Smoker recipes bring a whole new level of flavor to your backyard cooking. From tender meats to smoky vegetables, these dishes offer a unique taste that can’t be matched by other cooking methods.
Smoking food is a great way to add depth and richness to your meals, making even simple ingredients taste amazing.
Whether you’re new to smoking or a seasoned pro, there are plenty of recipes to try. You’ll find options for all skill levels and tastes.
From classic barbecue staples to surprising smoked desserts, this list has something for everyone.
Get ready to fire up your smoker and create some mouthwatering dishes that will impress your family and friends.
1. Smoked Brisket
Smoked brisket is a true barbecue classic. To make it, you’ll need a large cut of beef brisket and some patience.
Start by trimming the fat to about 1/4 inch thickness.
Season the meat with a simple mix of salt, pepper, and garlic powder.
Set your smoker to 225-250°F. Place the brisket fat-side down and insert a meat thermometer into the thickest part.
Smoke the brisket for 4-6 hours until it reaches 160°F internally. This process can take 10-12 hours total, depending on the size of your brisket.
The result is tender, flavorful meat with a delicious smoky crust. Serve your brisket sliced against the grain for the best texture.
2. Pulled Pork Sandwich
Pulled pork sandwiches are a smoker favorite. Start by rubbing your pork shoulder with a mix of spices.
Smoke the meat at 225°F for 6-8 hours. Use wood chunks for added flavor. Cook until the internal temperature reaches 190-200°F.
Once done, let the pork rest. Then shred it using two forks.
Pile the juicy meat on a soft bun.
Top your sandwich with BBQ sauce and coleslaw for extra flavor. You can also add pickles or onions if you like.
This smoky, tender sandwich is perfect for feeding a crowd. It’s sure to be a hit at your next cookout.
3. Smoked Salmon
Smoked salmon is a delicious and versatile dish you can make in your smoker. Start by curing the salmon in a mixture of salt, sugar, and spices for about 24 hours.
Rinse off the cure and let the salmon dry in the fridge for a few hours. This creates a sticky coating called the pellicle.
Smoke the salmon at 225°F for 2-3 hours until it reaches an internal temperature of 145°F. Use wood chips like alder or apple for a mild, sweet flavor.
You can serve smoked salmon hot or cold. Try it on bagels, in pasta dishes, or as part of a charcuterie board. It’s a crowd-pleasing addition to any meal.
4. Bacon-Wrapped Jalapeño Poppers
Bacon-wrapped jalapeño poppers are a tasty treat for your smoker. Start by cutting jalapeños in half and removing the seeds. Mix cream cheese with shredded cheddar and spices for the filling.
Stuff the jalapeño halves with the cheese mixture. Wrap each stuffed pepper with a strip of bacon. Place them on your smoker preheated to 275°F.
Smoke the poppers for about an hour, or until the bacon is crispy. For extra crispiness, you can finish them at a higher temperature.
Serve these spicy, cheesy bites hot off the smoker.
5. Smoked Turkey Breast
Smoked turkey breast is a tasty and healthier option for your smoker. Start by brining the turkey breast for 12-24 hours to ensure it stays moist.
Pat the turkey dry and rub it with a mix of spices like garlic powder, paprika, and sage.
Preheat your smoker to 250°F.
Place the turkey breast in the smoker and cook until it reaches an internal temperature of 165°F. This usually takes about 3 hours.
Let the turkey rest before slicing. The result is a flavorful, juicy turkey breast with a beautiful smoky taste. It’s perfect for holidays or any special meal.
6. Ribs with Homemade BBQ Sauce
Smoking ribs with homemade BBQ sauce is a tasty way to enjoy this classic dish. Start by preparing your ribs, removing the membrane and applying a dry rub.
Set your smoker to 225°F and place the ribs inside.
Smoke them for about 3 hours, spritzing with apple juice every 30 minutes to keep them moist.
While the ribs smoke, make your BBQ sauce. Mix ketchup, brown sugar, vinegar, and spices in a pot. Simmer until it thickens.
After 3 hours, wrap the ribs in foil with some sauce. Cook for 2 more hours. Then unwrap and brush with more sauce. Smoke for a final hour until tender.
7. Smoked Sausage
Smoked sausage is a tasty addition to your smoker repertoire. You can use various types like kielbasa or deer sausage for unique flavors.
To smoke sausages, set your smoker to 225°F. Place the sausages on the grates and smoke for 2-3 hours.
