Ready to take your grilling game to the next level? Smoker recipes are the secret weapon every home cook needs to wow their guests.

From tender meats to flavorful vegetables, these recipes will have your friends begging for seconds.

Whether you’re a seasoned pitmaster or just getting started, these 12 delicious smoker recipes are guaranteed to impress. Get ready to fire up the smoker and explore the tantalizing flavors that await you!

1. Smoked Brisket

There’s nothing quite like a perfectly smoked brisket to steal the show at any gathering.

This cut of meat becomes incredibly tender and infused with rich, smoky flavors that will have your guests raving. The secret lies in the low and slow cooking method.

Seasoned with a simple rub of salt, pepper, and garlic powder, the brisket is smoked for several hours until it reaches that glorious melt-in-your-mouth texture. Serve it sliced with a side of barbecue sauce for an unforgettable meal.

Recipe Overview:
– Servings: 8-10
– Prep Time: 20 minutes
– Cook Time: 12-14 hours
– Total Time: 12-14 hours, 20 minutes
– Calories: 350 per serving

Nutrition Information:
– Total fat: 20g
– Saturated fat: 8g
– Cholesterol: 90mg
– Sodium: 600mg
– Protein: 30g

Ingredients:
– 5-7 lb whole brisket
– 2 tablespoons kosher salt
– 2 tablespoons black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– Wood chips for smoking (hickory or oak recommended)

Step-by-Step Instructions:
1. Trim excess fat from the brisket, leaving about 1/4 inch.
2. Mix the salt, pepper, garlic, and onion powder in a bowl.
3. Rub the spice mixture all over the brisket and let it sit at room temperature for 1 hour.
4. Preheat your smoker to 225°F and add your wood chips.
5. Place the brisket in the smoker fat side up.
6. Smoke for 12-14 hours, or until the internal temperature reaches 205°F.
7. Wrap in foil and let rest for 30 minutes before slicing.

Tips:
– Use a meat thermometer to ensure proper cooking.
– Let the brisket rest for optimal juiciness.

Frequently Asked Questions:
– How do I know when my brisket is done? The internal temperature should be around 205°F.
– What type of wood chips should I use? Hickory or oak adds great flavor.

Affiliate Products: Smoker thermometer, wood chips (hickory, oak), butcher paper roll.

2. Smoked Ribs

If you want to impress with finger-licking goodness, smoked ribs are the ultimate crowd-pleaser.

There’s something magical about smoky, fall-off-the-bone ribs that makes them irresistible. Start with baby back ribs for their tenderness, and generously apply a homemade dry rub of brown sugar, paprika, and a hint of cayenne for a kick.

Smoke them low and slow, and finish with a tangy barbecue glaze for that extra oomph. Your guests won’t be able to resist going back for more!

Recipe Overview:
– Servings: 4-6
– Prep Time: 15 minutes
– Cook Time: 5-6 hours
– Total Time: 5-6 hours, 15 minutes
– Calories: 400 per serving

Nutrition Information:
– Total fat: 24g
– Saturated fat: 10g
– Cholesterol: 90mg
– Sodium: 800mg
– Protein: 28g

Ingredients:
– 2 racks baby back ribs
– 1/4 cup brown sugar
– 2 tablespoons paprika
– 1 teaspoon cayenne pepper
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 1 cup barbecue sauce
– Wood chips for smoking (apple or cherry recommended)

Step-by-Step Instructions:
1. Remove the membrane from the back of the ribs.
2. In a bowl, mix together the brown sugar, paprika, cayenne, garlic, and onion powder.
3. Rub the spice mixture all over the ribs and let them sit for at least 30 minutes.
4. Preheat your smoker to 225°F and add your wood chips.
5. Place the ribs in the smoker bone side down.
6. Smoke for 5-6 hours, spritzing with apple juice every hour.
7. In the last hour, brush on barbecue sauce and continue to cook.

Tips:
– For extra tenderness, wrap the ribs in foil halfway through cooking.
– Experiment with different wood flavors for unique tastes.

Frequently Asked Questions:
– How do I store leftover ribs? Wrap tightly in foil and refrigerate for up to 3 days.
– Can I cook ribs in the oven instead? Yes, but you won’t get the same smoky flavor.

Affiliate Products: Rib rack, apple wood chips, BBQ sauce brush.

3. Smoked Chicken Wings

Crispy, smoky chicken wings are a must-have for any gathering.

