50+ Delicious Fall Traeger Recipes for Every Occasion

As the crisp autumn air begins to settle in and the leaves turn to shades of amber and crimson, there’s no better way to embrace the season than by firing up your Traeger grill.

Fall is a time for comfort food, hearty dishes, and warming flavors, and your Traeger can bring out the best in those seasonal ingredients.

From savory meats and roasted vegetables to smoky desserts, this collection of 50+ Fall Traeger Recipes will help you celebrate autumn in the most delicious way possible.

Whether you’re hosting a cozy dinner party, preparing for a tailgate, or simply looking for new ways to enjoy your grill, these recipes are designed to capture the essence of fall with a smoky twist.

With Traeger’s wood-fired flavor and precise temperature control, you can easily craft everything from smoked meats and vegetables to apple crisps and pumpkin pies that are bursting with flavor.

These recipes will not only impress your friends and family but also allow you to enjoy the fresh, seasonal bounty that autumn has to offer.

50+ Delicious Fall Traeger Recipes for Every Occasion

Fall is the perfect time to explore the incredible versatility of your Traeger grill, transforming simple ingredients into smoky, savory, and sweet creations that celebrate the season.

From cozy dinners to crowd-pleasing appetizers and mouthwatering desserts, these 50+ fall Traeger recipes offer a wide variety of dishes that will satisfy any craving.

The natural, wood-fired flavor of the Traeger enhances the warm spices and seasonal produce that are so abundant during autumn.

Whether you’re an experienced pitmaster or just starting out, these recipes will inspire you to try something new and bring the flavors of fall to your table in a whole new way.

So, bundle up, gather your favorite ingredients, and enjoy a season filled with smoky, delicious food that’s sure to make your fall meals unforgettable.

With these Traeger recipes, every bite tastes like fall!

Cider-Glazed Traeger Roasted Chicken

This Cider-Glazed Roasted Chicken is a fantastic way to celebrate the flavors of fall. The natural sweetness of apple cider combines with aromatic herbs and spices to create a tender and juicy chicken with a beautifully caramelized skin. This dish is ideal for family gatherings or a cozy dinner at home, filling your kitchen with the warm scents of autumn as it cooks.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 1 cup apple cider
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 teaspoons dried thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat your Traeger grill to 375°F.
2. In a mixing bowl, whisk together the apple cider, olive oil, Dijon mustard, dried thyme, salt, black pepper, garlic powder, and onion powder.
3. Rinse the chicken inside and out, then pat it dry with paper towels. Rub the apple cider mixture all over the chicken, making sure to get under the skin for maximum flavor.
4. Place the chicken breast-side up on the grill grate and close the lid. Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
5. Once done, remove the chicken from the grill and let it rest for 10-15 minutes before carving.
6. Garnish with fresh thyme sprigs and serve.

This Cider-Glazed Roasted Chicken is not only delicious but also brings the essence of fall to your dining table. The combination of apple cider and herbs creates a mouthwatering glaze that caramelizes beautifully as the chicken roasts. Serve it alongside roasted root vegetables or a warm salad for a complete autumn meal. Your family and friends will be raving about this dish long after the last bite!

Traeger Pumpkin Spice Smoked Brisket

Embrace the flavors of fall with this unique Traeger Pumpkin Spice Smoked Brisket. This recipe takes the classic brisket and infuses it with the warm spices of pumpkin pie, creating a savory yet subtly sweet dish that’s perfect for fall festivities. The low-and-slow cooking process ensures tender, melt-in-your-mouth meat that will impress your guests at any gathering.

Ingredients:

• 4-5 lb beef brisket
• 1 tablespoon pumpkin pie spice
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup beef broth
• 1/4 cup apple cider vinegar

Instructions:

1. Preheat your Traeger grill to 225°F.
2. In a small bowl, mix together the pumpkin pie spice, brown sugar, salt, black pepper, garlic powder, and onion powder to create a rub.
3. Trim any excess fat from the brisket and rub the spice mixture all over the meat, ensuring it’s evenly coated.
4. Place the brisket directly on the grill grate and insert a meat thermometer into the thickest part of the meat. Smoke for about 6-8 hours, or until the internal temperature reaches 195-205°F.
5. During the last hour of cooking, combine the beef broth and apple cider vinegar in a spray bottle and spritz the brisket every 20 minutes to keep it moist.
6. Once the brisket reaches the desired temperature, remove it from the grill and let it rest for at least 30 minutes before slicing.

