Outdoor Cooking
Grill Like a Pro
Nothing says summer like cooking over an open flame. Level up your game with expert advice that will leave you grilling like a pro. With our wide range of quality grills from Traeger, Camp Chef and more, find the perfect fit for your outdoor cooking lifestyle.
This summer, enjoy the thrill of the grill like never before.
Pellet Grills Pellet grills are fueled with food-grade wood pellets. These wood pellets come in different flavours to enhance the overall taste of your food. Plus, these grills cook evenly and can be used for many applications.
Pellet Grills cook evenly and be used for many applications based on the model that’s right for you!
Cabela’s, Camp Chef and Traeger grills are tech‑savvy with several features that make them easy to use.
Tip: Season your pellet grill to burn off any residual oils from the manufacturing process.
Pit Grills Pit grills are the OGs of outdoor cooking making every day an adventure.
Although fire pit grills are fueled by wood, you can add charcoal to intensify the flavour of food.
While the pit grills versatility is admired as they can be used to both grill and smoke, they can be tough to clean.
Tip: Use hot, soapy water to loosen grease and grime.
Smokers Smokers give you a chance to enter a new realm of intense flavour. Bradley, Camp Chef, Dyna-Glo, and Masterbuilt smokers cook food at low temperatures to enhance the smoky flavour.
These smokes can be used to both smoke and grill. They use wood chips and chunks to infuse flavour into the food. They are also easy to use with customization and settings.
Tip: When cleaning, don’t use water to wash the firebox as the ash will turn to mud making it difficult to clean.
Charcoal Grills Charcoal grills are popular among smoke aficionados. Their unique flavour char-grill flavour is rich and smoky that creates a delightful experience.
Charcoal gives you the ability to reach high heat that can help create a crispy crust with a tender inside. You can also cook low and slow to achieve that same tenderness while still be able to achieve that char-grill flavour.
Char-broil or Dyna-Glo grills are great charcoal grills that can bring out the grillmaster in you."
Tip: It is not recommended to use lighter fluid for igniting. A great way to light is to use a chimney.
Portable Grills Portable grills are perfect for every outdoor adventure or tailgate celebration.
Traeger and Cabela’s portable grills are either charcoal, wood pellets or propane-fuelled. These grills are smaller than regular grilling making them simple to handle and an ideal choice for grilling on-the-go.
Tip: Always preheat your propane grill with the lid closed for 10-15 minutes.
Outdoor Griddles Outdoor griddles are one of the world's oldest cooking implements that are still popular among many grill-masters.
Cabela’s® griddles are versatile with ceramic-coated thick cooking surfaces that can cook everything from delicious breakfast to burgers and pizzas. With temperature control, griddles retain moisture and emit less smoke resulting in tender, juicy and flavourful food.
How to Find the Perfect Wood Pellets to Smoke Your Food
We all agree that to have the best experience, one must pair right food with your beverages. Likewise, smoking your food with the right wood pellets or chips will enhance the natural taste of your meat.
How to choose the best pellets for smoking?
Wood pellets and chips are biofuel made from leftover lumber processing and compressed sawdust. Which are bound by small amounts of moisture.
Choosing the right ones comes down to:
- Wood type and flavour
- Burn efficiency
- Quality
We’ve put together a brief guide to help you pick the right wood pellets to smoke for the occasion:
Alder: An earthy taste with slight sweetness that makes this the perfect match for delicate flavours like poultry or seafood.
Apple: Subtle and sweet with mild fruity flavor. This goes well with poultry and pork.
Cherry: Helps in achieving a great colour for meats and notably complements pork well.
Competition: The blend includes cherry, hickory, and maple, so this can be paired with almost anything.
Hickory: A bold flavour. The smoky bacon profile will level up your poultry, beef and pork.
Maple: Sweet and mild wood flavour with slight smokiness. Best for poultry and pork.
Mesquite: Bold and sweet with hints of pine flavour that complements beef and poultry – mainly game birds.
Oak: Well-balanced smoke profile that’s bolder than cherry and apple but much milder than hickory or mesquite. Most competition cooks prefer oak pellets for brisket.