These wings are seasoned to perfection and smoked until they reach that ideal balance of crispy skin and juicy meat. Start with a simple rub of your favorite spices, then smoke them low and slow until they’re infused with that mouthwatering flavor. Toss them in your favorite wing sauce for a spicy kick or serve them plain for guests to customize themselves.

Recipe Overview:
– Servings: 4-6
– Prep Time: 10 minutes
– Cook Time: 1.5 hours
– Total Time: 1 hour, 40 minutes
– Calories: 250 per serving

Nutrition Information:
– Total fat: 15g
– Saturated fat: 4g
– Cholesterol: 75mg
– Sodium: 500mg
– Protein: 20g

Ingredients:
– 2 lbs chicken wings
– 2 tablespoons olive oil
– 1 tablespoon garlic powder
– 1 tablespoon smoked paprika
– 1 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 cup wing sauce (optional)
– Wood chips for smoking (hickory or mesquite recommended)

Step-by-Step Instructions:
1. Rinse and pat dry the chicken wings.
2. In a bowl, mix olive oil, garlic powder, paprika, cayenne, salt, and pepper.
3. Toss the wings in the seasoning mixture until well coated.
4. Preheat your smoker to 250°F and add your wood chips.
5. Place the wings on the smoker grates.
6. Smoke for 1.5 hours, flipping halfway through.
7. If desired, toss in wing sauce before serving.

Tips:
– For extra crispiness, finish wings on a hot grill for a few minutes.
– Experiment with different sauces like buffalo, teriyaki, or honey mustard.

Frequently Asked Questions:
– Can I use frozen wings? Yes, just make sure to thaw them before seasoning.
– What’s the best sauce for wings? It depends on your taste! Try buffalo or BBQ for a classic.

Affiliate Products: Chicken wing rack, hickory wood chips, wing sauce variety pack.

4. Smoked Pulled Pork

Smoked pulled pork is the epitome of comfort food, perfect for gatherings and picnics.

This dish features a pork shoulder that’s seasoned with a flavorful rub and smoked for hours until it’s fork-tender. The low and slow cooking process allows the fat to render beautifully, creating a juicy and flavorful dish that melts in your mouth. Serve it on buns with coleslaw for a classic BBQ experience that your guests will love!

Recipe Overview:
– Servings: 10-12
– Prep Time: 15 minutes
– Cook Time: 12-14 hours
– Total Time: 12-14 hours, 15 minutes
– Calories: 300 per serving

Nutrition Information:
– Total fat: 18g
– Saturated fat: 6g
– Cholesterol: 85mg
– Sodium: 700mg
– Protein: 25g

Ingredients:
– 6-8 lb pork shoulder
– 1/4 cup brown sugar
– 2 tablespoons paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon cumin
– Salt and pepper to taste
– Wood chips for smoking (hickory or cherry recommended)

Step-by-Step Instructions:
1. Trim excess fat from the pork shoulder.
2. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper.
3. Rub the spice mixture all over the pork and let it sit for at least 1 hour.
4. Preheat your smoker to 225°F and add your wood chips.
5. Place the pork shoulder in the smoker fat side up.
6. Smoke for 12-14 hours until the internal temperature reaches 195°F.
7. Let it rest for 30 minutes, then shred with forks.

Tips:
– Use a meat thermometer to check for doneness.
– Mix in barbecue sauce after shredding for added flavor.

Frequently Asked Questions:
– How do I store leftover pulled pork? Keep it in an airtight container in the fridge for up to 4 days.
– Can I freeze pulled pork? Yes! It freezes well for up to 3 months.

Affiliate Products: Butcher paper roll, pulled pork shredder claws, hickory wood chips.

5. Smoked Sausages

Smoked sausages are an easy yet delicious addition to any barbecue spread.

Whether you’re using homemade sausages or store-bought, smoking them adds a depth of flavor that’s hard to beat. The key is to use a variety of sausages like bratwurst, Italian, or spicy chorizo to cater to all palates. Just toss them in the smoker until they reach that perfect internal temperature, and serve them with mustard and sauerkraut for a classic touch.