Check the internal temperature with a meat thermometer. They’re done when they reach 160°F.
Let the sausages rest for a few minutes before serving.
You can enjoy them on their own or add them to casseroles and pasta dishes for extra smoky flavor.
8. Smoked Mac and Cheese
Smoked mac and cheese takes comfort food to the next level. To make it, cook elbow macaroni according to package instructions.
While the pasta cooks, prepare a cheese sauce by melting butter and whisking in flour to make a roux. Gradually add milk, then stir in shredded cheddar and gouda cheeses until smooth.
Mix the cooked pasta with the cheese sauce and transfer to a cast iron skillet. Top with a mixture of panko breadcrumbs and melted butter.
Smoke the mac and cheese at 225°F for about an hour. The smoke infuses the dish with amazing flavor.
Serve it hot as a delicious side dish that’s sure to impress.
9. Maple-Smoked Chicken Wings
Maple-smoked chicken wings are a tasty twist on classic wings. You’ll need chicken wings, maple syrup, and your favorite spices.
Start by preheating your smoker to 225°F.
Pat the wings dry and season them with salt and pepper.
Smoke the wings for about 2 hours. While they cook, make a glaze by mixing maple syrup with spices in a saucepan. Bring it to a boil and simmer for 5 minutes.
When the wings reach 165°F internally, brush them with the maple glaze. Smoke for another 15 minutes to let the glaze set.
Serve your maple-smoked wings hot and enjoy the sweet, smoky flavor.
10. Smoked Prime Rib
Smoked prime rib is a mouthwatering dish that’s perfect for special occasions. To make it, start by trimming excess fat from the roast, leaving the top fat cap intact.
Rub the meat with oil and season generously with salt and pepper. Place the prime rib in your smoker and cook at a low temperature.
Smoke until the internal temperature reaches 120°F for rare or 130°F for medium. This typically takes about 30 minutes per pound.
Once done, remove the roast and let it rest for 20 minutes.
For a crispy exterior, sear it quickly on a hot grill or in a cast iron pan before serving.
11. Smoked Portobello Mushrooms
Smoked portobello mushrooms offer a delicious meatless option for your smoker. Start by cleaning the mushrooms and removing the stems and gills.
Rub them with olive oil and season with salt, pepper, and oregano. You can also add garlic or other herbs to enhance the flavor.
Set your smoker to 180°F (82°C) and place the mushrooms directly on the grill.
Smoke them for about 30 minutes.
After smoking, increase the temperature to finish cooking for another 15 minutes. This will give the mushrooms a nice texture and smoky flavor.
Serve your smoked portobellos warm as a main dish or slice them for sandwiches and salads.
12. Smoked Corn on the Cob
Smoked corn on the cob is a tasty twist on a classic summer side dish. To make it, start by preheating your smoker to 225°F.
Brush the corn with melted butter and sprinkle with salt. Place the ears directly on the smoker grates and close the lid.
Smoke the corn for about 90 minutes. The kernels will absorb a delicious smoky flavor during this time.
For a different approach, you can wrap the corn in foil before smoking. This method takes about an hour and helps keep the corn moist.
When done, the corn will be tender and infused with a subtle smokiness. Serve it hot and enjoy the unique taste of smoked corn on the cob.
13. Smoked Potato Salad
Smoked potato salad adds a delicious twist to a classic side dish. To make it, you’ll smoke potatoes at 225°F for about 2-2.5 hours until they’re tender.
While the potatoes cool, mix mayonnaise, mustard, pickles, celery, and onion in a bowl. Add chopped hard-boiled eggs and crumbled bacon for extra flavor.
Cut the cooled potatoes into chunks and gently fold them into the dressing mixture. Some recipes suggest smoking the eggs too for more smoky taste.
Chill the salad in the fridge before serving. This unique take on potato salad pairs well with many grilled or smoked main dishes.
14. Cherrywood Smoked Duck
Smoked duck is a delicious treat, and using cherrywood adds a subtle sweetness. Start by scoring the duck skin in a diamond pattern. This helps the fat render out during cooking.
Rub the duck with a mix of salt, pepper, and spices like cinnamon or five-spice powder. Let it sit in the fridge for a few hours to absorb the flavors.
Preheat your smoker to 250°F and add cherrywood chips.
Smoke the duck for about 2-3 hours until it reaches an internal temperature of 165°F.
