One last long weekend outside deserves more than a rushed meal that sends everyone back indoors. These 23 smoker recipes cover steaks, roasts, lamb, pork, chicken, turkey, wings, burgers, pulled pork, and jalapeño poppers, with cooking times that range from quick smoker sessions to all-day projects. Some lean on simple seasoning and steady smoke, while others bring glazes, fruit, garlic butter, mezcal, chipotle, or fresh herbs into the mix. The lineup works for a backyard lunch, a long afternoon by the smoker, or a full weekend dinner when there is time to let the smoke do more of the work.
Reverse Seared Smoked Steaks with Smoked Garlic Butter
New York strip steaks get a smoky start in Reverse Seared Smoked Steaks with Smoked Garlic Butter, a 1 hour 5 minute recipe that serves four. Montreal steak seasoning handles the beef, while smoked garlic, parsley, chipotle powder, and butter build the finishing butter. The reverse-sear method gives the steaks a low-smoke phase before the hotter finish. Make these when the long weekend calls for steak without giving up the flavor that only the smoker can add.
Get the Recipe: Reverse Seared Smoked Steaks with Smoked Garlic Butter
Smoked Lamb Chops
Rosemary and garlic keep Smoked Lamb Chops focused on the meat while still giving four servings plenty of seasoning. The 50-minute recipe uses lamb loin chops, olive oil, fresh rosemary, garlic, red wine vinegar, salt, and black pepper. That short smoker time makes this a useful choice when the weekend schedule is full but dinner still needs a clear outdoor-cooking payoff. Serve the chops with potatoes, grilled vegetables, or a bright salad.
Get the Recipe: Smoked Lamb Chops
Smoked Chicken Leg Quarters Recipe
Dark meat gives Smoked Chicken Leg Quarters Recipe enough richness to handle a long smoke without needing a heavy sauce. Four servings take 2 hours 15 minutes, with paprika, brown sugar, garlic powder, onion powder, thyme, smoked hot paprika, salt, and black pepper forming the rub. The seasoning brings sweetness, smoke, herbs, and heat around the chicken. Put these on when the afternoon is open and the smoker can handle the main while sides stay simple.
Get the Recipe: Smoked Chicken Leg Quarters Recipe
Smoked New York Strip Roast
Coffee and ancho chile give Smoked New York Strip Roast a deeper crust than a plain salt-and-pepper roast. The 1 hour 35 minute recipe makes six servings from a New York strip roast seasoned with black pepper, brown sugar, instant coffee, ancho chili powder, onion powder, garlic powder, and cayenne. Slice it after resting for a platter that feels substantial without an all-day cook. It suits a long weekend dinner when beef is meant to be the center of the table.
Get the Recipe: Smoked New York Strip Roast
Smoked Thor’s Hammer
A whole beef shank makes Smoked Thor’s Hammer one of the biggest projects in the lineup, with about 10 hours of cook time and eight servings. Coarse salt and black pepper start the seasoning, while butter, garlic, chipotle pepper, adobo sauce, smoked paprika, onion powder, and lime juice build the finishing mixture. This is the recipe to start early. Choose it when the weekend itself is part of the cooking plan and the smoker can stay occupied most of the day.
Get the Recipe: Smoked Thor’s Hammer
Smoked Pork Tenderloin with Mezcal BBQ Sauce
Mezcal gives Smoked Pork Tenderloin with Mezcal BBQ Sauce a distinct finish without turning the cook into an all-day project. Six servings take 30 minutes, with pork tenderloin seasoned in brown sugar, paprika, chili powder, smoked paprika, garlic, onion, thyme, and chipotle. The sauce adds ketchup, beer, citrus juice, mezcal, and cider vinegar. Put this on the smoker when the weekend menu needs pork with more character but the afternoon is too busy for a long roast.
Get the Recipe: Smoked Pork Tenderloin with Mezcal BBQ Sauce
Smoked Garlic Parmesan Wings
Parmesan and butter coat Smoked Garlic Parmesan Wings after the smoker brings the chicken its first layer of flavor. The 1 hour 5 minute recipe makes six servings with wings, Parmesan, butter, garlic, red pepper flakes, and lemon juice. The finish stays garlicky instead of leaning on a sticky barbecue glaze. Serve these as an appetizer or casual main when the long weekend needs something people can eat outside without setting a formal table.