Recipe Overview:
– Servings: 4-6
– Prep Time: 5 minutes
– Cook Time: 2-3 hours
– Total Time: 2-3 hours, 5 minutes
– Calories: 300 per serving

Nutrition Information:
– Total fat: 25g
– Saturated fat: 10g
– Cholesterol: 70mg
– Sodium: 800mg
– Protein: 15g

Ingredients:
– 2 lbs assorted sausages (bratwurst, Italian, chorizo)
– Wood chips for smoking (apple or cherry recommended)

Step-by-Step Instructions:
1. Preheat your smoker to 225°F and add wood chips.
2. Place the sausages directly on the smoker grates.
3. Smoke for 2-3 hours or until the internal temperature reaches 160°F.
4. Serve with mustard, sauerkraut, or your favorite toppings.

Tips:
– Use a mix of different types of sausages for variety.
– Experiment with different wood chips for unique flavors.

Frequently Asked Questions:
– Can I use frozen sausages? Yes, just thaw them before smoking.
– What’s the best way to serve smoked sausages? With mustard and grilled onions!

Affiliate Products: Sausage links, apple wood chips, BBQ grill mat.

6. Smoked Salmon

Smoked salmon is a show-stopping dish that’s surprisingly easy to prepare.

The rich, buttery flavor of salmon is elevated by the smoking process, resulting in a delicacy that can be enjoyed on its own or as part of a larger spread. Start with fresh salmon fillets and a simple brine of salt and sugar, then smoke until it’s perfectly flaky. Serve it on bagels with cream cheese, capers, and fresh dill for a brunch that will have everyone swooning.

Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 2 hours
– Total Time: 2 hours, 10 minutes
– Calories: 200 per serving

Nutrition Information:
– Total fat: 13g
– Saturated fat: 3g
– Cholesterol: 60mg
– Sodium: 500mg
– Protein: 20g

Ingredients:
– 1 lb fresh salmon fillet
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– Wood chips for smoking (alder or cedar recommended)

Step-by-Step Instructions:
1. In a bowl, mix together salt and brown sugar.
2. Rub the mixture on the salmon and let it brine in the fridge for 1 hour.
3. Rinse the salmon and pat dry.
4. Preheat your smoker to 175°F and add wood chips.
5. Smoke the salmon for 2 hours or until it flakes easily with a fork.
6. Let it cool before slicing.

Tips:
– Use skin-on salmon for better moisture retention.
– Experiment with different brine flavors by adding herbs or spices.

Frequently Asked Questions:
– How do I store smoked salmon? Keep it in an airtight container in the fridge for up to 5 days.
– Can I freeze smoked salmon? Yes, it freezes well for up to 3 months.

Affiliate Products: Salmon grilling rack, cedar planks, brining container.

7. Smoked Vegetables

Don’t overlook smoked vegetables; they can be just as enticing as meat dishes!

The smoky flavor enhances the natural sweetness of veggies like bell peppers, zucchini, and mushrooms. Plus, smoking vegetables is a great way to add a healthy option to your BBQ spread. Toss them in olive oil, sprinkle with salt and pepper, and smoke until tender and slightly charred. These colorful veggies make for vibrant sides or can be served as a tasty appetizer!

Recipe Overview:
– Servings: 4-6
– Prep Time: 10 minutes
– Cook Time: 1 hour
– Total Time: 1 hour, 10 minutes
– Calories: 100 per serving

Nutrition Information:
– Total fat: 7g
– Saturated fat: 1g
– Cholesterol: 0mg
– Sodium: 50mg
– Protein: 2g

Ingredients:
– 2 cups assorted vegetables (bell peppers, zucchini, mushrooms)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Wood chips for smoking (mesquite or cherry recommended)

Step-by-Step Instructions:
1. Preheat your smoker to 225°F and add wood chips.
2. Cut vegetables into even-sized pieces.
3. Toss the veggies in olive oil, salt, and pepper.
4. Place the vegetables on the smoker grates.
5. Smoke for 1 hour or until tender and slightly charred.

Tips:
– Use a grill basket to prevent small pieces from falling through the grates.
– Mix and match your favorite vegetables for variety.

Frequently Asked Questions:
– Can I smoke frozen vegetables? Fresh is best, but if frozen, make sure to thaw and dry them first.
– What’s the best wood for smoking veggies? Cherry and hickory work well for a sweeter flavor.

Affiliate Products: Smoker grill basket, mesquite wood chips, olive oil sprayer.

8. Smoked Meatloaf

Switch up your traditional meatloaf by smoking it for added flavor and a unique twist.

