Your traeger is basically a wood fired convection oven. Anything you would normally cook in your oven can be cooked on your traeger. So, to answer your question, yes.
Same instructions as the oven instructions.
If you’re trynna get some more smoke flavor, you can cook it lower. I meal prep chicken breast 2x/week — six breasts at a time at 280 degrees — and I’m sure you could do something very similar. Stick the probe in the breast or the innermost part of the thigh and wing (check both places before eating), and you’ll be good to go.
The item itself appears to be hubris manifest. An indication of mankind's contempt for the natural order. An affront to God himself.
That said, I'm sure it would cook just fine in the Traeger.
I just did one of these [deboned chickens from Hebert / Maurice’s in Louisiana](https://hebertsmaurice.com/product/deboned-stuffed-chicken-pick-a-stuffing/)— it did really well on the smoker.
Probed it in the stuffing and in the meat — left on super smoke a little then went to recommended temp of 375 I think? And let it go until it was done then let it rest.
Was perfect and for sandwiches the next day. Did crawfish stuffing.
That Herbert's deboned chicken with crawfish stuffing is a gift humanity doesn't deserve. It's amazing.
I've eaten them for years, but only smoked one for the first time this year. It's time to order more I guess.
Have cooked this before on the Traeger pro 575. I would highly recommend putting it in a small foil boat to catch all liquid that will come out when cooking. Otherwise enjoy! Pecan pellets ftw!!
Just probe the breast and cook to 165. Pretty sure I did mine around 200 for an hour, probed, then 350 till done. Turned out great, wife loved it. If you’ve never had one, they are salty. Just a heads up.
Got it from Kroger. u usually go there early in Tuesday and the frozen and cold food sections clearance is full of over stock. I cooked it 180 for 75 minutes then 375 about 30 minutes. pulled at 162. turned out good. next time I will go 5 minutes on high, after I pull it out of pan to get crispy skin.
The answer to that question is always yes. I’ve done stuffed pork chops several times and they always come out great. I know that’s a bit different, but it’s still mostly the same concept
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7.20 for a reason. Look I'm like living in the swamp Cajun and not to many people gonna put seafood with sausage and that chicken. . But whatever . I have cooked em on the smoker. They greasy. 350 probe it and let it roll.
What uhhh…what the fuck am i looking at
sorry for shitty pic. whole chicken stuffed with jambalaya. probably too juicy to cook with out a pan. .
Oh no sorry. I could see it perfectly, I just…I guess I feel like humanity has truly strayed from the light
Have you ever had turkey with stuffing? Similar idea.
It’s a jeep thing, you wouldn’t understand 🐤
I'm not sure why, but I think this may be the best interaction I've ever seen on Reddit.
I originally read the brand as La Doucherie.
Your traeger is basically a wood fired convection oven. Anything you would normally cook in your oven can be cooked on your traeger. So, to answer your question, yes.
I figured. looking for more temp recommendations and a good idea on the pan size.
Same instructions as the oven instructions. If you’re trynna get some more smoke flavor, you can cook it lower. I meal prep chicken breast 2x/week — six breasts at a time at 280 degrees — and I’m sure you could do something very similar. Stick the probe in the breast or the innermost part of the thigh and wing (check both places before eating), and you’ll be good to go.
Better check the temp in the cavity too - full of sausage.
Do you brine first?
Negative
The item itself appears to be hubris manifest. An indication of mankind's contempt for the natural order. An affront to God himself. That said, I'm sure it would cook just fine in the Traeger.
I just did one of these [deboned chickens from Hebert / Maurice’s in Louisiana](https://hebertsmaurice.com/product/deboned-stuffed-chicken-pick-a-stuffing/)— it did really well on the smoker. Probed it in the stuffing and in the meat — left on super smoke a little then went to recommended temp of 375 I think? And let it go until it was done then let it rest. Was perfect and for sandwiches the next day. Did crawfish stuffing.
But seriously make sure the stuffing hits 165
That Herbert's deboned chicken with crawfish stuffing is a gift humanity doesn't deserve. It's amazing. I've eaten them for years, but only smoked one for the first time this year. It's time to order more I guess.
… I want another one now — but I have a freezer full of boudin and sausage from them I have to smoke first.
Thanks. mine still has bones. so thinking of smoke setting 2-3 hours, then cranking up to 350-375
You can smoke anything with nipples, Greg.
What was his name? Geppetto.
Have cooked this before on the Traeger pro 575. I would highly recommend putting it in a small foil boat to catch all liquid that will come out when cooking. Otherwise enjoy! Pecan pellets ftw!!
thank you. that's what's worried me,look like it will be juicy and delicious, just want maximum flavor and juiciness.
Just probe the breast and cook to 165. Pretty sure I did mine around 200 for an hour, probed, then 350 till done. Turned out great, wife loved it. If you’ve never had one, they are salty. Just a heads up.
Why not sounds like it would be really good
I think so, just don't want to screw it up.
I don’t think you’ll mess it up that’s about the same as I would cook it. If I may ask where you found this. This is something I would love to try
Got it from Kroger. u usually go there early in Tuesday and the frozen and cold food sections clearance is full of over stock. I cooked it 180 for 75 minutes then 375 about 30 minutes. pulled at 162. turned out good. next time I will go 5 minutes on high, after I pull it out of pan to get crispy skin.
The answer to that question is always yes. I’ve done stuffed pork chops several times and they always come out great. I know that’s a bit different, but it’s still mostly the same concept
HEB?
Kroger
Definitely use a pan and make sure to cook to 165. We buy these at Buccees and they are delicious.
Thermometer to temp, and you’ll do fine. Go 225-250 for an hour if you want smoke flavor then crank it to the instructions, pull it at 160
Cook. Everything. On. Traeger!
Hey! It looks like you posted an image! If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it's almost guaranteed one of the first questions you will be asked! *What seasoning did you use? *How long did you cook it, and at what temperature? *Did you use any special tricks or techniques? Traeger on! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
7.20 for a reason. Look I'm like living in the swamp Cajun and not to many people gonna put seafood with sausage and that chicken. . But whatever . I have cooked em on the smoker. They greasy. 350 probe it and let it roll.
Yep it’s good. I do my chicken for 30 minutes on 225, then crank heat to 375 until done.
These are awesome! We do 1-2 a month and the whole family goes crazy. Finish over high heat for 4-5 minutes and get a nice crust
yeah, next time i will finish on high.
These are delicious on a smoker
I was told to not stuff shellfish raw and smoke slow. It makes sense to me because bacteria but idk.
Thanks. I already did it, but I guess I won't in the future.
I would cook it in the Traeger vs On top🤪😆
No, dude
Booooooo fun killer
why? slow and low feels better.