Let the duck rest for 15 minutes before slicing. The meat will be juicy with a smoky, slightly sweet flavor from the cherrywood. Serve with a cherry sauce for extra flavor.
15. Smoked Garlic Bread
Smoked garlic bread adds a tasty twist to a classic favorite. Start by preheating your smoker to 225°F.
Cut a baguette in half lengthwise. Mix softened butter with minced garlic, salt, and pepper. Spread this mixture on the cut sides of the bread.
Place the bread cut-side up on the smoker grates.
Smoke for about 20-30 minutes until it’s crispy and golden.
For extra flavor, sprinkle grated cheese on top during the last 5 minutes of smoking. The cheese will melt and become gooey.
Remove the bread from the smoker and let it cool slightly before slicing.
Enjoy your smoky, garlicky creation as a side dish or appetizer.
16. Smoked Meatloaf
Smoked meatloaf is a tasty twist on a classic comfort food. To make it, mix ground beef, pork, breadcrumbs, eggs, and seasonings in a bowl. Don’t overmix or it may become tough.
Form the mixture into a loaf shape. Place it on a parchment-lined pan or wire rack. Preheat your smoker to 225-250°F.
Smoke the meatloaf for about 4 hours. Brush it with a sauce every 30 minutes for extra flavor. Popular wood choices include hickory and oak.
The internal temperature should reach 160°F when done. Let it rest for 10 minutes before slicing.
Enjoy your smoky, flavorful meatloaf!
17. Smoky Beef Jerky
Beef jerky is a perfect snack for your smoker. Start by slicing lean beef into thin strips. Mix up a simple marinade with soy sauce, Worcestershire sauce, and spices.
Let the beef soak in the marinade overnight.
Pat the strips dry before smoking.
Set your smoker to 165°F and add hickory or oak chips for flavor.
Arrange the beef on smoker racks. Smoke for 3-4 hours, flipping once halfway through. The jerky is done when it bends without breaking.
Store your homemade smoky beef jerky in an airtight container. It will keep for several weeks at room temperature or longer in the fridge.
18. Hickory Smoked Lamb Chops
Hickory smoked lamb chops offer a rich, savory flavor that’s hard to beat. Start by marinating your chops in a mix of olive oil, garlic, rosemary, and lemon juice for at least 2 hours.
Preheat your smoker to 225°F (107°C) and soak hickory wood chips in water for 30 minutes.
Place the lamb chops on the smoker rack and add the soaked chips to the smoker box.
Smoke the chops for about 30-40 minutes, or until they reach your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
Let the chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a juicy and flavorful meal.
19. Smoked Stuffed Peppers
Smoked stuffed peppers are a tasty twist on a classic dish. To make them, start by cutting bell peppers in half and removing the seeds.
Mix cooked ground beef, rice, marinara sauce, and spices for the filling. Stuff the pepper halves with this mixture and top with shredded cheese.
Preheat your smoker to 325°F. Place the stuffed peppers on the grates or in a foil pan.
Smoke for about an hour until the peppers are tender and the cheese is melted.
The low, slow cooking infuses the peppers with a delicious smoky flavor. You can use hickory or mesquite wood chips for extra depth.
20. Pecan-Smoked Trout
Pecan-smoked trout offers a delicious twist on traditional smoked fish.
Start by seasoning trout fillets with a 50/50 mix of salt and sugar. Let them rest for 30 minutes, then rinse.
Prepare your smoker with soaked pecan shells for a unique flavor.
Set the temperature to 180°F (82°C). Place the trout fillets directly on the grates.
Smoke the fish for 1.5 to 2 hours, depending on fillet thickness.
For added flavor, brush with a glaze every hour. The trout is done when it reaches an internal temperature of 145°F (63°C).
Once cooled, you can serve the trout as-is or use it to make a tasty spread.
Mix the flaked fish with mascarpone, lemon zest, tarragon, and minced shallots for a delightful appetizer.
21. Smoked Cheddar Cheese
Smoking cheddar cheese adds depth and flavor to this classic variety. To start, chill your cheddar blocks in the fridge.
Set up your smoker to maintain a low temperature between 60°F and 85°F.
Use apple or cherry wood chips for a mild, fruity smoke flavor.
Place the cold cheese blocks on a wire rack in the smoker.
Smoke for about 2-4 hours, keeping the temperature below 90°F.