This smoked meatloaf combines ground beef and pork for a juicy texture, mixed with spices and topped with a tangy barbecue glaze. The low and slow smoking process infuses the meatloaf with a smoky depth that will delight your taste buds. Serve it as a main dish with mashed potatoes for a comforting meal that your guests will love!

Recipe Overview:
– Servings: 6-8
– Prep Time: 15 minutes
– Cook Time: 2-3 hours
– Total Time: 2-3 hours, 15 minutes
– Calories: 350 per serving

Nutrition Information:
– Total fat: 20g
– Saturated fat: 8g
– Cholesterol: 100mg
– Sodium: 600mg
– Protein: 25g

Ingredients:
– 1 lb ground beef
– 1 lb ground pork
– 1 cup breadcrumbs
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1/4 cup barbecue sauce
– Salt and pepper to taste
– Wood chips for smoking (hickory or oak recommended)

Step-by-Step Instructions:
1. Preheat your smoker to 225°F and add wood chips.
2. In a bowl, combine ground beef, ground pork, breadcrumbs, onion, garlic, barbecue sauce, salt, and pepper.
3. Mix until just combined and form into a loaf shape.
4. Place the meatloaf in the smoker.
5. Smoke for 2-3 hours or until the internal temperature reaches 160°F.
6. Brush with additional barbecue sauce during the last 30 minutes.

Tips:
– Use a loaf pan for easier handling and to keep shape.
– Let it rest for 10 minutes before slicing to retain juices.

Frequently Asked Questions:
– What should I serve with smoked meatloaf? Mashed potatoes and green beans pair well!
– Can I freeze leftover meatloaf? Yes, it freezes well when wrapped tightly.

Affiliate Products: Meatloaf pan, hickory wood chips, barbecue sauce variety pack.

9. Smoked Stuffed Peppers (The Star of the Show!)

These smoked stuffed peppers are not just delicious; they’re a feast for the eyes!

Filled with a savory mixture of seasoned ground meat, rice, and spices, these colorful peppers are smoked to perfection. The smoky flavor seeps into the filling, creating an unforgettable dish that will steal the spotlight at your next gathering. Top them with melted cheese for an extra indulgent touch. Your guests will be amazed by how good these look and taste!

Recipe Overview:
– Servings: 4-6
– Prep Time: 15 minutes
– Cook Time: 2 hours
– Total Time: 2 hours, 15 minutes
– Calories: 300 per serving

Nutrition Information:
– Total fat: 15g
– Saturated fat: 6g
– Cholesterol: 70mg
– Sodium: 600mg
– Protein: 20g

Ingredients:
– 4 large bell peppers (any color)
– 1 lb ground beef
– 1 cup cooked rice
– 1/2 cup diced tomatoes
– 1 teaspoon Italian seasoning
– 1 cup shredded cheese (cheddar or mozzarella)
– Wood chips for smoking (apple or cherry recommended)

Step-by-Step Instructions:
1. Preheat your smoker to 225°F and add wood chips.
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, combine ground beef, rice, diced tomatoes, Italian seasoning, and salt.
4. Stuff the mixture into the bell peppers until full.
5. Place the stuffed peppers in the smoker.
6. Smoke for 2 hours, adding cheese on top during the last 15 minutes.

Tips:
– Use different colored peppers for a visually appealing dish.
– Feel free to customize the filling with your favorite ingredients.

Frequently Asked Questions:
– Can I use quinoa instead of rice? Yes, quinoa works great as a substitute!
– What’s the best way to serve these? Garnish with fresh herbs for added flavor.

Affiliate Products: Stuffed pepper pan, apple wood chips, cheese grater.

10. Smoked Corn on the Cob

Smoked corn on the cob is a delightful twist on a classic side dish.

The sweet kernels absorb smoky flavors, making them an irresistible addition to your BBQ menu. Simply husk the corn, soak it in water for a bit, and then smoke until tender. Serve it with butter, salt, and fresh herbs for a delicious summer treat that will have everyone coming back for more!

Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 1 hour
– Total Time: 1 hour, 10 minutes
– Calories: 150 per serving

Nutrition Information:
– Total fat: 7g
– Saturated fat: 4g
– Cholesterol: 0mg
– Sodium: 5mg
– Protein: 4g

Ingredients:
– 4 ears of corn
– 2 tablespoons butter
– Salt and pepper to taste
– Wood chips for smoking (hickory or cherry recommended)

Step-by-Step Instructions:
1. Husk the corn and remove all silk.
2. Soak the ears of corn in water for 30 minutes.
3. Preheat your smoker to 225°F and add wood chips.
4. Place the corn directly on the smoker grates.
5. Smoke for 1 hour, turning occasionally.
6. Serve with butter, salt, and pepper.