Get the Recipe: Smoked Garlic Parmesan Wings
Smoked Thick-Cut Pork Chops
Thick-cut pork gives Smoked Thick-Cut Pork Chops enough structure to handle smoke and a spice-heavy rub across four servings. The 1 hour 25 minute recipe uses brown sugar, paprika, chili powder, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne. Sweetness and heat build around the chops before they leave the smoker. Add corn, potatoes, or slaw when the weekend menu needs a pork dinner that does not rely on a bottled sauce.
Get the Recipe: Smoked Thick-Cut Pork Chops
Smoked Chicken Legs with Red Pepper Glaze
Red pepper jelly and bourbon give Smoked Chicken Legs with Red Pepper Glaze a sweet-hot finish over six servings. The chicken gets olive oil, garlic, lemon juice, rosemary, salt, and black pepper before a glaze of red pepper jelly, bourbon, and Sriracha goes on near the end. The cook time runs about 1 hour 30 minutes. Serve these with cornbread or slaw when the last outdoor weekend calls for chicken with a little more drama than a dry rub alone.
Get the Recipe: Smoked Chicken Legs with Red Pepper Glaze
Smoked Carver Ham
A fully cooked ham gets another layer of flavor in Smoked Carver Ham, which serves eight in 2 hours 10 minutes. Brown sugar, maple syrup or honey, cider vinegar, Dijon mustard, cinnamon, onion powder, garlic powder, cloves, and chipotle powder form the glaze. The smoker heats the ham through while the outside takes on smoke and sweetness. Slice it for sandwiches or dinner plates when the weekend crowd needs a larger centerpiece without the timing of raw pork.
Get the Recipe: Smoked Carver Ham
Smoked Chicken Al Pastor
Pineapple and dried chiles make Smoked Chicken Al Pastor one of the more involved chicken options, with eight servings and 11 hours 10 minutes including marinating time. Chicken thighs absorb pineapple juice, orange juice, cider vinegar, achiote paste, brown sugar, cumin, Mexican oregano, chipotle powder, garlic, and onion before smoking. Plan this one ahead rather than starting at dinnertime. Serve it with tortillas, rice, or beans when the weekend menu can lean into a long marinade.
Get the Recipe: Smoked Chicken Al Pastor
Smoked Ribeye Roast
A ribeye roast keeps Smoked Ribeye Roast unusually simple, with six servings built from beef, olive oil, and Montreal steak seasoning. The cook time runs about 2 hours 30 minutes before resting and slicing. With so few ingredients, most of the work is temperature control and smoke rather than a complicated marinade. Use it for a long weekend dinner when a roast should feel substantial but the ingredient list needs to stay short enough for an easy grocery run.
Get the Recipe: Smoked Ribeye Roast
Smoked Turkey Legs Recipe
No overnight brine is needed for Smoked Turkey Legs Recipe, which makes four servings in 3 hours 45 minutes. Turkey legs get olive oil and Montreal-style seasoning or another poultry rub, then smoke low before a hotter finish crisps the skin. The two-stage method gives the dark meat time to cook through without leaving the outside rubbery. Put these on when the weekend meal should stay outdoors from prep through dinner and a whole turkey would be far too much.
Get the Recipe: Smoked Turkey Legs Recipe
Traeger Smoked Chicken Spatchcock
A spatchcocked bird lets Traeger Smoked Chicken Spatchcock smoke more evenly than a whole chicken left intact. The recipe makes six servings in 2 hours 10 minutes using a whole chicken and Montreal chicken seasoning or another chicken rub. That short ingredient list leaves the smoker and the shape of the bird to do most of the work. Serve it with grilled vegetables or potato salad when the group wants a straightforward whole-chicken dinner without roasting indoors.
Get the Recipe: Traeger Smoked Chicken Spatchcock
Smoked Burgers Recipe With a Reverse Sear
Ground beef stays at the center of Smoked Burgers Recipe With a Reverse Sear, which makes four servings in 1 hour 50 minutes. The patties use 80/20 beef with kosher salt and black pepper, then can be finished with cheese, buns, and the usual burger toppings. Smoking turns a familiar cookout main into something different without changing how everyone eats it. Keep this one for a relaxed afternoon when burgers sound right but the grill routine needs a change.
