28+ Delicious Summer Traeger Recipes to Spice Up Your Grill Game

Summer is the perfect time to fire up the Traeger grill and enjoy the fresh flavors of the season.

From smoky grilled meats to charred veggies and even dessert, the possibilities are endless when it comes to cooking with your Traeger.

Whether you’re hosting a backyard BBQ or just want to elevate a simple weeknight dinner, Traeger grills bring out the best in your ingredients, infusing them with a rich smoky flavor that’s hard to beat.

In this blog, we’ve gathered over 28+ mouthwatering summer Traeger recipes that will help you make the most of your outdoor cooking adventures.

Get ready to impress your family and friends with these easy, delicious, and smoky dishes that’ll take your summer grilling to the next level!

28+ Delicious Summer Traeger Recipes to Spice Up Your Grill Game

There you have it—28+ summer Traeger recipes that will make your grill the heart of your summer gatherings.

Whether you’re smoking ribs, grilling fresh vegetables, or whipping up a tasty dessert, your Traeger is the perfect tool to infuse everything with rich, smoky flavors.

With the right ingredients and these recipes, you’re all set to make the most of your Traeger this summer.

So go ahead, fire up that grill, and treat your guests (and yourself) to some unforgettable outdoor meals.

Smoked Citrus-Herb Chicken Thighs

Nothing says summer like juicy chicken infused with citrus and fresh herbs.

These Traeger-smoked chicken thighs are marinated in lemon, orange, and a mix of fragrant herbs, then slow-cooked over wood pellets for deep flavor and smoky perfection. Perfect for a backyard BBQ or a relaxing weekend dinner, this dish is easy to prepare and incredibly satisfying.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions:

1. Marinate the Chicken: In a bowl, combine olive oil, citrus zest and juice, garlic, rosemary, thyme, salt, pepper, and paprika. Place chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them. Refrigerate for at least 2 hours or overnight for best flavor.
2. Preheat the Traeger: Set your Traeger grill to 275°F and preheat with the lid closed for about 15 minutes. Use fruitwood or pecan pellets for a sweeter, summer-friendly smoke flavor.
3. Smoke the Chicken: Remove the thighs from the marinade and pat them dry slightly. Place them skin-side up on the grill grates. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 175°F.
4. Crisp the Skin (Optional): Increase the grill temp to 400°F and cook for an additional 5–10 minutes to crisp up the skin.
5. Rest and Serve: Let the chicken rest for 5 minutes before serving.

This recipe delivers a bold mix of citrus tang and smoky richness in every bite.

The high moisture content of thighs ensures they stay juicy, and the herbaceous marinade adds complexity that pairs beautifully with grilled veggies or summer salads.

Sweet & Spicy Traeger Pineapple Ribs

These ribs are a tropical twist on a barbecue classic, combining the sweet acidity of pineapple with a kick of chili heat.

Smoked low and slow on the Traeger, the meat becomes tender enough to fall off the bone. Ideal for pool parties or a tropical-themed cookout, this recipe adds island flair to your summer table.

Ingredients:

• 2 racks baby back ribs
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1/2 cup pineapple juice
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tsp red pepper flakes
• 1/4 cup BBQ sauce (your favorite kind)

Instructions:

1. Prep the Ribs: Remove the membrane from the back of the ribs and season with salt, pepper, paprika, and chili powder. Let sit at room temperature for 30 minutes.
2. Preheat the Traeger: Set the Traeger to 225°F and allow to preheat with the lid closed for 15 minutes.
3. Smoke the Ribs: Place the ribs directly on the grill grates and smoke for 3 hours.
4. Wrap & Sauce: In a bowl, mix pineapple juice, brown sugar, soy sauce, honey, red pepper flakes, and BBQ sauce. Wrap each rack of ribs in foil with a few spoonfuls of the mixture. Return to the grill and cook for another 2 hours.
5. Finish Unwrapped: Remove foil, brush the ribs with the remaining sauce, and smoke unwrapped for 1 more hour at 250°F for a sticky, glazed finish.
6. Rest and Slice: Let the ribs rest for 10 minutes before slicing.

These pineapple ribs strike a perfect balance between sweet and spicy, with the smoke tying everything together.

