A smoker can make dinner smell ready long before anyone sees a plate. These 17 smoked mains cover the backyard lineup from steakhouse cuts and pulled pork to chicken, seafood, kabobs, tacos, and wings. Each one leans on smoke for the main flavor move, then adds rubs, glazes, marinades, or sauces that make the meal feel worth the wait. The range gives you quick options for weeknights, long cooks for weekend plans, and shareable mains for the kind of meal people wander outside to check on.
Smoked Tomahawk Steak
When the smoker needs a centerpiece, Smoked Tomahawk Steak brings a 2-pound steak, Montreal Steak Seasoning, and a 2-hour cook to the table. The optional mustard seed chimichurri uses lime juice, shallot, garlic, mustard seeds, parsley, and cilantro for a fresh finish. Two servings make it a smaller but louder backyard main. Slice it against the grain and serve with corn, potatoes, or grilled vegetables.
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Smoked Shrimp
Fast seafood still gets a full smokehouse smell with Smoked Shrimp, a 6-serving main built from 2 pounds of shrimp, taco seasoning, butter, and lime juice. The recipe runs 2 hours and 10 minutes, with the shrimp starting low in a disposable foil pan before getting basted. That setup keeps the seafood easy to handle outside. Serve it over rice, tucked into tortillas, or beside slaw for a lighter smoked dinner.
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Smoked Pulled Pork
For a long backyard cook, Smoked Pulled Pork starts with a 5-pound pork butt and gives you 12 servings after 12 hours and 10 minutes. Yellow mustard, dark brown sugar, paprika, chili powder, cayenne, garlic powder, onion powder, and apple juice build the base. This is the low-and-slow option that makes the smoker work all day. Pile the pork on buns, nachos, baked potatoes, or plates with coleslaw.
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Smoked Meatloaf
Backyard smoking turns a familiar dinner into something bigger with Smoked Meatloaf, which serves 8 in 1 hour and 40 minutes. Ground beef, ground pork, bacon, eggs, bread, milk, garlic powder, and Italian seasoning give the loaf structure and moisture. A ketchup, cider vinegar, brown sugar, garlic powder, onion powder, and mustard powder sauce finishes the top. Serve thick slices with smoked sides when burgers are not the plan.
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Traeger Smoked Chicken Spatchcock
A whole bird cooks more evenly when Traeger Smoked Chicken Spatchcock spreads it flat for the smoker. The recipe serves 6 and takes 2 hours and 10 minutes with a whole spatchcocked chicken and Montreal chicken seasoning or another chicken rub. It smokes low first, then finishes hotter for skin that can crisp. Carve it for a backyard dinner with potato salad, corn, or grilled vegetables.
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Smoked Beef Kabobs
Skewers make smoked dinner easier to serve, and Smoked Beef Kabobs pair 1 pound of beef with zucchini, red onion, mushrooms, and red bell pepper. The recipe serves 4, cooks in 45 minutes, and adds 1 hour of marinating time. Soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, honey, garlic, salt, and pepper season the beef before it hits the smoker. Serve straight from the skewers with rice or salad.
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Smoked Turkey Thighs
Dark meat does the work in Smoked Turkey Thighs, a 4-serving main that takes 2 hours and 10 minutes. The recipe uses 2 turkey thighs, about 3 pounds total, and coats them with Montreal Chicken Seasoning or another rub before smoking. The simple ingredient list keeps the smoke front and center. Serve these with mashed potatoes, baked beans, or slaw when you want turkey without roasting a whole bird.
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Smoked Chicken Thighs
Weeknight smoking stays manageable with Smoked Chicken Thighs, which serve 4 and take 1 hour and 40 minutes. Bone-in, skin-on chicken thighs and Montreal Chicken Seasoning keep the ingredient list short while the smoker handles the flavor. The recipe cooks until the meat reaches 165 degrees near the bone. Put these on plates with Texas corn succotash, salad, or pasta salad when dinner needs smoky chicken without much prep.
