Top 10 Traeger Grilling Hacks you need to know

The Top 10 Traeger Grilling Hacks You Need to Know

By the way, we’ve tested these out—no guesswork involved.

So, you’ve got yourself a Traeger. Congratulations! You’re now the proud owner of a grilling machine that could probably feed half of Scotland if it had to. But to really get the best out of it, you need to know the ins and outs—things that go beyond flipping burgers and searing steaks. So, gather round, friends, and let’s dive into the top ten Traeger hacks that will make your grilling life a whole lot easier and a lot more fun. After all, you’re here to be a barbecue wizard, not just a weekend griller, right?

1. Preheat with Purpose – It’s Like Warming Up the Car

We don’t pop out for a wee jaunt in the car without warming it up first, especially in winter, and the same goes for your Traeger. Give it a good 15 minutes to get nice and toasty before you even think about laying on that steak or burger. Letting it hit its stride at the right temperature ensures even cooking. Those cold spots are the enemy of a good grill, so give it time and treat it with respect.

Bonus Tip: Keep the lid closed while preheating. You wouldn’t heat the house with the windows open, would you?

2. Use a Water Pan – Keep It Juicy

Now, this one’s a bit of a hidden gem: pop a water pan on the grill. It’s like keeping a pot of tea on a rainy day—it adds just the right amount of humidity. This trick is especially brilliant for things that need a long cook, like brisket or ribs. The water prevents them from drying out, so you’ll get juicy meat with a perfect smoke ring. Just be sure to keep the water topped up, or you’ll be left wondering why the beef's looking like it’s spent a week in the Sahara.

3. Wrap It Right – The Texas Crutch for Perfect Ribs

The "Texas Crutch" sounds a bit cowboy for us, but it works wonders. This hack involves wrapping your meat in foil halfway through cooking to speed up the process and lock in those juices. When your ribs hit that beautiful mahogany colour, wrap them up with a splash of apple juice or beer, then back on the grill they go. Unwrap for the last 15 minutes to get that crispy bark, and you’re golden. Even the pickiest of guests won’t have anything to complain about.

4. Keep the Pellet Hopper Happy – Use Fresh Pellets

Now, it’s easy to forget about the pellets once they’re in, but let’s not treat them like the bottom of the biscuit tin. Make sure you’re using fresh pellets every time. Damp pellets cause temperature swings, and trust us, no one wants a cold-then-hot grill sesh. Keep your pellets in a dry place, like a snug shed, and ideally keep the bag sealed. A nice, dry pellet equals a steady temperature and that lovely consistent smoke flavour Traeger is known for.

Scottish Tip: Keep an eye out for those damp mornings when moisture can sneak in. When in doubt, a quick sniff test should tell you if the pellets are a bit on the soggy side.

5. Reverse Searing – Fancy Yet Foolproof

This one’s for impressing the guests and, honestly, it’s easier than it sounds. Reverse searing means you start your meat on a low heat to cook it through, then finish with a high-heat sear to give it that caramelised crust. Think steakhouse-quality steak with minimal effort. Let your steak or chops cook low and slow until they’re almost done, then crank up the heat and sear both sides for that Instagram-worthy char. It’s the chef’s secret weapon, and no one needs to know it’s actually a doddle.

6. Temperature Probes are Not Cheating – They’re Genius

Real grillers know their meat thermometer is their best mate. So, forget the guesswork—get yourself a good probe, pop it in the thickest part of the meat, and let it do the hard work. Many Traegers even come with built-in probes, so you can just sit back, sip a wee dram, and wait for it to beep. Checking your temps keeps you from overcooking (a sin in grilling circles) and makes you look like a grilling guru.

7. Experiment with Wood Flavours – A Match Made in Heaven

Traeger pellets come in all sorts of flavours—hickory, apple, cherry, and so on. Treat it like pairing wine with food. For example, applewood is lovely with pork, cherry works a treat with poultry, and hickory is a classic for beef. Mixing flavours can also add a complex note to your meat, so don’t be shy. Try a blend of cherry and oak, or hickory and mesquite for a bit of punch. Just don’t go overboard with the mesquite—too much, and it can be like licking a bonfire.

8. The Magic of the Smoke Shelf

If you’ve got a Traeger with a smoke shelf, use it. The elevated position is a sweet spot for getting that balanced smoke without overpowering your food. Things like salmon or veggies sit perfectly on this shelf, getting just the right kiss of smoke. It’s also a good spot for meats that need a slower cook but don’t need the full grill space. Just think of it as the mezzanine seating for your meat—a bit of a VIP spot.

Scottish Tip: Pop some tatties up there, wrapped in foil with a bit of butter. They’ll come out soft and smokey, perfect with a dollop of sour cream.

9. Foil for Flavour – Use Foil Pouches for Added Goodness

This one’s both simple and effective. Toss a handful of herbs, garlic, or even fruit peels into a foil pouch, poke a few holes, and pop it on the grill near your meat. The aromas will slowly release and infuse your food with subtle hints of rosemary, garlic, or whatever you fancy. It’s like having a wee seasoning fairy hovering over your grill. Just remember to place it close enough to work its magic, but not right on top of a hot flame.

10. End with a Sauce – Glaze is Your New Best Friend

Some things are worth the wait, and sauce is one of them. The key here is to wait until the last 10–15 minutes of cooking, then brush on your favourite sauce. This keeps it from burning (as sugary sauces can catch quickly) and gives your food that perfect glossy, sticky finish. It’s a game-changer, particularly for ribs or chicken wings. And if you’ve got a homemade whisky glaze? Well, that’s just pure class.

Scottish Tip: Try a whisky BBQ glaze for a distinctly Scottish touch. Just a dash of whisky, a bit of brown sugar, and a smidgen of mustard. You’ll feel like you’ve mastered the art of grilling and distilling all in one go.

Get in touch if you would like to know more about these immense grills
01738 850203

‍