When the smoker is already running, it helps to have recipes that cover the main plate, the snack table, and the sides without making the menu feel scattered. These 21 smoked recipes move from long, low-and-slow cuts like pulled pork and beef shank to quick bites, shrimp, vegetables, and a few sweet or cheesy extras. Some are built for big platters, while others are easy add-ons when you already have smoke going. Use this list when you want smoky flavor across the whole spread, not just one centerpiece.
Smoked Shrimp
Basted with lime butter, Smoked Shrimp uses 2 pounds of shrimp, Fiesta Taco seasoning, butter, and lime juice over 2 hours and 10 minutes. The shrimp smoke low at 180°F before finishing at 225°F, with basting every 30 minutes. Serve it with bread for the pan juices, corn salad, or chips on the side.
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Traeger Smoked Garlic
Soft enough to squeeze from the skins, Traeger Smoked Garlic smokes 3 heads of garlic with olive oil in 2 hours and 5 minutes. The cloves start at 180°F, then finish wrapped in foil at 225°F to 250°F until golden and soft. Use it like roasted garlic on steak, bread, vegetables, sauces, or dips.
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Smoked Peaches with Spiced Rum Whipped Cream
Finished with spiced rum cream, Smoked Peaches with Spiced Rum Whipped Cream turns 4 peaches, turbinado sugar, heavy cream, vanilla, sugar, and spiced rum into dessert in 40 minutes. The peaches smoke cut side down for 30 minutes at 225°F. Spoon the cream over the warm fruit right before bringing it to the table.
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Smoked Pork Belly Tacos
Rubbed with brown sugar, paprika, cumin, guajillo, and chipotle, Smoked Pork Belly Tacos smoke 4 pounds of pork belly in 3 hours and 15 minutes. Spicy pickled vegetables add cucumber, carrots, red onion, jalapeño, cilantro, garlic, vinegar, and lime-bright crunch. Pile everything into tortillas when you want tacos with a deeper, slower-smoked center.
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Smoked Tomato Salsa
Thick and chunky, Smoked Tomato Salsa starts with 2 pounds of Roma tomatoes, olive oil, garlic, red onion, cilantro, jalapeño, lime juice, and cumin. