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Slaters Hardware Traeger Grill Dept.
Come in or call us for information concerning Traeger Grills
Traeger Wood Pellet Grills
With Traeger you can Grill, smoke, bake, braise, roast, or barbeque.
All natural wood pellets are poured into the hopper. When you push the On switch, the hot rod activates for about 4 minutes, igniting the pellets in the firepot. The auger automatically feeds pellets from the hopper to the firepot where convection air is added, acting like a miniature forge, electronic auto start ignition, E-Z drain grease system, state of the art digital thermostat control, cookbook, and assembly tool kit.


Some of our Favorite Recipes


Asian Rib-Eye Steak

Dear true lovers of meats—take our advice, grill and eat this thick and juicy slab immediately. Smothered in a unique Asian marinade, your tastebuds will rock to an 11 on the flavor scale. This recipe is big flavor in little China town.


  • 4 1” thick Rib Eye Steaks
  • 1 Tbsp. Dry Mustard
  • 1 Tbsp. Brown Sugar
  • 10 Anchovy Fillets, minced
  • 1 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 2 tsp. Black Pepper
  • 2 Tbsp. warm Water


• In a bowl, combine all the marinade ingredients, making a paste.

• Rub the paste on both sides of the steaks, refrigerate for at least 2 hours.

• When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).

• Place steaks on the grill and cook for 4-5 minutes per side for medium rare (140°F). Let them rest 10 minutes before serving.

• Optional: Garnish with grilled baby bok choy and grilled garlic.



"Leave no Trace"

Chocolate Chunk Oatmeal Cookies


  • 1 cup old-fashioned rolled oats (not instant or quick-cooking)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup peanut butter (smooth or chunky)
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla
  • 1 generous cup coarsely chopped semi-sweet chocolate chunks or chips


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Line a sturdy rimmed baking sheet with parchment paper.

Spread the oats in an even layer on the baking sheet. Place the baking sheet on the grill grate and smoke the oats, stirring once. Remove from the grill. Increase the temperature of the Traeger to 375 degrees F and let it preheat for 10 to 15 minutes.

In the meantime, make the cookie dough: Let the smoked oats cool completely. Lift the sides of the parchment paper up and tip the oats into a mixing bowl. (Return the parchment paper to the baking sheet; you’ll reuse it for the cookies.) Add the flour, baking powder, baking soda, and salt and stir to combine. Set aside.

In another bowl—such as the bowl of a stand mixer—combine the butter, peanut butter, and sugar. Mix on medium-high speed (you can use a hand-held mixer or a wooden spoon and elbow grease) until the mixture is light and fluffy. Beat in the egg and vanilla. Gradually add the oatmeal-flour mixture using low speed. Stir in the chocolate chunks by hand.

Drop the dough by heaping tablespoons onto the prepared baking sheet and flatten slightly with the back of a tablespoon. Bake for about 12 minutes, or until the cookies have spread and are lightly browned. Remove the baking sheet from the grill. Let the cookies firm up for a minute or two, then transfer to a wire cooling rack to cool. Repeat with the remainder of the dough. Store in an airtight container.


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