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Backyard Blogging.

Traeger Smoked Guacamole

Because it’s the weekend, and we all need a great dip recipe! First, we smoke avocados, then we roast corn and fresh poblanos until they have a nice char. Then, for this Traeger Smoked Guacamole, we mix them all up with fresh garlic, spices and lime juice for a unique take on this classic dip.


9 1/3 Whole avocados, seeded and peeled
1 1/3 Whole poblano pepper
5 1/3 Whole ears corn, husked
1/3 Cup chopped cilantro
1/3 Cup chopped tomato
1/3 Cup chopped red onion
2 2/3 Tablespoon lime juice
1 1/3 Teaspoon cumin
Chile powder
1 1/3 Tablespoon minced garlic
salt and pepper


When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Place avocados cut-side up directly on the grill grate and smoke for 10 minutes.

Remove avocados from the Traeger and increase temperature to 450℉.

When the Traeger is to temperature, place whole poblano pepper and corn directly on the grill grate. Roast for 15 to 20 minutes, or until a nice char has been achieved.

Cut the charred corn from cobs and set aside.

Place the poblano pepper in a bowl and cover with plastic wrap; wait 10 minutes, then easily remove the skin. Dice the pepper and add to the corn kernels.

In a large mixing bowl, coarsely mash smoked avocados, leaving some chunks. Add peppers, corn and all remaining ingredients. Mix to combine.

Note: Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Enjoy!

Recipe and photo from Traeger.