20 Easy Pellet Recipes for Effortless Meals

Pellet grills have revolutionized backyard cooking, offering incredible versatility, ease of use, and that signature smoky flavor that’s hard to beat. From low-and-slow smoked masterpieces to perfectly seared steaks, the possibilities are endless. If you’re looking for tried-and-true recipes that deliver consistently delicious results and will have you firing up your pellet grill week after week, you’ve come to the right place. These 20 mouthwatering dishes are destined to become new family favorites.

1. Pellet Grill Smoked Pulled Chicken

Incredibly tender, juicy, and smoky pulled chicken is a pellet grill classic. Perfect for sandwiches, tacos, or just piling on a plate. The slow smoke infuses every fiber with flavor.

Ingredients:

• 1 whole chicken (4-5 lbs), or 3-4 lbs bone-in, skin-on chicken thighs
• 2-3 tbsp your favorite BBQ rub (with paprika, brown sugar, garlic powder, salt, pepper – ensure no unsuitable additives)
• 1 cup chicken broth or apple juice (for spritzing or adding to pan)
• Your favorite BBQ sauce, for serving (check ingredients for suitability)
• Buns, for serving (optional)
• Pellets: Hickory, Apple, or Pecan

Instructions:

1. Preheat your pellet grill to 225-250°F (107-121°C).
2. Pat chicken dry. If using a whole chicken, you can spatchcock it for more even cooking. Season generously all over with BBQ rub.
3. Place chicken directly on the grill grates.
4. Smoke for 3-5 hours (depending on size and cut), spritzing with chicken broth or apple juice every hour after the first hour if desired, until the internal temperature reaches 165°F (74°C) for breasts and 175-185°F (79-85°C) for thighs. The chicken should be very tender.
5. Remove chicken from the grill and let it rest, tented with foil, for 15-20 minutes.
6. Shred the chicken using two forks or meat claws. Toss with a little BBQ sauce if desired. Serve on buns or as is.

2. Perfect Pellet Grill Beef Ribs (Low & Slow)

Achieve incredibly tender, fall-off-the-bone beef ribs with a beautiful smoky flavor and a rich, savory crust. These are a true pellet grill indulgence.

Ingredients:

• 1 rack beef back ribs or 3-4 lbs beef short ribs
• Yellow mustard (as a binder, optional)
• 1/2 cup your favorite beef rub (e.g., salt, black pepper, garlic powder, onion powder, paprika)
• 1/2 cup beef broth (for spritzing or wrapping)
• Optional: Your favorite beef-friendly BBQ sauce for finishing (check ingredients)
• Pellets: Oak, Hickory, or Mesquite

Instructions:

1. Remove any tough silver skin from the back of the ribs if present. Pat ribs dry. If using, slather a thin layer of mustard all over the ribs.
2. Season generously on all sides with your beef rub.
3. Smoke: Preheat pellet grill to 225-250°F (107-121°C). Place ribs bone-side down directly on the grates. Smoke for 4-5 hours for back ribs, or 5-7 hours for short ribs, spritzing with beef broth every hour after the first 2 hours if desired, until a good bark forms and internal temperature is around 190-195°F (88-91°C).
4. Wrap (Optional, for extra tenderness): If desired, wrap the ribs tightly in butcher paper or heavy-duty foil with a splash of beef broth. Return to the grill and continue cooking until they are probe tender (usually around 203-205°F / 95-96°C). This can take another 1-2 hours.
5. Rest & Serve: Let ribs rest, tented with foil (or still wrapped), for 20-30 minutes before slicing and serving. Brush with a thin layer of BBQ sauce during the last 30 minutes of cooking if desired.

3. Reverse Seared Tri-Tip with Herb Butter

Tri-tip is a flavorful cut that shines with the reverse sear method on a pellet grill – smoked low and slow for tenderness, then seared hot for a beautiful crust.

