20 Simple Easy Traeger Recipes Perfect for Beginners

Ready to fire up your Traeger but not sure where to start? Whether you’re craving juicy weeknight dinners, smoky weekend BBQ, or just foolproof comfort food, we’ve got you covered. These 20 simple, beginner-friendly recipes are packed with flavor and easy enough for anyone to master. Say goodbye to guesswork—let’s make your grill the star of the show!

Traeger Smoked Pulled Pork

This melt-in-your-mouth pulled pork is infused with smoky flavor and a perfectly balanced spice rub—ideal for sandwiches, tacos, or piled high on its own.

Ingredients:

• 1 (5–7 lb) pork shoulder (Boston butt)
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp cayenne pepper (optional)
• 2 cups apple juice (for spritzing)

Instructions:

1. Prep the pork: Pat the pork shoulder dry with paper towels. Coat it evenly with 1/4 cup yellow mustard (this helps the rub stick).
2. Make the rub: In a bowl, mix 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tsp cayenne pepper (if using). Massage the rub all over the pork.
3. Smoke: Preheat your Traeger to 225°F. Place the pork directly on the grill, fat-side up. Smoke for 10–12 hours, spritzing with apple juice every 2 hours after the first 4 hours.
4. Check for doneness: The pork is ready when it reaches 203°F internally and shreds easily with a fork. Rest for 30 minutes before pulling apart.

The low-and-slow smoke renders the pork unbelievably tender, while the caramelized bark adds a crave-worthy crunch. Serve with extra spritz juice for dipping!

Tip: For extra bark, bump the Traeger to 250°F for the last hour.

Easy Traeger Smoked Chicken Wings

These wings are smoky, juicy, and packed with flavor—perfect for game day or a backyard BBQ without the fuss.

Ingredients:

• 2 lbs chicken wings, split into flats and drumettes
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for heat)

Instructions:

1. Preheat your Traeger grill to 225°F and set it to the “Smoke” setting.
2. In a large bowl, toss the chicken wings with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper (if using). Sprinkle the seasoning over the wings, tossing to coat thoroughly.
4. Arrange the wings on the grill grates in a single layer. Smoke for 1.5 hours, flipping halfway through, until the skin is slightly crisp and the internal temperature reaches 165°F.
5. For extra crispiness, increase the grill temperature to 400°F and cook for 5–7 minutes per side until deeply golden.

The low-and-slow smoke gives these wings an irresistible depth of flavor, while the quick high-heat finish ensures they’re never rubbery.

Tip: Serve with ranch or blue cheese dressing, but honestly, they’re so good you might skip the dip altogether.

Traeger Smoked Brisket

This melt-in-your-mouth smoked brisket is worth the wait—low and slow is the name of the game for that perfect bark and juicy interior.

Ingredients:

• 1 (12–14 lb) whole packer brisket, trimmed
• 1/4 cup coarse kosher salt
• 1/4 cup coarse black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp smoked paprika
• 1 cup beef broth (for spritzing)

Instructions:

1. Prep the brisket: Pat the brisket dry with paper towels. In a small bowl, mix together 1/4 cup kosher salt, 1/4 cup black pepper, 2 tbsp garlic powder, 2 tbsp onion powder, and 1 tbsp smoked paprika. Rub the mixture evenly over the entire surface of the brisket.
2. Preheat the smoker: Set your Traeger (or pellet smoker) to 225°F and preheat with the lid closed for 15 minutes. Use a mild wood like hickory or oak for balanced flavor.
3. Smoke: Place the brisket fat-side down on the grill grates. Smoke for 6 hours, spritzing with 1 cup beef broth every 1–1.5 hours to keep the surface moist.
4. Wrap & finish: After 6 hours, wrap the brisket tightly in butcher paper. Return to the smoker and cook for another 4–5 hours, or until the internal temperature reaches 203°F and a probe slides in like butter.
5. Rest: Transfer the brisket to a cooler or warm oven (170°F) and let it rest, unwrapped, for at least 1 hour before slicing against the grain.

The magic here? Wrapping in butcher paper keeps the bark crisp while locking in juices—no soggy brisket here!

Tip: For extra flavor, mix a splash of apple cider vinegar into your spritz.

Simple Traeger Smoked Salmon

This melt-in-your-mouth smoked salmon is effortlessly elegant, with a sweet-savory glaze and that irresistible smoky flavor only a Traeger can deliver.

