Pellet Grill Recipes
Mouthwatering recipes perfected on pellet grills. Every recipe is tested, photographed, and written with clear step-by-step instructions.
Reverse Sear Steak on a Pellet Grill
How to reverse sear a steak on a pellet grill: smoke thick-cut ribeye at 225°F to 115-120°F, then sear at 500°F for an edge-to-edge pink medium-rare.
Smoked Beef Ribs on a Pellet Grill (Dino Ribs)
How to smoke beef plate ribs on a pellet grill: salt-and-pepper crust, 250°F for 7-9 hours, and probe-tender at 203-207°F. No wrap, no sauce, no shortcuts.
Smoked Chili on a Pellet Grill
Smoked chili built on chuck roast: smoke the beef to 165°F, cube it, then simmer the whole pot on the grill for 2 hours. Deep smoke flavor, no liquid smoke.
Smoked Country Style Ribs on a Pellet Grill
Smoke country style ribs at 250°F for 4 hours: rub, smoke, braise in a covered pan, then sauce and set. Pull at 195-203°F for pull-apart tender pork.
Smoked Leg of Lamb on a Pellet Grill
Smoke a boneless leg of lamb at 250°F with a garlic-rosemary crust and pull at 130-135°F for medium-rare. About 3 hours, plus a 20-minute rest.
Smoked Meatballs on a Pellet Grill
Smoked meatballs on a pellet grill: beef and pork with a milk panade, smoked at 250°F to 160°F, then BBQ-glazed or dropped into marinara. About 90 minutes.
Smoked Pastrami from Corned Beef
Turn a store-bought corned beef brisket into deli pastrami on a pellet grill: 24-hour desalting soak, coriander-pepper crust, smoke at 250°F, finish at 203°F.
Smoked Brats and Sausage on a Pellet Grill
Smoke brats and sausage on a pellet grill: 225°F until 150°F internal, then sear to 160°F for a snappy casing. Includes the beer-and-onion holding bath.
Smoked Shotgun Shells
Manicotti shells stuffed with sausage and cheese, wrapped in bacon and smoked at 250°F, then sauced and crisped. Pull at 165°F. The overnight rest is the secret.
Smoked Shrimp on a Pellet Grill
Smoked shrimp on a pellet grill in 30 minutes: jumbo shrimp at 225°F, pulled at 120°F, finished in garlic butter. The fastest smoke you can run.
Smoked Turkey Legs on a Pellet Grill
Theme-park style smoked turkey legs on a pellet grill: overnight brine, smoke at 250°F, crisp at 325°F, and pull at 175-180°F for tender dark meat.
Smoked Whole Turkey on a Pellet Grill
How to smoke a whole turkey on a pellet grill at 275-325°F. Overnight dry brine, spatchcock option, and the pull temps that matter: 160°F breast, 175°F thigh.
Beef Jerky on a Pellet Grill: Smoky, Chewy, and Better Than Store-Bought
Make beef jerky on a pellet grill with lean eye of round, a 12-24 hour marinade, and a low 160-180°F smoke. Includes USDA food-safety guidance and storage tips.
Pellet Grill Pork Tenderloin
Smoke pork tenderloin on a pellet grill at 225°F with an optional high-heat sear. Pull at 140-145°F for the USDA-safe 145°F finish — juicy in about 1 to 1.5 hours.
Smoked Baked Potatoes on a Pellet Grill: Crispy Skin, Fluffy Inside
Smoked baked potatoes on a pellet grill: russets with oil and coarse salt at 225°F for about 2 hours to a 205-210°F internal temp. The easiest side for any smoke day.
Smoked Cream Cheese on a Pellet Grill: The Viral Appetizer That Never Misses
Smoked cream cheese on a pellet grill: score the block, add oil and rub, smoke at 225°F for 2 hours in a foil boat. The easiest appetizer you will ever make.
Double-Smoked Ham on a Pellet Grill
Reheat a pre-cooked ham at 225-250°F to 140°F internal (about 15 minutes per pound), then glaze for the final 30-45 minutes. The easiest holiday centerpiece on a pellet grill.
Smoked Meatloaf on a Pellet Grill
Smoke a classic meatloaf on a pellet grill at 225-250°F to 160°F internal, with a sweet-tangy glaze in the final 20-30 minutes. About 2-3 hours for a 2-lb loaf.
Smoked Pork Chops on a Pellet Grill
Smoke thick-cut bone-in pork chops at 225°F to 130°F internal, then sear to a juicy 140-145°F finish. Includes a simple brine option and a warning about thin chops.
Smoked Prime Rib on a Pellet Grill
Smoke a prime rib roast at 225-250°F to a perfect medium-rare, then reverse-sear at 450-500°F for a crusty finish. Includes a 24-hour dry brine and doneness chart.
Smoked Turkey Breast on a Pellet Grill
How to smoke a juicy turkey breast on a pellet grill at 225-250°F. Overnight brine, 30-40 minutes per pound, pull at 160°F for a perfect 165°F finish.
Smoked Whole Chicken on a Pellet Grill
Smoke a whole chicken on a pellet grill at 275-325°F with a spatchcock option, crispy-skin finish, and the right pull temps: 160°F breast, 175°F thigh.