This Traeger Pumpkin Spice Smoked Brisket is a remarkable twist on traditional barbecue. The pumpkin pie spices enhance the natural flavors of the beef, making it a unique dish that’s perfect for fall celebrations. Pair it with your favorite sides, such as coleslaw or cornbread, for a comforting and hearty meal that will have everyone asking for seconds. The combination of flavors is sure to create lasting memories and set the tone for your autumn gatherings.

Maple-Glazed Traeger Brussels Sprouts

These Maple-Glazed Brussels Sprouts are a delightful side dish that perfectly captures the essence of fall. The natural bitterness of the Brussels sprouts is balanced with the sweetness of maple syrup, while the smokiness from the Traeger adds depth to the dish. This recipe is a fantastic addition to any fall meal and is sure to impress even those who are not typically fans of Brussels sprouts.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup chopped pecans (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your Traeger grill to 375°F.
2. In a large bowl, combine the halved Brussels sprouts, maple syrup, olive oil, salt, black pepper, and garlic powder. Toss until the sprouts are well coated.
3. Spread the Brussels sprouts in a single layer on a grill-safe pan or directly on the grill grate.
4. Grill for about 20-25 minutes, stirring occasionally, until they are tender and caramelized.
5. If using, add the chopped pecans during the last 5 minutes of grilling for added crunch.
6. Remove from the grill and garnish with fresh parsley before serving.

These Maple-Glazed Brussels Sprouts are not just a side dish; they are a celebration of fall flavors. The combination of sweet and savory makes them an irresistible addition to any meal, complementing main dishes like roasted chicken or smoked brisket beautifully. Their vibrant colors and rich flavors will elevate your autumn dining experience, and they may just convert even the most skeptical Brussels sprouts critics. Enjoy these delicious sprouts at your next family gathering or holiday feast!

Smoked Applewood Pork Tenderloin

This Smoked Applewood Pork Tenderloin is a mouthwatering dish that encapsulates the essence of fall with its rich flavors and tender meat. The gentle smokiness from the Applewood complements the natural sweetness of the pork, while the spices create a beautiful crust. Perfect for weeknight dinners or special occasions, this tenderloin will impress your guests and fill your home with enticing aromas.

Ingredients:

• 2 lbs pork tenderloin
• 1/4 cup apple cider
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)

Instructions:

1. Preheat your Traeger grill to 225°F.
2. In a small bowl, whisk together the apple cider, olive oil, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Place the pork tenderloin in a shallow dish and pour the marinade over it. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
4. Remove the pork from the marinade and let it sit at room temperature for about 30 minutes.
5. Place the tenderloin directly on the grill grate and smoke for about 1.5 to 2 hours or until the internal temperature reaches 145°F.
6. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing.

This Smoked Applewood Pork Tenderloin is not just a meal; it’s a celebration of fall’s flavors. The combination of spices and apple cider creates a delightful sweetness that pairs perfectly with the smoky tenderness of the pork. Serve it alongside roasted vegetables or a fresh autumn salad for a complete meal. Your family will savor every bite, making this dish a seasonal favorite that you’ll want to repeat all autumn long!

