smoked burgers.

• Protein-Rich: Ground beef is a great source of high-quality protein for muscle health.
• Iron and Zinc: Beef provides essential minerals that support immunity and energy.
• Control Ingredients: Homemade burgers allow you to control fat, sodium, and seasoning levels.

Elevate your barbecue game with these Ultimate Smoked Burgers. The slow infusion of smoky flavors combined with juicy, seared beef patties creates an unforgettable burger experience. Paired with your favorite toppings and sides, this recipe is guaranteed to impress at any cookout.

Traeger Recipes

Pulled Pork is a classic comfort food known for its rich, smoky flavor and melt-in-your-mouth tenderness. Perfect for backyard barbecues, family gatherings, or game day feasts, this slow-cooked meat is incredibly versatile and pairs well with a variety of sides and sauces. This recipe will guide you step-by-step to create the most succulent, flavorful pulled pork that will impress any crowd.

• 5-7 lbs pork shoulder (Boston butt), bone-in or boneless
• 2 tablespoons olive oil

• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for heat)

• 1 cup apple cider vinegar or apple juice (for moisture)
• Hickory, applewood, or oak wood chips

• Soft sandwich buns or slider rolls
• Classic coleslaw
• BBQ sauce (homemade or store-bought)

Pat the pork shoulder dry with paper towels. Rub with olive oil to help the seasoning stick. Mix all dry rub ingredients in a bowl and generously coat the pork, pressing the rub into the meat. For the best flavor, wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

• For Smoking: Preheat your smoker to 225°F (107°C) and add your choice of wood chips.
• For Oven Cooking: Preheat the oven to 300°F (150°C).

Place the pork on the smoker or in a roasting pan if using the oven. Insert a meat thermometer into the thickest part of the meat. Smoke or roast for 6-8 hours until the internal temperature reaches 195°F to 205°F (90°C to 96°C).

Remove the pork from the heat and let it rest for 30 minutes, tented with foil. Use two forks or meat claws to shred the pork into tender, juicy pieces.

Drizzle some apple cider vinegar over the shredded pork for extra moisture and tang. Mix in BBQ sauce for added flavor if desired.

Pile the pulled pork high on soft buns, top with creamy coleslaw, and drizzle with extra BBQ sauce. Serve with your favorite sides.

• Low and Slow: Cooking at a low temperature for several hours breaks down connective tissue for tender meat.
• Wood Choice: Applewood adds a subtle sweetness, while hickory provides bold smokiness.
• Resting Time: Resting the pork is crucial for juicy, tender results.
• Fat Cap: Leave some fat on the pork shoulder for added flavor and moisture during cooking.

This Ultimate Pulled Pork Recipe delivers tender, flavorful meat that’s perfect for sandwiches, tacos, or loaded nachos. Its rich smoky flavor and juicy texture will make it the star of any gathering. Serve it with classic sides and your favorite BBQ sauce for a meal that’s sure to impress.

Traeger Recipes

Smoked Queso is the ultimate game-day dip, combining creamy cheese, savory meats, and smoky goodness into one addictive dish. Perfect for parties, barbecues, or casual get-togethers, this easy-to-make dip is guaranteed to be a crowd-pleaser. With layers of bold flavors and a rich, velvety texture, smoked queso will elevate any gathering.

• 1 lb Velveeta cheese, cubed (for ultimate creaminess)
• 8 oz pepper jack cheese, shredded (for extra spice)
• 1 lb ground sausage (hot or mild, based on preference)
• 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
• 1/2 cup diced onions
• 1/2 cup diced jalapeños (optional for extra heat)
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Tortilla chips or pretzels for serving

• 1/2 cup cooked bacon bits
• 1/2 cup black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• Hot sauce for added heat

Hickory, mesquite, or oak wood chips for a deep smoky flavor

Preheat your smoker to 225°F (107°C). Add your choice of wood chips (hickory, mesquite, or oak) to create a robust smoky flavor.

In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain excess grease and set aside.

In a large cast-iron skillet or disposable aluminum pan, layer the following:

• Cubed Velveeta cheese
• Shredded pepper jack cheese
• Cooked sausage
• Rotel tomatoes with green chilies
• Diced onions
• Diced jalapeños
• Sprinkle with smoked paprika and garlic powder

Place the pan on the smoker and let it smoke for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and flavor infusion.

Once the queso is melted and creamy, stir in optional ingredients like bacon bits, black beans, or a dash of hot sauce for added flavor.

Garnish with chopped cilantro and serve hot with tortilla chips, pretzels, or fresh veggies.

• Cheese Choice: Velveeta melts smoothly, while pepper jack adds spice. Swap in other cheeses for variety.
• Adjust Heat: Control spiciness by using mild sausage or adding extra jalapeños.
• Consistency Control: Add a splash of milk or beer for a thinner dip.
• No Smoker? Use a grill with indirect heat and wood chips to replicate the smoky flavor.

• Protein Boost: Sausage and cheese provide a high-protein snack.
• Customizable: Adjust ingredients to control fat, spice, and sodium levels.
• Whole Ingredients: Fresh veggies and lean meats make this a more wholesome choice.

This Irresistible Smoked Queso Recipe is the ultimate party dip—rich, creamy, and bursting with smoky flavor. Whether you’re serving it at a BBQ, tailgate, or family gathering, this dish will disappear fast! Customize it with your favorite add-ins and enjoy it with crispy chips or fresh veggies.