Can You Cold Smoke on a Traeger?

Can You Cold Smoke On A Traeger

Do you own a Traeger and wonder if it’s possible to cold smoke your favorite foods?

Despite the fact that Traeger does not manufacture a specific cold-smoke attachment, many owners have found innovative ways around this.

In this article, we navigate through the process of converting your Traeger grill into an efficient cold smoker. Stick around; you’ll be amazed by what just a little ingenuity can do!

Can You Cold Smoke on a Traeger?

Despite not having a built – in cold smoke feature, it is possible to cold smoke on a Traeger grill. Users have found success using accessories like the Smoke Chief or alternative methods such as a hotplate or an A-Maze-N Smoker to achieve cold smoking on their Traegers.

Cold smoking is ideal for foods like cheese, nuts, and fish, providing them with rich hardwood flavors without cooking them.

To cold smoke on a Traeger grill, it’s important to keep the temperature below 80 degrees Fahrenheit and use high-quality wood pellets for optimal results.

Traeger’s Ability to Cold Smoke

Traeger has recognized the demand for cold smoking and has developed specific grilling modes that allow users to achieve the desired smoky flavor without excessive heat.

Traeger’s development of cold smoke grilling modes

While Traeger grills are widely acknowledged for their versatility and superior heat control, they don’t traditionally come with built-in cold smoke modes.

This hasn’t stopped innovative owners from experimenting to find ways to achieve this.

Some have found success by using a hotplate or an A-Maze-N Smoker (AMS) in order to lower the temperature for cold smoking purposes.

Furthermore, there’s the Smoke Chief – a standalone cold smoke generator that can be added onto your Traeger grill – which lends itself well to this process.

Despite the demand for official Traeger attachments designed specifically for cold smoking, such products might either be discontinued or hard to find on sale.

The ability of users to adapt and explore other avenues speaks volumes about the flexibility of these grills and their value within the barbecue community.

The stages of cold smoking on a Traeger grill

To cold smoke on a Traeger grill, there are several stages to keep in mind. First, you’ll need to prepare your food by brining, curing, or drying it beforehand.

This helps enhance the flavor and texture of the final product.

Next, set up your Traeger for cold smoking by using a cold smoke generator like the Smoke Chief or an A-Maze-N Smoker.

These devices generate smoke without adding heat, allowing you to achieve that rich hardwood flavor without cooking your food.

Once everything is set up, it’s time to place your food in the cook chamber of the Traeger grill. Make sure to keep the temperature below 80 degrees Fahrenheit to maintain that low and slow smoke infusion process.

Popular wood pellets for cold smoking include hickory, mesquite, and applewood.

During this stage of cold smoking on a Traeger grill, be patient as it can take several hours or even days depending on what you’re smoking.

The longer you smoke your food at these low temperatures around 85 degrees Fahrenheit-ish , the deeper and more intense the wood flavor infusion will be into things like cheese (soft cheeses work best), nuts(yes! infusing nuts with smoky goodness) , fish(cold smoked salmon anyone?).

Once finished with this stage of cold smoking; pair that deliciously infused cheese with some crackers & wine or add some pickled vegetables for an extra layer of tanginess for a truly delightful snack experience!

Tips for Cold Smoking on a Traeger

Best types of food to cold smoke

Cold smoking is a fantastic way to add flavor to certain types of food without cooking them.

Some of the best foods for cold smoking on a Traeger grill include cheese, nuts, and fish.

Cold-smoked cheese can be paired with crackers, wine, or pickled vegetables for a delicious snack.

Nuts take on a rich smoky flavor when cold smoked and make great additions to salads or as snacks on their own.

Fish, such as salmon or trout, can be beautifully infused with hardwood flavors through the gentle process of cold smoking.

These are just a few examples of the amazing foods you can experiment with when it comes to cold smoking on your Traeger grill!

Recommended temperature for cold smoking

To achieve the best results when cold smoking on a Traeger grill, it is recommended to keep the temperature below 80 degrees Fahrenheit.

This low temperature allows for a slow and steady infusion of rich hardwood flavor into your food without applying heat.

It ensures that the food is not cooked but instead absorbs all the delicious smoky notes. Popular wood pellets like hickory, mesquite, and applewood can be used to enhance the flavors even more.

So whether you’re cold smoking cheese, nuts, or fish, keeping the temperature low is key to achieving that perfect smoky taste.

Techniques for achieving good smoke

To achieve a good smoke when cold smoking on a Traeger, there are a few techniques that can enhance the flavor and infusion of wood.

First, it’s important to choose high-quality hardwood pellets that pair well with the food you’re smoking.

Popular options include hickory, mesquite, and applewood for their distinct flavors.

Next, ensure that your Traeger is properly preheated before adding your food. This allows for better smoke production and even distribution throughout the cook chamber.

Maintaining a consistent temperature below 80 degrees Fahrenheit is crucial to achieving the desired cold-smoke effect.

Additionally, using a smoke generator like the Smoke Chief can greatly enhance your cold smoking experience on a Traeger grill.

It provides continuous smoke without requiring constant monitoring or refilling.


1. Can you cold smoke on a Traeger grill?

Yes, you can cold smoke on a Traeger grill by using accessories such as a cold smoker attachment or a pellet tube to create the desired smoky flavor without applying direct heat.

2. What is the benefit of cold smoking on a Traeger?

Cold smoking on a Traeger allows you to infuse your food with smoky flavors without cooking it, making it ideal for delicate items like cheese, fish, or cured meats that require lower temperatures and longer smoking times.

3. How do I set up my Traeger for cold smoking?

To set up your Traeger for cold smoking, place the provided tray or tube filled with wood pellets in the smoker box of your grill and light it using an electric starter or a torch. Adjust the temperature control to maintain low temperatures between 80-100 degrees Fahrenheit.

4. Are there any safety precautions I should take when cold smoking on a Traeger?

When cold smoking on a Traeger, make sure to keep flammable materials away from the grill and monitor the temperature regularly to avoid any risks of fire. It’s also important to follow proper food handling guidelines and ensure that perishable foods are stored at safe temperatures after they have been smoked.


In conclusion, while Traeger grills do not have a built-in cold smoke feature, it is still possible to cold smoke on a Traeger with the right equipment and techniques. Adding accessories like a Smoke Chief or using alternative methods such as a hotplate or an AMS can allow you to achieve that delicious smoky flavor in your favorite foods.

Remember to keep the temperature low and experiment with different wood pellets for the best results. Happy cold smoking!

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