Smoker recipes open up a world of flavor. The low and slow cooking method infuses food with a rich, smoky taste that’s hard to beat.

From classic barbecue staples to unexpected delights, there’s no shortage of options to try.

You can smoke almost anything, from meats and fish to vegetables and even desserts. Whether you’re new to smoking or a seasoned pro, these recipes offer something for everyone.

Get ready to fire up your smoker and create mouthwatering dishes that will impress your family and friends.

1. Applewood Smoked Pork Shoulder

Applewood smoked pork shoulder is a mouthwatering dish that’s perfect for your next barbecue.

Start by rubbing the pork with your favorite spice blend and refrigerate overnight. Preheat your smoker to 225-250°F.

Add applewood chips soaked in apple cider vinegar for extra flavor. Place the pork on the smoker grate.

Smoke for about 1 hour per pound, or until the internal temperature reaches 180-195°F. Spritz the meat with a mix of apple juice and apple cider vinegar every hour to keep it moist.

Once done, let the pork rest for 15 minutes before pulling. The result is tender, flavorful meat that’s perfect for sandwiches or tacos.

2. Hickory Smoked Brisket

Hickory smoked brisket is a classic barbecue dish. You’ll need a 10-14 pound brisket, salt, pepper, and olive oil for the rub.

Prepare your brisket by rinsing it and patting it dry. Mix the salt, pepper, and oil to create a simple rub. Apply this mixture evenly to the meat.

Set your smoker to 275°F and use hickory wood for smoky flavor. Place the brisket in the smoker and cook until it reaches an internal temperature of 202°F. This usually takes 8-9 hours.

Once done, wrap the brisket in foil and let it rest for 2 hours. This helps the juices redistribute throughout the meat.

Slice against the grain and serve with your favorite barbecue sauce.

3. Maple Glazed Smoked Salmon

Maple glazed smoked salmon is a tasty dish that combines sweet and smoky flavors. To make it, you’ll need to brine the salmon first. This helps season the fish and keep it moist.

For the glaze, mix pure maple syrup with your favorite spice rub. This adds sweetness and extra flavor to the salmon as it cooks.

Smoke the salmon at a low temperature, around 200°F to 225°F. Use mild woods like apple or cherry for a subtle smoke taste.

As the salmon cooks, brush it with the maple glaze. This creates a shiny, flavorful coating.

The result is a tender, flaky salmon with a perfect balance of sweet maple and smoky notes. You can enjoy it hot or cold.

4. Smoked Turkey Breast with Herb Rub

Smoked turkey breast with herb rub is a tasty dish for your smoker. Mix butter with herbs like thyme, rosemary, and sage. Gently lift the skin and spread the herb butter underneath.

Rub the outside of the turkey with oil or more butter. This helps the skin get crispy.

Smoke the turkey breast at 225°F for about 3-4 hours. Keep an eye on the internal temperature. You want it to reach 160°F.

Let the turkey rest for 20 minutes before slicing. This lets the juices settle.

The result is a moist, flavorful turkey breast with a crispy skin. The herbs and smoke give it a delicious taste that’s perfect for any meal.

5. Mesquite Smoked Whole Chicken

Mesquite smoked whole chicken turns a simple meal into a flavor-packed delight. The secret lies in using mesquite wood chips and a tasty dry rub.

Start by patting the chicken dry and coating it with your favorite blend of spices. Place it in a smoker preheated to 225°F.

Add mesquite wood chips to the smoker for that signature smoky flavor. Cook the chicken until it reaches an internal temperature of 165°F in the thickest part of the thigh.

Don’t be alarmed if you see pink spots on the chicken – this is normal with mesquite smoke. As long as the internal temperature is correct, your chicken is fully cooked and safe to eat.

Let the chicken rest for 10 minutes before carving. You’ll enjoy tender, juicy meat with a delicious smoky taste.

6. Cherry Wood Smoked Ribs

Cherry wood gives ribs a sweet, fruity flavor that pairs well with pork. To make cherry wood smoked ribs, start by preparing your ribs with a dry rub or marinade.

Preheat your smoker to 225°F and add soaked cherry wood chips. Place the ribs bone-side down on the grates.

Smoke for about 3 hours, adding more wood chips as needed. After 3 hours, wrap the ribs in foil and continue cooking for 2 more hours.

For the last hour, unwrap and brush with a cherry glaze or barbecue sauce. Cook until the meat is tender and pulls away from the bone easily.

Let the ribs rest for 10-15 minutes before slicing and serving. The cherry smoke will give your ribs a beautiful reddish color and delicious flavor.