Get the Recipe: Smoked Burgers Recipe With a Reverse Sear
Smoked Dry Rubbed Wings
A spice rub does all the seasoning work in Smoked Dry Rubbed Wings, a six-serving recipe that takes 1 hour 10 minutes. Chicken wings get olive oil, chili powder, paprika, cumin, onion powder, garlic powder, black pepper, kosher salt, thyme, and smoked hot paprika before smoking. A hotter finish helps the skin crisp after the low-temperature cook. Make these when the weekend snack table needs wings that bring smoke and spice without a sticky sauce dripping everywhere.
Get the Recipe: Smoked Dry Rubbed Wings
Smoked Pulled Pork
Twelve servings make Smoked Pulled Pork the biggest crowd-feeder in the collection, with a 12 hour 10 minute total time. Pork butt gets yellow mustard plus brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper, with apple juice used during the cook. This is an overnight-or-early-morning project rather than a quick dinner. Shred it for sandwiches, tacos, or plates when the long weekend includes a larger group and plenty of time outdoors.
Get the Recipe: Smoked Pulled Pork
Smoked Chuck Roast
Only three core ingredients keep Smoked Chuck Roast surprisingly stripped down for a nine-hour smoker project. The recipe makes eight servings from chuck roast, Montreal-style steak seasoning, and butcher paper, with a total time of 9 hours 15 minutes. Long smoke and careful wrapping do more work here than a long marinade or sauce. Start it in the morning when the weekend schedule leaves room for a slow cook and the main dish needs to feed several people.
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Philly Cheesesteak Sandwiches with Smoked Rib Roast
Leftover smoked beef gets a second job in Philly Cheesesteak Sandwiches with Smoked Rib Roast, a 25-minute recipe that makes two servings. Smoked rib roast, hoagie rolls, provolone, green bell pepper, onion, mushrooms, and butter turn into a hot sandwich without another long smoking session. This is the one entry that uses already-smoked meat instead of putting the finished dish on the smoker. Keep it for the next day when the weekend’s roast deserves an equally useful second meal.
Get the Recipe: Philly Cheesesteak Sandwiches with Smoked Rib Roast
Pork Stuffed Smoked Jalapeno Poppers
Ground pork turns Pork Stuffed Smoked Jalapeno Poppers into a more substantial appetizer than cheese-filled peppers alone. Four servings use jalapeños packed with pork, cream cheese, green onions, cilantro, garlic powder, onion powder, chipotle powder, and salt before each piece gets wrapped in bacon. The poppers smoke for about 1 hour 30 minutes before a hotter crisping step. Set them out while a larger roast cooks when the weekend needs a snack straight from the smoker.
Get the Recipe: Pork Stuffed Smoked Jalapeno Poppers
Smoked Beef Tenderloin
Whiskey and Dijon give Smoked Beef Tenderloin a bolder marinade than a basic steak rub. Six servings take 2 hours 10 minutes, with beef tenderloin roast joined by garlic, whiskey, Worcestershire sauce, brown sugar, and mustard. The ingredient list stays compact even though the cut feels suited to a bigger dinner. Slice it for a platter with potatoes or vegetables when the final outdoor weekend needs a main that feels more occasion-ready than burgers or wings.
Get the Recipe: Smoked Beef Tenderloin
Smoked Peach-Chipotle Wings
Peach jam brings sweetness to Smoked Peach-Chipotle Wings while chipotle in adobo keeps the glaze from going in only one direction. Four servings use chicken wings, salt, black pepper, peach jam, chipotle, adobo sauce, and cider vinegar, with about an hour of smoking before the final crisping step. The fruit-and-chile combination gives the wing tray a different profile from garlic-Parmesan or dry-rubbed versions. Serve them when the weekend spread needs another wing option without repeating the same sauce.
Get the Recipe: Smoked Peach-Chipotle Wings
Traeger Smoked Leg of Lamb
Fresh rosemary, thyme, and garlic keep Traeger Smoked Leg of Lamb herb-forward while the smoker handles a larger cut for six servings. Olive oil, salt, and black pepper round out the simple seasoning around the leg of lamb. The recipe gives the smoker a true centerpiece rather than another batch of wings or chops. Save it for the long weekend meal when there is time to slice a roast at the table and serve it with potatoes, asparagus, or salad.
Get the Recipe: Traeger Smoked Leg of Lamb