Ingredients:

• 1 tri-tip roast (2-3 lbs)
• 2 tbsp olive oil
• 2 tbsp Santa Maria style rub (salt, pepper, garlic powder, parsley) or your favorite steak rub
  For Herb Butter (optional):
• 1/4 cup unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 clove garlic, minced
• Pellets: Oak, Hickory, or Mesquite

Instructions:

1. Pat tri-tip dry. Rub with olive oil, then season generously with your chosen rub.
2. Preheat pellet grill to 225°F (107°C).
3. Place tri-tip directly on the grates and smoke until the internal temperature reaches 125-130°F (52-54°C) for medium-rare (about 60-90 minutes, depending on thickness).
4. Remove tri-tip from the grill and tent loosely with foil. Increase pellet grill temperature to 450-500°F (232-260°C), or use a preheated cast iron skillet on the grill or stovetop.
5. Once the grill/skillet is very hot, sear the tri-tip for 2-3 minutes per side, until a nice crust forms.
6. Let the tri-tip rest for 10-15 minutes. While resting, prepare herb butter if using by mixing ingredients.
7. Slice tri-tip thinly against the grain. Serve topped with a pat of herb butter if desired.

4. Pellet Grill Smoked Salmon with Maple-Dijon Glaze

Salmon absorbs smoke beautifully, and a sweet and tangy maple-Dijon glaze complements its rich flavor perfectly. This is an elegant and easy dish.

Ingredients:

• 1.5 – 2 lb salmon fillet, skin on or off
• 1 tbsp olive oil
• Salt and pepper to taste
  For Maple-Dijon Glaze:
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce (check ingredients for suitability, or use tamari/coconut aminos)
• 1 clove garlic, minced
• Pellets: Alder, Cherry, or Apple

Instructions:

1. Preheat pellet grill to 225°F (107°C).
2. Pat salmon fillet dry. Brush lightly with olive oil and season with salt and pepper.
3. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, and minced garlic for the glaze.
4. Place salmon directly on the grill grates (or on a cedar plank soaked for 1 hour).
5. Smoke for 45-60 minutes.
6. Brush salmon generously with the maple-Dijon glaze. Continue to smoke for another 15-30 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily.
7. Serve immediately.

5. Pellet Grill Chicken Wings (Smoked & Crisped)

Achieve perfectly smoked and then crisped chicken wings. The initial smoke imparts deep flavor, and a final blast of heat gives them that desirable crispy skin.

Ingredients:

• 3 lbs chicken wings, patted very dry
• 2 tbsp olive oil or baking powder (for crispiness, ensure aluminum-free)
• 3 tbsp your favorite wing rub (e.g., paprika, garlic powder, onion powder, chili powder, salt, pepper)
• Your favorite wing sauce for tossing (optional, check ingredients)
• Pellets: Hickory, Pecan, or Apple

Instructions:

1. In a large bowl, toss chicken wings with olive oil (or baking powder) and then the wing rub until evenly coated.
2. Preheat pellet grill to 225°F (107°C).
3. Arrange wings in a single layer directly on the grill grates. Smoke for 1 hour.
4. Increase the grill temperature to 400-425°F (205-218°C).
5. Continue to cook wings for another 20-30 minutes, flipping once or twice, until the skin is crispy and golden brown, and the internal temperature reaches at least 165°F (74°C) – though wings are often best cooked to 175-185°F (79-85°C) for tenderness.
6. Remove wings from grill. If desired, toss immediately with your favorite wing sauce. Serve hot.

6. Smoked Meatloaf on the Pellet Grill

Meatloaf cooked on a pellet grill gets a fantastic smoky crust and stays incredibly moist inside. A sweet and tangy glaze makes it even better. (Use all-beef or a beef/chicken/turkey mix).