The meat becomes tender and caramelized, and the glaze gives it a satisfying finish that will have everyone licking their fingers.

Traeger-Grilled Elote-Style Corn

Inspired by classic Mexican street corn, this smoked version adds a summery depth with wood-fired flavor.

Slathered in a tangy crema and topped with chili powder and cotija, it’s a smoky side dish that stands tall next to any grilled entrée. It’s easy to prepare and guaranteed to be a crowd favorite.

Ingredients:

• 6 ears of corn, husked
• 2 tbsp olive oil
• 1/2 cup Mexican crema (or sour cream)
• 1/4 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 cup chopped cilantro
• 1/2 cup crumbled cotija cheese
• Juice of 1 lime
• Salt to taste

Instructions:

1. Prep the Corn: Brush each ear of corn with olive oil and season lightly with salt.
2. Preheat the Traeger: Set to 375°F and preheat for 15 minutes.
3. Grill the Corn: Place corn directly on the grill grates and cook for about 25–30 minutes, turning occasionally until evenly charred and tender.
4. Make the Sauce: In a bowl, combine crema, mayo, garlic powder, chili powder, lime juice, and a pinch of salt.
5. Dress the Corn: Once off the grill, brush or spoon the sauce generously over the corn. Sprinkle with cotija and cilantro.

Elote on the Traeger brings extra smokiness that enhances the traditional street corn flavor.

The tangy crema contrasts beautifully with the rich char of the corn, and each bite is creamy, cheesy, and bright with lime. It’s the perfect sidekick for any summer grilling feast.

Smoked BBQ Shrimp Skewers

These smoky, succulent shrimp skewers are the perfect light yet flavorful dish to enjoy during warm summer nights.

The Traeger imparts a delicate smoky flavor, while the tangy barbecue marinade enhances the shrimp’s natural sweetness. Quick and easy to make, these skewers are perfect for a backyard party or a weeknight dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 1/4 cup BBQ sauce (sweet or tangy, your choice)
• 1 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Marinate the Shrimp: In a bowl, mix together olive oil, BBQ sauce, lemon juice, garlic, smoked paprika, onion powder, salt, and pepper. Add the shrimp and toss to coat evenly. Marinate in the refrigerator for 30 minutes to 1 hour.
2. Preheat the Traeger: Set the Traeger to 400°F and preheat for about 15 minutes.
3. Assemble the Skewers: Thread the shrimp onto the soaked wooden skewers, ensuring they’re evenly spaced.
4. Grill the Shrimp: Place the skewers on the grill and cook for 3–4 minutes per side, or until the shrimp are opaque and lightly charred.
5. Serve: Serve the shrimp skewers immediately, garnished with fresh lemon wedges or cilantro if desired.

These shrimp skewers are perfect for grilling season, offering the right balance of smokiness, tang, and sweet BBQ flavor.

They cook quickly and are perfect served with grilled vegetables or a fresh salad.

Traeger Grilled Tri-Tip with Garlic Herb Butter

Tri-tip is an amazing cut of beef, and when cooked on the Traeger, it becomes incredibly tender with a smoky crust.

This recipe adds a luscious garlic herb butter to elevate the flavor, creating a mouthwatering dish that’s perfect for summer celebrations, from casual family dinners to special occasions.

Ingredients:

• 1 tri-tip roast (about 2–3 lbs)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup unsalted butter, softened
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Season the Tri-Tip: Rub the tri-tip with olive oil, then season with salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and rosemary. Let the meat sit at room temperature for 30 minutes.
2. Preheat the Traeger: Set your Traeger to 225°F and allow it to preheat for 15 minutes.
3. Smoke the Tri-Tip: Place the tri-tip on the grill grates and smoke for about 1.5–2 hours, or until the internal temperature reaches 120°F for medium-rare.
4. Make the Garlic Herb Butter: While the tri-tip smokes, mix the softened butter with minced garlic, parsley, and thyme. Set aside.
5. Sear the Tri-Tip: Once the tri-tip reaches the desired temperature, increase the Traeger’s heat to 450°F. Sear the tri-tip for 5–7 minutes per side, or until a golden-brown crust forms.
6. Rest and Serve: Let the tri-tip rest for 10 minutes before slicing against the grain. Serve with a generous dollop of garlic herb butter on top.

