Smoker recipes can transform your backyard cooking experience by adding rich, smoky flavors to various foods.
From meaty classics like brisket and pulled pork to unexpected treats like smoked pizza and vegetables, there’s something for everyone to enjoy. These recipes work for both beginners and experienced pitmasters.
Discovering the right smoker recipes will help you make the most of your equipment while impressing family and friends with delicious results.
Whether you’re looking to smoke traditional favorites like ribs and chicken wings or experiment with salmon and butternut squash, these techniques create unique flavors that can’t be achieved with other cooking methods.
You’ll find that smoking foods isn’t just about the taste—it’s about enjoying the process of creating something special.
1. Smoked Brisket
Smoked brisket is often called the king of BBQ for good reason. This Texas-style favorite requires patience but rewards you with incredible flavor.
Start with a quality brisket and keep your seasoning simple. Many pitmasters stick to the basics: salt, pepper, and garlic.
Mix these spices ahead of time for easy application.
The magic happens during the long smoking process. Plan for about 1-1.5 hours per pound at 225°F, which means a full brisket might take 12-21 hours.
Wrap your brisket in butcher paper when it reaches about 165°F internal temperature. This helps push through the “stall” and keeps the meat moist.
Let your finished brisket rest for at least an hour before slicing against the grain.
2. Beef Rib Corn Dogs
Beef rib corn dogs are a creative twist on a classic American snack. Instead of traditional hot dogs, this recipe uses tender, smoky beef ribs wrapped in a golden cornmeal batter.
To make these, you’ll need beef ribs that have been smoked for about 12 hours until the meat is super tender. The long smoking process gives the meat a rich flavor that pairs perfectly with the sweet corn batter.
After smoking, dip the beef ribs in a homemade cornmeal batter and deep fry until golden brown and crispy on the outside. The contrast between the crispy exterior and the tender, smoky meat inside creates an amazing flavor combination.
3. Smoked Salmon Pinwheels
Smoked salmon pinwheels offer a delicious way to enjoy salmon from your smoker. These elegant appetizers combine smoked salmon with cream cheese and fresh herbs like dill and chive.
To make them, smoke a side of salmon until perfectly done. Then blend cream cheese with herbs and spread it evenly over the salmon. Add fresh spinach for extra color and nutrients.
Roll everything tightly into a log shape and slice into pinwheels. These make impressive appetizers for gatherings but are simple enough to prepare for family meals too.
You can customize your pinwheels with bacon bits or keep them low-carb by skipping traditional wraps. The combination of smoky salmon and creamy filling creates a flavorful bite every time.
4. Smoked Turkey
Smoked turkey is a delicious alternative to traditional roasting methods. The smoking process adds a rich flavor that elevates your turkey to new heights.
Start by brining your turkey overnight to ensure it stays juicy throughout the cooking process. A simple brine with salt, sugar, and herbs works well.
Smoke your turkey at around 275°F until it reaches an internal temperature of 150°F for at least 4 minutes for proper pasteurization. This typically takes several hours depending on the size of your bird.
You can use any type of smoker—pellet grills, offset smokers, or electric smokers all produce great results. Consider stuffing the cavity with fruits and herbs for additional flavor.
5. Pellet Smoked Tri-tip
Tri-tip is perfect for your pellet smoker, delivering juicy, flavorful results every time. This cut cooks relatively quickly compared to other smoked meats.
Start with a 2-3 pound tri-tip and apply your favorite rub after trimming any excess fat. Some prefer simple salt and pepper while others enjoy chophouse steak seasonings.
Smoke at 225°F for about 2 hours or until the internal temperature reaches 125°F for medium-rare. Many pitmasters use a reverse sear method for the perfect finish.
Let your tri-tip rest for 15 minutes before slicing against the grain. The leftovers make excellent sandwiches if you happen to have any remaining.
6. Cajun Smoked Pork Belly
Smoked pork belly offers a rich, melt-in-your-mouth experience that’s hard to beat. For a Cajun twist, start with 8-10 pounds of pork belly.
Rub the belly with oil and coat it generously with Cajun seasoning. Let it sit for at least an hour before smoking.
Smoke the pork belly at 250°F for 4-5 hours. You’ll know it’s done when the meat is tender and has reached an internal temperature of 195°F.
