23 Smoker Recipes That Pack More Smoke Into Every Bite

A smoky dinner can disappoint when the smoke stays in the air instead of landing in the food. These 23 smoker recipes lean into long cooks, crisped wings, glazed pork, seasoned roasts, skewers, and party bites, so the smoker does more than warm the meat. The mix covers quick wings and tenderloins, larger roasts, lamb, pork, chicken, beef, and appetizers that can hold their own at dinner. Use it when the smoker is already hot, and the meal needs a deeper smoke flavor in every bite.

A closeup shot of two tacos filled with smoked pork belly and vegetables. — Smoked Pork Belly Tacos. Photo credit: Cook What You Love.

Smoked Lamb Chops

After a rosemary-garlic marinade, Smoked Lamb Chops cook in 50 minutes and serve 4. Lamb loin chops get olive oil, fresh rosemary, garlic, red wine vinegar, salt, and black pepper before smoking. The smoker handles most of the work, then a quick sear on a griddle or cast-iron pan adds color. Serve these when dinner needs a smaller cut of meat with real smoke flavor.
Get the Recipe: Smoked Lamb Chops

Smoked Garlic Parmesan Wings

Chicken wings with garlic and Parmesan on a white plate. — Smoked Garlic Parmesan Wings. Photo credit: Cook What You Love.

With 6 servings and 1 hour 5 minutes total time, Smoked Garlic Parmesan Wings bring a dry, buttery finish to the smoker. Chicken wings smoke first, then crisp at a higher heat before getting tossed with Parmesan, butter, garlic, red pepper flakes, and lemon juice. They work well when sticky wing sauce is not the plan. Serve them hot with extra garlic Parmesan butter for dipping.
Get the Recipe: Smoked Garlic Parmesan Wings

Smoked Pork Tenderloin with Mezcal BBQ Sauce

Ready in 30 minutes, Smoked Pork Tenderloin with Mezcal BBQ Sauce uses two pork tenderloins and serves 6. The rub brings dark brown sugar, paprika, chili powder, smoked paprika, garlic powder, onion powder, thyme, salt, pepper, and chipotle powder. The sauce adds ketchup, lager or ale, juice, mezcal, cider vinegar, and spices. Use it when a quick smoker dinner still needs a bold sauce.
Get the Recipe: Smoked Pork Tenderloin with Mezcal BBQ Sauce

Smoked Ribeye Roast

Sliced smoked ribeye beef on a cutting board. — Smoked Ribeye Roast. Photo credit: Cook What You Love.

For a bigger beef dinner, this Smoked Ribeye Roast serves 6 with about 2 hours and 30 minutes of cook time. A 4-pound ribeye roast gets olive oil and Montreal steak seasoning before smoking low and slow. The recipe starts at 180°F, then finishes at 225°F until the roast reaches medium-rare temperature. Slice it after resting and serve with potatoes, salad, or grilled vegetables.
Get the Recipe: Smoked Ribeye Roast

Smoked Chicken Al Pastor

A stack of chicken and pineapple on a vertical skewer on a cutting board. — Smoked Chicken Al Pastor. Photo credit: Cook What You Love.

After an 8-hour marinade, Smoked Chicken Al Pastor turns 3 pounds of chicken thighs into 8 servings. Pineapple, guajillo chiles, garlic, onion, pineapple juice, orange juice, cider vinegar, achiote paste, brown sugar, cumin, oregano, and chipotle powder build the marinade. The long smoke makes it stronger than a quick grilled chicken dinner. Serve it with tortillas, rice, or Mexican-style sides.
Get the Recipe: Smoked Chicken Al Pastor

Smoked Lil Smokies

In 2 hours 35 minutes, Smoked Lil Smokies turn cocktail sausages into a smoked party-style dinner bite for 4 servings. Lit’l Smokies cook with barbecue sauce, raspberry jam or jelly, and Worcestershire sauce in a cast-iron pan. The smoker thickens the sauce while the sausages take on more smoke. Set them out with toothpicks, napkins, and a simple side when dinner leans snacky.
Get the Recipe: Smoked Lil Smokies

Traeger Smoked Leg of Lamb

Whole cooked leg of lamb on a board with a knife. — Traeger Smoked Leg of Lamb. Photo credit: Cook What You Love.