Ingredients:

• 2 lbs ground beef (80/20) or a mix with ground chicken/turkey
• 1 cup breadcrumbs (panko or regular)
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce (check for simple ingredients)
  For Glaze:
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Pellets: Hickory, Oak, or Maple

Instructions:

1. Preheat pellet grill to 275-300°F (135-149°C).
2. In a large bowl, gently combine ground meat, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and Worcestershire sauce. Do not overmix.
3. Shape the mixture into a loaf and place it on a foil-lined baking sheet, a cast iron skillet, or directly on grill grates lined with a grill mat if preferred.
4. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
5. Place meatloaf on the pellet grill. Smoke for 1 hour.
6. Brush the meatloaf generously with about half of the glaze. Continue to cook for another 30-45 minutes.
7. Brush with remaining glaze and cook for a final 15-20 minutes, or until the internal temperature reaches 160-165°F (71-74°C).
8. Let rest for 10-15 minutes before slicing and serving.

7. Pellet Grill Smoked Mac & Cheese

Take mac and cheese to a whole new level by smoking it on your pellet grill. The creamy, cheesy goodness gets infused with a subtle smoky flavor that’s irresistible.

Ingredients:

• 1 lb elbow macaroni or cavatappi, cooked al dente
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk (whole milk recommended)
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg (optional)
• 4 cups shredded cheese (e.g., sharp cheddar, Gruyere-style, Monterey Jack blend)
• Optional topping: 1/2 cup panko breadcrumbs tossed with 1 tbsp melted butter
• Pellets: Apple, Cherry, or Pecan

Instructions:

1. Preheat pellet grill to 250-275°F (121-135°C).
2. Cook macaroni according to package directions until al dente. Drain well.
3. In a large pot or Dutch oven on the stovetop, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to make a roux.
4. Gradually whisk in milk until smooth. Bring to a simmer, stirring, until sauce thickens (about 5-7 minutes).
5. Remove from heat. Stir in Dijon mustard, salt, pepper, and nutmeg (if using).
6. Gradually add shredded cheese, stirring until melted and smooth.
7. Add cooked macaroni to the cheese sauce and stir to combine.
8. Pour mac and cheese into a greased cast iron skillet or oven-safe baking dish. If using, sprinkle panko topping over the mac and cheese.
9. Place the dish on the pellet grill. Smoke for 45-60 minutes, or until bubbly and lightly golden on top.
10. Let cool slightly before serving.

8. Pellet Grill Smoked Turkey Tenderloin with Cranberry Glaze

Turkey tenderloin is lean and quick-cooking, perfect for a weeknight. A tart and sweet cranberry glaze adds a festive touch any time of year.

Ingredients:

• 1-2 turkey tenderloins (about 1-1.5 lbs each)
• 1 tbsp olive oil
• Salt and black pepper
  For Cranberry Glaze:
• 1/2 cup cranberry sauce (jellied or whole berry)
• 2 tbsp orange juice
• 1 tbsp balsamic vinegar (check for simple ingredients)
• Pellets: Applewood or Cherry

Instructions:

1. Pat turkey tenderloins dry. Rub with olive oil, then season with salt and pepper.
2. Preheat pellet grill to 225°F (107°C).
3. Place turkey tenderloins directly on the grill grates.
4. Smoke for 60-90 minutes.
5. Make Glaze: While turkey smokes, whisk cranberry sauce, orange juice, and balsamic vinegar in a small saucepan. Heat gently until smooth and slightly thickened.
6. Brush turkey tenderloins with cranberry glaze. Continue to smoke until the internal temperature reaches 160-165°F (71-74°C).
7. Remove from grill, tent with foil, and let rest for 10 minutes before slicing.

9. Smoked Queso Dip on the Pellet Grill

An ultimate party appetizer! Creamy, cheesy queso dip made with a mix of cheeses, tomatoes, and green chilies, all smoked on the pellet grill for an extra layer of flavor. (Use beef or chicken sausage if adding meat).