For extra flavor, brush with BBQ sauce during the last hour of smoking. After resting for 15 minutes, slice and serve this flavorful Cajun treat.
7. Smoked Honey Wings
Smoked honey wings offer a perfect balance of sweet and smoky flavors. They’re easy to make and always impress at gatherings.
Start by brining your wings for about 4 hours to ensure juicy meat. You can use whole wings for a more impressive presentation.
Season one side with your favorite BBQ rub and the other with a honey-based seasoning.
Smoke at 275°F until they reach an internal temperature of 180°F, which usually takes about 90 minutes.
For the best results, finish with a honey glaze made from honey, hot sauce, and butter. This creates a sticky, sweet coating that complements the smoky flavor perfectly.
8. Smoked Easter Ham
Smoked Easter ham is a perfect centerpiece for your holiday table. A bone-in ham smoked with cherry wood pellets creates a rich, smoky flavor that elevates the traditional holiday dish.
The process is simpler than you might think. Start with a store-bought ham, either whole or spiral-cut, and smoke it a second time to enhance its flavor profile.
A simple glaze of brown sugar and honey adds the perfect sweet complement to the savory smoke. The result is a tender, flavorful ham that easily pulls apart.
Your smoked ham can be ready in under 4 hours, making it an impressive yet manageable holiday meal option. Leftovers make excellent sandwiches too!
9. Beef Cheek Birria Tacos
Beef cheek birria tacos combine the traditional Mexican dish with smoky BBQ flavors. To make these, you’ll need to trim excess fat and silver skin from beef cheeks before seasoning them.
You can use Grande Gringo or a simple salt, pepper, and garlic (SPG) seasoning for flavor.
Smoke the cheeks at 225-250°F for about 2.5 hours or until they reach an internal temperature of around 150°F.
After smoking, simmer the meat in consommé for about 3 hours until tender. Serve in toasted corn tortillas with cheese for the authentic birria experience.
These tacos make a perfect upgrade to your regular Taco Tuesday lineup, combining rich smoky flavors with traditional Mexican cooking techniques.
10. Hot-Smoked South American-Style Beef Ribs
South American beef ribs offer a bold and flavorful approach to smoking meat. These ribs are typically seasoned with a mix of simple spices that enhance the natural beef flavor.
Prepare your smoker to 250°F and smoke the seasoned ribs for about 3 hours. The key to Gaucho-style ribs is patience during the low and slow cooking process.
For authentic South American flavor, use a rub with salt, pepper, and garlic as your base. Some recipes include a red onion and herb sauce for serving.
The result should be juicy, tender meat that pulls easily from the bone. Unlike American BBQ styles, South American ribs often use fewer sweet elements and more savory herbs.
11. Smoked Lobster
Smoked lobster tails offer a luxurious twist on a classic seafood favorite. You can create this delicacy at home with your smoker set to around 225°F.
Start by butterflying the lobster tails to expose the meat. This helps the smoke penetrate better and makes basting easier.
Smoke until the internal temperature reaches 135°F, which keeps the meat tender and juicy.
For extra flavor, prepare a lemon-garlic or Parmesan butter to brush over the tails while smoking. The butter enhances the natural sweetness of the lobster.
The result is a smoky, buttery dish that’s perfect for special occasions. The smoking process adds depth without overpowering the delicate lobster flavor.
12. Boudin & Crawfish King Cake
This savory twist on the traditional king cake combines smoky boudin sausage with spicy crawfish for a unique BBQ treat. It’s perfect for gatherings and surprisingly easy to make.
Start by rolling out crescent dough and placing boudin sausage in the middle. Add cheese slices and form the dough into an oval king cake shape.
Bake until golden brown, about 25-30 minutes. Once cooked, top with a spicy crawfish cheese dip, green onions, and crushed pork rinds for extra crunch.
You can make two cakes from this recipe, giving you plenty to share at your next cookout. The combination of smoky sausage and seafood creates an unforgettable flavor profile.
13. Beer Brined Smoked Chicken
Beer brining is a game-changer for smoked chicken. The process helps meat stay juicy while adding flavor throughout.
To make a beer brine, combine water, kosher salt, brown sugar, and your favorite beer. Place chicken pieces in the brine and refrigerate for at least 8 hours.