After smoking, wrap the cheese in plastic and refrigerate for 2 weeks. This resting period lets the smoke flavor develop throughout the cheese.
Enjoy your homemade smoked cheddar on crackers, in sandwiches, or melted into your favorite dishes.
22. Smoked Eggplant Parmesan
Smoked eggplant parmesan puts a tasty twist on the classic Italian dish.
Start by smoking sliced eggplant at 375°F for about 30 minutes.
Layer the smoked eggplant slices in a baking dish with tomato sauce, mozzarella, and parmesan cheese. Repeat the layers until you use all the ingredients.
Bake the dish in the oven at 375°F for 20-25 minutes, or until the cheese melts and turns golden brown.
The smoky flavor of the eggplant adds depth to this comforting meal.
Serve your smoked eggplant parmesan hot, garnished with fresh basil leaves. It makes a great main course or side dish for your next dinner.
23. Smoked BBQ Beans
Smoked BBQ beans are a tasty side dish for your next barbecue. You can make them in a large pot or Dutch oven on your smoker.
Start by cooking bacon until crispy, then set it aside. Sauté onions, bell peppers, and garlic in the bacon grease.
Add canned beans, barbecue sauce, brown sugar, molasses, and spices to the pot. Stir well to combine all ingredients.
Place the pot on your smoker at 250°F.
Let the beans smoke for 2-3 hours, stirring occasionally. Add water if they look dry.
Before serving, crumble the bacon on top for extra flavor and crunch.
24. Bourbon-Smoked Ham
Bourbon-smoked ham is a tasty twist on a classic dish.
Start with a pre-cooked spiral-cut ham. Set your smoker to 250°F and use hickory wood for flavor.
Coat the ham with yellow mustard and sprinkle on a BBQ rub. Place it in a roasting pan with apple juice and onions. Smoke for about 2 hours.
Make a glaze with maple syrup, bourbon, and brown sugar.
Brush this on the ham every 30 minutes. Keep smoking until the internal temperature reaches 140°F.
Let the ham rest for 15 minutes before serving.
The result is a juicy, flavorful ham with a hint of bourbon and smoke.
25. Smoked Tofu Stir-Fry
Smoked tofu stir-fry is a tasty way to use your smoker.
Start by smoking firm tofu at 190-210°F for about an hour.
Cut the smoked tofu into cubes.
Heat vegetable oil in a wok or large pan. Add minced garlic, julienned carrots, and sliced zucchini.
Stir-fry the veggies for a few minutes, then add the smoked tofu cubes.
Pour in soy sauce and sesame oil for flavor.
Mix cornstarch with a bit of water and add it to the pan to thicken the sauce.
Stir everything together until hot and well-coated.
Serve your smoked tofu stir-fry over rice or noodles for a quick, protein-packed meal.
26. Smoked Buttermilk Pie
Smoked buttermilk pie brings a unique twist to a classic dessert. You’ll love the creamy texture and tangy flavor with a hint of smokiness.
To make this pie, start with a basic buttermilk pie filling. Pour it into a prepared pie crust. Place the pie in your smoker set to 225°F.
Smoke the pie for about 60-90 minutes until the filling is set. Use a mild wood like apple or cherry for subtle smoke flavor.
The result is a rich, custardy pie with a golden top and smoky notes.
Serve it warm or chilled for a tasty dessert that’s sure to impress.
27. Smoked Cocktail Nuts
Smoked cocktail nuts are a tasty snack that pairs well with drinks. You can make them easily in your smoker.
Start by choosing your favorite nuts like pecans, almonds, or cashews.
Mix the nuts with melted butter and spices. Good options include salt, sugar, cinnamon, and cayenne pepper. Spread them out on a tray that fits in your smoker.
Smoke the nuts at 225°F for about 2 hours. Use mild wood chips like apple or cherry for a sweet flavor. Stir the nuts every 30 minutes to ensure even smoking.
Let the nuts cool before serving.
They make great party snacks or gifts. Store extras in an airtight container to keep them fresh.
28. Cedar Plank Salmon
Cedar plank salmon is a tasty smoker recipe that adds a unique flavor to your fish. You’ll need cedar planks, salmon fillets, and some seasonings.
Soak the cedar planks in water for 15-20 minutes before cooking. This prevents them from burning on the grill.
Season your salmon with salt, pepper, and lemon-thyme blend. Place the fillets on the soaked planks, skin-side down.
Set your smoker to 350°F. Put the planks with salmon on the grill grates.