Ingredients:

• 1 lb block processed cheese (like Velveeta), cubed
• 8 oz cream cheese, cubed
• 1 can (10 oz) diced tomatoes with green chilies (like Ro*Tel), undrained
• 1/2 cup milk (optional, for thinner consistency)
• Optional additions: 1/2 lb cooked and crumbled beef or chicken sausage, 1/4 cup chopped cilantro, 1 diced jalapeño.
• Tortilla chips, for serving
• Pellets: Hickory or Mesquite

Instructions:

1. Preheat pellet grill to 250-275°F (121-135°C).
2. In a disposable aluminum pan or cast iron skillet, combine cubed processed cheese, cream cheese, diced tomatoes with green chilies, and milk if using. Add any optional cooked meats or veggies.
3. Place the pan on the pellet grill.
4. Smoke for 60-90 minutes, stirring every 20-30 minutes, until all cheeses are melted and the dip is smooth and bubbly.
5. Carefully remove from grill (it will be hot!). Stir well and serve immediately with tortilla chips.

10. Pellet Grill Roasted Garlic & Herb Potatoes

Diced potatoes tossed with garlic, herbs, and olive oil, then roasted on the pellet grill until crispy on the outside and fluffy on the inside, with a hint of smokiness.

Ingredients:

• 2 lbs potatoes (Yukon gold, red, or russet), cut into 1-inch cubes
• 2-3 tbsp olive oil
• 3-4 cloves garlic, minced
• 1 tbsp chopped fresh rosemary or thyme (or 1 tsp dried)
• Salt and freshly ground black pepper to taste
• Pellets: Any flavor

Instructions:

1. Preheat pellet grill to 400°F (205°C).
2. In a large bowl, toss potato cubes with olive oil, minced garlic, rosemary/thyme, salt, and pepper until evenly coated.
3. Spread potatoes in a single layer on a baking sheet suitable for the grill or in a grill basket.
4. Place on the pellet grill and roast for 30-40 minutes, flipping or stirring halfway through, until potatoes are golden brown, crispy, and tender.
5. Serve hot.

11. Smoked Whole Spatchcocked Turkey (Not Just for Holidays!)

Don’t wait for a special occasion! A spatchcocked (butterflied) turkey cooks more evenly and faster on a pellet grill, resulting in incredibly juicy meat and crispy, smoky skin.

Ingredients:

• 1 whole turkey (10-14 lbs), giblets and neck removed
• 2-3 tbsp olive oil or melted butter
• 3-4 tbsp your favorite poultry rub (e.g., with sage, thyme, rosemary, paprika, salt, pepper – check for simple ingredients)
• Pellets: Hickory, Pecan, or Apple

Instructions:

1. Spatchcock the Turkey: Place turkey breast-side down. Using sturdy kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Flip the turkey over and press firmly on the breastbone to flatten it.
2. Pat the turkey thoroughly dry with paper towels. Rub all over with olive oil or melted butter.
3. Season generously with poultry rub, getting under the skin of the breast and thighs where possible.
4. Preheat pellet grill to 275-300°F (135-149°C).
5. Place the spatchcocked turkey directly on the grill grates, skin-side up.
6. Smoke for 3-5 hours (time will vary greatly depending on size and grill temp), or until the internal temperature in the thickest part of the breast reaches 160-165°F (71-74°C) and the thigh reaches 170-175°F (77-79°C).
7. If skin is not as crispy as desired, you can increase grill temperature to 375-400°F (190-205°C) for the last 20-30 minutes, watching carefully.
8. Let the turkey rest, tented with foil, for 20-30 minutes before carving and serving.

12. Pellet Grill Cedar Planked Brie with Berries & Honey

An impressive yet easy appetizer or light dessert. A wheel of brie-style cheese is gently smoked on a cedar plank and topped with warm berries and a drizzle of honey.