Traeger Smoked Salmon: Perfectly Flaky, Buttery, and Full of Smoke
Make restaurant-quality smoked salmon on your Traeger pellet grill. A simple brown sugar brine and low-and-slow smoke at 225°F produces flaky, buttery results every time.
Traeger Smoked Burgers: Juicy, Smoky Backyard Perfection
Make the best smoked burgers on your Traeger pellet grill. A reverse-sear method delivers deep smoke flavor with a perfectly caramelized crust every time.
3-2-1 Ribs on Traeger: Foolproof Smoked Ribs Every Time
Make perfect 3-2-1 ribs on your Traeger with this step-by-step recipe. Smoke, wrap, and glaze for fall-off-the-bone tender ribs in about 6 hours.
Best Brisket Rub Recipe: Simple Texas-Style SPG and Beyond
Make the best brisket rub with our Texas-style SPG recipe plus coffee, sweet heat, and competition variations. Simple ingredients, incredible bark every time.
Dry Rub for Ribs: 3 Recipes from Sweet to Spicy
Three homemade dry rub recipes for ribs: classic sweet, Memphis-style, and spicy habanero. Simple ingredients for incredible bark on your Traeger pellet grill.
How Long to Smoke a Brisket: Complete Time & Temp Guide
Find out exactly how long to smoke a brisket at every temperature. Includes time-per-pound tables, stall timing, and tips for overnight brisket cooks.
Pellet Grill Chicken Breast: Juicy, Flavorful, and Perfectly Cooked
Learn how to cook juicy pellet grill chicken breast at 375°F with a simple brine, rub, and foolproof technique. Never dry out chicken breast again.
Pork Belly Burnt Ends: Smoked BBQ Candy on the Traeger
Make irresistible pork belly burnt ends on your Traeger. Smoked, cubed, and glazed with a butter-honey-BBQ sauce for sticky, melt-in-your-mouth BBQ candy.
Smoked Chuck Roast Recipe: Poor Man's Brisket on the Traeger
Smoke a chuck roast on your Traeger for brisket-like results in half the time. Seasoned with SPG, wrapped at 165°F, and pulled at 205°F. Ready in 6-8 hours.
Smoked Pulled Pork on Traeger: Easy Pork Butt Recipe
Make melt-in-your-mouth smoked pulled pork on your Traeger pellet grill. Low and slow at 225°F for 10-12 hours with a simple rub and easy pull technique.
Smoked Tri-Tip on Traeger: Reverse Sear to Perfection
Smoke and reverse sear tri-tip on your Traeger for a perfectly pink center with a crusty, charred exterior. Ready in under 3 hours with incredible flavor.
Traeger Breakfast Recipes: 8 Easy Ideas to Start Your Morning Smoky
The best Traeger breakfast recipes from smoked bacon and breakfast casserole to cinnamon rolls and hash browns. Easy pellet grill breakfast ideas with temps and times.
Traeger Brisket Recipe: The Ultimate Guide to Smoked Brisket
Master Traeger smoked brisket with this complete guide. Low and slow at 225°F, wrapped at 165°F, pulled at 203°F for tender, juicy results every time.
Traeger Corn on the Cob: 3 Easy Methods for Perfect Smoked Corn
Cook the best Traeger corn on the cob using 3 methods: in husk, without husk, and foil-wrapped. 350-375°F for 25-30 minutes of smoky perfection.
Traeger Jalapeno Poppers: Bacon-Wrapped and Smoked to Perfection
Make the best Traeger jalapeno poppers stuffed with cream cheese, cheddar, and wrapped in bacon. Smoked at 225°F for incredible flavor.
Traeger Pizza Recipe: Wood-Fired Flavor on Your Pellet Grill
Make incredible Traeger pizza with crispy crust and smoky flavor. Homemade dough, scratch sauce, and step-by-step pellet grill instructions at 450-500°F.
Traeger Pork Belly Burnt Ends: Tender, Smoky, and Irresistible
Make perfect Traeger pork belly burnt ends with this step-by-step recipe. Smoked at 225°F then 275°F with a sweet and savory glaze. Melt-in-your-mouth results.
Traeger Smoked Chicken Thighs: Juicy, Crispy-Skinned Perfection
Learn how to make the best Traeger smoked chicken thighs with crispy skin. Low and slow at 225°F then crisped at 375°F for the ultimate flavor.
Traeger Smoked Chicken Wings: Crispy, Smoky, Irresistible
Make crispy smoked chicken wings on your Traeger pellet grill. The baking powder trick plus a two-stage cook gives you perfectly crispy skin every time.
Traeger Smoked Deviled Eggs: An Elevated Classic Appetizer
Make Traeger smoked deviled eggs with a kiss of wood smoke. Smoke hard-boiled eggs at 180°F then fill with a creamy, tangy filling everyone loves.
Traeger Smoked Mac and Cheese: Extra Creamy 3-Cheese Recipe
This Traeger smoked mac and cheese recipe uses sharp cheddar, gouda, and cream cheese for ultra-creamy results. Smoked at 225°F then baked at 350°F until bubbly.
Smoked Queso on a Traeger: The Ultimate Cheesy, Smoky Dip
Make the best smoked queso on a Traeger with Velveeta, Rotel, ground beef, and cream cheese. Smoked at 225°F for a rich, crowd-pleasing dip.