Traeger Maple Bacon Brussels Sprouts with Pecans

These Maple Bacon Brussels Sprouts with Pecans are an irresistible side dish that perfectly embodies the flavors of fall. The combination of crispy bacon, roasted Brussels sprouts, and a sweet maple glaze creates a delightful medley that will have everyone reaching for seconds. This dish is easy to prepare and will elevate any meal, making it a must-have for your autumn gatherings.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices of bacon, chopped
• 1/4 cup maple syrup
• 1/4 cup pecans, roughly chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your Traeger grill to 375°F.
2. In a large bowl, combine the Brussels sprouts, chopped bacon, olive oil, salt, and pepper. Toss to coat evenly.
3. Spread the mixture onto a grill-safe pan or directly on the grill grate.
4. Grill for about 20 minutes, stirring halfway through, until the Brussels sprouts are tender and the bacon is crispy.
5. Remove the pan from the grill and drizzle with maple syrup. Stir in the chopped pecans and return to the grill for an additional 5 minutes.
6. Serve warm, garnished with extra pecans if desired.

These Maple Bacon Brussels Sprouts with Pecans are the perfect blend of sweet and savory, making them an excellent addition to any fall meal. The crispy bacon adds a wonderful texture, while the maple syrup provides a delicious sweetness that balances the earthiness of the Brussels sprouts. Pair them with your favorite main course, such as roasted chicken or grilled steak, and watch as they become the star of your autumn table. This dish will have everyone raving and asking for the recipe!

Traeger Smoked Butternut Squash Soup

This Traeger Smoked Butternut Squash Soup is a warm, comforting dish that captures the flavors of fall in every spoonful. The smokiness from the grill enhances the natural sweetness of the butternut squash, while the addition of spices and cream creates a rich, velvety texture. This soup is perfect for cozy nights and makes a lovely starter for holiday gatherings.

Ingredients:

• 2 medium butternut squash, halved and seeds removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your Traeger grill to 350°F.
2. Brush the cut sides of the butternut squash with olive oil and place them cut-side down on the grill grate. Roast for about 30-40 minutes until tender.
3. While the squash is grilling, heat a large pot over medium heat. Add olive oil, chopped onion, and minced garlic, sautéing until softened and fragrant.
4. Once the squash is roasted, scoop the flesh into the pot with the onions and garlic. Add the vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, if using, and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This Traeger Smoked Butternut Squash Soup is a delightful way to warm up on chilly fall evenings. The combination of smoky flavors and creamy texture makes it a comforting dish that’s perfect for any occasion. Serve it as a starter for a festive meal or as a main course with crusty bread for dipping. This soup is not only delicious but also a healthy option that showcases the best of autumn’s bounty. Your guests will appreciate the warmth and flavor, making it a recipe you’ll want to revisit throughout the season!

Smoked Acorn Squash with Maple Butter

Smoked Acorn Squash with Maple Butter is the epitome of fall comfort food. This recipe takes the naturally sweet and earthy flavors of acorn squash and enhances them with a smoky aroma from the Traeger grill. The maple butter glaze adds a rich, buttery sweetness that caramelizes beautifully, making this dish perfect for a cozy side or a light main course. It’s an easy, flavorful way to enjoy one of the season’s best vegetables.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1/4 cup unsalted butter
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• Fresh thyme (optional for garnish)

Instructions:

1. Preheat your Traeger grill to 350°F.
2. Place the acorn squash halves, cut-side down, directly on the grill grate. Smoke for about 30-40 minutes, or until tender.
3. While the squash is grilling, melt the butter in a small saucepan. Stir in the maple syrup, cinnamon, nutmeg, and salt, creating a smooth glaze.
4. Once the squash is tender, flip them over and brush the cut sides with the maple butter mixture.
5. Continue to grill for another 10-15 minutes until the edges are caramelized and golden.
6. Remove from the grill and garnish with fresh thyme before serving.

Smoked Acorn Squash with Maple Butter is a simple yet elegant dish that brings out the best of fall’s seasonal flavors. The natural sweetness of the squash paired with the maple butter glaze creates a delicious contrast to the subtle smokiness from the grill. Whether served as a side to roasted meats or enjoyed on its own, this dish is sure to become a fall favorite, delighting your taste buds with each bite.

Traeger Smoked Turkey Breast with Cranberry Glaze

If you’re looking for a fall recipe to impress, this Smoked Turkey Breast with Cranberry Glaze is a winner. The turkey breast is slowly smoked to perfection, resulting in juicy, tender meat, while the cranberry glaze adds a tart sweetness that screams autumn. Perfect for smaller Thanksgiving gatherings or weekend dinners, this dish captures the essence of the season in every bite.

