What’s New

BBQ Smoke Burger

March 20, 2019 Category:

BBQ SMOKE BURGERS It’s easy to see why this recipe makes Traeger’s Top 10. Smoke. Beef. Fire. You don’t need much more to create a burger worthy of repeating. Ingredients: 2 lb ground beef cheddar cheese, sliced 1/2 red onion heirloom tomato iceberg lettuce buns salt & pepper Preparation Divide the meat into four equal 8 …

BBQ SMOKE BURGERS

It’s easy to see why this recipe makes Traeger’s Top 10. Smoke. Beef. Fire. You don’t need much more to create a burger worthy of repeating.

Ingredients:

  • 2 lb ground beef
  • cheddar cheese, sliced
  • 1/2 red onion
  • heirloom tomato
  • iceberg lettuce
  • buns
  • salt & pepper

Preparation

Divide the meat into four equal 8 oz portions. Wet your hands with cold water and form each portion into a patty about 4 inches in diameter and 3/4-inch thick. Try not to overwork the meat.

Season both sides with salt and pepper.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Arrange the hamburgers directly on the grill grate. Cook for 6 minutes then flip patties. Turn grill down to 195 degrees and Set to Super Smoke if using a WiFIRE-enabled grill.

Cook patties for an additional 7 minutes or until a thermometer inserted into the center of the burger registers 160 degrees F.

The last few minutes of cooking, add cheese to burgers and place buns on grill to toast. Serve with your favorite toppings and homemade ketchup. Enjoy!

The Wait Is Over

March 20, 2019 Category:

Traeger has revolutionized outdoor cooking once again. And just in time for grilling season! Traeger has introduced two new models for 2019, the Pro 575 and Pro 780 as well as the entirely new Ironwood Series. With a 20-lb hopper, it feeds hardwood pellets via a motorized auger into a firebox that can maintain temperatures …

Traeger has revolutionized outdoor cooking once again. And just in time for grilling season! Traeger has introduced two new models for 2019, the Pro 575 and Pro 780 as well as the entirely new Ironwood Series.

With a 20-lb hopper, it feeds hardwood pellets via a motorized auger into a firebox that can maintain temperatures anywhere from 165 to 500 degrees for hours. That means you can do both slow-cooked barbecue and high-temperature searing or anything in between. Essentially, this series offers much of what you’d get with the Timberline series, but with smaller grills at more affordable prices.

Their signature WiFiretechnology was originally only on the Timberlines and has been added as a new feature to the original Pro Series and the new Ironwood Series. This enables grillers to monitor and change the grills temperatures, track the temperature of the food being grilled, and even add smoke from virtually anywhere using the Traeger smartphone app.

Plus, Traeger’s new D2 Direct Drive Technology delivers more power to the grill and more precise control over cooking temperatures leading to more consistent results. This feature allows the auger to reverse if it detects a jam in the wood chips.

And it doesn’t stop there! Stainless liners inside the new and the improved models allows for faster heating to higher temperatures therein improving the grilling aspect on the Traegers. It also speeds up the heating of the grills at startup and after opening. The barrel has been elongated to make it oval rather than round which adds more cooking surface with an extra shelf.

Check out our grills here. Better yet, shop the latest models in-store. Or watch the launch video.

Traeger News

February 5, 2019 Category:

S A V E  1 0 % on current units: All in-stock models are on SALE to make room for new and enhanced models arriving in March.

S A V E  1 0 % on current units:

All in-stock models are on SALE to make room for new and enhanced models arriving in March.

Clink Pink!

February 5, 2019 Category:

Your favourite Italian Pink Pinot Grigio is back for another year! Pale salmon pink with light apple, pear, floral and tropical fruit aromas and delightful strawberry and rhubarb flavours. Off-dry, crisp and light-bodied. Limited Release (while quantities last) Available February 11, 2019 Pre-order to guarantee availability

Your favourite Italian Pink Pinot Grigio is back for another year!

Pale salmon pink with light apple, pear, floral and tropical fruit aromas and delightful strawberry and rhubarb flavours. Off-dry, crisp and light-bodied.

Limited Release (while quantities last)

Available February 11, 2019

Pre-order to guarantee availability

February Wine Specials

February 5, 2019 Category:

S A V E  1 0 % on select wine kits: Selection International Australian Grenache/Syrah/Mouvedre Australian Cabernet Shiraz Australian Traminer/Riesling World Vineyard California Trinity Red California Trinity White

S A V E  1 0 % on select wine kits:

Selection International

  • Australian Grenache/Syrah/Mouvedre
  • Australian Cabernet Shiraz
  • Australian Traminer/Riesling

World Vineyard

  • California Trinity Red
  • California Trinity White

Baby Back Ribs

February 3, 2019 Category:

BABY BACK RIBS On the Traeger Top 10 Recipes, this easy 3-2-1 ribs recipe takes all the confusion out of making ribs without sacrificing any flavor. Ingredients: 2 racks baby back pork ribs  1/3 cup yellow mustard  1/2 cup divided apple juice  1 tbsp Worcestershire sauce 1/2 cup dark brown sugar 1 cup Traeger ‘que sauce 1/3 cup warmed …

BABY BACK RIBS

On the Traeger Top 10 Recipes, this easy 3-2-1 ribs recipe takes all the confusion out of making ribs without sacrificing any flavor.

Ingredients:

  • 2 racks baby back pork ribs 
  • 1/3 cup yellow mustard 
  • 1/2 cup divided apple juice 
  • 1 tbsp Worcestershire sauce
  • 1/2 cup dark brown sugar
  • 1 cup Traeger ‘que sauce
  • 1/3 cup warmed honey
  • to taste, Traeger port and poultry rub

Preparation

If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork and Poultry Rub.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting, and preheat, lid closed for 10-15 minutes.

Smoke the ribs, meat-side up for 3 hours.

Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225 degrees F.

Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed.

Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. Use a bit more apple juice if you want more tender ribs.

Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

Return the foiled ribs to the grill and cook for an additional two hours.