With 10 minutes of prep and 2 hours of cook time, Traeger Smoked Leg of Lamb serves 6. A frenched leg of lamb gets rosemary, thyme, garlic, olive oil, salt, and pepper before going on the smoker. It starts at 180°F, then finishes at 225°F until the meat reaches the medium-rare range. Serve it sliced with potatoes or asparagus when the smoker needs a larger centerpiece.
Get the Recipe: Traeger Smoked Leg of Lamb

Smoked Beef Tenderloin

Using a 2-pound roast, Smoked Beef Tenderloin cooks in 2 hours and 10 minutes and serves 6. Dijon mustard, garlic, whiskey, Worcestershire sauce, and brown sugar coat the beef before it smokes at 180°F. The recipe relies on an internal temperature of 125°F for medium-rare, so a thermometer matters here. Serve thin slices for holidays, dinner guests, or a smoker meal suited to company dinners.
Get the Recipe: Smoked Beef Tenderloin

Smoked Meatballs

Formed into 36 pieces, Smoked Meatballs cook in 1 hour and 40 minutes and serve 6. White bread soaked in milk mixes with ground beef, ground pork, Italian seasoning, eggs, garlic powder, onion powder, salt, and pepper. The meatballs smoke at 180°F first, then finish at 225°F until cooked through. Serve them with pasta, tomato sauce, salad, or straight from a platter.
Get the Recipe: Smoked Meatballs

Smoked Carver Ham

Smoked sliced ham on a cutting board. — Smoked Carver Ham. Photo credit: Cook What You Love.

For a glazed main dish, Smoked Carver Ham serves 8 in 2 hours and 10 minutes. A 4-pound carver ham gets a glaze made with brown sugar, maple syrup or honey, cider vinegar, Dijon mustard, cinnamon, onion powder, garlic powder, cloves, and chipotle powder. The smoker heats the ham through while the glaze settles into the scored top. Serve it with potatoes, asparagus, or salad.
Get the Recipe: Smoked Carver Ham

Smoked Dill Pickle Wings

Smoked chicken wings with pickles on a black plate. — Smoked Dill Pickle Wings. Photo credit: Cook What You Love.

After brining in pickle juice, Smoked Dill Pickle Wings cook in 1 hour 10 minutes and serve 4. Chicken wings soak for 4 hours or overnight, then get dried dill, granulated garlic, black pepper, and kosher salt before smoking. A final high-heat step crisps the skin after the wings reach 165°F. Serve them with ranch dip when plain smoked wings need a tangy switch.
Get the Recipe: Smoked Dill Pickle Wings

Smoked Pork Shots

Wrapped in bacon, Smoked Pork Shots cook in 1 hour after 20 minutes of prep and serve 8. Smoked sausage rounds hold a filling of cream cheese, cheddar, diced chilis, and chili powder or another spice rub. The bacon forms the outside while the smoker sets the filling and crisps the edges. Serve them as a smoky appetizer plate or with other grilled sides.
Get the Recipe: Smoked Pork Shots

Smoked Eye of Round

Using only a roast and seasoning, Smoked Eye of Round serves 6 in 1 hour and 39 minutes. A 3-pound eye of round roast gets Montreal steak seasoning, then smokes at 180°F before the temperature rises to 225°F. The recipe pulls the roast at 125°F, then rests it before carving. Slice it thin across the grain for sandwiches, plates, or a lean beef dinner.
Get the Recipe: Smoked Eye of Round

Smoked Chicken Thighs

Chicken thighs on a cutting board with tomatoes. — Smoked Chicken Thighs. Photo credit: Cook What You Love.

Seasoned simply, Smoked Chicken Thighs serve 4 in 1 hour and 40 minutes. Bone-in, skin-on chicken thighs get trimmed, coated with Montreal Chicken Seasoning, and smoked at 225°F until they reach 165°F near the bone. The short ingredient list makes the smoke and seasoning do most of the work. Serve the thighs with slaw, salad, corn succotash, or a creamy pasta side.
Get the Recipe: Smoked Chicken Thighs

Smoked Tomahawk Steak

A sliced Tomahawk Steak on a cream color plate. — Smoked Tomahawk Steak. Photo credit: Cook What You Love.