Ingredients:

• 1 boneless turkey breast (about 3-4 lbs)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cranberry sauce (homemade or store-bought)
• 1/4 cup orange juice
• 2 tablespoons honey

Instructions:

1. Preheat your Traeger grill to 225°F.
2. Rub the turkey breast with olive oil, rosemary, thyme, garlic powder, salt, and pepper. Let it sit at room temperature for 20 minutes.
3. Place the turkey breast directly on the grill grate and smoke for about 2-3 hours, or until the internal temperature reaches 165°F.
4. In a small saucepan, combine the cranberry sauce, orange juice, and honey. Simmer for 10 minutes until thickened.
5. During the last 30 minutes of smoking, brush the cranberry glaze over the turkey breast, reserving some for serving.
6. Remove the turkey breast from the grill and let it rest for 10 minutes before slicing. Serve with the remaining glaze.

This Smoked Turkey Breast with Cranberry Glaze is a perfect fall dish, offering a delightful balance of savory and sweet flavors. The smoky, tender turkey pairs wonderfully with the tart cranberry glaze, making it an ideal centerpiece for any autumn meal. Whether you’re hosting a small Thanksgiving or simply want a special dinner, this recipe will be a hit with family and friends, leaving them craving more.

Maple Bacon Wrapped Traeger Sweet Potatoes

Maple Bacon Wrapped Sweet Potatoes are a sweet and savory side dish that’s perfect for fall. The natural sweetness of the sweet potatoes pairs beautifully with the crispy, smoky bacon, and the drizzle of maple syrup elevates the flavors to a whole new level. Whether you serve these at a family dinner or as part of your Thanksgiving feast, these sweet potatoes will quickly become a favorite fall staple.

Ingredients:

• 4 large sweet potatoes, peeled and cut into wedges
• 8 slices of bacon
• 1/4 cup maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• Toothpicks (for securing the bacon)

Instructions:

1. Preheat your Traeger grill to 400°F.
2. Wrap each sweet potato wedge with a slice of bacon, securing it with a toothpick.
3. In a small bowl, mix the maple syrup, brown sugar, cinnamon, and salt.
4. Place the bacon-wrapped sweet potatoes on the grill grate and brush with the maple syrup mixture.
5. Grill for 25-30 minutes, turning occasionally, until the bacon is crispy and the sweet potatoes are tender.
6. Remove from the grill and drizzle with any remaining maple syrup mixture before serving.

These Maple Bacon Wrapped Sweet Potatoes are an irresistible fall treat, combining the best of sweet and savory flavors in every bite. The crispy bacon provides a delightful contrast to the tender sweet potatoes, while the maple syrup adds a rich, caramelized sweetness. Perfect for holiday meals or cozy autumn dinners, this dish is sure to be a crowd-pleaser that brings warmth and flavor to your fall table.

Smoked Pumpkin Risotto

This Smoked Pumpkin Risotto is a creamy, savory dish with a hint of natural sweetness from the pumpkin. The delicate smokiness from the Traeger adds a sophisticated flavor, while the creamy risotto texture offers ultimate comfort. Ideal for fall gatherings or as a cozy weeknight meal, this recipe is a seasonal favorite that pairs beautifully with roasted meats or can be enjoyed on its own.

Ingredients:

• 1 cup Arborio rice
• 1 cup pumpkin purée (canned or fresh)
• 4 cups chicken or vegetable broth (warm)
• 1/2 cup white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat your Traeger to 350°F.
2. Heat olive oil and butter in a large cast-iron skillet on the Traeger. Sauté onions and garlic until soft and fragrant.
3. Stir in the Arborio rice and toast for about 2 minutes.
4. Add the white wine and cook until it’s absorbed.
5. Gradually add the warm broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more.
6. After about 20 minutes, when the risotto is creamy and the rice is tender, stir in the pumpkin purée and smoked paprika.
7. Add Parmesan cheese, salt, and pepper to taste. Stir until creamy and well combined.
8. Garnish with fresh sage leaves and serve warm.