Ingredients:

• 1 cedar plank (soaked in water for at least 1 hour)
• 1 wheel (8-13 oz) Brie-style cheese
• 1 cup mixed fresh berries (raspberries, blueberries, blackberries)
• 2 tbsp honey or maple syrup
• Optional: Chopped toasted pecans or walnuts for garnish
• Crackers or baguette slices, for serving
• Pellets: Alder or Apple

Instructions:

1. Preheat pellet grill to 300-325°F (149-163°C).
2. Place the soaked cedar plank on the grill grates for 5-10 minutes to preheat and slightly char.
3. Place the wheel of cheese directly onto the preheated cedar plank.
4. Top the cheese with mixed berries.
5. Place the plank with the cheese and berries on the pellet grill.
6. Smoke for 15-20 minutes, or until the cheese is softened and slightly gooey (it shouldn’t completely melt out).
7. Carefully remove the plank from the grill. Drizzle generously with honey or maple syrup. Garnish with chopped nuts if desired.
8. Serve immediately with crackers or baguette slices.

13. Smoked Chicken Sausage & Potato Hash with Peppers & Onions

A hearty and flavorful one-pan meal perfect for breakfast, brunch, or a casual dinner. Using pre-cooked chicken sausage makes it quick and easy.

Ingredients:

• 1 lb pre-cooked chicken sausage (like apple chicken or Italian-style chicken), sliced
• 1.5 lbs potatoes (Yukon gold or red), diced into 1/2-inch pieces
• 1 large bell pepper (any color), chopped
• 1 medium onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Optional: Fried eggs for topping, chopped parsley for garnish
• Pellets: Hickory or Oak

Instructions:

1. Preheat pellet grill to 375-400°F (190-205°C).
2. In a large cast iron skillet or grill-safe baking pan, toss diced potatoes with olive oil, smoked paprika, salt, and pepper.
3. Place the skillet/pan on the pellet grill and cook potatoes for 15-20 minutes, stirring occasionally, until starting to soften and brown.
4. Add sliced chicken sausage, chopped bell pepper, and onion to the skillet with the potatoes. Stir to combine.
5. Continue to cook for another 15-20 minutes, stirring occasionally, until sausage is heated through and lightly browned, and vegetables and potatoes are tender and slightly caramelized.
6. Serve hot, topped with fried eggs and chopped parsley if desired.

14. Pellet Grill Pizza (Using Pre-made Crust or Dough)

Yes, you can make amazing pizza on your pellet grill! The high heat and wood smoke create a wonderfully crispy crust and unique flavor. Using pre-made crusts or dough makes it a weeknight win.

Ingredients:

• 1 pre-made pizza crust or 1 lb pizza dough
• 1/2 cup pizza sauce
• 1.5 – 2 cups shredded mozzarella-style cheese
• Your favorite pizza toppings (e.g., cooked crumbled beef, chicken, sliced mushrooms, onions, olives, bell peppers)
• Olive oil
• Cornmeal (optional, for dusting)
• Pellets: Oak, Hickory, or a fruitwood blend

Instructions:

1. If using a pizza stone, place it in the pellet grill while it preheats. Preheat pellet grill to 450-500°F (232-260°C) – or as high as your grill safely goes.
2. If using pizza dough, stretch or roll it out to your desired shape and thickness on a lightly floured surface. If using a pre-made crust, it’s ready to go.
3. Lightly brush the crust (or one side of the dough) with olive oil. If using a pizza stone, sprinkle it with cornmeal.
4. Carefully transfer the crust/dough to the hot pizza stone or directly onto well-oiled grill grates (if it’s a sturdy crust). If placing dough directly on grates, cook one side for 2-3 minutes until lightly firmed, then flip.
5. Spread pizza sauce evenly over the crust/partially cooked dough. Sprinkle with cheese and add your favorite toppings.
6. Close the grill lid and cook for 8-15 minutes (time will vary greatly depending on grill temp and crust), or until the crust is golden and crispy, cheese is melted and bubbly, and toppings are cooked.
7. Carefully remove pizza from the grill. Let cool slightly before slicing and serving.

