A smoker running in the backyard can make an ordinary summer day smell like something worth staying outside for. These 23 smoked recipes cover the full spread, from wings, queso, and pork belly tacos to chicken thighs, pulled pork, vegetables, and fruit desserts. Some cook quickly enough for a casual afternoon, while the larger cuts reward an early start and a long, steady fire. Together, they give the smoker plenty to do from the first snack to the final spoonful of berry crisp.
Smoked Mac & Cheese
A bubbling pan of Smoked Mac & Cheese spends 2 hours and 20 minutes developing a light smoky edge without losing its creamy texture. Macaroni, cheddar, Gouda, cream cheese, and heavy cream form the base, while bacon, panko, and Parmesan add a crisp topping. It makes 10 servings, so it fits larger cookouts especially well. Set it beside ribs, chicken, or pulled pork when the table needs a substantial side.
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Smoked Peach-Chipotle Wings
Sweet heat runs through Smoked Peach-Chipotle Wings, which smoke for about an hour before a hot finish helps the skin brown. Peach jam, chipotle in adobo, apple cider vinegar, and chicken wings create a sticky glaze with fruit, smoke, and spice in the same bite. The recipe serves four and works well as a backyard starter. Keep extra sauce nearby for dipping and plenty of napkins within reach.
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Smoked Tomatoes
Deepened by an hour in the smoker, Smoked Tomatoes turn Roma tomatoes into a concentrated summer side with garlic, olive oil, salt, and pepper. The full recipe takes 1 hour and 10 minutes and makes six servings. Their soft texture works beside grilled meat, but they can also be folded into pasta, spooned onto toast, or used in tomato-based sauces. Make them when the garden or grocery bag is overflowing.
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Smoked Peaches with Spiced Rum Whipped Cream
Warm fruit and cool cream meet in Smoked Peaches with Spiced Rum Whipped Cream, a 40-minute dessert that serves four. Peach halves smoke with turbinado sugar, then get topped with whipped cream flavored with vanilla, sugar, and spiced rum. The smoker softens the fruit while keeping each half easy to plate. Bring these out after pulled pork or brisket when dessert should stay connected to the backyard cooking.
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Smoked Pork Belly Tacos
Long, tender strips of pork make Smoked Pork Belly Tacos a three-hour centerpiece with plenty of texture. The pork belly is seasoned with brown sugar, paprika, cumin, guajillo, and chipotle, then paired with pickled cucumber, carrot, red onion, jalapeño, and cilantro. Ten servings make this a strong option for a larger group. Set out warm tortillas and let everyone build their own plate with the smoky meat and crisp vegetables.
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Smoked Berry Crisp
Juicy berries bubble beneath an oat topping in Smoked Berry Crisp, which takes just 25 minutes from start to finish. Blueberries and blackberries are mixed with lemon and brown sugar, while oats, flour, butter, cinnamon, and optional pecans form the crumble. Four servings make it easy to prepare in individual dishes. Serve it warm with vanilla ice cream when the smoker is still hot but the main meal is finished.
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Smoked Queso
A foil pan full of Smoked Queso gives guests something to snack on while the longer meats keep cooking. Chorizo, cheddar, Velveeta, Rotel tomatoes, jalapeño, evaporated milk, onion, garlic, and cilantro smoke together for 2 hours and 15 minutes. The recipe serves eight and stays scoopable when kept warm. Put it out with tortilla chips, vegetables, or spoon it over grilled chicken and baked potatoes.
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Smoked Shrimp
Buttery lime sauce keeps Smoked Shrimp moist through a low, slow two-hour cook. Two pounds of shrimp are seasoned, smoked at a low temperature, and basted with butter and lime juice until opaque and gently curled. The recipe serves six and leaves plenty of sauce for bread or rice. Use it as a main dish for a smaller cookout or add it to a mixed seafood and vegetable spread.
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Smoked Spaghetti Squash
Soft strands with a mild smoky finish make Smoked Spaghetti Squash an easy side for heavier backyard plates. One squash cooks with olive oil, salt, and pepper for 1 hour and 40 minutes, yielding four servings. Once tender, the flesh pulls into spaghetti-like strands that can take garlic butter, Parmesan, herbs, or marinara. Slide it onto the smoker beside chicken thighs or beef without needing another pan indoors.
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Smoked Chicken Thighs
Meaty and straightforward, Smoked Chicken Thighs need only bone-in chicken and Montreal chicken seasoning. They cook for about 1 hour and 30 minutes, with 10 minutes of prep, and the recipe serves four. The skin-on thighs stay substantial enough for a main course while the smoker handles the cooking. Pair them with asparagus, mac and cheese, or tomatoes for a backyard dinner with very little indoor cleanup.
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Smoked Asparagus
Tender-crisp spears make Smoked Asparagus a simple green side that shares smoker space easily. Two pounds of asparagus are tossed with olive oil, salt, and pepper, then smoked for about an hour. The full recipe takes 1 hour and 10 minutes and serves four. Its restrained seasoning lets it sit beside shrimp, chicken, pork chops, or beef without competing. Add lemon at the table when a brighter finish suits the rest of the plate.