This tri-tip recipe is a crowd-pleaser, with its perfectly smoky exterior and juicy, tender interior.

The garlic herb butter adds richness that complements the robust flavor of the beef, making it a great centerpiece for any summer meal.

Smoked Peach and Bourbon Glazed Pork Tenderloin

Peach and bourbon create a sweet and slightly smoky glaze that pairs beautifully with pork tenderloin.

The Traeger adds a subtle smokiness that elevates the dish, making it a standout choice for summer grilling. This dish combines sweet, savory, and smoky notes that everyone will enjoy.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup peach preserves
• 2 tbsp bourbon
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• Fresh thyme for garnish (optional)

Instructions:

1. Prep the Pork Tenderloin: Rub the pork tenderloins with olive oil, then season with salt, pepper, smoked paprika, and garlic powder. Let it sit at room temperature for 30 minutes.
2. Preheat the Traeger: Set your Traeger to 225°F and allow it to preheat for 15 minutes.
3. Smoke the Pork: Place the pork tenderloins on the grill and smoke for about 2 hours, or until the internal temperature reaches 140°F for medium.
4. Make the Peach Bourbon Glaze: In a saucepan, combine peach preserves, bourbon, Dijon mustard, apple cider vinegar, and brown sugar. Simmer over medium heat for 5–7 minutes until the glaze thickens slightly.
5. Glaze the Pork: In the last 30 minutes of smoking, brush the pork with the peach bourbon glaze every 10 minutes, allowing it to caramelize.
6. Rest and Serve: Once the pork reaches the desired internal temperature, remove it from the grill and let it rest for 10 minutes before slicing. Garnish with fresh thyme if desired.

This peach and bourbon glazed pork tenderloin combines the richness of smoked pork with the sweet, tangy, and slightly boozy glaze.

It’s a flavorful, show-stopping dish that’s sure to be the highlight of your summer cookout.

Smoked Brisket Burnt Ends

Brisket burnt ends are a classic BBQ favorite, and when cooked on the Traeger, they take on an incredible smoky flavor while becoming tender and caramelized.

The key to perfect burnt ends is smoking the brisket low and slow, then cutting it into cubes and tossing it in a rich, sweet glaze. These are perfect for parties or as a special treat for your family.

Ingredients:

• 1 whole brisket (about 10-12 lbs)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup BBQ sauce (your favorite kind)
• 1/4 cup honey
• 1/4 cup brown sugar

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4-inch of fat cap. Rub the brisket evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. Preheat the Traeger: Set the Traeger to 225°F and preheat for 15 minutes with your choice of wood pellets (hickory, oak, or mesquite works great for brisket).
3. Smoke the Brisket: Place the brisket on the grill and smoke for 6–8 hours, or until it reaches an internal temperature of 190°F to 200°F for perfect tenderness.
4. Cube and Glaze the Burnt Ends: Once the brisket is done, remove it from the grill and let it rest for 15 minutes. Cut the brisket into 1.5-inch cubes. In a bowl, mix BBQ sauce, honey, and brown sugar. Toss the brisket cubes in the glaze.
5. Return to the Grill: Place the glazed cubes back on the Traeger and cook for an additional 1–1.5 hours, allowing the burnt ends to caramelize and become tender.
6. Serve: Remove from the grill and let them rest for a few minutes before serving.

These brisket burnt ends are perfectly crispy on the outside, juicy on the inside, and coated in a rich, smoky-sweet glaze.

They’re a fantastic crowd-pleaser for your summer BBQs.

Smoked Stuffed Jalapeños

These smoked jalapeños are stuffed with a rich mixture of cream cheese, cheddar, and bacon, and then smoked to perfection on the Traeger.

The smoky flavor from the wood pellets gives them an irresistible depth of flavor, while the cheese and bacon make them creamy and indulgent. They’re a great appetizer or snack for a summer cookout.