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Smoked Pork & Pineapple Skewers
Sweet fruit and pork share the skewer in Smoked Pork & Pineapple Skewers, a 4-serving main with 1 hour and 40 minutes total time. Pork loin cubes, pineapple, bell pepper, red onion, brown sugar, cider vinegar, fish sauce, and garlic give each bite both smoky and tangy edges. The 30-minute marinating time fits into the prep window. Serve these over rice or with a simple cucumber salad for a backyard plate.
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Smoked Ribeye Roast
Big roast energy comes from Smoked Ribeye Roast, which serves 6 with a 4-pound ribeye roast, olive oil, and Montreal Steak Seasoning. The recipe lists 5 minutes of prep and 2 hours and 30 minutes of cooking, making it mostly smoker time once the roast is seasoned. This is the option for carving at the table instead of grilling individual steaks. Pair slices with potatoes, asparagus, or a salad board.
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Smoked Lamb Chops
Fresh herbs keep the smoke balanced in Smoked Lamb Chops, a 4-serving main that finishes in 50 minutes. The recipe uses 1.5 pounds of lamb loin chops, olive oil, fresh rosemary, garlic, red wine vinegar, salt, and black pepper. A short marinade gives the chops flavor before they smoke. Serve 2 or 3 chops per plate with couscous, roasted vegetables, or a green salad when the backyard dinner needs something different.
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Smoked Garlic Parmesan Wings
Garlic butter brings a different wing mood to Smoked Garlic Parmesan Wings, which serve 6 in 1 hour and 5 minutes. Two pounds of split chicken wings are smoked first, then tossed with Parmesan cheese, unsalted butter, garlic, red pepper flakes, and lemon juice. The hotter finish helps the skin crisp after the low smoke. Serve them as the main event with celery, ranch, coleslaw, or fries.
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Smoked Beef Tenderloin
Special-occasion smoke stays simple with Smoked Beef Tenderloin, a 6-serving roast that takes 2 hours and 10 minutes. A 2-pound beef tenderloin roast gets coated with Dijon mustard, garlic, whiskey, Worcestershire sauce, and brown sugar before it goes on the smoker. The result is a sliceable main that does not need a heavy sauce. Serve it with roasted potatoes, asparagus, or a green salad for a cleaner backyard dinner.
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Smoked Chicken Al Pastor
A long marinade pays off in Smoked Chicken Al Pastor, which serves 8 and takes 11 hours and 10 minutes, including marinating. Boneless skinless chicken thighs stack with pineapple, guajillo chiles, garlic, onion, pineapple juice, orange juice, cider vinegar, achiote paste, cumin, oregano, and chipotle powder. The smoker turns it into a taco-night centerpiece with deep color. Slice it for tortillas, bowls, or plates with rice and beans.
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Smoked Pork Belly Tacos
Taco night gets a serious smoke signal from Smoked Pork Belly Tacos, a 10-serving main that takes 3 hours and 15 minutes. Four pounds of pork belly get a rub with brown sugar, paprika, cumin, onion powder, garlic powder, guajillo chili powder, and chipotle powder. Pickled cucumber, carrots, red onion, jalapeño, garlic, and cilantro add crunch. Load the pork into corn or flour tortillas with extra pickled vegetables on top.
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Smoked Shotgun Shells
Stuffed pasta turns into a hearty smoker main with Smoked Shotgun Shells, which serve 4 in 1 hour and 50 minutes. Oven-ready cannelloni shells are filled with 80/20 ground beef, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper, then wrapped in bacon. BBQ sauce goes on near the end of cooking. Serve 3 tubes per person with slaw, beans, or chips when dinner can lean snack-style.
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Smoked Chicken Legs with Red Pepper Glaze
Sticky glaze makes Smoked Chicken Legs with Red Pepper Glaze stand out in a backyard lineup. The recipe serves 6 and uses 3 pounds of chicken legs with olive oil, garlic, lemon juice, dried rosemary, salt, and black pepper. Red pepper jelly, bourbon, and Sriracha make the glaze that coats the legs near the end. Serve with extra glaze on the side, plus corn, slaw, or potato salad.
Get the Recipe: Smoked Chicken Legs with Red Pepper Glaze