Alder

PEL307 20# $18.99

Apple

Cherry

Garlic

Hickory

Maple

Mesquite

Oak

Onion

Pecan

Grapevine

PEL315 20# $18.99

Traeger hardwood pellets - availed in a variety of species - are the sole source of heat and impart a delicious flavor to smoked, grilled and baked foods. Conveniently sealed in easy-to-handle, 20-pound bags, our pellets are clean-burning, sanitary, economical and 100-percent pure. They are easier and safer to transport and store than other types of barbecue fuel.

Traeger barbecue pellets are no larger than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit food, but there is nothing small about the heat energy in a barbecue pellet. Over 8500 BTU's per pound! Wood pellets are not new, they have been around for a long time used in industrial, commercial, and residential heating appliances and applications. There are over 100 fully operational pellet mills in the United States. Traeger Industries was the first company to use them for cooking.

Only the finest hardwood raw materials are sourced from all over the country. The pure, raw material (sawdust) is then pulverized with hammer mills and dried. The dried material is then processed under heat and pressure. Lignin, which is the natural glue which holds plant fiber together, softens above 100 degrees Celsius, permitting the material to change shape. The hot lignin then acts like a glue to bond the pellet together. Pelleting employs a hard steel die which rotates against rollers forcing the material through the die with pressures of over 10,000 PSI. As the pellet is forced through the die it is sheared off at the specified length, cooled, screened, and bagged.

General specifications for barbecue pellets are: 100% hardwood, 1" long or less in length, 1/4" diameter, less than 2% ash content, less than 2% fines, 10% moisture content, 8500 BTU's per lb, and about 40 lbs per cubic ft. density. Traeger pellets are sealed in convenient 20-pound bags and are available in these flavorful species:

Barbecue Rub

The original Traeger rub! Still a winner-providing a sweet spiciness with a hint of smoke flavor characteristics.

Beef Rub

A course ground blend of fresh spices, including dill and garlic. Does beef good!

Chicken Rub

Here chickie, chickie! A combination of fresh pepper, black and chili pepper, and a hint of annatto brings true barbecued chicken flavor.

Prime Rib Rub

Robust seasonings with a good garlic base provide the perfect seasoning for restaurant quality prime rib-we use it in our own restaurant.

Sweet Rub

Excellent on pork, chicken, and lamb. A spicy, fruity blend of seasonings that is truly magical.

Beef Shake

Lighter than our Beef Rub. This shake includes garlic, onion and as a surprise-natural lemon flavoring. Truly wonderful on steaks and smaller cuts of beef.

Cajun Shake

Good heat without blowing the top of your head off. Pepper, garlic and other seasonings bring out true Bayou flavor.

Pork/Poultry Shake

A very versatile shake. Coriander, Thyme and Turmeric add their flavor profiles to enhance the delicate flavors of pork and poultry cuts.

Salmon Shake

Not just for Salmon anymore. This shake can easily find its home on beef, pork and chicken.

How to use our seasoning

Traeger takes pride in the fact that all of our rubs and shakes are made in our own facility. Because the ingredients are so fresh, you'll find that you only need to use a little bit at a time. We think you'll truly enjoy the way each of our unique Rubs & Shakes brings out the best in everything you cook.

1. Rinse meat, poultry, fish and lightly towel pat dry. Wet hands, shaking off excess water. Hands should be slightly wet.
2. Sprinkle a small amount of rub or shake into palm of your hand and rub hands together to get a light coating on each palm.
3. Rub hands over the entire piece of meat, chicken or fish-making sure to coat all sides.
4. On larger cuts of meat; rub the meat, place into a plastic bag and refrigerate over night. *One way to coat a fairly large cut of meat is to place it in a re-sealable bag, add shake or rub. Seal the bag, then vigorously shake the bag until the meat is coated with the seasoning.
5. Remember, a little bit of our seasonings goes a long way to producing maximum flavor enhancement.
6. To ensure that your Traeger seasonings stay fresh, store them in a cool, dark area

Apricot

Our most popular sauce by far! Wonderful fruit flavor which enhances pork, chicken, whitefish. Caution! This sauce is highly addictive!

Chili

Get the warmth of chili flavor without the volcano effect. Zesty and flavorful. You'll find this sauce compliments just about every type of meat, poultry and seafood.

Honey Mustard

Full of flavor. A blend of tang and sweetness. A great flavor enhancer with pork and beef. Can also be used as a salad dressing.

Mandarin

The exotic Far East meets West. Sweet and hot. Just right for that Oriental flair. If you enjoy our Apricot sauce, you'll love this one!

Regular

Our original sauce. A good, basic sauce with rich flavor. A departure from traditional tomato based sauces.

Texas Spicy

If you love ribs, you'll definitely want to use this sauce. The first tomato based sauce to receive our stamp of approval. There's a nice zing to this sauce.

Sauce Suggestions

The right time to add sauce to your meat is AFTER you take it off your Traeger. Many of our sauces contain sugar. When sugar is exposed to high or prolonged heat it caramelizes and burns. We strongly recommend that you pour the sauce on the meat after it's cooked.

A pastry brush is an excellent utensil for painting sauce on your meat or poultry This is especially true when you want yo use the sauce as a glaze.

Want to add a little heat to your sauce? Add a teaspoon or two of cayenne pepper to the sauce. CAUTION! Unless you really like it hot, add a little cayenne at a time until you reach the right degree of heat for your taste buds.

To warm your sauce up in your Traeger, pour it into a heat resistant bowl and place it on the far left of the grill. It will only take a few minutes for it to warm up. CAUTION be sure to wear a protective mitt or glover to prevent burning your hand.

Our sauces and seasonings blend well with one another. We recommend that you put the dry seasoning on the meat first, then paint the sauce on the meat. We suggest that you wait until you remove the meat from the grill before applying the sauce.