Ingredients:

• 12 large jalapeños, halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 2 tbsp green onions, chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prepare the Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds. Set aside.
2. Make the Filling: In a mixing bowl, combine cream cheese, shredded cheddar, crumbled bacon, green onions, garlic powder, smoked paprika, salt, and pepper. Stir until well combined.
3. Stuff the Jalapeños: Fill each jalapeño half with the cheese and bacon mixture, packing it tightly.
4. Preheat the Traeger: Set your Traeger to 225°F and preheat for 15 minutes.
5. Smoke the Jalapeños: Place the stuffed jalapeños directly on the grill and smoke for 1 hour, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve: Let them cool slightly before serving. These stuffed jalapeños are great with a cold drink on a warm summer day.

The combination of smoky, spicy jalapeños, rich cheese, and crispy bacon makes these a delicious bite-size treat.

They’re perfect for parties, BBQs, or just a casual snack on the porch.

Traeger Grilled Salmon with Lemon-Dill Butter

Salmon is a fantastic fish for grilling, and the Traeger brings out its natural flavors with a gentle smokiness.

This recipe pairs the salmon with a zesty lemon-dill butter that complements the richness of the fish perfectly. Whether you’re cooking for a family dinner or a special gathering, this dish is sure to impress.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup unsalted butter, softened
• Zest and juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Lemon wedges, for serving

Instructions:

1. Prep the Salmon: Pat the salmon fillets dry with paper towels. Rub both sides with olive oil and season with salt and pepper.
2. Preheat the Traeger: Set your Traeger to 375°F and allow it to preheat for 15 minutes.
3. Grill the Salmon: Place the salmon fillets on the grill, skin-side down, and cook for 12–15 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
4. Make the Lemon-Dill Butter: While the salmon cooks, combine softened butter, lemon zest, lemon juice, fresh dill, garlic powder, and smoked paprika in a small bowl. Stir until well combined.
5. Serve: Once the salmon is done, remove it from the grill and top with a generous spoonful of the lemon-dill butter. Serve with lemon wedges on the side.

This grilled salmon is flavorful, light, and fresh, with the lemon-dill butter adding the perfect finishing touch.

The smokiness from the Traeger enhances the natural richness of the salmon, making this dish a standout choice for summer.

Traeger Smoked Pulled Pork

Smoked pulled pork is a crowd favorite, and using the Traeger to cook it low and slow gives it that melt-in-your-mouth tenderness.

The rich, smoky flavor paired with a tangy vinegar-based sauce makes it perfect for summer sandwiches, tacos, or served alongside classic BBQ sides. This recipe is great for feeding a group and can easily be made ahead for convenience.

Ingredients:

• 1 pork shoulder (8–10 lbs)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional, for heat)
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup BBQ sauce (optional)

Instructions:

1. Prep the Pork Shoulder: Trim any excess fat from the pork shoulder. Rub the pork with olive oil and then season generously with salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper (if using).
2. Preheat the Traeger: Set your Traeger to 225°F and preheat with your choice of wood pellets (hickory, applewood, or oak works great for pork).
3. Smoke the Pork: Place the pork shoulder directly on the grill and smoke for 6–8 hours, or until the internal temperature reaches 195°F. During the cooking process, spritz the pork with a mixture of apple cider vinegar and water every hour to keep it moist.
4. Rest and Pull the Pork: Once the pork reaches 195°F, remove it from the grill and let it rest for 15–20 minutes. After resting, shred the pork using two forks.
5. Serve: Serve the pulled pork with BBQ sauce, on buns, or over rice for a delicious meal.

This pulled pork is flavorful, tender, and smoky. It’s perfect for large gatherings or meal prepping for the week.

Traeger Grilled Veggie Kabobs

These colorful veggie kabobs are bursting with fresh summer flavors and are easy to prepare. Smoked on the Traeger, they get a smoky char that perfectly complements the sweetness of the vegetables.

Great for vegetarian guests or as a side dish to your grilled meats, these kabobs are perfect for a light and healthy summer meal.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8 oz mushrooms, halved
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Vegetables: Cut the zucchini, bell peppers, onion, and mushrooms into chunks. Leave the cherry tomatoes whole.
2. Season the Veggies: In a large bowl, toss all the vegetables with olive oil, garlic powder, oregano, salt, and pepper.
3. Assemble the Kabobs: Thread the vegetables onto skewers, alternating the different veggies for color and texture.
4. Preheat the Traeger: Set your Traeger to 350°F and preheat for 15 minutes.
5. Grill the Kabobs: Place the veggie kabobs on the grill and cook for 10–15 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Serve: Garnish the kabobs with fresh parsley and serve immediately.

