Before outdoor cooking gets packed up for colder weather, the smoker can still cover everything from wings and burgers to lamb, pork, chicken, and large beef roasts. These 21 recipes include quick tenderloin and wing options alongside long smokes such as chuck roast, pulled pork, and beef shank. Most cook directly in the smoker, while the Philly cheesesteak uses smoked rib roast as the base for a faster sandwich. The range gives the lineup appetizers, handheld food, weeknight-size cuts, and larger roasts without repeating one protein or one smoking method.
Smoked Thick-Cut Pork Chops
Dry rub builds Smoked Thick-Cut Pork Chops into four servings with a 1 hour 25 minute total. Brown sugar, paprika, chili powder, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne coat the pork before it goes into the smoker. The thick chops give the smoke time to work without turning the meal into an all-day project. Serve them with potatoes, corn, slaw, or grilled vegetables before outdoor cooking winds down.
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Traeger Smoked Leg of Lamb
Fresh rosemary, thyme, and garlic season Traeger Smoked Leg of Lamb, which makes six servings from one whole leg. Olive oil turns the herbs into a paste rubbed over the scored lamb before it smokes first at 180°F and then at 225°F. The instructions call for cooking to temperature rather than relying only on time. Slice it after resting and serve with potatoes, asparagus, or another substantial side for one of the larger late-season smoker meals.
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Smoked Chuck Roast
Nine hours of smoking make Smoked Chuck Roast an eight-serving main with a 9 hour 15 minute total. The ingredient list stays unusually short with chuck roast, Montreal-style steak seasoning, and butcher paper. Most of the timeline belongs to the smoker rather than hands-on prep, which makes planning more important than a long ingredient list. Serve the beef with potatoes, beans, slaw, or roasted vegetables when a full-day smoke fits the schedule.
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Reverse Seared Smoked Steaks with Smoked Garlic Butter
New York strip steaks make Reverse Seared Smoked Steaks with Smoked Garlic Butter four servings in 1 hour 5 minutes. Montreal steak seasoning handles the beef, while smoked garlic, parsley, chipotle powder, and butter form the finishing butter. The reverse-sear method starts with smoke and finishes hotter for the exterior. This is a shorter smoker project than the large roasts, making it useful when you still want smoke without committing most of the day.
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Smoked Peach-Chipotle Wings
Peach jam and chipotle give Smoked Peach-Chipotle Wings four servings built around sweet heat and smoke. Chicken wings smoke for about an hour, then return to higher heat for crisping before a sauce of peach jam, chipotle in adobo, adobo sauce, and apple cider vinegar coats them. The wing format keeps the portion size casual even when the smoker is running. Put them out with corn, slaw, or a crisp vegetable side for a final-season snack or dinner.
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Smoked New York Strip Roast
Coffee rub gives Smoked New York Strip Roast six servings in 1 hour 35 minutes. A four-pound boneless roast gets black pepper, brown sugar, instant coffee, ancho chili powder, onion powder, garlic powder, and cayenne before smoking at low heat. The roast starts at 180°F, then moves to 225°F until it reaches the target temperature. Rest and slice it for a larger dinner with potatoes, asparagus, or roasted vegetables.
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Smoked Burgers Recipe With a Reverse Sear
Ground beef keeps Smoked Burgers Recipe With a Reverse Sear at four servings with a 1 hour 50 minute total. Eighty-twenty beef is seasoned with kosher salt and black pepper, then cheese, buns, and burger toppings handle the serving side. The reverse-sear approach gives the patties time in smoke before the hotter finish. This option keeps the smoker in play while still ending with familiar handheld food for an end-of-season meal.
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Smoked Pork Tenderloin with Mezcal BBQ Sauce
Mezcal barbecue sauce gives Smoked Pork Tenderloin with Mezcal BBQ Sauce six servings in 30 minutes. Two tenderloins get a rub with brown sugar, paprika, chili powder, smoked paprika, garlic powder, onion powder, thyme, and chipotle, while ketchup, beer, citrus juice, mezcal, cider vinegar, and spices make the sauce. The short smoke makes this one of the fastest mains here. Slice the pork after resting and serve with beans, slaw, cornbread, or grilled vegetables.
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Smoked Beef Tenderloin
Dijon and whiskey coat Smoked Beef Tenderloin, a six-serving roast with a 2 hour 10 minute total. Garlic, Worcestershire sauce, and brown sugar join the mustard and whiskey before the mixture goes over a two-pound beef tenderloin. The roast smokes at 180°F until it reaches the target internal temperature, then rests before slicing. Pair it with creamed corn, potatoes, or smoked vegetables when the smoker needs a beef option smaller than a rib roast.
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Smoked Chicken Al Pastor
Pineapple and guajillo chiles build Smoked Chicken Al Pastor, which makes eight servings with an 11 hour 10 minute total that includes a long marinade. Chicken thighs sit with pineapple, garlic, onion, pineapple juice, orange juice, cider vinegar, achiote paste, brown sugar, cumin, oregano, and chipotle powder before smoking. The stacked chicken brings a different format to the lineup. Use the sliced meat in tacos, burritos, or rice bowls after it comes off the smoker.