7. Smoked Sausage Links

Smoked sausage links are a tasty addition to your smoker recipes. You can use beef, pork, or a mix of both meats to make juicy links. Aim for about 70% lean meat and 30% fat for the best flavor.

Season your sausage mix with salt, pepper, and other spices you like. Stuff the mixture into casings to form links.

Smoke them at a low temperature until they reach the right internal temp. Let the links cool before eating or storing them.

You can keep smoked sausages in the fridge for a few days. For longer storage, wrap them well and freeze them.

Try adding smoked sausage links to stews, pasta dishes, or enjoy them on their own. They’re great for easy meals and add lots of flavor to other recipes.

8. Spicy Smoked Chicken Wings

Spicy smoked chicken wings are a tasty treat for your next cookout. You’ll need about a pound of wings per person.

Start by prepping the wings and removing the skin if you prefer. Mix up a spicy rub with your favorite seasonings.

Coat the wings evenly with the rub and place them on racks in your smoker. Smoke the wings at 225°F for about 2 hours.

Check that they reach an internal temperature of 165°F. For extra crispiness, finish them on a hot grill for a few minutes.

Serve your spicy smoked wings with cool dipping sauces. Ranch or blue cheese dressing work well to balance the heat. Your guests will love these finger-licking good wings!

9. Brown Sugar Smoked Pulled Pork

Brown sugar smoked pulled pork is a tasty twist on classic barbecue. You’ll need a pork shoulder or Boston butt for this recipe.

Mix brown sugar with spices like smoked paprika, cumin, salt, and pepper to create a flavorful rub. Coat the pork with this mixture before smoking.

Smoke the pork at a low temperature until it reaches 203-205°F internally. This can take 12 hours or more.

Let the meat rest for 30 minutes after smoking. Then shred it, removing any fat or gristle.

For extra flavor, drizzle some of the cooking juices over the pulled pork before serving. Enjoy it on sandwiches or as a main dish.

10. Smoky BBQ Smoked Beans

Smoked beans are a tasty side dish for any BBQ meal. You can make them easily in your smoker.

Start with canned beans as a base. Add bacon, onions, and BBQ sauce for flavor. Brown sugar gives sweetness, while vinegar adds tang.

Smoke the beans at 225-250°F for 2.5-3 hours. Stir every 30 minutes to blend flavors. The beans will thicken as they cook.

Your smoked beans will have a rich, smoky taste. They pair well with pulled pork, brisket, or ribs. Enjoy them at your next cookout!

11. Pecan Smoked Tri-Tip

Pecan smoked tri-tip offers a tasty twist on this beef cut. Start by setting up your smoker to 225°F using indirect heat. Fill the water pan if your smoker has one.

Rub the tri-tip with your favorite seasoning blend. Place pecan wood chunks or chips on the hot coals. Put the tri-tip on the grates away from the heat source.

Smoke the tri-tip until it reaches your desired doneness, usually 1-2 hours. Use a meat thermometer to check the internal temperature.

For extra flavor, try marinating the tri-tip before smoking. A mix of red wine vinegar, mustard, and spices works well.

You can also finish with a quick sear to develop a nice crust.

12. Garlic Butter Smoked Corn on the Cob

Smoked corn on the cob with garlic butter is a tasty summer side dish. Start by preheating your smoker to 225°F.

Pull back the corn husks without removing them. Tie the husks with kitchen twine to make a handle.

Mix melted butter with garlic powder, parsley, salt, and pepper in a small bowl. Brush this mixture onto the corn kernels.

Place the corn directly on the smoker grates. Smoke for about 45 minutes, turning halfway through.

The corn is done when it’s tender and easy to pierce with a fork. Serve hot and enjoy the smoky, garlicky flavor.

13. Honey BBQ Smoked Pork Loin

Honey BBQ smoked pork loin is a tasty and easy dish for your smoker. Start by rubbing the pork with a mix of spices and mustard.

Set your smoker to 225°F and cook the pork for 2-3 hours. The meat is done when it reaches 145-150°F inside for medium-rare.

While it cooks, make a honey BBQ glaze. Mix honey, apple cider vinegar, and your favorite BBQ sauce.

Let the pork rest for 5-10 minutes after cooking. Then slice it and drizzle with the honey BBQ glaze.

This recipe gives you juicy, flavorful pork with a sweet and smoky taste.

14. Smoked Prime Rib Roast

Smoked prime rib roast is a mouthwatering dish that’s perfect for special occasions. Start with a 10-pound prime rib roast and season it with horseradish mustard, Worcestershire sauce, minced garlic, salt, and pepper.