These veggie kabobs are smoky, slightly charred, and bursting with flavor.

They make a great side dish or a delicious vegetarian main course.

Traeger Grilled Chicken Fajitas

These smoky, flavorful chicken fajitas are perfect for summer nights when you want to enjoy a Mexican-inspired meal.

The chicken is marinated in a zesty lime and chili mixture and grilled on the Traeger for that signature smoky flavor. Serve them with soft tortillas and your favorite toppings for an unforgettable meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 limes
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 8 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes or up to 4 hours in the fridge.
2. Preheat the Traeger: Set your Traeger to 375°F and preheat for 15 minutes.
3. Grill the Chicken: Place the marinated chicken breasts on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F.
4. Grill the Veggies: While the chicken is grilling, place the sliced onion and bell peppers on the grill and cook for about 5–7 minutes, turning occasionally, until the vegetables are softened and slightly charred.
5. Slice and Serve: Once the chicken is done, let it rest for a few minutes before slicing it into thin strips. Serve the chicken and grilled veggies on warm tortillas, garnished with fresh cilantro and lime wedges.

These grilled chicken fajitas are smoky, zesty, and loaded with flavor.

The grilled chicken and vegetables make for a satisfying, fresh meal that’s perfect for summer.

Traeger Smoked Chicken Wings

Smoked chicken wings on the Traeger are the perfect balance of crispy, smoky, and juicy.

The long, slow smoking process renders the fat and crisps up the skin, while infusing the wings with a delicious smoky flavor. Serve them with your favorite dipping sauce for a snack, appetizer, or main course.

Ingredients:

• 12 chicken wings
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional for heat)
• 1/4 cup BBQ sauce or hot sauce (optional)

Instructions:

1. Prep the Wings: Pat the chicken wings dry with paper towels. Toss the wings in olive oil and season with smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using).
2. Preheat the Traeger: Set your Traeger to 225°F and preheat for 15 minutes.
3. Smoke the Wings: Place the wings directly on the grill grates and smoke for 1.5–2 hours, or until the wings are cooked through and have reached an internal temperature of 165°F.
4. Crisp the Skin: For extra crispy wings, increase the Traeger temperature to 400°F for the last 10–15 minutes of cooking. This will crisp up the skin.
5. Serve: Toss the wings in BBQ sauce or hot sauce if desired and serve immediately.

These chicken wings are smoky, crispy, and full of flavor.

They’re perfect for game days, parties, or a summer night treat!

Traeger Grilled Peach Salsa

This sweet and smoky peach salsa is the perfect side dish or topping for grilled meats, tacos, or chips.

The Traeger brings out the natural sweetness of the peaches, while adding a subtle smokiness that pairs perfectly with the fresh cilantro and lime. This salsa is a refreshing way to elevate any summer meal.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 red onion, quartered
• 1 red bell pepper, quartered
• 1 jalapeño, stemmed and seeded (optional for heat)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the Traeger: Set your Traeger to 400°F and preheat for 15 minutes.
2. Grill the Peaches and Veggies: Brush the peach halves, onion, bell pepper, and jalapeño (if using) with olive oil. Place them on the grill and cook for 5–7 minutes, or until the peaches are charred and the veggies are tender.
3. Chop the Ingredients: Once the veggies and peaches are grilled, chop them into small pieces. Place them in a mixing bowl.
4. Make the Salsa: Add lime juice, salt, pepper, and fresh cilantro to the chopped ingredients. Toss everything together.
5. Serve: Serve the grilled peach salsa as a topping for grilled meats, tacos, or with tortilla chips for a delicious snack.

This grilled peach salsa is sweet, smoky, and tangy, making it a perfect companion for summer grilling!

Traeger Grilled Flatbread with Garlic and Herb Butter

Grilled flatbread with garlic and herb butter is a simple yet incredibly flavorful dish that’s perfect for serving with BBQ, as an appetizer, or as a side dish to any meal.

The Traeger adds a nice smokiness to the flatbread, while the garlic herb butter takes it to another level.