After brining, smoke your chicken at about 275°F until it reaches the proper internal temperature. This usually takes about an hour, depending on the size of your chicken pieces.
You can use this technique for whole chickens, wings, or cut pieces. For extra crispy skin, increase the heat for the final 10-15 minutes of cooking.
14. Classic Smoked Meatloaf
Smoked meatloaf brings a delicious twist to the traditional dinner favorite. The smoking process adds depth and flavor that you can’t achieve in a regular oven.
For a basic smoked meatloaf, combine 1 pound of ground beef (90/10) with 1 pound of ground pork, 2 eggs, and about 1 cup of breadcrumbs. Mix in diced onions, bell peppers, and carrots for flavor and texture.
Season your mixture with garlic, tomato paste, and your favorite BBQ spices. Form into a loaf shape and smoke at 250°F until the internal temperature reaches 160°F.
For extra flavor, consider adding cheese to the center or brushing with a BBQ sauce during the final cooking stage.
15. Smoked Prime Rib
Smoked prime rib is a showstopping dish that’s perfect for special occasions. To prepare this luxurious cut, smoke it at 225°F for best results.
The cooking time is approximately 35-40 minutes per pound to reach rare doneness. For medium-rare, aim for an internal temperature of 130°F.
Pecan and cherry wood provide excellent flavor that complements the rich beef without overpowering it. Before smoking, coat your prime rib with a garlic herb butter paste to enhance the flavor.
Let your prime rib rest after smoking to allow juices to redistribute. This results in a tender, flavorful meat that will impress your guests every time.
16. Barbecue Pork Ribs
Smoking pork ribs is a backyard classic that delivers tender, flavorful meat. Many pitmasters follow the popular 3-2-1 method for baby back ribs or the 2-2-1 method for thinner cuts.
Start by removing the membrane from the back of the ribs and applying a thin layer of yellow mustard as a binder. Then coat with your favorite dry rub.
Smoke the ribs at 225-250°F for the first stage. For the second stage, wrap them in foil with a little liquid to help tenderize the meat.
Finish unwrapped, brushing with barbecue sauce during the final hour for a sticky, caramelized exterior.
17. Smoked Steak
Smoking steak brings a rich, smoky flavor that transforms your typical grilled steak experience. The process combines low-temperature smoking with a high-heat sear for perfect results.
Start by preheating your smoker to around 180-225°F.
Apply a simple rub of olive oil and your favorite seasonings to the steak. Some people even add honey as a binder for extra flavor.
Place the steaks directly on the smoker rack for about 20 minutes. For thicker cuts (1.5-2 inches), this method works especially well.
Finish with a hot sear to create a delicious crust. Add butter, rosemary, and thyme during searing for enhanced flavor.
Aim for an internal temperature of 130°F for medium-rare.
18. Smoked & Fried Turkey
Smoked and fried turkey combines two cooking methods for amazing flavor and texture. This technique gives you the smoky taste from slow cooking plus the juicy interior and crispy skin from frying.
Start by brining your turkey to keep it moist. Some recipes suggest using a wet brine or injecting seasonings directly into the meat.
Smoke the turkey first at around 225-250°F for a couple of hours. This allows the meat to absorb that wonderful smoky flavor and develop a golden color.
After smoking, deep fry the turkey to finish cooking. This dual method creates what many call a “legendary” turkey dinner that gives you the best of both worlds.
19. Hot Honey Wings
Hot honey wings combine sweet and spicy flavors for a delicious smoker recipe. They’re perfect for game day gatherings or backyard barbecues.
To make them, coat your wings with oil and your favorite BBQ rub.
Smoke them at 275°F until they reach the proper internal temperature.
The magic happens with the hot honey glaze. Mix honey with your preferred hot sauce for a sweet-heat combination that coats the wings perfectly.
For extra flavor, try adding garlic or a splash of lime juice to your glaze. The smoky flavor from applewood chips works especially well with the sweet-spicy coating.
20. BBQ Smoked Pulled Pork
Smoked pulled pork is a BBQ classic that delivers amazing flavor with relatively simple preparation. The key to perfect pulled pork is using a pork butt (also called Boston butt), which is actually part of the shoulder.
For authentic flavor, start by coating your pork butt with olive oil or hot sauce before applying your favorite rub.
Smoke at 225-250°F until the internal temperature reaches 195-205°F.