This Smoked Pumpkin Risotto is a celebration of fall’s rich flavors, combining creamy pumpkin with the unique smokiness from the Traeger. The Parmesan and smoked paprika give it depth and warmth, making it a perfect comfort dish for autumn evenings. Whether served as a main course or as an accompaniment to a hearty roast, this risotto will impress your guests and quickly become a seasonal favorite.

Traeger Smoked Apple Cider Glazed Chicken Thighs

Traeger Smoked Apple Cider Glazed Chicken Thighs are the perfect blend of savory, sweet, and smoky. The chicken thighs stay juicy and tender on the grill, while the apple cider glaze offers a tangy sweetness that complements the smoky flavors. This dish is perfect for a cozy fall dinner or a special occasion when you want to impress with minimal effort.

Ingredients:

• 8 chicken thighs (bone-in, skin-on)
• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your Traeger to 225°F.
2. Pat the chicken thighs dry and season with salt and pepper. Brush them with a light coating of olive oil.
3. Place the chicken thighs directly on the grill grate and smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F.
4. While the chicken is smoking, prepare the apple cider glaze. In a small saucepan, combine apple cider, apple cider vinegar, honey, Dijon mustard, garlic, and thyme. Simmer over medium heat until thickened, about 10 minutes.
5. Once the chicken is done smoking, brush generously with the apple cider glaze and increase the Traeger temperature to 400°F.
6. Grill the chicken thighs for an additional 10 minutes, allowing the glaze to caramelize.
7. Remove from the grill and let rest for a few minutes before serving.

These Smoked Apple Cider Glazed Chicken Thighs are a flavorful and easy-to-make dish that brings the tastes of fall to your dinner table. The apple cider glaze adds just the right amount of sweetness and tang, perfectly complementing the smokiness from the grill. Whether you’re hosting a dinner party or preparing a weeknight meal, this recipe is sure to become a go-to fall favorite, offering rich flavors and succulent texture in every bite.

Smoked Cranberry Pecan Stuffed Acorn Squash

Smoked Cranberry Pecan Stuffed Acorn Squash is the ultimate fall dish, featuring roasted squash filled with a savory-sweet stuffing of cranberries, pecans, and herbs. The smokiness from the Traeger grill enhances the flavors, creating a dish that’s perfect for both weeknight dinners and holiday gatherings. This is an impressive and flavorful way to enjoy the season’s best produce.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 1/2 cup quinoa (or rice)
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your Traeger to 375°F.
2. Cook the quinoa (or rice) according to package instructions and set aside.
3. Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper. Place the squash halves, cut-side down, on the grill and roast for about 30-40 minutes until tender.
4. In a skillet, heat the remaining olive oil and sauté the onion until soft and translucent. Stir in the cooked quinoa, cranberries, pecans, cinnamon, nutmeg, salt, and pepper.
5. Once the acorn squash is tender, remove from the grill and fill each half with the stuffing mixture.
6. Return the stuffed squash to the grill for an additional 10 minutes to warm through.
7. Garnish with fresh parsley before serving.

This Smoked Cranberry Pecan Stuffed Acorn Squash is a show-stopping fall dish that combines the natural sweetness of roasted squash with the tartness of cranberries and the crunch of pecans. The quinoa adds heartiness, while the cinnamon and nutmeg infuse warm, autumnal flavors. Whether served as a main course for vegetarians or as a side for a holiday meal, this recipe will bring a delicious touch of fall to your table. The added smokiness from the Traeger elevates this dish to something truly special.