Ingredients:

• 1 package of pre-made pizza dough (or homemade dough)
• 3 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the Traeger: Set your Traeger to 400°F and preheat for 15 minutes.
2. Prepare the Garlic Herb Butter: In a small bowl, mix softened butter with minced garlic, parsley, rosemary, salt, and pepper. Set aside.
3. Prepare the Flatbread: Roll out the pizza dough onto a floured surface to your desired thickness. Brush the flatbread with olive oil on both sides.
4. Grill the Flatbread: Place the flatbread on the preheated Traeger and cook for 3–4 minutes per side, or until the bread is golden brown and slightly crispy.
5. Brush with Butter: Once the flatbread is grilled, remove it from the grill and brush the warm garlic and herb butter over the top.
6. Serve: Slice the flatbread and serve immediately as a side or appetizer.

The crispy, smoky flatbread paired with the savory garlic herb butter is an irresistible treat, perfect for summer gatherings or a simple, flavorful snack.

Traeger Smoked Ribs with Apple Cider Glaze

Smoked ribs are a BBQ classic, and when cooked on the Traeger, they develop an incredible depth of flavor. This recipe uses a sweet and tangy apple cider glaze to enhance the natural smokiness of the ribs, creating the perfect balance of flavors.

They’re tender, juicy, and have just the right amount of caramelization on the outside.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for heat)
• 1/2 cup apple cider vinegar
• 1/4 cup apple juice
• 1/4 cup honey
• 1/4 cup BBQ sauce (optional)

Instructions:

1. Prep the Ribs: Remove the membrane from the back of the ribs. Rub the ribs with olive oil and season generously with salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne pepper (if using).
2. Preheat the Traeger: Set your Traeger to 225°F and preheat for 15 minutes. You can use hickory, applewood, or cherry pellets for a nice, mild flavor.
3. Smoke the Ribs: Place the ribs on the grill, bone-side down, and smoke for 4–5 hours, or until the ribs are tender and have reached an internal temperature of 190°F. Baste with apple cider vinegar and apple juice every hour to keep them moist.
4. Prepare the Glaze: In a small saucepan, combine apple cider vinegar, apple juice, honey, and BBQ sauce. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze thickens slightly.
5. Glaze the Ribs: In the last 30 minutes of smoking, brush the ribs with the apple cider glaze every 10 minutes, allowing the glaze to caramelize and create a sticky, flavorful coating.
6. Serve: Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.

These smoked ribs are sweet, smoky, and melt-in-your-mouth tender, making them a perfect addition to any summer BBQ.

Traeger Grilled Shrimp Skewers with Lemon Garlic Marinade

Grilled shrimp skewers are a quick and easy dish to prepare on the Traeger. With a zesty lemon garlic marinade, they are fresh, juicy, and packed with flavor.

These shrimp skewers are ideal for a light summer dinner or as an appetizer for your next gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional for heat)
• 2 tbsp butter, melted (optional for brushing)

Instructions:

1. Prepare the Marinade: In a bowl, combine olive oil, lemon juice, garlic, parsley, smoked paprika, salt, pepper, and red pepper flakes (if using).
2. Marinate the Shrimp: Place the shrimp in a resealable bag or shallow dish and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes to an hour.
3. Preheat the Traeger: Set your Traeger to 375°F and preheat for 15 minutes.
4. Skewer the Shrimp: Thread the marinated shrimp onto metal or wooden skewers, ensuring they are evenly spaced.
5. Grill the Shrimp: Place the skewers on the grill and cook for 2–3 minutes per side, or until the shrimp are pink and opaque. For extra richness, brush the shrimp with melted butter during the last minute of grilling.
6. Serve: Remove the shrimp from the skewers and serve immediately with additional lemon wedges on the side.

These grilled shrimp are flavorful, fresh, and perfectly charred, making them a wonderful dish for summer gatherings or a quick dinner on a hot day.

Traeger Smoked Corn on the Cob

Smoked corn on the cob is a simple yet delicious side dish that pairs perfectly with any grilled meat.

The Traeger infuses the corn with a subtle smoky flavor while keeping the kernels juicy and tender. With just a little seasoning and a bit of butter, this smoky corn will become your new favorite BBQ side.