Smoke the roast at 225°F for the first hour. Then increase the temperature by 25°F every 30 minutes until the internal temperature reaches 125°F.

For a crispy crust, finish the roast on a hot grill or in a 500°F oven for 5-10 minutes. This step is called a reverse sear.

Let the roast rest for 10-15 minutes before slicing. The final internal temperature should be 130°F for rare or 135°F for medium-rare.

15. Smoked Mac and Cheese

Smoked mac and cheese takes a classic comfort food to the next level. You can easily make this crowd-pleasing dish on your smoker.

Start by cooking pasta until al dente. While it cooks, prepare a rich cheese sauce with butter, flour, milk, and a blend of cheeses. Cheddar and gouda work well.

Combine the cooked pasta and cheese sauce in a cast iron skillet. Top with extra cheese and breadcrumbs for a crispy crust.

Smoke at 225°F for about 1-2 hours until golden and bubbly. The smoke infuses the dish with amazing flavor. Serve hot as a hearty side or main dish.

16. Lemon Pepper Smoked Trout

Lemon pepper smoked trout is a tasty dish that’s easy to make. Start by preparing your smoker with alder or apple wood chips for a light flavor.

Season trout fillets with lemon pepper and salt. Place lemon slices and dill sprigs inside the fish cavity for extra flavor.

Smoke the trout at 180°F for 2-3 hours. The fish is done when it reaches an internal temperature of 145°F and flakes easily with a fork.

For a zesty sauce, mix melted butter, white wine, lemon juice, and lemon pepper seasoning. Simmer for 3 minutes and serve with the smoked trout.

This dish pairs well with a crisp white wine and fresh vegetables for a complete meal.

17. Cajun Spiced Smoked Catfish

Cajun spiced smoked catfish is a tasty dish that brings Southern flavors to your smoker.

Start by patting dry your catfish fillets with paper towels.

Mix Cajun seasoning with salt and pepper, then rub it all over the fish. Drizzle some hot sauce on top for extra kick.

Set up your smoker for indirect cooking at 250-275°F. Add cherry or apple wood chips for a mild, sweet smoke flavor.

Place the seasoned catfish on the smoker grates and close the lid. Smoke for about 2 hours, keeping the temperature steady.

Your catfish is done when it flakes easily with a fork. Serve it hot and enjoy the spicy, smoky goodness.

18. Smoked Beef Short Ribs

Smoked beef short ribs are a tasty and tender BBQ favorite.

You’ll need a smoker, beef short ribs, and simple seasonings to get started.

Trim any excess fat from the ribs, but leave some for flavor. Rub them with your favorite blend of spices.

Preheat your smoker to 225°F. Add wood chips for extra smoky flavor. Place the ribs bone-side down in the smoker.

Smoke the ribs for about 6-8 hours. The exact time depends on their size. They’re done when the internal temperature reaches 200-205°F.

For extra tenderness, wrap the ribs in foil with some beef broth after a few hours. This helps them stay moist and juicy.

19. Habanero Smoked Chicken Thighs

Spice up your smoker with habanero smoked chicken thighs.

Start by rubbing the thighs with a mix of salt, pepper, paprika, and garlic powder.

Place the chicken skin-side up in your smoker set to 275°F. Add sliced habaneros on top for extra heat. Smoke for about 30 minutes.

Brush the skin with honey and continue smoking. Cook until the internal temperature reaches 175°F, usually 45-75 minutes total.

For a sweet-hot glaze, mix butter, honey, and habanero sauce. Brush this on the chicken in the last 15 minutes of cooking.

20. Smoked Stuffed Bell Peppers

Smoked stuffed bell peppers offer a delicious twist on a classic dish.

To make them, start by washing and cutting the tops off your peppers. Remove the seeds and save the tops for dicing.

Brown ground beef and sausage in a pan. Mix in rice, diced pepper tops, and your favorite seasonings. Stuff the peppers with this mixture.

Preheat your smoker to 250-300°F. Place the stuffed peppers on a rack in the smoker. Add wood chips for extra smoky flavor.

Smoke the peppers for about an hour. Top with shredded cheese and smoke for 5-10 more minutes until melted.

You can customize your stuffed peppers by adding extra veggies or using different meats. Try ground chicken for a lighter option.

21. Sweet and Sour Smoked Bacon

Sweet and sour smoked bacon is a tasty twist on regular bacon.

You start by coating thick-cut bacon slices with a mix of brown sugar and spices.