Ingredients:

• 1 lb fresh salmon fillet, skin-on
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 cup maple syrup
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp paprika. Pat salmon dry, then rub the spice mix evenly over the flesh (not the skin).
2. Preheat Traeger to 180°F with Super Smoke mode (if available). Brush salmon skin with 1 tbsp olive oil to prevent sticking.
3. Place salmon directly on the grill, skin-side down. Smoke for 2 hours, then brush the top with 1/4 cup maple syrup. Increase heat to 225°F and cook 30 more minutes, or until internal temperature reaches 145°F.
4. Rest 10 minutes before serving. The flesh should flake easily but stay juicy.

The low-and-slow smoke gives the salmon a silky texture, while the maple glaze caramelizes into a glossy finish—perfect for impressing guests at brunch or a lazy weekend lunch.

Tip: For extra smokiness, add apple or cherry wood pellets to your Traeger.

Traeger Smoked Mac and Cheese

This smoky, ultra-creamy mac and cheese gets a flavor boost from the grill, making it the ultimate comfort food with a twist.

Ingredients:

• 16 oz elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions:

1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup flour and cook for 1 minute until bubbly. Gradually whisk in 3 cups milk until smooth.
3. Reduce heat to low. Stir in 2 cups cheddar, 1 cup Gruyère, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until melted and creamy.
4. Fold in cooked macaroni, then transfer to a greased cast-iron skillet. Sprinkle with 1/2 cup panko.
5. Preheat Traeger to 350°F (or any pellet grill). Smoke mac and cheese for 20–25 minutes until bubbly and golden on top.

The gentle smoke infusion gives this classic a deep, savory richness—no one will guess it’s just as easy as stovetop mac! Tip: For extra smokiness, use hickory or mesquite pellets.

Easy Traeger Smoked Turkey Breast

This juicy, smoky turkey breast is a game-changer for weeknight dinners or small gatherings—minimal prep, maximum flavor!

Ingredients:

• 1 (3–4 lb) boneless, skin-on turkey breast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp onion powder

Instructions:

1. Prep the turkey: Pat the turkey breast dry with paper towels. Rub evenly with 2 tbsp olive oil.
2. Season: In a small bowl, mix 1 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp onion powder. Sprinkle the blend all over the turkey, pressing gently to adhere.
3. Smoke: Preheat your Traeger to 225°F. Place the turkey directly on the grill, skin-side up, and smoke for 2.5–3 hours until the internal temperature reaches 165°F.
4. Rest: Transfer the turkey to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing.

The smoke-kissed crust and tender interior make this turkey taste like it took all day—but the hands-off cook time lets you focus on sides (or a nap).

Tip: For extra-crispy skin, crank the Traeger to 375°F for the last 10 minutes of cooking.

Traeger Smoked Pork Ribs

These fall-off-the-bone ribs are kissed with smoky flavor and a sticky-sweet glaze—perfect for your next backyard BBQ.

Ingredients:

• 1 rack (3–4 lbs) pork baby back ribs
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 1/2 cup BBQ sauce

Instructions:

1. Prep the ribs: Remove the membrane from the back of the ribs, then rub with 2 tbsp olive oil.
2. Season: In a bowl, mix 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black pepper, and 1 tsp salt. Coat the ribs evenly with the spice blend.
3. Smoke: Preheat Traeger to 225°F with Super Smoke mode (if available). Place ribs meat-side up and smoke for 3 hours.
4. Glaze: Brush ribs with 1/2 cup BBQ sauce, then smoke for another 30 minutes until caramelized and tender.

The low-and-slow smoke renders the fat perfectly, while the sugar-spice rub forms a crave-worthy bark. Tip: Spritz ribs with apple juice every hour for extra moisture and flavor.

Simple Traeger Smoked Sausage

This smoky, juicy sausage is a Traeger game-changer—minimal prep for maximum flavor, perfect for weeknights or game day.

Ingredients:

• 1 lb smoked sausage (kielbasa, andouille, or your favorite variety), sliced into 1-inch pieces
• 1 tbsp olive oil
• 1 tbsp Traeger Pork & Poultry Rub (or 2 tsp smoked paprika + 1 tsp garlic powder + 1 tsp brown sugar)
• 1/4 cup barbecue sauce (optional, for glazing)

Instructions:

1. Prep the Traeger: Preheat your Traeger to 225°F with the lid closed (about 15 minutes). Use Super Smoke mode if available.
2. Season the sausage: Toss the sausage slices with 1 tbsp olive oil and 1 tbsp Traeger rub (or the spice mix) until evenly coated.
3. Smoke: Arrange sausage in a single layer on the grill grates. Smoke for 1 hour, flipping halfway, until deeply caramelized.
4. Optional glaze: Brush with 1/4 cup barbecue sauce during the last 10 minutes for sticky-sweet edges.

