17 Amazing Dishes for Your Traeger Grill Adventure

Venturing into Traeger grilling opens up a world of flavor, from quick weeknight dinners to mouthwatering comfort food. These 17 dishes will ignite your barbecue adventure—get ready to fire up your grill!

Classic Traeger Smoked Brisket

Brisket is the kind of dish that teaches you to slow down. On a lazy Sunday, I let my Traeger do the work while I sip coffee and watch the smoke curl. This recipe is pure Texas pride: bold bark, juicy meat, and that deep smoky flavor that fills the whole neighborhood.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 840 minutes

Ingredients

• 1 whole packer brisket, about 12–14 pounds
• a couple of tablespoons of yellow mustard
• a generous handful of kosher salt
• a generous handful of coarse black pepper
• a couple of tablespoons of garlic powder
• a couple of tablespoons of onion powder
• about 1 cup of apple juice in a spray bottle

Instructions

1. Trim the brisket: remove any silver skin and trim the fat cap to about 1/4-inch thickness. Leave a nice fat cap on one side.
2. Pat the brisket dry with paper towels. A dry surface helps the rub stick.
3. Apply a thin layer of yellow mustard all over the brisket as a binder.
4. In a bowl, mix together the kosher salt, coarse black pepper, garlic powder, and onion powder. Use a 1:1 ratio of salt to pepper for a classic Dalmatian rub.
5. Generously coat the brisket with the rub, pressing it in with your hands. Don't be shy.
6. Let the brisket sit at room temperature for 30–60 minutes while your Traeger preheats to 225°F. This helps the rub adhere and the meat come to temp evenly.
7. Place the brisket fat side up on the grill grates. Insert a meat probe into the thickest part of the flat.
8. Smoke for about 6–8 hours, until the internal temperature reaches 165°F. Spritz with apple juice every hour after the first 3 hours to keep the bark moist.
9. Once it hits 165°F, remove the brisket and wrap it tightly in pink butcher paper. Butcher paper lets it breathe while steaming, keeping bark intact.
10. Return the wrapped brisket to the Traeger and continue cooking until the internal temperature reaches 203–205°F. This could take another 4–6 hours.
11. When done, remove and rest it in a cooler lined with towels for at least 1 hour. Do not skip the rest—it redistributes juices.
12. Unwrap, slice against the grain into pencil-thick slices, and serve.

Zest it up with a splash of Texas-style sauce or just enjoy the pure smoky beef. Each slice is tender, juicy, and ringed with a peppery bark that crunches softly. Perfect for a quiet dinner or a backyard feast with friends.

Applewood-Smoked Baby Back Ribs

Maybe it's the lingering daylight that makes me want to spend hours coaxing tenderness from a rack of baby backs, letting applewood chips work their magic. This recipe is my summer ritual—a sweet and tangy glaze that caramelizes just right.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 210 minutes

Ingredients

For the Dry Rub

• a couple tablespoons of brown sugar
• a generous pinch of smoked paprika
• a teaspoon each of garlic powder and onion powder
• a teaspoon of kosher salt
• half a teaspoon of black pepper

For the Glaze

• a cup of ketchup
• a quarter cup of apple cider vinegar
• a good glug of honey (about 3 tablespoons)
• a tablespoon of Worcestershire sauce
• a teaspoon of Dijon mustard
• a pinch of cayenne (optional)

For the Ribs

• 2 racks of pork baby back ribs (about 4 pounds total)
• applewood chips, soaked in water for 30 minutes

Instructions

1. Prepare your smoker or charcoal grill for indirect heat, aiming for a steady temperature between 225°F and 250°F. Add a handful of soaked applewood chips to the coals or smoker box.
2. While the smoker heats up, remove the thin membrane from the back of each rib rack. Use a paper towel to grip the membrane, then peel it off in one piece—this step ensures tender ribs.
3. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper for the dry rub. Pat the ribs dry with paper towels, then coat both sides generously with the rub. Let them rest at room temperature for 30 minutes while the smoker comes to temperature.
4. Place the ribs bone-side down on the smoker grate. Close the lid and smoke for 2 hours, maintaining temperature. Every 45 minutes, add more soaked applewood chips and spritz the ribs lightly with apple cider vinegar or water if they look dry.
5. After 2 hours, remove the ribs and tightly wrap each rack in heavy-duty aluminum foil. Return them to the smoker and cook for another 1.5 hours. This steaming step makes them fall-off-the-bone tender.
6. While the ribs wrap, prepare the glaze: in a small saucepan, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, and cayenne if using. Simmer over medium-low heat for 10 minutes, stirring occasionally, until thickened slightly.
7. Carefully unwrap the ribs (watch for hot steam) and place them back on the smoker grate. Brush a generous layer of glaze over the top and sides. Smoke for another 30 minutes, applying two more layers of glaze every 10 minutes, until the glaze is sticky and caramelized.
8. Remove the ribs from the smoker and let them rest for 5 minutes. Then slice between the bones and serve warm.