15. Smoked Stuffed Bell Peppers (Beef or Turkey Filling)

Bell peppers are hollowed out and filled with a savory mixture of ground meat (beef or turkey), rice, and seasonings, then smoked until tender and flavorful.

Ingredients:

• 4-5 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef or turkey
• 1/2 cup cooked rice
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1/2 cup shredded cheddar or Monterey Jack-style cheese
• Pellets: Hickory or a competition blend

Instructions:

1. Preheat pellet grill to 275-300°F (135-149°C).
2. In a skillet on the stovetop, brown ground meat with chopped onion and garlic; drain any excess fat.
3. Stir in cooked rice, diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Simmer for 5-10 minutes until slightly thickened.
4. Spoon the meat and rice mixture evenly into the hollowed-out bell peppers.
5. Arrange the stuffed peppers upright in a baking dish or directly on the grill grates if they are stable.
6. Place on the pellet grill and smoke for 60-90 minutes, or until the bell peppers are tender.
7. Top with shredded cheese during the last 15 minutes of cooking, until melted and bubbly.
8. Serve hot.

16. Pellet Grill Peaches with Honey & Mascarpone-Style Cream

A simple yet elegant dessert. Halved peaches are grilled until tender and caramelized, then topped with creamy mascarpone-style cheese and a drizzle of honey.

Ingredients:

• 3-4 ripe but firm peaches, halved and pitted
• 1 tbsp melted butter or olive oil
• 1/2 cup mascarpone-style cheese (or cream cheese blended with a little heavy cream)
• 2-3 tbsp honey
• Optional: Chopped toasted nuts (pistachios, almonds) or fresh mint for garnish
• Pellets: Apple or Cherry

Instructions:

1. Preheat pellet grill to 350-375°F (177-190°C).
2. Brush the cut sides of the peach halves lightly with melted butter or olive oil.
3. Place peaches cut-side down directly on the grill grates.
4. Grill for 4-6 minutes per side, or until peaches are tender, have nice grill marks, and are slightly caramelized.
5. Remove grilled peaches from the grill.
6. Top each warm peach half with a dollop of mascarpone-style cheese, a generous drizzle of honey, and a sprinkle of toasted nuts or fresh mint if desired.
7. Serve immediately.

17. Smoked Cream Cheese Block with Sweet & Spicy Topping

An incredibly easy and surprisingly delicious appetizer. A block of cream cheese is smoked until soft and infused with flavor, then topped with a contrasting sweet and spicy jam or salsa.

Ingredients:

• 1 block (8 oz) cream cheese
• 1-2 tbsp your favorite dry rub (optional, can be savory or slightly sweet – check ingredients)
• 1/4 – 1/2 cup sweet chili sauce, pepper jelly, or fruit salsa (like mango or pineapple) for topping
• Crackers, baguette slices, or pretzels for serving
• Pellets: Pecan, Apple, or Cherry

Instructions:

1. Preheat pellet grill to 200-225°F (93-107°C).
2. If using a dry rub, lightly coat all sides of the cream cheese block.
3. Place the cream cheese block directly on a piece of parchment paper on the grill grates, or in a small cast iron skillet or oven-safe dish to prevent it from melting through the grates if it gets very soft.
4. Smoke for 1.5 – 2 hours, or until the cream cheese is softened, slightly golden on the outside, and has absorbed a good amount of smoke flavor.
5. Carefully remove the smoked cream cheese from the grill.
6. Top generously with your chosen sweet chili sauce, pepper jelly, or fruit salsa.
7. Serve warm with crackers, baguette slices, or pretzels for dipping.

18. Pellet Grill Steak Fajitas

Sizzling steak strips, colorful peppers, and onions, all cooked on the pellet grill for that signature smoky char. Perfect for a build-your-own fajita night. (Use beef steak).

