Including ground meat is totally optional. If you decided to include it, brown it until cooked thoroughly and drain grease.

Set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

In a 4-5-quart cast iron Dutch oven or another oven-safe dish, combine the cheeses. Add the ROTEL, the cream of mushroom soup, cooked meat, and any Traeger rub.

Set the Dutch oven on the grill grates. Close the lid and smoke the queso, stirring 3-4 times, until the cheese is melted and everything is well combined, about 45 minutes. Add most of the cilantro during the last 5 minutes of smoking.

Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!

In a small bowl, combine the cream cheese, Traeger Pork & Poultry Rub, and the sour cream and mix well. Transfer the mixture to a sturdy, resealable plastic bag and trim 1/2-inch off one of the lower corners with scissors.

Start with a jalapeño slice, add a dollop of the cheese mixture, and if you're including meat, a bite-sized slice. Wrap the stack with a slice of bacon and secure with a toothpick.

When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.

Place the poppers directly on the grill, close the lid and smoke the peppers for 15-20 or until the meat is cooked.

Remove the poppers from the grill and serve warm. Enjoy!

Bring 5 quarts of water to a boil in a large pot over high heat. Add the salt. Add the macaroni and cook, stirring occasionally for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Traeger). Drain the macaroni well, then transfer to a large bowl.

Melt 8 tablespoons of butter in a medium saucepan over medium heat. Gradually add the flour and dry mustard, whisking constantly. Continue whisking for about 2 minutes, but do not let the mixture brown. Gradually whisk in the milk, whisking continuously until the sauce is smooth.

Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until fully incorporated and melted, adding more milk if the sauce seems too thick; it should fall off the whisk in ribbons. Season with salt and pepper to taste.

Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon until fully coated.

Grease a roasting pan or casserole dish with butter, then pour the macaroni and cheese into the pan and spread evenly. Sprinkle the cheddar cheese on top.

Melt the remaining 4 tablespoons of butter in a medium saucepan. Add the bread crumbs and stir to coat.

Sprinkle the bread crumbs evenly over the macaroni and cheese and dust lightly with paprika.

When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

Transfer the roasting pan to the grill, close the lid, and bake the macaroni and cheese, rotating 180° halfway through, until hot and bubbling and the bread crumbs are golden brown, 45-60 minutes.

Remove the pan from the grill and serve hot. Enjoy!

When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

In a medium bowl or the bowl of a stand mixer, combine cream cheese, sour cream, mayonnaise, ranch, salt and hot sauce and mix until combined.

Fold in the cheddar, mozzarella and shredded chicken. Transfer to an ovenproof dish and top with blue cheese and crumbled bacon.

Place dish directly on the grill grate and cook for 20 to 30 minutes until the top is golden brown and dip is bubbling.

Serve with chips, crackers, crostini or sliced vegetables. Enjoy!

When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

In a large bowl, coat the potatoes with the oil and season with the salt.

Place the potatoes directly on the grill grates, close the lid, and bake until soft in the center when pricked with a fork, about 40 minutes.

Serve the potatoes loaded with your favorite toppings. Enjoy!

When ready to cook, set the Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

Remove the backbone and season on both sides with Traeger Chicken Rub.

Place the chicken directly on the grill grates, skin-side up. Insert the probe into the thickest part of a chicken breast. Close the lid and cook until the internal temperature reaches 160°F, 60-90 minutes.

Brush Traeger Apricot BBQ Sauce all over the chicken skin. Close the lid and cook until the sauce sets, about 10 minutes.

Remove the chicken from the grill and let rest for 5 minutes before serving. Enjoy!

When ready to cook, place a cast iron griddle on the grill grates. Close the lid and set the Traeger temperature to 450°F. Preheat for 15 minutes.

Divide the ground beef into 4 4-ounce portions and lightly roll into balls. Season with Traeger Beef Rub or salt and pepper.

Grease the griddle with melted butter.

Place the beef balls on the hot griddle and immediately smash down with a spatula until flattened thin, about 1/2 inch thick. Cook until well-browned on the bottoms. Carefully flip the burgers. If you like onion, add sliced onions at this step and cover with cheese slices. Cook until the cheese melts.

Serve immediately. Enjoy!

In a blender or food processor, add the soy sauce, brown sugar, garlic, ginger, and oil, and mix well.

With a sharp knife on a cutting board, trim all the excess fat from the steak then slice, with the grain, into 1/4-inch-thick slices.

In a large resealable bag combine the marinade and steak. Place the bag in a bowl and refrigerate for at least 12 or up to 24 hours.

When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Place the steak slices directly on the grill grates leaving a small gap in between each slice. Close the lid and smoke for 5 hours, until the jerky is dehydrated.

Remove the jerky from the grill. Serve warm or cooled to room temperature. Enjoy!

Preheat the Traeger to 250 degrees for 10 minutes

Put the bacon on the grill and let cook for 45-75 minutes, depending on your desired crispiness level. Flip half-way through!

When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

While the Traeger comes to temperature, trim excess fat off pork butt.

Generously season with Traeger Pork & Poultry Rub on all sides and let sit for 20 minutes.

Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160℉, about 3 to 5 hours.

Remove the pork butt from the grill.

On a large baking sheet, stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. If not, overlap the foil pieces to create a wider base. Place the pork butt in the center on the foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt. Wrap the foil tightly around the pork, ensuring the cider does not escape.

Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt.

Remove from the grill. Allow the pork to rest for 45 minutes in the foil packet.

Remove the pork from the foil and pour off any excess liquid into a fat separator.

Place the pork in a large dish and shred the meat, removing and discarding the bone and any excess fat. Add separated liquid back into pork and season to taste with additional Traeger Big Game Rub. Optionally, add Traeger 'Que BBQ Sauce or your favorite BBQ sauce to taste.

Serve alone, in your favorite recipes, or on sandwiches. Refrigerate leftover pork in a covered container for up to 4 days. Enjoy!