The low-and-slow smoke infuses the sausage with a campfire-worthy aroma while keeping it juicy inside—no fancy tricks required.

Tip: Serve with toothpicks and mustard for an effortless appetizer, or pile onto hoagie rolls with grilled onions.

Traeger Smoked Beef Jerky

If you love smoky, chewy, protein-packed snacks, this homemade beef jerky—infused with deep wood-fired flavor—will become your new go-to.

Ingredients:

• 2 lbs flank steak, thinly sliced against the grain (1/4-inch thick)
• 1/3 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using). Add the flank steak, tossing to coat. Cover and refrigerate for 6–12 hours.
2. Preheat your Traeger to 180°F and set it to “Super Smoke” mode if available. Drain excess marinade from the meat and pat dry with paper towels.
3. Arrange the slices directly on the grill grates, leaving space between them. Smoke for 3–4 hours, flipping halfway, until the jerky is firm but still slightly pliable (it’ll crisp as it cools).

The low-and-slow smoke gives this jerky an irresistible campfire aroma and tender bite—no store-bought version compares!

Tip: For extra tang, brush the jerky with a little extra Worcestershire sauce during the last 30 minutes of smoking.

Easy Traeger Smoked Vegetables

These smoky, tender veggies are a game-changer for your next cookout—effortless to prep and packed with flavor thanks to the Traeger’s magic.

Ingredients:

• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow squash, sliced into 1/2-inch rounds
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions:

1. Preheat your Traeger to 225°F and set it to “Smoke” mode for 5 minutes.
2. In a large bowl, toss zucchini, bell pepper, yellow squash, red onion, and cherry tomatoes with 3 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder until evenly coated.
3. Spread the vegetables in a single layer on a grill grate or perforated pan. Smoke for 45–60 minutes, stirring once halfway, until tender with lightly charred edges.

The low-and-slow smoke gives these veggies an irresistible depth—no fancy techniques required, just pure smoky goodness.

Tip: For extra flavor, drizzle with balsamic glaze or crumble feta over the top before serving.

Traeger Smoked Meatloaf

This smoked meatloaf is a game-changer—juicy, packed with smoky flavor, and so easy to make on your pellet grill. It’s comfort food with a BBQ twist!

Ingredients:

• 2 lbs ground beef (80/20 blend)
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 1/2 cup finely diced yellow onion
• 1/4 cup ketchup
• 1 large egg, beaten
• 1 tbsp Worcestershire sauce
• 1 tbsp Traeger Beef Rub (or your favorite BBQ rub)
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup BBQ sauce (for glazing)

Instructions:

1. Prep: Preheat your Traeger (or pellet grill) to 225°F with the lid closed. Soak the panko breadcrumbs in the whole milk for 5 minutes until softened.
2. Mix: In a large bowl, combine the ground beef, soaked breadcrumbs, diced onion, ketchup, beaten egg, Worcestershire sauce, Traeger Beef Rub, garlic powder, salt, and black pepper. Mix gently with your hands until just combined—don’t overwork it.
3. Shape: Form the mixture into a loaf (about 9″ long) on a parchment-lined baking sheet or directly onto a grill-safe rack.
4. Smoke: Place the meatloaf on the grill and smoke for 2 hours, maintaining 225°F, until the internal temperature reaches 155°F.
5. Glaze: Brush the meatloaf evenly with the BBQ sauce, then increase the grill temp to 350°F. Cook for another 15–20 minutes until the glaze is sticky and the internal temp hits 160°F.
6. Rest: Let the meatloaf rest for 10 minutes before slicing. This keeps it juicy!

The slow smoke gives this meatloaf an incredible depth of flavor, while the BBQ glaze adds just the right touch of sweetness. Serve it with creamy mashed potatoes—it’s a crowd-pleaser!

Tip: For extra smoke flavor, use a strong pellet like hickory or mesquite.

Simple Traeger Smoked Corn on the Cob

Smoked corn on the cob is a summer game-changer—sweet, smoky, and slathered in garlic butter for that extra wow factor.