Ingredients:

• 1.5 lbs flank steak or skirt steak, thinly sliced against the grain
• 2-3 bell peppers (various colors), sliced
• 1 large onion, sliced
• 2-3 tbsp olive oil
• 1 packet (1 oz) fajita seasoning (or homemade blend – check ingredients)
• Flour or corn tortillas, warmed
• Toppings: Salsa, guacamole, sour cream or Greek yogurt, shredded cheese
• Pellets: Mesquite or Hickory

Instructions:

1. Preheat pellet grill to 400-450°F (205-232°C). A cast iron griddle or pan placed on the grates works well for this.
2. In a large bowl, toss sliced steak with 1 tablespoon of olive oil and half of the fajita seasoning.
3. In another bowl, toss sliced bell peppers and onions with the remaining 1-2 tablespoons of olive oil and the rest of the fajita seasoning.
4. If using a cast iron griddle/pan, preheat it on the grill. Add steak strips in a single layer (cook in batches if necessary) and cook for 2-4 minutes per side, until nicely browned and cooked to desired doneness. Remove steak and set aside.
5. Add peppers and onions to the hot griddle/pan (or directly to the grill grates in a grill basket). Cook for 8-12 minutes, stirring occasionally, until tender-crisp and slightly charred.
6. Return steak to the pan with the vegetables to reheat briefly if needed.
7. Serve sizzling hot with warm tortillas and your favorite fajita toppings.

19. Smoked Candied Pecans or Almonds

A simple, addictive snack or garnish made on your pellet grill. Nuts are tossed with a sweet and slightly spiced coating, then slowly smoked until crunchy and flavorful./

Ingredients:

• 2 cups raw pecans or whole almonds
• 1 egg white, lightly beaten until frothy
• 1/2 cup granulated sugar or brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• Optional: Pinch of cayenne pepper for a kick
• Pellets: Pecan, Apple, or Hickory

Instructions:

1. Preheat pellet grill to 250°F (121°C).
2. In a medium bowl, whisk the egg white until frothy. Add the nuts and toss to coat evenly.
3. In a separate small bowl, combine sugar, cinnamon, salt, and cayenne pepper (if using).
4. Sprinkle the sugar mixture over the coated nuts and toss until nuts are thoroughly covered.
5. Spread the nuts in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
6. Place the baking sheet on the pellet grill.
7. Smoke for 1 hour, stirring the nuts every 20 minutes to ensure even toasting and prevent sticking.
8. Nuts are done when they are fragrant, lightly browned, and the coating is dry and crisp.
9. Let cool completely on the baking sheet (they will crisp up more as they cool). Store in an airtight container.

20. Pellet Grill Turkey Breast (Boneless)

A fantastic option for a smaller gathering or when you don’t want to cook a whole turkey. Boneless turkey breast smokes beautifully, staying moist and taking on wonderful flavor./

Ingredients:

• 1 boneless turkey breast (2-4 lbs), skin on or off
• 1-2 tbsp olive oil
• 2-3 tbsp poultry rub (sage, thyme, rosemary, paprika, salt, pepper – check ingredients for purity)
• Pellets: Apple, Cherry, or Hickory

Instructions:

1. Preheat pellet grill to 275-300°F (135-149°C).
2. Pat turkey breast dry with paper towels. If skin-on, you can gently loosen the skin to rub seasoning underneath.
3. Rub turkey breast all over with olive oil, then season generously with poultry rub.
4. Place turkey breast directly on the grill grates.
5. Smoke for 1.5 – 3 hours (time depends on size and thickness), or until the internal temperature in the thickest part reaches 160-165°F (71-74°C).
6. If desired, you can increase the grill temperature to 375°F (190°C) for the last 15-20 minutes to help crisp the skin, if applicable.
7. Let the turkey breast rest, tented with foil, for 15-20 minutes before slicing and serving. This is crucial for juiciness.

These recipes showcase the incredible versatility and flavor potential of your pellet grill. From appetizers and main courses to sides and even desserts, there’s a mouthwatering option here that you and your family will want to make again and again. Happy grilling!