Place the coated bacon on a wire rack in your smoker at 225°F. Smoke for about an hour, then flip the slices and brush with maple syrup.

Continue smoking until the bacon reaches your desired crispiness, usually 25-30 minutes more. The result is a perfect blend of sweet, smoky, and tangy flavors.

This bacon makes a great snack or addition to other dishes. You can adjust the sweetness by using more or less brown sugar and syrup.

22. Smoked Portobello Mushrooms

Smoked portobello mushrooms are a tasty meatless option for your smoker.

Start by cleaning the mushrooms and removing the stems and gills.

Mix olive oil, salt, and oregano to create a simple rub. Coat the mushrooms with this mixture.

Preheat your smoker to 225°F. Place the prepared mushrooms directly on the grill grates. Smoke them for about an hour.

The result is a smoky, earthy flavor that’s hard to resist. You can serve these mushrooms warm or cold. They work well as a meat substitute in tacos or on top of salads.

For variety, try adding different spices to your rub. Red pepper flakes can give a spicy kick, while fresh herbs like rosemary or thyme add depth.

23. Jamaican Jerk Smoked Chicken

Jamaican jerk smoked chicken brings spicy Caribbean flavors to your smoker.

Start by marinating chicken pieces in a jerk seasoning paste for at least 1 hour.

Set your smoker to 250°F and add wood chips for extra smokiness. Place the chicken on the grates and smoke until it reaches an internal temperature of 165°F.

Baste the chicken with leftover marinade every 30 minutes while smoking. This keeps the meat juicy and adds more flavor.

Let the chicken rest for 10 minutes after smoking before serving. The result is tender, spicy chicken with a delicious smoky taste.

24. Smoked and Grilled Pineapple Slices

Smoked and grilled pineapple slices make a tasty and sweet side dish.

Choose a ripe pineapple that smells sweet at the base. Remove the outer skin to expose the fruit’s natural sugars.

Brush the pineapple slices with a mixture of brown sugar and spices.

Set your smoker or grill to 225°F. Smoke the pineapple for about 1-2 hours, depending on your desired level of smokiness.

The low heat concentrates the pineapple’s sweetness while adding a smoky flavor. You can use fruit wood pellets for a mild smoke taste.

Serve the pineapple slices as a side dish or as a unique dessert.

25. Herb Crusted Smoked Lamb Chops

Herb crusted smoked lamb chops are a tasty dish you can make on your smoker.

Start by mixing herbs like rosemary, thyme, and garlic with olive oil to create a paste. Rub this mixture all over the lamb chops.

Place the seasoned chops on your smoker at 225°F. Smoke them for about 45-60 minutes. You want the internal temperature to reach 135°F for medium-rare.

Once done, let the chops rest for 5-10 minutes before serving. This allows the juices to redistribute, making the meat more tender and flavorful.

Pair these smoky, herb-crusted lamb chops with a side of roasted vegetables or a fresh salad for a complete meal.

26. Sriracha Honey Smoked Drumsticks

Spice up your smoker with these zesty Sriracha honey drumsticks.

Start by coating the chicken in a mix of melted butter, garlic, and salt.

Smoke the drumsticks at 250°F until they’re nearly done.

While they cook, make a sauce with butter, Sriracha, honey, soy sauce, lime juice, and vinegar.

Brush the sauce on the drumsticks near the end of cooking. This creates a sticky, flavorful glaze.

For extra kick, add more Sriracha to the sauce. If you prefer it sweeter, use more honey.

Sprinkle with sesame seeds before serving for a nice crunch.

27. Classic Smoked BBQ Meatballs

Smoked BBQ meatballs are a tasty twist on a classic appetizer.

You can make them using ground beef and pork for the best flavor and texture.

Mix the meat with onions, breadcrumbs, cheese, and spices. Form the mixture into golf ball-sized portions for even cooking.

Smoke the meatballs at 250°F for about an hour. They’re done when they reach an internal temperature of 160°F.

The smoky flavor adds depth to these savory bites.

Serve them as a main dish, side, or party snack. Their versatility makes them perfect for any occasion.

28. Blackened Smoked Cajun Shrimp

Blackened smoked Cajun shrimp is a tasty seafood dish with a spicy kick.

Start by coating large shrimp in a blend of Cajun spices like paprika, garlic powder, and cayenne.

Preheat your smoker to 400°F. Place the seasoned shrimp on the grates and smoke for 4-5 minutes per side. The shrimp are done when they turn opaque.

For extra flavor, brush the shrimp with melted butter mixed with lemon juice and minced garlic before smoking. The butter helps the spices stick and adds richness.

