When it comes to barbecue, few things compare to the deep, smoky flavor of food cooked on a Traeger grill. Whether you’re a seasoned pitmaster or just starting out, Traeger grills offer a world of opportunities to create mouthwatering meals right in your backyard. These pellet grills are known for their versatility, ease of use, and consistent results, making them a top choice for smoking enthusiasts everywhere.
In this comprehensive guide, we’ll cover the best foods to smoke on a Traeger, from classic meats like brisket and ribs to more unexpected options like vegetables and desserts. We’ll also dive into tips, techniques, and everything else you need to know to become a Traeger pro. Let’s get started!
Why Choose a Traeger for Smoking?
Before we dive into what to smoke, let’s first talk about why Traeger grills are an excellent choice for smoking food. Traeger’s wood pellet grills combine the convenience of an electric smoker with the rich, smoky flavor of a traditional wood-burning grill. Here’s why Traegers stand out:
- Ease of Use: Traeger grills are designed to take the guesswork out of smoking. You set the temperature, add your wood pellets, and the grill does the rest. The consistent heat and automatic pellet feeding system ensure that your food cooks evenly every time.
- Flavor: The natural wood pellets impart a distinct, smoky flavor that’s hard to achieve with other types of grills or smokers. With a variety of wood pellets to choose from—like hickory, applewood, and mesquite—you can customize the flavor of your food to suit your taste preferences.
- Versatility: Traeger grills aren’t just for smoking. You can grill, roast, bake, braise, and BBQ, all on the same device. This versatility means you can smoke your meats low and slow, then crank up the heat to finish them off with a crispy sear if needed.
The Best Foods to Smoke on a Traeger
1. Brisket
Arguably the king of smoked meats, brisket is a must-try on your Traeger. This cut of beef comes from the lower chest and requires long, slow cooking to break down its tough fibers. When done right, it’s juicy, tender, and packed with flavor.
How to Smoke Brisket on a Traeger:
- Pellet Recommendation: Oak or hickory for a bold, traditional BBQ flavor.
- Temperature: Smoke at 225°F.
- Time: Plan for 1 to 1.5 hours per pound of meat.
- Internal Temperature: Brisket is ready when it reaches 195-205°F internally.
Pro Tip: Wrap the brisket in butcher paper or foil after it reaches an internal temperature of 165°F to help it stay moist and tender.
2. Pork Ribs
There are few things as satisfying as a perfectly smoked rack of ribs. Whether you prefer baby back or St. Louis style, ribs are a great option for your Traeger. The key to excellent ribs is low and slow cooking, which allows the fat and collagen to melt away, leaving you with tender, flavorful meat.
How to Smoke Ribs on a Traeger:
- Pellet Recommendation: Cherry or applewood for a sweet, fruity flavor that complements pork.
- Temperature: Smoke at 225°F.
- Time: 5-6 hours.
- Internal Temperature: Ribs are done when they reach an internal temperature of 190-205°F.
Pro Tip: Use the 3-2-1 method: Smoke for 3 hours, wrap in foil with some apple juice or beer and smoke for another 2 hours, then unwrap and cook for 1 more hour to allow the bark to set.
3. Pulled Pork (Pork Shoulder)
Pulled pork, made from a pork shoulder (or pork butt), is another BBQ classic. Smoking pork shoulder on a Traeger is a relatively hands-off process, and the results are amazing. The meat shreds easily after cooking and is perfect for sandwiches, tacos, or even by itself with a drizzle of BBQ sauce.
How to Smoke Pork Shoulder on a Traeger:
- Pellet Recommendation: Mesquite or hickory for a strong, smoky flavor.
- Temperature: Smoke at 225°F.
- Time: Plan for 1.5-2 hours per pound.
- Internal Temperature: Pull the pork shoulder off the grill when it hits 195-205°F, depending on how tender you like it.
Pro Tip: Rest the pork for at least an hour after removing it from the grill to allow the juices to redistribute, making the meat even more tender.
4. Chicken Wings
Chicken wings on a Traeger? Absolutely! Smoking chicken wings imparts a rich, smoky flavor that’s hard to achieve with frying or baking. Plus, you can experiment with different rubs, sauces, and wood pellets to create your perfect wing.
How to Smoke Chicken Wings on a Traeger:
- Pellet Recommendation: Apple or pecan for a subtle sweetness.
- Temperature: Smoke at 225°F for about 30 minutes, then increase to 400°F for a crispy finish.
- Time: 1-1.5 hours total.
Pro Tip: Toss the wings in your favorite sauce after they come off the grill, or keep them simple with a dry rub.
5. Salmon
For a lighter option, salmon is an excellent choice for smoking on a Traeger. The delicate, buttery texture of salmon is enhanced by the addition of smoke, and it pairs beautifully with a range of side dishes.