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Smoked Cream Cheese
Crosshatched and coated in seasoning, Smoked Cream Cheese becomes soft enough to spread after two hours at low heat. The recipe uses one eight-ounce block of cream cheese and a bold spice blend, takes 2 hours and 5 minutes total, and serves four. It works with crackers, pita chips, apple slices, or toasted bagels. Put it on early so guests have something ready while the main cuts continue smoking.
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Smoked Meatloaf
A sticky glaze and smoky crust give Smoked Meatloaf more backyard character than the usual oven version. Ground beef, ground pork, bacon, eggs, milk-soaked bread, and seasonings form the loaf, while ketchup, cider vinegar, brown sugar, and mustard powder make the sauce. It takes 1 hour and 40 minutes and serves eight. Slice it after a short rest and serve with potatoes, vegetables, or thick bread.
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Smoked Pulled Pork
An all-day cook pays off with Smoked Pulled Pork, which takes 12 hours and 10 minutes and serves 12. A five-pound pork butt is coated with mustard and a rub of brown sugar, paprika, chili powder, garlic, onion, cayenne, salt, and pepper, then spritzed with apple juice. The finished pork pulls into juicy strands with bits of bark. Pile it into buns, tacos, or bowls for a large summer crowd.
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Smoked Shotgun Shells
Bacon-wrapped pasta makes Smoked Shotgun Shells a hearty appetizer that looks right at home near the grill. Cannelloni tubes are packed with ground beef, cheddar, milk, garlic, and onion seasoning, wrapped in bacon, then brushed with barbecue sauce. They cook for 1 hour and 50 minutes and serve four. Bring them out for game day, a casual cookout, or any afternoon when finger food can double as a meal.
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Smoked Lamb Chops
Herbs and a quick hot sear finish Smoked Lamb Chops after their gentle time over smoke. Lamb loin chops marinate with rosemary, garlic, olive oil, and red wine vinegar, then cook in about 50 minutes. The recipe serves four, with roughly two chops per serving. Their shorter timeline makes them useful when you want a special main without committing to an all-day brisket-style cook. Serve with vegetables or a grain salad.
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Smoked Beef Kabobs
Colorful skewers give Smoked Beef Kabobs a mix of tender meat and vegetables in every serving. Sirloin, zucchini, red onion, mushrooms, and bell pepper are paired with a marinade of soy sauce, Worcestershire, balsamic vinegar, honey, garlic, and olive oil. The recipe serves four, with 45 minutes of cooking plus one hour of marinating. Prep the skewers ahead, then smoke them shortly before everyone is ready to eat.
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Smoked Thick-Cut Pork Chops
A dark spice crust sets Smoked Thick-Cut Pork Chops apart from thinner chops that dry out quickly. Four thick chops are coated with brown sugar, paprika, chili powder, smoked paprika, garlic, onion, thyme, and cayenne, then smoked and finished over high heat. The recipe takes 1 hour and 25 minutes and serves four. Rest them before slicing, then pair with corn, potatoes, or a crisp summer salad.
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Smoked Sweet Potatoes
Fluffy centers and spicy butter make Smoked Sweet Potatoes more than a plain baked side. Four potatoes smoke for about two hours, then get split and topped with compound butter made from chipotle, adobo, garlic, smoked paprika, and onion powder. The recipe serves four and fits easily around larger cuts already on the grates. Serve one per person beside pulled pork, turkey, or beef for a sweet and smoky contrast.
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Smoked Jalapenos
Softened by an hour of smoke, Smoked Jalapenos keep their pepper flavor while losing some of their raw bite. Eight whole jalapeños are coated with oil, salt, and pepper, then cooked until tender. The recipe takes 1 hour and 5 minutes and serves four. Use them as a side, chop them into salsa, layer them onto sandwiches or pizza, or serve them with a cool dip for a simple backyard snack.
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Smoked Pork & Pineapple Skewers
Sweet fruit balances savory meat in Smoked Pork & Pineapple Skewers, a four-serving main with a 1 hour and 40 minute total time. Pork loin, pineapple, bell pepper, and red onion are threaded onto skewers after a short marinade of brown sugar, cider vinegar, garlic, and optional fish sauce. The one-hour smoke cooks everything together. Serve with rice, corn, or a simple salad for an easy summer plate.
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Smoked Brisket Chili
Leftover beef finds a bold second use in Smoked Brisket Chili, which takes 1 hour and 15 minutes and serves eight. Cubed brisket simmers with onion, bell pepper, garlic, tomatoes, dark beer, beef broth, beans, masa, cumin, oregano, paprika, and chipotle. The pot can cook on the smoker for another layer of flavor. Set out cheese, sour cream, onions, jalapeños, chips, and avocado for a build-your-own chili bar.
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Smoked Thor’s Hammer
Built for an all-day cook, Smoked Thor’s Hammer turns an eight-to-ten-pound beef shank into a dramatic main for eight. The shank smokes for about 10 hours, first uncovered and then wrapped with chipotle compound butter made from garlic, adobo, paprika, onion powder, and lime. The long cook softens the connective tissue until the meat pulls easily. Serve it with taco fixings, nachos, or sturdy smoked sides.
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