Serve your blackened smoked Cajun shrimp as an appetizer or main dish. They’re great on their own or added to pasta, salads, or tacos for a smoky, spicy twist.

29. Smoked Venison Backstrap

Smoked venison backstrap is a tasty way to enjoy one of the most tender cuts from a deer.

To prepare it, start by trimming off any silver skin from the meat.

Season the backstrap generously with your favorite BBQ rub. Wrap bacon slices around it for extra flavor.

Set your smoker to 225°F. Place the seasoned backstrap on the grill grates and smoke for about an hour.

Cook until the internal temperature reaches 128-132°F for medium-rare. Use a meat thermometer to check.

Let the smoked venison rest for 15 minutes before slicing. This helps keep the juices inside.

30. Smoky Apple BBQ Baked Beans

Smoky Apple BBQ Baked Beans are a tasty twist on a classic side dish. You can make them in your smoker for added flavor.

Start with canned pork and beans as a base. Add diced apples, bacon, and BBQ sauce to the mix. A touch of apple cider vinegar brings tang.

Smoke the beans at 225°F for about 2-3 hours. The low, slow heat infuses them with smoky goodness. Stir occasionally to prevent burning.

The result? Sweet and savory beans with a hint of apple. They pair well with pulled pork or brisket. Your guests will love this upgraded BBQ staple.

31. Lemon Thyme Smoked Sea Bass

Smoked sea bass is a tasty dish you can make at home.

Start by choosing fresh Chilean sea bass fillets. Mix lemon juice, crushed garlic, and fresh thyme in a bowl.

Brush this mixture on the fish.

Heat your smoker to a low temperature, around 225°F. Place the seasoned fillets on the grill grates.

Smoke the sea bass until it reaches an internal temperature of 160°F. This usually takes about 30 minutes. Baste the fish once or twice during cooking with the lemon-thyme mixture.

When done, let the fish rest for a few minutes.

Garnish with extra thyme and a squeeze of fresh lemon juice before serving. This method creates a flaky, flavorful sea bass with a subtle smoky taste.

Understanding Smoking Techniques

Smoking meat creates deep flavors and tender textures. It’s done in two main ways – hot smoking and cold smoking. Each method has its own uses and results.

Hot Smoking

Hot smoking cooks meat while infusing it with smoke flavor. You smoke foods at 165-250°F for hours. This method works well for larger cuts like brisket, pork shoulder, and ribs.

Set up your smoker with charcoal or wood. Add flavor chips like hickory or apple. Place meat on the grates and close the lid.

Keep an eye on temperature. Add fuel as needed. Spritz meat every hour to keep it moist. Cook to the right internal temp for each cut. Let meat rest before slicing.

Hot smoking is great for backyard barbecues. It gives meat a pink smoke ring and bark on the outside.

Cold Smoking

Cold smoking flavors food without cooking it. You smoke at temps below 85°F. This works for cheese, fish, and cured meats.

Use a smoke generator separate from the food chamber. Popular woods include alder and oak. Cold smoke for 2-8 hours depending on the food.

Cold smoking is tricky. You need the right setup to keep temps low. It’s best for foods already cured or cooked. Be careful with raw meats.

Try cold smoking salmon or bacon. It adds subtle smoky notes without changing texture.

Essential Tools for Smoking

Good smoking equipment makes a big difference in your results. The right tools help you control temperature, monitor doneness, and add flavor to your smoked meats.

Types of Smokers

Smokers come in several types.

Charcoal smokers give food a classic smoky taste. However, they need more work to control the heat.

Electric smokers are easy to use. They keep a steady temperature but may not give as much smoky flavor.

Pellet smokers blend ease and flavor. They burn wood pellets for smoke and heat.

Gas smokers are another option. They’re quick to start up and simple to control.

Pick a smoker that fits your needs and skill level.

Think about how much space you have and how often you’ll use it. Some smokers are portable for camping or tailgating. Others are big enough to feed a crowd.

Thermometers and Probes

Accurate temperature readings are key for good smoked food.

A digital meat thermometer is a must-have tool. It tells you when your food is safe to eat.

Look for one with a long probe to reach into large cuts of meat.

A dual-probe thermometer is even better. It can track both meat and smoker temperatures at once.

This helps you keep the heat steady inside your smoker. Some high-tech models connect to your phone.

They send alerts when your food reaches the right temperature.

Don’t forget about instant-read thermometers. They’re great for quick checks on thinner cuts of meat.

Keep one handy for spot-checking different areas of large roasts.