Ingredients:

• 6 ears of corn, husked
• 2 tbsp olive oil or butter, melted
• Salt and pepper, to taste
• 1 tbsp fresh cilantro, chopped (optional)
• 1/2 tsp smoked paprika (optional)

Instructions:

1. Prep the Corn: Husk the corn and remove all the silk. Brush each ear of corn with olive oil or melted butter, and season with salt and pepper. If you prefer, sprinkle with smoked paprika for extra flavor.
2. Preheat the Traeger: Set your Traeger to 225°F and preheat for 15 minutes.
3. Smoke the Corn: Place the corn directly on the grill grates and smoke for 1.5–2 hours, turning occasionally, until the kernels are tender and slightly charred.
4. Serve: Remove the corn from the grill and brush with additional melted butter. Sprinkle with chopped cilantro if desired and serve immediately.

Smoked corn on the cob is a delicious, simple side that’s full of smoky goodness.

It pairs wonderfully with grilled meats or as a stand-alone treat for a summer meal.

Traeger Smoked Salmon with Dill and Lemon

Smoked salmon on the Traeger is a real treat, combining the natural flavors of fresh fish with a rich, smoky finish.

This recipe adds a refreshing touch with lemon and dill, making it a perfect dish for a summer dinner or an appetizer at a BBQ.

Ingredients:

• 2 salmon fillets (about 1.5 lbs)
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp fresh dill, chopped
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Lemon slices, for garnish

Instructions:

1. Prep the Salmon: Pat the salmon fillets dry with paper towels. Rub them with olive oil and season with salt, pepper, garlic powder, smoked paprika, and honey. Squeeze lemon juice over the fillets and sprinkle with fresh dill.
2. Preheat the Traeger: Set your Traeger to 225°F and preheat for 15 minutes. Use alder wood or fruitwood pellets for a mild, sweet smoky flavor.
3. Smoke the Salmon: Place the salmon fillets on the grill, skin-side down, and smoke for 1.5–2 hours, or until the internal temperature of the salmon reaches 145°F and the flesh flakes easily with a fork.
4. Serve: Garnish with fresh lemon slices and additional dill, then serve hot with your favorite side dishes or salads.

This smoked salmon is juicy, tender, and flavorful, with the perfect hint of smoke and fresh herbs—ideal for a light and healthy summer meal.

Traeger Grilled Steak Fajitas

Steak fajitas on the Traeger are smoky, juicy, and packed with flavor.

Marinated in a zesty lime and cilantro mixture, the steak gets a beautiful char and smokiness that perfectly complements the grilled peppers and onions. Serve with soft tortillas and toppings for a festive and delicious summer dinner.

Ingredients:

• 2 ribeye or flank steaks (about 1.5 lbs each)
• 1/4 cup olive oil
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 8 small flour tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Marinate the Steak: In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Coat the steaks in the marinade and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat the Traeger: Set your Traeger to 450°F and preheat for 15 minutes.
3. Grill the Steak: Remove the steaks from the marinade and place them on the grill. Cook for 5–7 minutes per side for medium-rare, or longer if you prefer your steak more well-done.
4. Grill the Veggies: While the steak is grilling, place the sliced bell peppers and onions on the grill and cook for 4–5 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Slice and Serve: Once the steak is done, let it rest for a few minutes before slicing against the grain. Serve the steak and grilled veggies on warm tortillas, garnished with fresh cilantro and lime wedges.

These grilled steak fajitas are smoky, flavorful, and perfect for a summer meal.

The tender steak and charred veggies make every bite a delicious treat.

Traeger Smoked Stuffed Mushrooms

Smoked stuffed mushrooms are a great appetizer or side dish for any summer gathering.

The smoky flavor from the Traeger complements the creamy cheese and savory sausage stuffing, creating a perfect bite-sized treat that everyone will love.