Traeger Smoked Butternut Squash Soup

This Traeger Smoked Butternut Squash Soup is a perfect blend of fall flavors with a rich, creamy texture and a subtle smokiness from the grill. The sweetness of the butternut squash is beautifully balanced by the earthiness of smoked garlic and onions, creating a cozy and comforting soup. Whether you’re serving it as an appetizer or a light meal, this dish will warm you up on a crisp fall evening.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 large onion, quartered
• 3 cloves garlic, peeled
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your Traeger to 350°F.
2. Toss the cubed butternut squash, onions, and garlic in olive oil. Place them on a baking sheet and season with salt, pepper, smoked paprika, and nutmeg.
3. Place the baking sheet on the grill and roast for about 45 minutes, until the squash is tender and slightly caramelized.
4. Once cooked, transfer the squash, onions, and garlic to a blender. Add the vegetable broth and blend until smooth.
5. Pour the blended soup into a pot and heat over medium heat. Stir in the heavy cream (if using) for added richness, and adjust the seasoning if needed.
6. Serve warm, garnished with fresh thyme.

This Smoked Butternut Squash Soup is a delightful way to embrace fall’s harvest. The natural sweetness of the squash is enhanced by the smoky depth from the Traeger, making each spoonful rich and flavorful. Whether you enjoy it as a starter or pair it with a crusty bread for a cozy meal, this soup is bound to become a fall favorite that satisfies your autumn cravings.

Traeger Smoked Pear and Prosciutto Flatbread

This Smoked Pear and Prosciutto Flatbread is the perfect combination of sweet and savory flavors, all enhanced by the signature smoky taste from the Traeger. The juicy sweetness of ripe pears pairs beautifully with the salty prosciutto, while the crispy crust adds a satisfying crunch. Topped with a drizzle of honey and a sprinkle of arugula, this flatbread makes an excellent fall appetizer or light dinner.

Ingredients:

• 1 prepared pizza dough or flatbread crust
• 2 ripe pears, thinly sliced
• 4 slices prosciutto, torn into pieces
• 1/2 cup crumbled goat cheese
• 1/4 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• 1 tablespoon honey
• Handful of fresh arugula
• Salt and pepper to taste

Instructions:

1. Preheat your Traeger to 400°F.
2. Roll out the pizza dough or place your flatbread on a pizza stone or baking sheet.
3. Brush the dough with olive oil and top with shredded mozzarella and crumbled goat cheese.
4. Arrange the pear slices and prosciutto pieces evenly on the flatbread.
5. Place the flatbread on the Traeger and cook for 10-15 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the grill and drizzle with honey. Top with fresh arugula, and season with salt and pepper.
7. Slice and serve immediately.

This Smoked Pear and Prosciutto Flatbread is a delightful, gourmet fall dish that balances the sweet and savory elements with perfection. The subtle smokiness from the grill adds depth to the flavors, while the combination of pears, prosciutto, and goat cheese creates a unique and satisfying bite. Whether you’re serving this as an appetizer for guests or enjoying it as a light fall meal, this flatbread is a delicious seasonal treat that’s sure to impress.

Smoked Pumpkin Pie with Maple Whipped Cream

Nothing says fall like pumpkin pie, but this Traeger Smoked Pumpkin Pie takes it to the next level with an added layer of smoky flavor. The classic spiced pumpkin filling develops a rich depth from the grill, while the maple whipped cream provides a sweet and creamy finishing touch. Perfect for Thanksgiving or any autumn gathering, this pie will be the star of your dessert table.

Ingredients:

• 1 pre-made or homemade pie crust
• 2 cups pumpkin purée
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Maple Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your Traeger to 350°F.
2. In a large mixing bowl, whisk together the pumpkin purée, brown sugar, eggs, heavy cream, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
3. Pour the filling into the pie crust and place the pie on the grill.
4. Bake the pie for 45-50 minutes, until the filling is set and slightly puffed in the center.
5. Remove the pie from the grill and allow it to cool.
6. While the pie cools, make the maple whipped cream. In a cold mixing bowl, whip the heavy cream, maple syrup, and vanilla extract until soft peaks form.
7. Serve the pie with a generous dollop of maple whipped cream.

This Smoked Pumpkin Pie is an irresistible fall dessert that brings the warmth of classic pumpkin pie together with a hint of Traeger’s signature smokiness. The combination of autumn spices and creamy pumpkin filling, topped with luxurious maple whipped cream, creates a dessert that is both familiar and elevated. Perfect for any fall occasion, this pie will have your guests asking for seconds (or thirds)!