Ingredients:

• 4 ears of fresh corn, husks removed
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat your Traeger (or pellet smoker) to 225°F and fill the hopper with mild wood pellets like apple or cherry.
2. In a small bowl, whisk together the 4 tbsp melted butter, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush the corn generously with the seasoned butter, coating all sides.
4. Place the corn directly on the grill grates and smoke for 45 minutes, turning every 15 minutes for even color.
5. Remove from the smoker and sprinkle with fresh parsley (if using) before serving.

The low-and-slow smoke infuses the corn with a subtle woodsy flavor while keeping it juicy—no dried-out kernels here!

Tip: For extra richness, roll the hot corn in grated Parmesan right after smoking.

Traeger Smoked Whole Chicken

This juicy, smoky whole chicken is a showstopper with minimal effort—just let your Traeger work its magic while you prep the sides.

Ingredients:

• 1 (4–5 lb) whole chicken, patted dry
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp dried thyme

Instructions:

1. Preheat Traeger to 225°F with the lid closed for 15 minutes, using hickory or applewood pellets for smoke.
2. Rub the chicken all over with 2 tbsp olive oil. In a small bowl, mix 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/2 tsp dried thyme. Sprinkle evenly over the chicken, including under the skin.
3. Place chicken directly on the grill grate, breast-side up. Smoke for 3–3.5 hours until the internal temperature reaches 165°F in the thickest part of the thigh.
4. Rest for 10 minutes before carving. The skin will be bronzed and crisp, with tender meat infused with sweet, smoky flavor.

Tip: For extra-crispy skin, crank the Traeger to 350°F for the last 10 minutes of cooking.

Easy Traeger Smoked Shrimp

These smoky, juicy shrimp are a breeze to make on your Traeger and pack a punch of flavor with minimal effort—perfect for weeknight dinners or backyard gatherings.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat your Traeger to 225°F and set it to Super Smoke mode if available.
2. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using) until evenly coated.
3. Arrange the shrimp in a single layer on a grill grate or perforated pan. Smoke for 20–25 minutes, flipping once halfway, until the shrimp are opaque and firm.
4. Transfer to a serving platter, drizzle with 1 tbsp lemon juice, and sprinkle with 2 tbsp chopped parsley.

The low-and-slow smoke gives these shrimp an irresistible depth without overcooking—they stay plump and juicy every time. Serve with crusty bread to soak up the smoky garlic oil!

Tip: For extra flavor, add a handful of wood chips (like cherry or hickory) to your Traeger’s smoke tube.

Traeger Smoked Potatoes

These smoky, tender potatoes are a game-changer for your next cookout—easy to prep and packed with wood-fired flavor.

Ingredients:

• 2 lbs baby potatoes (halved if large)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat your Traeger grill to 225°F and set it to Super Smoke mode if available.
2. In a large bowl, toss the potatoes with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated.
3. Spread the potatoes in a single layer on a grill tray or directly on the grates. Smoke for 2 hours, stirring halfway, until fork-tender and lightly caramelized.
4. Garnish with 2 tbsp chopped fresh parsley before serving.

The low-and-slow smoke infuses these potatoes with a subtle campfire richness, while the paprika adds a smoky-sweet depth that’s downright addictive.

Tip: For extra crispness, crank the Traeger to 400°F for the last 10 minutes.

Simple Traeger Smoked Lamb Chops

These smoky, tender lamb chops are a game-changer for your next cookout—minimal prep, maximum flavor, and that irresistible wood-fired kiss from the Traeger.

Ingredients:

• 8 lamb loin chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika

Instructions:

1. Preheat your Traeger grill to 225°F and set it to “Smoke” mode for 5 minutes with the lid closed.
2. Pat the lamb chops dry with paper towels. Drizzle with 2 tbsp olive oil and rub evenly over both sides.
3. In a small bowl, mix 1 tbsp rosemary, 2 tsp garlic powder, 1 tsp salt, 1 tsp pepper, and 1/2 tsp smoked paprika. Sprinkle the seasoning blend generously over both sides of the chops, pressing gently to adhere.
4. Place the chops directly on the grill grates. Smoke for 45 minutes, or until the internal temperature reaches 125°F (for medium-rare).
5. Increase the Traeger’s temperature to 450°F. Sear the chops for 2 minutes per side until a caramelized crust forms.
6. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The slow smoke infuses the lamb with earthy depth, while the quick sear locks in those juicy, pink-centered bites—perfect for impressing without stress.

Tip: For extra flavor, toss a handful of wood chips (like hickory or cherry) into the smoker box before cooking.

Traeger Smoked Pork Tenderloin

This juicy, smoky pork tenderloin is a game-changer—simple enough for weeknights but impressive enough for weekend gatherings.