With 20 minutes of prep and 2 hours of cook time, Smoked Tomahawk Steak serves 2. A 2-pound tomahawk steak gets Montreal steak seasoning, then smokes low before resting. Lime juice, shallot, garlic, yellow and brown mustard seeds, olive oil, parsley, cilantro, red pepper flakes, salt, and pepper make the chimichurri. Slice it against the grain and spoon the sauce over the top.
Get the Recipe: Smoked Tomahawk Steak

Smoked Beef Kabobs

After a 1-hour marinade, Smoked Beef Kabobs cook in 45 minutes and serve 4. Sirloin, ribeye, or beef tenderloin goes on skewers with zucchini, red onion, mushrooms, and red bell pepper. Soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, honey, garlic, pepper, and salt build the marinade. Serve the kabobs with rice, potatoes, or extra smoked vegetables for a full plate.
Get the Recipe: Smoked Beef Kabobs

Smoked Chicken Legs with Red Pepper Glaze

Coated with glaze near the end, Smoked Chicken Legs with Red Pepper Glaze cook in 1 hour and 30 minutes and serve 6. Chicken legs start with olive oil, garlic, lemon juice, rosemary, salt, and black pepper. Red pepper jelly, bourbon, and Sriracha make the glaze. The smoker cooks the legs first, then higher heat helps finish them with a sticky, smoky coating
Get the Recipe: Smoked Chicken Legs with Red Pepper Glaze

Smoked Meatloaf

Mixed with bacon, Smoked Meatloaf cooks in 1 hour 40 minutes and serves 8. Ground beef, ground pork, chopped bacon, bread, milk, eggs, dehydrated onion flakes, garlic powder, Italian seasoning, salt, and pepper form the loaf. Ketchup, cider vinegar, brown sugar, garlic powder, onion powder, and mustard powder make the sauce. Serve slices with mashed potatoes, green beans, or smoked sides.
Get the Recipe: Smoked Meatloaf

Smoked Pork & Pineapple Skewers

Smoked Pork & Pineapple Kabobs on a plate for serving. — Smoked Pork & Pineapple Skewers. Photo credit: Cook What You Love.

With pork, fruit, and vegetables on one stick, Smoked Pork & Pineapple Skewers serve 4 in 1 hour and 40 minutes. Pork loin cubes are marinated with brown sugar, cider vinegar, fish sauce, and garlic before skewering. Pineapple, bell pepper, and red onion fill out the kabobs. Serve them with rice, corn on the cob, or a simple salad when dinner needs smoke plus a sweet edge.
Get the Recipe: Smoked Pork & Pineapple Skewers

Traeger Smoked Chicken Spatchcock

Roasted chicken on a slate board with carving knife and fork. — Traeger Smoked Chicken Spatchcock. Photo credit: Cook What You Love.

Using a whole bird, Traeger Smoked Chicken Spatchcock serves 6 in 2 hours 10 minutes. The spatchcocked chicken gets Montreal chicken seasoning or another chicken rub, then smokes at 180°F before finishing at 225°F. A final high-heat step crisps the skin after the chicken cooks through. Serve carved pieces with barbecue sides when the smoker needs one main dish for the table.
Get the Recipe: Traeger Smoked Chicken Spatchcock

Smoked Pulled Pork

Low and slow for 12 hours, Smoked Pulled Pork makes 12 servings from a 5-pound pork butt. Yellow mustard helps the rub stick, while dark brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper build the bark. Apple juice keeps the pork moist during cooking. Serve it on buns, tacos, plates, or sandwiches with coleslaw.
Get the Recipe: Smoked Pulled Pork

Smoked Peach-Chipotle Wings

Smoked and glazed peach-chipotle chicken wings on a black plate. — Smoked Peach-Chipotle Wings. Photo credit: Cook What You Love.

With 5 minutes of prep and 1 hour of cook time, Smoked Peach-Chipotle Wings serve 4. Chicken wings smoke first, then crisp at 450°F before getting tossed in peach jam, chipotle in adobo, adobo sauce, and apple cider vinegar. The sauce brings sweet heat without burying the smoke. Serve the wings with corn, asparagus, or a bright salad with napkins nearby.
Get the Recipe: Smoked Peach-Chipotle Wings

Smoked New York Strip Roast

Coated in a coffee rub, Smoked New York Strip Roast serves 6 in 1 hour and 35 minutes. A 4-pound boneless New York strip roast gets black pepper, brown sugar, instant coffee, ancho chili powder, onion powder, garlic powder, and cayenne. The roast smokes at 180°F first, then finishes at 225°F until it reaches 125°F. Serve rested slices with mashed potatoes or roasted asparagus.
Get the Recipe: Smoked New York Strip Roast