Smoked Maple-Glazed Pork Tenderloin

Smoked Maple-Glazed Pork Tenderloin is the perfect balance of sweet, smoky, and savory flavors, making it an excellent choice for a fall-inspired main dish. The tender pork is infused with a subtle smokiness from the Traeger and finished with a sticky maple glaze that enhances the natural flavors of the meat. It’s a dish that’s easy to prepare but elegant enough to impress at any fall dinner gathering.

Ingredients:

• 2 pork tenderloins
• 1/2 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your Traeger to 225°F.
2. Pat the pork tenderloins dry and season with salt, pepper, and olive oil.
3. Place the tenderloins on the grill and smoke for about 1 to 1.5 hours, until the internal temperature reaches 145°F.
4. While the pork is smoking, prepare the maple glaze. In a small saucepan, combine maple syrup, Dijon mustard, apple cider vinegar, soy sauce, garlic, and rosemary. Simmer for about 10 minutes until thickened.
5. Once the pork reaches 145°F, increase the Traeger temperature to 400°F. Brush the pork with the maple glaze and grill for an additional 5-10 minutes, turning to caramelize the glaze.
6. Remove from the grill, let rest for 5 minutes, and then slice.

This Smoked Maple-Glazed Pork Tenderloin is a delightful fall dish that’s full of flavor. The sweet and smoky glaze perfectly complements the tender pork, creating a rich, savory-sweet experience that’s ideal for cool autumn evenings. Serve it alongside roasted vegetables or mashed potatoes for a hearty, satisfying meal that will impress your guests and become a seasonal favorite.

Traeger Smoked Brussels Sprouts with Bacon

Traeger Smoked Brussels Sprouts with Bacon is a simple yet flavorful side dish that’s perfect for fall. The smokiness from the Traeger elevates the natural earthiness of the Brussels sprouts, while the crispy bacon adds a savory crunch. This dish is a crowd-pleaser and pairs wonderfully with roasted meats or can stand alone as a delicious vegetable dish for your next autumn gathering.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your Traeger to 375°F.
2. In a large mixing bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, salt, pepper, and red pepper flakes (if using).
3. Spread the Brussels sprouts on a baking sheet and scatter the chopped bacon on top.
4. Place the baking sheet on the grill and roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized and the bacon is crispy.
5. Remove from the grill and serve warm.

These Traeger Smoked Brussels Sprouts with Bacon are a delicious and easy fall side dish that combines the smoky flavors of the grill with the crispiness of bacon and the natural sweetness of Brussels sprouts. The balsamic vinegar adds a tangy balance to the dish, making it a perfect accompaniment to your favorite fall entrées. Whether you’re serving this at a holiday meal or a weeknight dinner, this dish will quickly become a favorite.

Smoked Apple Crisp

Smoked Apple Crisp is a comforting, sweet, and slightly smoky dessert that’s perfect for fall. The tender apples are spiced with cinnamon and nutmeg, then topped with a buttery oat crumble and smoked on the Traeger for a warm, delicious finish. Serve it with a scoop of vanilla ice cream, and you have the ultimate autumn dessert that captures the essence of the season.

Ingredients:

• 6 apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice

For the Topping:

• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup butter, melted
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat your Traeger to 350°F.
2. In a large mixing bowl, toss the sliced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Pour the apple mixture into a cast-iron skillet.
3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and melted butter. Stir until crumbly.
4. Sprinkle the oat topping evenly over the apples.
5. Place the skillet on the Traeger and smoke for about 30-35 minutes, until the apples are tender and the topping is golden and crispy.
6. Remove from the grill and let cool slightly before serving with vanilla ice cream.

This Smoked Apple Crisp is the perfect way to celebrate fall’s apple harvest. The warm spices, sweet apples, and smoky crumble come together to create a dessert that’s both rustic and indulgent. Whether you serve it as a dessert for a cozy family dinner or a holiday feast, this apple crisp is sure to become a seasonal tradition that everyone looks forward to.

Note: More recipes are coming soon!