Ingredients:

• 1 (1.5–2 lb) pork tenderloin, trimmed
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Prep the pork: Pat the pork tenderloin dry with paper towels. Rub it all over with 2 tbsp olive oil.
2. Season: In a small bowl, mix 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Sprinkle the seasoning blend evenly over the pork, pressing gently to adhere.
3. Smoke: Preheat your Traeger (or pellet smoker) to 225°F with the lid closed. Place the pork directly on the grill grates and smoke for 1.5–2 hours, or until the internal temperature reaches 145°F.
4. Rest: Transfer the pork to a cutting board, tent loosely with foil, and let rest for 10 minutes before slicing.

The gentle smoke infusion gives this tenderloin a rich, caramelized crust while keeping the inside melt-in-your-mouth tender—no brining required!

Tip: For extra depth, spritz the pork with apple juice every 30 minutes during smoking.

Easy Traeger Smoked Burgers

These juicy, smoky burgers are a game-changer for your next cookout—minimal effort, maximum flavor thanks to your trusty Traeger.

Ingredients:

• 1.5 lbs ground beef (80/20 blend)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices cheddar cheese
• 4 brioche burger buns, toasted

Instructions:

1. Preheat your Traeger to 225°F and set it to “Super Smoke” mode if available.
2. In a large bowl, gently mix the ground beef with Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until just combined. Avoid overmixing.
3. Divide the mixture into 4 equal patties, about 1-inch thick, and press a slight dimple into the center of each to prevent bulging.
4. Place the patties directly on the grill grates and smoke for 45 minutes, or until the internal temperature reaches 135°F for medium-rare.
5. Increase the Traeger temperature to 375°F. Flip the burgers, top each with a cheddar slice, and grill for 3–5 more minutes until the cheese melts and the internal temp hits 145°F (medium).
6. Serve on toasted brioche buns with your favorite toppings.

The low-and-slow smoke infuses these burgers with a rich, woody aroma, while the quick sear locks in all those juicy drippings.

Tip: For extra smoke flavor, toss a handful of hickory or cherry pellets into the hopper before starting.

Traeger Smoked Stuffed Peppers

These smoky, cheesy stuffed peppers are a crowd-pleaser—packed with hearty filling and kissed with that signature Traeger flavor.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (80/20 blend)
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat Traeger to 375°F (or oven if preferred) and grease a baking dish with 1 tbsp olive oil.
2. In a skillet over medium heat, brown ground beef with diced onion and 2 cloves minced garlic until no pink remains, about 8 minutes. Drain excess fat.
3. Stir in 1 cup cooked rice, drained diced tomatoes, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, then remove from heat.
4. Stuff bell peppers with the beef mixture, top with 1 cup cheddar cheese, and place in the prepared dish.
5. Smoke (or bake) for 25–30 minutes until peppers are tender and cheese is bubbly.

The smoky depth from the Traeger pairs perfectly with the melty cheese and savory filling—no one will guess how simple these are to make!

Tip: For extra char, finish under the broiler for 2–3 minutes.

Simple Traeger Smoked Pineapple

This sweet-and-smoky grilled pineapple is a game-changer—caramelized edges, juicy centers, and just a hint of wood-fired magic.

Ingredients:

• 1 whole pineapple, peeled, cored, and cut into 1-inch rings
• 2 tbsp melted butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of flaky sea salt (for finishing)

Instructions:

1. Preheat your Traeger (or pellet grill) to 225°F and set it to Super Smoke mode if available.
2. In a small bowl, whisk together 2 tbsp melted butter, 2 tbsp brown sugar, 1 tsp cinnamon, and 1/2 tsp vanilla extract.
3. Brush the mixture evenly over both sides of the pineapple rings.
4. Place the rings directly on the grill grates and smoke for 1 hour, flipping halfway through.
5. Increase the heat to 350°F and grill for another 5–7 minutes per side until deeply caramelized.
6. Sprinkle with a pinch of flaky sea salt before serving.

The low-and-slow smoke infuses the pineapple with a subtle depth, while the quick finish gives it those irresistible crispy edges. Serve warm over ice cream or alongside grilled pork—it’s shockingly versatile!

Tip: For extra flair, drizzle with honey or sprinkle with chili powder before serving.

Conclusion

With these 20 simple Traeger recipes, beginners can fire up their grill with confidence and enjoy delicious, smoky flavors with ease. Whether you’re craving juicy meats, veggies, or even dessert, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this article for later—happy grilling!