Kissed by applewood smoke and lacquered with a sweet-tangy glaze, these ribs fall off the bone with every bite. Serve them with a side of creamy coleslaw and plenty of napkins for a messy, joyful feast. Or, pile them on a platter with grilled corn and let everyone tear into the smoky goodness.

Traeger Cedar Plank Salmon

Rain pattered against the window as I pulled the cedar plank from its long soak. There's something grounding about the ritual of preparing a meal that connects you to the earth—and this Traeger cedar plank salmon does just that.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cedar plank, soaked in water for at least 1 hour
• 1 1/2 pounds wild salmon fillet
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Submerge the cedar plank in water for at least 1 hour, weighing it down with a dish or can to ensure it stays immersed—this prevents it from catching fire on the grill.
2. Preheat your Traeger grill to 425°F with the lid closed for about 15 minutes.
3. Pat the salmon fillet dry with paper towels. Brush the flesh side with olive oil and season evenly with salt and black pepper.
4. In a small bowl, combine the lemon zest, lemon juice, chopped dill, and chopped parsley. Spoon this mixture over the salmon, spreading it gently to coat.
5. Place the soaked cedar plank directly on the preheated grill grates. Arrange the salmon skin-side down on the plank.
6. Close the lid and cook for 16–20 minutes, until the internal temperature reaches 130°F at the thickest part. A meat thermometer is essential here—overcooked salmon turns dry and flaky.
7. Carefully remove the plank from the grill using tongs or a spatula. Let the salmon rest on the plank for 5 minutes—this allows the juices to redistribute.
8. Slice the salmon into portions and serve directly from the plank or transfer to a platter.

My favorite way to serve this is alongside a simple arugula salad with shaved Parmesan and a lemon vinaigrette—the peppery greens are perfect against the smoky, citrus-kissed fish. The flesh stays silky and moist, with just a whisper of cedar perfume lingering in every bite.

Smoked Traeger Pulled Pork Sandwiches

Cooking a pork shoulder low and slow on the Traeger transforms it into the most tender, smoky pulled pork you can imagine. The tangy vinegar barbecue sauce cuts through the richness, making each bite perfectly balanced. This recipe is all about patience and love—a quiet Sunday project that fills your yard with the most comforting aroma.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 420 minutes

Ingredients

For the Pork Rub

• a generous 1/4 cup of brown sugar, packed
• 2 tablespoons of smoked paprika
• 1 tablespoon of kosher salt
• 1 tablespoon of black pepper
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder

For the Mop Sauce

• 1 cup of apple cider vinegar
• 1/2 cup of water
• 1/4 cup of ketchup
• 2 tablespoons of brown sugar
• 1 teaspoon of red pepper flakes
• a teaspoon of salt

For the Coleslaw

• 4 cups of shredded green cabbage
• 1 cup of shredded carrots
• 1/2 cup of mayonnaise
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of sugar
• a pinch of salt and pepper

For Serving

• 8 soft burger buns
• a couple of pickle slices (optional)