Most traditional methods take 8-12 hours, but some techniques can get it done in as little as 5 hours. Once finished, let it rest before pulling the meat apart with forks.
Serve your pulled pork on sandwiches with coleslaw or as the star of your BBQ plate with delicious sides.
21. Smoked Beef Jerky
Smoked beef jerky is one of the most rewarding recipes you can make in your smoker. London broil or eye of round are excellent cuts to use due to their lean nature.
Start by slicing meat against the grain into thin strips.
Create a marinade using a base of soy sauce, Worcestershire sauce, brown sugar, and black pepper.
Let the meat marinate for at least 24 hours in the refrigerator. This helps the flavors penetrate deeply into the beef.
Smoke at a low temperature (around 160-180°F) for 3-4 hours. The jerky is done when it bends without breaking but doesn’t snap.
Understanding Smoking Techniques
Mastering proper smoking techniques is essential for creating delicious smoked dishes. The method you choose and the wood you select can dramatically impact your final results.
Cold Smoking vs Hot Smoking
Cold smoking happens at temperatures between 68-86°F (20-30°C). This technique infuses food with smoky flavor without fully cooking it. Cold smoking works best for foods like cheese, nuts, salt, and cured meats.
Hot smoking cooks and flavors food simultaneously at temperatures between 165-300°F (74-149°C). Most backyard smokers are designed for hot smoking. This method is perfect for most meats like brisket, ribs, and pork shoulder.
The key difference is cooking time. Cold smoking can take days for proper flavor development, while hot smoking typically takes hours.
For beginners, hot smoking is more accessible and safer since it cooks food to safe temperatures.
Your choice depends on the food and desired outcome. Salmon can be either cold or hot smoked, resulting in very different products.
Choosing Wood for Smoking
Wood selection significantly impacts your food’s flavor. Each wood variety imparts unique characteristics to your smoked dishes.
Mild Woods:
- Apple: Sweet, fruity flavor ideal for poultry and pork
- Cherry: Slightly sweet with mild smoke, excellent for most meats
- Pecan: Sweet and nutty, versatile for most foods
Medium Woods:
- Hickory: Classic BBQ flavor, works well with pork and ribs
- Maple: Mildly sweet, good for poultry and ham
- Oak: Reliable medium smoke, works with most meats
Strong Woods:
- Mesquite: Intense and earthy, best for beef and short cooks
- Walnut: Bold and slightly bitter, use sparingly
Avoid using softwoods like pine or cedar as they contain resins that can make food taste bad or even be harmful. Always use properly dried hardwoods for smoking.
Try experimenting with wood combinations to create your signature flavor profile.
Enhancing Flavor Profiles
Getting the most flavor from your smoked meats requires more than just good wood selection. The preparation steps before smoking and the seasonings you choose play crucial roles in creating truly memorable dishes.
Brining and Marinating
Brining involves soaking meat in a salt-water solution to enhance moisture and flavor. For poultry and pork, use a basic brine of 1 cup salt to 1 gallon of water, plus any aromatics you prefer.
Let chicken brine for 4-6 hours and larger cuts like pork shoulder for 12-24 hours.
Marinating adds flavor through acids (vinegar, citrus) and oils. For beef, try a marinade with soy sauce, Worcestershire, garlic, and olive oil. Fish benefits from lighter marinades with citrus and herbs.
Always pat meats dry before smoking to ensure proper bark formation. The moisture retained from brining will make your finished product juicier, while the flavor compounds penetrate deep into the meat.
Spice Rubs and Seasonings
A good rub creates the flavorful crust (bark) that defines great smoked meat. Balance your rubs with salt, sugar, and spices in proper proportions.
For pork, use a 4:1:1 ratio of salt, sugar, and spice components.
Popular spice combinations include:
- Texas-style: Salt, black pepper, garlic powder (minimal sugar)
- Kansas City: Brown sugar, paprika, cayenne, garlic powder
- Memphis: Paprika, onion powder, oregano, lighter on sugar
Apply rubs generously at least 1 hour before smoking. For deeper flavor penetration, apply 12-24 hours ahead and refrigerate uncovered.
This forms a pellicle that helps smoke adhere better.
Don’t forget to consider wood pairings with your seasonings. Fruit woods complement sweeter rubs, while hickory and mesquite enhance spicier profiles.