Pecan: Nutty and sweet smoke flavour which is perfect to add a little kick to beef, pork and poultry.
Understanding Smoke Flavour Profile
There are three categories of smoke flavour profile based on its intensity: Light smoke, Medium smoke and Bold smoke.
Light Smoke For grilling a fresh-caught walleye, pick a delicate flavour that will enhance the taste of the fish.
Mild smoke such as alder, apple, cherry or maple can be an excellent choice with meats like fish and poultry.
Light and sweet smoke produced from these pellets or chips will add a hint of sweetness that will naturally excite your taste buds without masking the real meat’s flavour.
Wood from bearing trees are also a good choice for cheese.
Medium Smoke Smokes anywhere between light and bold fall in this category which can be paired with a wide variety of foods.
Like pecan and oak, most blends infuse hearty smoke that does not dominate the taste spectrum. Pecan adds a sweet flavour that can overpower some foods, so its best mixed with another wood, like hickory. Together they turn roasts from game animals like deer and elk into mouthwatering morsels of perfection.
You can use medium smoke pellets on poultry (especially game birds), pork and beef.
Bold Smoke Bold smoke is strong.
Hickory, mesquite and whiskey-barrel woods infuse the maximum smoke flavour into any food, regardless of its density.
Any of these bold smokes are excellent choices for waterfowl, fruit, vegetables, or nuts. They really shine in turning steak from any animal into a piece of art for the taste buds to savour.
If the flavour is too intense, blend it with a milder pellet like oak or apple.
Wood Pellet Pairing Guide
| Type of Pellets | Beef | Pork | Poultry | Seafood | Vegetables |
| Alder | • | • | |||
| Apple | • | • | |||
| Cherry | • | • | |||
| Competition | • | • | • | • | • |
| Hickory | • | • | • | ||
| Maple | • | • | |||
| Mesquite | • | • | • | • | |
| Oak | • | • | • |
How to store wood pellets
Keep your wood pellets and chips dry and off ground. Moisture affects the performance of wood pellets and sometimes they become unusable. You can store them indoors in an airtight container to avoid any moisture entering and absorbing into the fibers.
If you live in a humid region, even an unopened bag can get affected as the moisture can seep into the unopened bag. Always put them in an airtight container.
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All you need to know about cast iron cookware
Cast iron is beloved in the culinary universe for its versatility. You can bake delectable pies, sear vegetables, grill juicy steaks, or fry eggs and bacon. Cabela’s, Lodge, and Camp Chef cast iron cookware make perfect companions for your outdoor grill, kitchen cooktop stove or open campfire.
Busting Myths about Cast Iron Cookware
You cannot use metal utensils on your cast iron cookware. Fact: Cast iron is the most durable cookware that welcomes all kinds of utensils: Wooden, metal, and silicon.
You cannot cook alkaline or acidic food on your cast iron cookware. Fact: It is totally fine when cooked in small quantities. However, prolonged exposure to alkaline or acidic foods on your cast iron can affect your seasoning.
If this happens, follow the re‑seasoning steps.
You have to throw away your cast iron cookware if it is rusted. Fact: This is a big no! Your cast iron is more durable than you think. Simply scrub the rust away and follow our 3 easy steps to fix a rusted cast iron below.
Your cast iron cookware cannot be used on induction cooktops. Fact: Your cast iron can go anywhere except the microwave. Make sure your stove has a bridge element to avoid uneven heat distribution.
What Causes Rust?
When your cast iron is exposed to moisture for a long period – whether you’re soaking it in your sink or air drying it, there is a chance for your cookware to become rusty.
Easy 3-Step Fix For Your Rusted Cast Iron
Step 1: Using a cast iron scrubber, scour the surface with warm soapy water. Since there will be a need to re-season the cast iron, use the soap, rinse and hand dry it thoroughly.
Step 2: After drying, season your cast iron by applying a thin layer of oil – on the inside and the outside.
Step 3: Place your cast iron cookware upside down on the top rack of your oven and place an aluminum foil on the bottom rack to catch the excess oil from the cookware. Lodge Cast Iron suggests baking it at 450–500°F for an hour.
Allow it to cool and repeat the process of baking if necessary to achieve the classic black patina.