Instructions

1. Trim the pork shoulder of any excess fat, leaving about a 1/4-inch layer for moisture.
2. Mix together the brown sugar, smoked paprika, salt, pepper, garlic powder, and onion powder in a small bowl.
3. Pat the pork shoulder dry with paper towels, then coat it all over with the rub, pressing gently to adhere. Wrap in plastic and refrigerate overnight—this step is a game-changer for flavor.
4. The next day, remove the pork from the fridge and let it sit at room temperature for 30 minutes before smoking.
5. While the pork rests, make the mop sauce: whisk together the apple cider vinegar, water, ketchup, brown sugar, red pepper flakes, and salt in a small saucepan. Bring to a simmer over medium heat, then reduce to low and keep warm.
6. Preheat your Traeger grill to 225°F with the lid closed for about 15 minutes, using hickory or apple pellets for a mild smoke.
7. Place the pork shoulder directly on the grill grates, fat side up. Insert a leave-in thermometer into the thickest part of the meat, avoiding the bone.
8. Smoke the pork for 6–8 hours, until the internal temperature reaches 203°F. Every hour, spritz the pork with a bit of the mop sauce to keep it moist and build that beautiful bark.
9. When the pork hits 165°F, it may stall. Don't panic—just wrap it tightly in butcher paper or foil and continue cooking. This helps push through the stall and keeps the meat tender.
10. Meanwhile, make the coleslaw: in a large bowl, combine the shredded cabbage and carrots. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour over the vegetables and toss to coat. Refrigerate until ready to serve.
11. Once the pork reaches 203°F, remove it from the grill and let it rest, still wrapped, in a cooler or on the counter for at least 30 minutes. This allows the juices to redistribute—don't skip it!
12. Unwrap the pork and shred it with two forks, discarding any large pieces of fat. Drizzle with a little of the warm mop sauce and toss to coat.
13. To assemble the sandwiches, split the buns and toast them lightly on the grill or in a skillet. Pile on a generous portion of pulled pork, top with coleslaw, and add a pickle slice if you like.

Just one bite and you'll taste the hours of love and smoke. The pork is melt-in-your-mouth tender, with a tangy-sweet finish from the mop sauce. For a fun twist, serve the sandwiches with extra sauce on the side and a handful of kettle chips for crunch.

Traeger Grilled Ribeye Steak with Herb Butter

Very quietly, I find myself pulling the ribeyes from the fridge about an hour before cooking. Letting them breathe on the counter while the Traeger hums to life feels like a small ritual—a moment to slow down before the heat does its work.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

Steak

• 2 ribeye steaks (about 1.5 inches thick)
• a generous sprinkle of kosher salt
• a couple of cracks of black pepper
• a splash of olive oil

Herb Butter

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• a pinch of flaky sea salt

Instructions

1. Remove the steaks from the fridge about an hour before cooking, letting them come to room temperature—this helps them cook more evenly.
2. Pat the steaks dry with paper towels, then season generously with kosher salt and black pepper on all sides.
3. In a small bowl, mash together the softened butter, minced garlic, parsley, thyme, rosemary, and a pinch of flaky sea salt until well combined. Set aside.
4. Preheat your Traeger grill to 500°F with the lid closed for about 15 minutes—this high heat is key for a good sear.
5. Rub each steak with a splash of olive oil just before grilling to help prevent sticking.
6. Place the steaks directly on the grill grates and close the lid. Sear for 4 minutes without moving them to develop a crust.
7. Flip the steaks and continue grilling for another 4 minutes for medium-rare (internal temp of 130-135°F). Use a probe thermometer to check—no guesswork.
8. Transfer the steaks to a cutting board and immediately top each with a dollop of the herb butter, letting it melt into the warm meat.
9. Let the steaks rest for 5 minutes before slicing—this allows the juices to redistribute so every bite is tender.
10. Slice against the grain and serve with any remaining herb butter drizzled on top.

Do take your time with each bite—the herb butter melts into the crevices, while the crust gives way to a tender, pink center. It's a quiet little luxury that feels right at home on a weeknight or a slow Sunday.

Traeger Beer Can Chicken

Drifting through a lazy summer afternoon, I find myself drawn to the grill—not just for any chicken, but for that iconic beer can bird that always turns heads. There's something about the steam from the can mingling with the smoke that promises juicy meat and crackling skin.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the chicken

• 1 whole chicken (4-5 lbs), patted dry
• 1 tablespoon olive oil

For the dry rub

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the beer can

• 1 can (12 oz) lager beer, half full

Instructions

1. Preheat your Traeger to 375°F with the lid closed for 15 minutes. Tip: Apple or cherry wood chips add a subtle sweetness.
2. In a small bowl, stir together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper until combined.
3. Pat the chicken dry with paper towels—this step is crucial for crispy skin. Tip: For extra dryness, refrigerate the chicken uncovered for an hour before seasoning.
4. Rub the seasoned oil and dry rub all over the chicken, getting under the skin and inside the cavity.
5. Take a few sips from the beer can so it's about half full, then place it on a work surface. Tip: The steam needs room to escape, so don't fill it completely.
6. Gently lower the chicken onto the beer can, inserting it into the cavity until the legs form a sturdy tripod.
7. Carefully transfer the chicken to the Traeger, balancing it upright. Tip: Place it on a small roasting pan to catch drips and keep the grill clean.
8. Close the lid and smoke for 1 hour 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
9. Remove the chicken from the grill with oven mitts—both can and bird are hot. Let it rest for 10 minutes before lifting the can out and carving.