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Pork Stuffed Smoked Jalapeno Poppers
Bacon wraps Pork Stuffed Smoked Jalapeno Poppers, a four-serving appetizer filled with pork and cheese. Halved jalapenos hold ground pork, cream cheese, green onions, cilantro, garlic powder, onion powder, chipotle powder, and salt before each piece gets bacon around the outside. The poppers smoke in stages, then get higher heat to crisp the bacon. Serve them warm from a platter when the smoker needs a smaller bite before the larger meats are ready.
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Smoked Lamb Chops
Rosemary and red wine vinegar season Smoked Lamb Chops, which make four servings in 50 minutes. Lamb loin chops also get olive oil, garlic, salt, and black pepper before cooking in the smoker. Their smaller size keeps the timeline much shorter than a whole leg of lamb while still keeping the same protein in the collection. Serve the chops with potatoes, green beans, or grilled vegetables for a late-season dinner that does not need an all-day smoke.
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Traeger Smoked Chicken Spatchcock
Spatchcocking helps Traeger Smoked Chicken Spatchcock make six servings in 2 hours 10 minutes. A whole flattened chicken needs only Montreal chicken seasoning or another chicken rub before it goes onto the smoker. It smokes at lower heat first, then the heat rises, with a final hotter step available to crisp the skin. Carve it after resting and add corn, beans, salad, or bread for a full outdoor-cooked meal.
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Smoked Thor’s Hammer
Beef shank turns Smoked Thor’s Hammer into eight servings with about 10 hours of cooking. Coarse salt and black pepper season the meat, while butter, garlic, chipotle pepper, adobo sauce, smoked paprika, onion powder, and lime juice form a compound butter used during the long smoke. The size makes it the biggest smoker commitment in the lineup. Serve the pulled beef with taco or nacho fixings, or add smoked sides around it.
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Smoked Chicken Leg Quarters Recipe
Paprika and brown sugar start Smoked Chicken Leg Quarters Recipe, a four-serving main with a 2 hour 15 minute total. Garlic powder, onion powder, salt, black pepper, thyme, and smoked hot paprika round out the seasoning on the leg quarters. The larger bone-in pieces give the smoker a different chicken cut from wings or drumsticks. Serve them with corn, slaw, beans, or potatoes for a straightforward meal near the end of grilling season.
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Smoked Carver Ham
Maple syrup and Dijon glaze Smoked Carver Ham, which makes eight servings in 2 hours 10 minutes. Brown sugar, cider vinegar, cinnamon, onion powder, garlic powder, cloves, and chipotle powder complete the glaze over a four-pound carver ham. The ham smokes at 300°F until heated through, then slices cleanly for serving. Pair it with potatoes, asparagus, bread, or salad when the smoker needs a larger cut that does not take all day.
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Smoked Garlic Parmesan Wings
Garlic butter coats Smoked Garlic Parmesan Wings, a six-serving batch ready in 1 hour 5 minutes. Parmesan, butter, garlic, red pepper flakes, and lemon juice season the wings after smoking, giving the chicken a cheese-and-garlic direction instead of a barbecue glaze. Their shorter cook makes them practical beside the larger roasts in this collection. Put them out with vegetables, potatoes, or a dipping sauce when the smoker needs a shareable wing option.
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Philly Cheesesteak Sandwiches with Smoked Rib Roast
Smoked rib roast gives Philly Cheesesteak Sandwiches with Smoked Rib Roast two servings in 25 minutes. Hoagie rolls hold the sliced beef with provolone, green bell pepper, onion, mushrooms, and butter for a fast sandwich built from already-smoked meat. This is the one clear format edge case because the sandwich itself does not spend time in the smoker. It still fits the lineup as a practical way to turn smoked beef into another meal.
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Smoked Pulled Pork
Pork butt makes Smoked Pulled Pork 12 servings with a 12 hour 10 minute total. Yellow mustard helps the brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper cling to the meat before smoking. Apple juice is used during the long cook, and the pork rests before pulling. Pile it onto buns, tacos, or plates when a full-day smoker project can cover a larger group.
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Smoked Ribeye Roast
Montreal Steak Seasoning keeps Smoked Ribeye Roast simple across six servings with a listed 2 hour 30 minute cook time. A four-pound ribeye roast gets olive oil and seasoning before smoking first at 180°F and then at 225°F until it reaches the target temperature. The short ingredient list leaves most of the work to the smoker and thermometer. Rest the roast before slicing and serve with potatoes, vegetables, or bread.
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Smoked Chicken Legs with Red Pepper Glaze
Red pepper jelly gives Smoked Chicken Legs with Red Pepper Glaze six servings with a 1 hour 30 minute cook time. Chicken legs are seasoned with olive oil, garlic, lemon juice, rosemary, salt, and black pepper before smoking. Bourbon and Sriracha join the jelly for the glaze, which goes on near the end before a hotter finish. Serve the drumsticks with potatoes, mac and cheese, or salad while the smoker is still set up for the season.
Get the Recipe: Smoked Chicken Legs with Red Pepper Glaze