How to Smoke Salmon on a Traeger:
- Pellet Recommendation: Alder or applewood for a milder, more delicate smoke flavor.
- Temperature: Smoke at 180-200°F.
- Time: 2-3 hours.
- Internal Temperature: Salmon is ready when it reaches 145°F internally.
Pro Tip: For a touch of sweetness, brush the salmon with maple syrup or honey during the last 30 minutes of cooking.
6. Vegetables
Vegetables might not be the first thing that comes to mind when you think of smoking, but they take on a whole new dimension when cooked on a Traeger. From smoked corn on the cob to grilled asparagus, the subtle smoky flavor enhances their natural sweetness and creates a satisfying side dish.
Best Vegetables to Smoke:
- Corn on the Cob: Smoke at 225°F for 45 minutes to 1 hour.
- Asparagus: Smoke at 225°F for about 20-30 minutes.
- Bell Peppers: Smoke at 225°F for 1-1.5 hours.
Pro Tip: Toss vegetables in olive oil, salt, and pepper before smoking to help them retain moisture and flavor.
7. Mac and Cheese
Yes, you read that right—mac and cheese! The creamy, cheesy goodness of mac and cheese is elevated to new heights when you add a hint of smokiness. This comfort food classic is a crowd-pleaser, especially when served alongside smoked meats like brisket or pulled pork.
How to Smoke Mac and Cheese on a Traeger:
- Pellet Recommendation: Cherry or pecan for a sweet, mild smoke.
- Temperature: Smoke at 225°F.
- Time: 1 hour, then stir and cook for another 30 minutes.
Pro Tip: Add a layer of breadcrumbs on top of the mac and cheese before smoking for a crunchy, golden-brown finish.
8. Pizza
Who knew pizza could taste even better when smoked? Cooking pizza on your Traeger gives it a delicious, wood-fired flavor. Plus, the high heat of the grill ensures a crispy crust while the toppings remain perfectly cooked.
How to Smoke Pizza on a Traeger:
- Pellet Recommendation: Oak or hickory for a bold flavor.
- Temperature: Preheat your Traeger to 450°F.
- Time: Smoke for about 10-15 minutes, or until the crust is golden and the cheese is bubbly.
Pro Tip: For best results, use a pizza stone on your Traeger to ensure even cooking and a crispy crust.
Tools You’ll Need for Smoking on a Traeger
To get the most out of your Traeger smoking experience, you’ll need a few essential tools:
- Meat Thermometer: A good digital meat thermometer is a must for ensuring your meats are cooked to the right internal temperature.
- Grill Grates: Use cast iron grill grates to get those perfect sear marks on meats like steak or chicken.
- Butcher Paper or Foil: Wrapping meats like brisket or ribs helps keep them moist during the smoking process.
- Basting Brush: For applying sauces or glazes to your smoked foods.
- Pellet Storage: Keep your wood pellets fresh and dry with a pellet storage container.
Tips for Perfect Smoking on a Traeger
- Use a Water Pan: Adding a water pan to your Traeger helps maintain moisture in the grill, ensuring your meats don’t dry out during long cooks.
- Don’t Overdo the Smoke: More smoke doesn’t always mean better flavor. Too much smoke can make food bitter, so avoid constantly adding pellets.
- Keep the Lid Closed: Every time you open the lid, you lose heat and smoke. Try to resist the temptation to check on your food too often.
FAQs About Smoking on a Traeger
What is the Best Temperature for Smoking on a Traeger?
For most meats, the ideal smoking temperature on a Traeger is 225°F. This low-and-slow approach allows the smoke to deeply penetrate the food, creating rich flavor and tender texture.
How Long Should I Let My Meat Rest After Smoking?
Always allow your smoked meat to rest for at least 30 minutes (an hour for larger cuts like brisket) after smoking. Resting helps redistribute the juices, resulting in a juicier final product.
Can I Smoke Frozen Meat on a Traeger?
While it’s possible to smoke frozen meat, it’s best to thaw it first. Smoking frozen meat can lead to uneven cooking and a less desirable texture.
Conclusion
Smoking on a Traeger is more than just cooking—it’s an experience. With the right tools, techniques, and recipes, you can create unforgettable meals that will impress your friends and family. Whether you’re smoking a massive brisket for a weekend barbecue or trying something new like smoked pizza, Traeger grills make the process easy and enjoyable.
If you’re looking for more inspiration, check out these delicious dessert recipes to complement your Traeger-smoked meals: Raspberry Cheesecake, Cinnamon Sugar Pizza Dough, and even Fried Chicken Ice Cream.
Related Recipes to Try on Your Traeger
Have you tried smoking something unique on your Traeger? Let us know in the comments below! Be sure to follow us on Facebook and join our Facebook Group to share your creations and connect with fellow smoking enthusiasts.