Ingredients:

• 24 large white mushrooms, stems removed
• 1/2 lb ground sausage (spicy or mild)
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions:

1. Prep the Mushrooms: Remove the stems from the mushrooms and set the caps aside. Finely chop the stems and set them aside as well.
2. Cook the Sausage: In a skillet, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems and garlic, and cook for an additional 2-3 minutes until softened.
3. Make the Stuffing: In a bowl, combine the cooked sausage mixture with cream cheese, Parmesan cheese, mozzarella cheese, parsley, salt, and pepper. Mix well until everything is evenly incorporated.
4. Stuff the Mushrooms: Spoon the sausage mixture into each mushroom cap, packing it in tightly.
5. Preheat the Traeger: Set your Traeger to 225°F and preheat for 15 minutes.
6. Smoke the Mushrooms: Arrange the stuffed mushrooms on the grill and smoke for 45–60 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly.
7. Serve: Remove the mushrooms from the grill and serve hot, garnished with additional fresh parsley if desired.

These smoked stuffed mushrooms are rich, savory, and full of smoky flavor—perfect as an appetizer or side for your next summer BBQ.

Traeger Smoked BBQ Chicken Thighs

Juicy, smoky, and coated in a sticky-sweet BBQ glaze, these smoked chicken thighs are a backyard barbecue classic.

The slow smoking process on the Traeger gives them deep flavor while keeping the meat tender and succulent. They’re perfect for a casual dinner or feeding a crowd.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp BBQ dry rub (store-bought or homemade)
• 1 cup BBQ sauce (your favorite)
• Salt and pepper, to taste

Instructions:

1. Prep the Chicken: Pat chicken thighs dry. Rub with olive oil, then season generously with salt, pepper, and BBQ rub. Let sit at room temperature for 30 minutes.
2. Preheat the Traeger: Set to 225°F and allow to preheat for 15 minutes.
3. Smoke the Chicken: Place the chicken directly on the grates, skin-side up. Smoke for 1.5 to 2 hours or until the internal temperature reaches 165°F.
4. Add the Sauce: Brush the chicken with BBQ sauce and increase the temperature to 350°F. Cook for an additional 10–15 minutes, until the sauce is set and slightly caramelized.
5. Serve: Let rest for 5 minutes before serving. Serve with extra sauce on the side if desired.

These smoked BBQ chicken thighs are bursting with rich, tangy flavor and perfect for summer nights when you want something satisfying but low-effort.

Traeger Grilled Pineapple Slices with Cinnamon Honey Butter

Sweet, caramelized grilled pineapple is the ultimate summer dessert or side dish.

When kissed by smoke and finished with a drizzle of cinnamon honey butter, this tropical treat becomes downright addictive. It’s a fantastic pairing with grilled meats or even a scoop of vanilla ice cream.

Ingredients:

• 1 fresh pineapple, peeled, cored, and cut into 1/2″ thick rings
• 2 tbsp butter, melted
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the Traeger: Set to 400°F and allow to preheat.
2. Make the Cinnamon Honey Butter: In a small bowl, mix melted butter, honey, cinnamon, and a pinch of salt.
3. Grill the Pineapple: Place slices directly on the grill. Cook for 4–5 minutes per side, until caramelized and slightly charred.
4. Glaze and Serve: Brush with the cinnamon honey butter while still warm. Serve as a side, dessert, or over grilled pork or chicken.

This recipe highlights the sweetness of pineapple and enhances it with smoky char and a buttery glaze.

It’s an easy win for a tropical twist at your next cookout.

Traeger Grilled Veggie Platter with Balsamic Glaze

A colorful medley of grilled vegetables becomes a showstopping side dish when cooked on the Traeger.

The smoky notes from the grill intensify the natural sweetness of summer veggies, and a final drizzle of balsamic glaze adds brightness and balance.

Ingredients:

• 1 zucchini, sliced into planks
• 1 yellow squash, sliced into planks
• 1 red bell pepper, quartered
• 1 red onion, sliced into thick rings
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp balsamic glaze
• Fresh basil, for garnish

Instructions:

1. Prep the Veggies: Toss vegetables with olive oil, salt, and pepper.
2. Preheat the Traeger: Set to 375°F and preheat for 15 minutes.
3. Grill the Vegetables: Place all vegetables directly on the grill grates (use a grill basket for cherry tomatoes). Cook for 5–7 minutes per side or until lightly charred and tender.
4. Serve: Arrange vegetables on a platter. Drizzle with balsamic glaze and garnish with fresh basil.

This grilled veggie platter is healthy, vibrant, and full of summer flavor—great for potlucks, picnics, or serving alongside grilled meats.