Cook for 12-15 minutes or until the fish flakes easily with a fork.
The cedar imparts a subtle woody flavor to the salmon. It also helps keep the fish moist during cooking.
29. Smoked Caprese Salad
Smoked Caprese salad adds a smoky twist to the classic Italian dish. You’ll need tomatoes, smoked mozzarella, fresh basil, and a simple dressing.
Start by placing the mozzarella in your smoker, away from direct heat. Smoke it for about 30 minutes to infuse a subtle smoky flavor.
While the cheese smokes, slice ripe tomatoes and prepare fresh basil leaves.
Make a dressing by mixing balsamic vinegar, olive oil, and a pinch of salt and pepper.
Arrange the smoked mozzarella, tomatoes, and basil on a plate. Drizzle the dressing over the top.
The smoky cheese pairs wonderfully with the sweet tomatoes and aromatic basil.
This unique take on Caprese salad is perfect for summer gatherings or as a light meal.
30. Texas-Style Smoked Sausage
Texas-style smoked sausage, also known as hot links, is a flavorful barbecue favorite. To make it at home, you’ll need ground beef or pork and a blend of spices.
Mix your meat with salt, black pepper, paprika, garlic powder, and chili powder. For extra heat, add some cayenne pepper.
Stuff the seasoned meat into casings to form links.
Smoke the sausages at low temperatures, gradually increasing the heat.
Start at 135°F for an hour, then raise to 155°F for 90 minutes. Finally, smoke at 175°F until the internal temperature reaches 145°F.
After smoking, cool the sausages in ice water. Let them sit at room temperature for a few hours before serving. This process helps develop their flavor and texture.
The Science Behind Smoking
Smoking meat involves complex chemical reactions that create unique flavors and textures. Two key aspects are how smoke interacts with food and maintaining proper temperatures.
How Smoke Flavor Develops
When wood burns, it releases compounds that flavor the meat. These include phenols, which give a smoky taste, and aldehydes, which add sweetness.
As smoke particles land on the meat’s surface, they form a flavorful crust called bark.
Inside the meat, smoke reacts with myoglobin to create a pink smoke ring. This ring forms as nitric oxide in the smoke binds with iron in the muscle. The depth of the ring depends on factors like smoke density and cooking time.
Fats in the meat also absorb smoke compounds, spreading flavor throughout as they melt.
Different woods impart distinct flavors. Hickory gives a strong, bacon-like taste, while fruit woods offer milder, sweeter notes.
The Role of Temperature Control
Proper temperature control is crucial for tender, juicy smoked meats.
Low and slow cooking breaks down tough collagen into gelatin, making meat tender. Aim for 225-250°F for most cuts.
Use a reliable thermometer to monitor both smoker and meat temperatures.
For brisket and pork shoulder, cook to an internal temp of 195-205°F. This allows connective tissues to fully break down.
Sudden temperature spikes can cause moisture loss, leading to dry meat. Maintain steady heat by adjusting vents and adding fuel as needed. Some smokers have built-in temperature controllers for easier management.
Resting meat after cooking lets juices redistribute. Wrap it in foil and let it sit for 30-60 minutes before slicing. This step improves texture and locks in flavor.
Choosing the Right Wood for Smoking
Wood choice greatly impacts the flavor of smoked meats. Different woods impart unique tastes and aromas. Pairing the right wood with your meat is key to delicious results.
Wood Varieties and Their Flavors
Mild woods like apple and cherry give a subtle smoky taste. They work well for most meats. Apple adds a light, fruity flavor. Cherry gives food a nice red color.
Hickory has a strong, bacon-like flavor. It’s popular but can be overwhelming if used too much.
Mesquite offers an intense, earthy taste. It’s best for beef and game meats.
Alder is mild and sweet. It’s perfect for fish and seafood.
Pecan provides a nutty, sweet flavor. It’s good for poultry and pork.
Pairing Woods with Different Meats
For beef, try hickory or mesquite. These strong woods stand up to beef’s rich flavor.
Pork pairs well with fruit woods like apple or cherry. They add sweetness without overpowering.
Poultry tastes great with milder woods. Apple, cherry, or pecan work nicely.
For fish, use light woods like alder or apple. They won’t overpower delicate fish flavors.
Game meats can handle stronger woods. Mesquite or hickory are good choices.
When starting out, use milder woods. You can always add more smoke flavor, but you can’t take it away.