A crispy, mahogany skin gives way to impossibly tender, smoky meat that practically falls off the bone. Serve it alongside roasted veggies or a simple green salad for a meal that feels like a celebration.

Traeger Smoked Mac and Cheese

Cold afternoons in late spring still carry a chill that begs for something warm and cheesy. This Traeger Smoked Mac and Cheese is my go-to comfort dish when I want to feel the gentle embrace of wood smoke mingling with creamy cheddar. It's a simple pleaser, perfect for sharing.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Main

• 1 pound elbow pasta
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese (about 8 ounces)
• 4 ounces cream cheese, softened
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon mustard powder

Instructions

1. Preheat your Traeger grill to 225°F with hickory pellets. Let it stabilize for 15 minutes—the gentle smoke is key.
2. Cook elbow pasta in a large pot of salted boiling water until al dente. Drain well but do not rinse; the starch helps the sauce cling.
3. In a large cast-iron skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, until bubbly—this roux thickens the sauce.
4. Gradually whisk in the milk and heavy cream. Continue whisking until the mixture thickens enough to coat a spoon, about 5 minutes.
5. Reduce heat to low. Add the shredded cheddar and cream cheese, stirring until completely melted and smooth. The cream cheese makes it extra creamy.
6. Stir in the salt, pepper, smoked paprika, and mustard powder. The mustard doesn't overpower—it just brightens the cheese.
7. Fold the cooked pasta into the sauce until every piece is coated.
8. Place the skillet directly on the Traeger grates. Smoke for 30–40 minutes, until the top is golden and the edges bubble. The smoke infuses deeply.
9. Let rest for 5 minutes before serving. The sauce will settle into a velvety, clingy consistency.

My favorite way to serve this is straight from the smoker, with a sprinkle of fresh parsley for color. The creamy, smoky richness pairs beautifully with a crisp green salad. It's a quiet, satisfying meal that feels like a hug on a plate.

Grilled Traeger Veggie and Halloumi Skewers

Lately, I've been craving those long, lazy evenings where dinner feels like a small adventure. These grilled Traeger veggie and halloumi skewers are exactly that—smoky, golden, and serendipitously simple.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 2 bell peppers (any colors), cut into 1-inch chunks
• 1 large zucchini, sliced into thick rounds
• 8 oz halloumi cheese, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A handful of fresh parsley, chopped (optional)
• Wooden or metal skewers (if wooden, soak for 30 minutes)

Instructions

1. Preheat your Traeger grill to 400°F (high direct heat). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade.
3. Add the bell pepper chunks, zucchini rounds, and halloumi cubes to the bowl. Gently toss until everything is evenly coated. Let sit for 10 minutes to absorb flavors (tip: don't marinate halloumi too long or it may get too salty).
4. Thread the veggies and halloumi onto skewers, alternating pieces. Leave a little space between each for even cooking.
5. Place the skewers directly on the grill grates. Cook for 6-8 minutes, then flip carefully using tongs (tip: halloumi can stick, so wait until it releases easily).
6. Continue grilling for another 6-7 minutes, until the halloumi is golden brown with grill marks and veggies are tender-crisp.
7. Remove from grill and let rest 2 minutes. Sprinkle with fresh parsley if desired. Serve immediately.

Just pulling these off the grill, the halloumi gets this irresistible squeaky chew while the veggies stay bright and smoky. I love stacking them on a warm pita with a dollop of tzatziki—simple, but absolutely dreamy.