Tips:
– Try adding herbs and spices to the butter for extra flavor.
– For a fun twist, wrap corn in bacon before smoking!

Frequently Asked Questions:
– Can I smoke frozen corn? Fresh is best, but thawed frozen corn will work in a pinch.
– What’s the best wood for smoking corn? Fruit woods like apple or cherry give a nice sweetness.

Affiliate Products: Corn on the cob holders, hickory wood chips, flavored butters.

11. Smoked Potatoes

Smoked potatoes are a surprisingly delicious side that pairs well with any grilled dish.

The smoky flavor enhances the natural earthiness of the potatoes, making them a must-try! You can use any variety of potatoes, but baby potatoes work particularly well due to their tender texture. Simply coat them in olive oil and your favorite seasonings, then smoke until tender and infused with flavor. Your guests will be amazed by this simple yet delicious dish.

Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 1.5 hours
– Total Time: 1 hour, 40 minutes
– Calories: 200 per serving

Nutrition Information:
– Total fat: 8g
– Saturated fat: 1g
– Cholesterol: 0mg
– Sodium: 10mg
– Protein: 4g

Ingredients:
– 1 lb baby potatoes
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
– Wood chips for smoking (mesquite or hickory recommended)

Step-by-Step Instructions:
1. Preheat your smoker to 225°F and add wood chips.
2. Wash and cut the baby potatoes in half.
3. In a bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper.
4. Place the potatoes in a grill basket or directly on the smoker grates.
5. Smoke for 1.5 hours or until tender.

Tips:
– For a crispy exterior, toss in some parmesan cheese during the last 15 minutes.
– Pair with sour cream and chives for a classic baked potato experience.

Frequently Asked Questions:
– Can I smoke whole potatoes? Yes, but they will require a longer cooking time.
– What’s the best wood for smoking potatoes? Mesquite gives a strong flavor, while hickory is more subtle.

Affiliate Products: Grill basket, mesquite wood chips, garlic powder.

12. Smoked Cheesecake

Yes, you read that right—smoked cheesecake!

This dessert is a unique twist that will blow your guests away. The creamy, rich cheesecake infused with smoky flavors pairs perfectly with a graham cracker crust. The smoking process adds a depth of flavor that transforms a classic dessert into something extraordinary. Serve it chilled with a fresh berry topping for a stunning finish to any meal!

Recipe Overview:
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 1 hour
– Total Time: 1 hour, 20 minutes
– Calories: 350 per serving

Nutrition Information:
– Total fat: 25g
– Saturated fat: 15g
– Cholesterol: 70mg
– Sodium: 300mg
– Protein: 6g

Ingredients:
– 2 cups cream cheese, softened
– 1 cup sugar
– 3 eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 cup crushed graham crackers
– 1/4 cup butter, melted
– Wood chips for smoking (cherry or apple recommended)

Step-by-Step Instructions:
1. Preheat your smoker to 250°F and add wood chips.
2. In a bowl, mix crushed graham crackers and melted butter. Press into the bottom of a springform pan.
3. In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
4. Stir in vanilla and sour cream until well combined.
5. Pour the cheesecake mixture over the crust in the springform pan.
6. Smoke for 1 hour or until set. Cool in the refrigerator for at least 4 hours before serving.

Tips:
– Use a water pan in the smoker to maintain moisture.
– Top with fresh berries or a fruit compote for added flavor.

Frequently Asked Questions:
– Can I make this ahead of time? Yes! It keeps well in the fridge for up to 3 days.
– What’s the best way to serve smoked cheesecake? With a drizzle of chocolate or caramel sauce!

Affiliate Products: Springform pan, cherry wood chips, cheesecake server.

Conclusion

From savory meats to delightful desserts, these 12 finger-licking smoker recipes are sure to impress at your next gathering.

Whether you choose to make the crowd-favorite smoked brisket or the show-stopping smoked cheesecake, your guests are in for a treat!

So fire up that smoker, gather your ingredients, and get ready to create some unforgettable culinary memories!



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