Smoker Recipes You’ll Love
Inside: A collection of all my favorite smoker recipes. You’ll find your new favorite appetizers, dinners, and sides on the smoker: both for ceramic Big Green Egg smokers and pellet smokers like Traeger.
Everyone in my family loves dinner from the smoker, but I probably love it most of all because my husband prepares it. He loves our Big Green Egg, while I prefer the Traeger for how easy it is. The good news is that you can use these recipes for either.
No farmhouse recipe collection is complete without lots of outdoor cooking. I hope you stay awhile and find some new ideas or just a simple smoky twist on your old favorites.
I’ll update this page often, so check back!
Smoker Dinner Recipes
Most of these are low and slow all-day affairs. But you’ll also find a few quick and high heat ideas like pizzas and grilled chicken.
Make sure to allow plenty of time to make these. You can’t rush smoked meat.
If you plan ahead of time, you’ll be able to have some appetizers or sides share cooking time with your main course.
Smoked Appetizers
While you’re impatiently waiting for your main course to finish cooking or resting, use your smoker to cook something fast and tasty. Most of my favorites are in this category!
For most of these, I wouldn’t necessarily fire up the smoker just to make them. But they’re a great way to make use of heat and extra space.
Smoked Side Dishes
If you can bake it, you can smoke it. Let’s turn all your favorite basic cooked sides into yummy, smoky masterpieces. As a bonus, your kitchen will stay cool.
- Smoked Mac and Cheese
- Smoked Baked Beans
Again, these are perfect to tuck next your ribs or brisket. It’s a great way to make the most of all your hard work.
FAQs About Cooking on the Smoker
For low and slow meats (like ribs, brisket, etc.) most smoking happens between 225°F and 250°F. This is the sweet spot for breaking down tough connective tissue and rendering fat, while letting the smoke infuse that delicious flavor. Don’t worry, your recipe will tell you!
This is where it gets fun! Different woods have different flavor profiles. For beginners, I recommend mild woods like apple, cherry, or pecan. They go well with most meats. As you get more adventurous, try hickory, mesquite, or oak. Pellets come in all these as well!
Don’t rely on time alone! Use that trusty meat thermometer. Each type of meat has its ideal internal temperature. For example, pulled pork is done around 195°F-205°F. You’ll also notice the meat “pulling back” from the bone when it’s ready.
You bet! Smoking is a year-round activity. Just be aware that cold weather can affect your smoker’s temperature, so you might need to adjust your fuel and vents accordingly.
How to Pick the Right Smoker for You
It’s like choosing the perfect tool for the job, each with its pros and cons:
| Pellet Smokers | Easy to use, consistent temperatures, great for long smokes, can also grill at higher temps | Relies on electricity, less smoky flavor than traditional smokers, can be pricey. |
| Conventional Smokers (Offset or Vertical) | True smoky flavor, can be more affordable. | Requires more skill and attention, temperature control can be tricky, longer learning curve. |
| Ceramic Smokers (like the Big Green Egg) | Great heat retention, versatile for smoking, grilling, and even baking, durable. | Can be expensive, heavy and less portable, requires some charcoal management skills. |
So, which one’s right for you? It depends on your priorities:
- If ease of use is a priority (it is for me!), pick a pellet smoker.
- A ceramic cooker can do it all and do it well, but it’s expensive and a bit of a hassle.
- A conventional smoker is affordable and gives great results… if you know what you’re doing or are willing to learn
No matter which type you choose, the most important thing is to get out there and start smoking! Each smoker has its own unique charm, and you’ll develop your own skills and preferences along the way.
Have Fun!
From classic BBQ ribs to smoky mac and cheese, I have a range of recipes that showcase the versatility and magic of cooking with smoke. I hope you find one (or more!) that you love.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.