Traeger-Smoked Salmon Cakes with Dill Aioli

Just as the evening light softens over the backyard, I find myself reaching for that last fillet of Traeger-smoked salmon from the fridge. There's something quietly satisfying about transforming it into crispy, golden cakes—a cozy way to stretch leftovers into something special.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Salmon Cakes

• 2 cups flaked smoked salmon (about 8 oz)
• 1/2 cup panko breadcrumbs (use gluten-free if needed)
• 2 large eggs, lightly beaten
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped green onions
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, for searing

For the Dill Aioli

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh dill
• 1 small garlic clove, minced
• Pinch of salt

Instructions

1. First, make the dill aioli: in a small bowl, whisk together the mayonnaise, lemon juice, dill, garlic, and salt. Cover and refrigerate while you prepare the cakes.
2. In a large bowl, gently flake the smoked salmon into small pieces, being careful not to overwork it.
3. Add the panko, eggs, mayonnaise, Dijon, lemon juice, dill, green onions, and pepper. Stir until just combined—overmixing can make the cakes dense.
4. Shape the mixture into 8 patties, each about 1/2 inch thick. Place them on a parchment-lined tray and refrigerate for 10 minutes to firm up (this helps them hold together during cooking).
5. Preheat your Traeger grill with a cast iron skillet inside to 375°F for about 10 minutes. If you don't have a skillet, you can use a griddle or heavy pan directly on the grates.
6. Add the olive oil to the hot skillet, then carefully place the salmon cakes in a single layer. Cook for 4–5 minutes per side, until golden brown and heated through (internal temp should reach 145°F).
7. Transfer the cakes to a plate lined with paper towels to absorb excess oil. Serve warm with a generous dollop of dill aioli on the side.

With their golden, crispy exterior and tender, smoky interior, these cakes feel like a quiet celebration of simple ingredients. I love piling them on a bed of arugula with extra lemon wedges, or sliding them into a soft bun for a casual weeknight dinner that still feels a little bit special.

Traeger BBQ Shrimp Skewers with Cajun Spice

Kneeling by my Traeger as the evening light softens, I find a quiet rhythm in threading shrimp onto skewers. This recipe feels like a gentle adventure—spicy, quick, and just right for a laid-back dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Shrimp

• a generous pound of large shrimp (21-25 count), peeled and deveined
• a couple tablespoons of olive oil
• a heaping tablespoon of Cajun seasoning
• a half teaspoon of garlic powder
• a half teaspoon of smoked paprika
• a pinch of cayenne pepper (if you like extra heat)
• a good pinch of salt
• a handful of wooden skewers, soaked in water for 30 minutes (so they don't burn)

For the Glaze

• a couple tablespoons of melted butter
• a drizzle of honey (about 1 tablespoon)
• a squeeze of half a lemon

Instructions

1. In a mixing bowl, whisk together the olive oil, Cajun seasoning, garlic powder, smoked paprika, cayenne, and salt until it forms a cohesive paste. (Tip: Adjust cayenne to your heat preference.)
2. Add the peeled and deveined shrimp, tossing gently with a spatula to coat every piece. Let rest for 10 minutes at room temperature—this allows the flavors to meld without overcooking the delicate shrimp.
3. While the shrimp marinates, soak wooden skewers in water for at least 30 minutes. (Tip: Soaking prevents them from igniting on the grill; if you forget, you can use metal skewers instead.)
4. Preheat your Traeger grill to 400°F with the lid closed for 15 minutes, ensuring a steady, even heat.
5. Thread the shrimp onto the skewers, leaving a small gap between each to promote even cooking. (Tip: Avoid packing them too tightly, as they need space to cook through and develop nice char marks.)
6. In a small saucepan over low heat, melt the butter, then stir in the honey and lemon juice until smooth. Keep the glaze warm but not boiling.
7. Place the skewers directly on the grill grates. Cook for 3–4 minutes on the first side, until the shrimp turn pink and begin to curl slightly. Flip carefully with tongs.
8. Cook for another 3–4 minutes on the second side. During the final minute, brush the warm butter-honey-lemon glaze over the shrimp.
9. Remove from grill immediately. (Tip: Shrimp overcook quickly; look for a firm but juicy texture and opaque color throughout.)

From the first bite, the smoky char from the Traeger mingles with the sweet and tangy glaze—a beautiful contrast against the spicy Cajun rub. These skewers feel like a warm summer evening captured on a plate. Serve them over a simple salad of arugula and avocado for a light yet satisfying meal.

Traeger Smoked Portobello Mushroom Burgers

Having spent countless summer evenings perfecting my plant-based grilling game, I've found that nothing beats the deep, smoky flavor of a Traeger-smoked portobello mushroom. These burgers are juicy, umami-rich, and surprisingly hearty—perfect for a lazy backyard dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Marinade

• a couple of tablespoons of balsamic vinegar
• a generous glug of olive oil (about 3 tablespoons)
• a splash of soy sauce (around 2 tablespoons)
• 2 cloves of garlic, minced
• a few sprigs of fresh thyme (or 1 teaspoon dried)

For the Burgers

• 4 large portobello mushroom caps, stems removed and gills scraped out
• 4 hamburger buns, split and lightly toasted
• a handful of fresh lettuce leaves
• 1 ripe tomato, sliced
• a few slices of red onion (optional)

Instructions

1. In a shallow dish, whisk together the balsamic vinegar, olive oil, soy sauce, minced garlic, and thyme leaves to make the marinade.
2. Place the cleaned portobello caps in the dish, turning to coat both sides. Let them marinate at room temperature for 15 minutes, flipping halfway.
3. Preheat your Traeger grill to 225°F with the lid closed for about 10 minutes. Use apple or hickory pellets for a mild smoke flavor.
4. Arrange the marinated portobellos directly on the grill grates, gill-side up. Close the lid and smoke for 20 minutes. (Tip: For extra smoky flavor, place a small handful of soaked wood chips directly on the heat deflector.)
5. After smoking, increase the Traeger temperature to 400°F. Flip the mushrooms and grill for 3–4 minutes per side, until grill marks appear and the caps are tender but not mushy. (Tip: Use a meat thermometer to check internal temp—it should reach 160°F for best texture.)
6. Remove the mushrooms from the grill and let them rest for 2 minutes. (Tip: Resting helps the juices redistribute, keeping the mushrooms moist.)
7. Assemble the burgers: place a smoked portobello on each toasted bun, then top with lettuce, tomato, and onion slices if desired.

Layered on a toasted bun with crisp lettuce and ripe tomato, these portobello burgers deliver that satisfying umami punch without the meat. The smoky edge from the Traeger makes them feel indulgent, while the marinade keeps every bite juicy. Serve with a side of sweet potato fries or a simple green salad for a complete meal.

Traeger Cinnamon Grilled Peaches with Mascarpone

Summer afternoons like this one—June 21st, the longest day—beg for something slow and sweet. I find myself reaching for ripe peaches, a pinch of cinnamon, and the gentle smoke of the Traeger.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 4 ripe peaches, halved and pitted
• a couple of tablespoons of melted butter
• a splash of vanilla extract
• 2 tablespoons of brown sugar
• a teaspoon of cinnamon
• a pinch of salt
• 1/2 cup mascarpone cheese, softened
• a tablespoon of honey
• fresh mint leaves for garnish (optional)

Instructions

1. Preheat your Traeger grill to 350°F with the lid closed for about 10 minutes. (Tip: For even caramelization, make sure the grill is fully preheated—don't rush this step.)
2. In a small bowl, whisk together the melted butter, vanilla extract, brown sugar, cinnamon, and salt until smooth and well combined.
3. Brush the cut sides of the peach halves generously with the butter mixture, making sure to coat the flesh evenly.
4. Place the peaches cut side down on the grill grates. Close the lid and grill for 4–5 minutes, until you see nice grill marks and the peaches start to soften.
5. Flip the peaches over so the cut side faces up. Continue grilling for another 4–5 minutes, until the peaches are tender and lightly charred. (Tip: Avoid opening the grill too often—trapping the smoke enhances the flavor.)
6. While the peaches grill, stir the mascarpone cheese and honey together in a small bowl until smooth and creamy.
7. Remove the peaches from the grill and let them rest for 2 minutes. (Tip: Resting lets the juices redistribute, preventing a watery mess.)
8. Transfer the grilled peach halves to serving plates. Spoon a generous dollop of the honey mascarpone mixture into the center of each peach.
9. Drizzle any remaining honey from the grill pan over the peaches, and garnish with fresh mint leaves if desired.

Gently charred and caramelized, each peach spoonful melts into the cool mascarpone. A dusting of cinnamon and a drizzle of honey make this feel like a warm hug in dessert form—perfect for a quiet June evening.

Conclusion

Overall, this collection has everything from smoky ribs to juicy chicken, perfect for your next Traeger cookout. I hope you try a few and fall in love with the flavors. Drop a comment with your favorite dish and save the list on Pinterest—happy grilling!

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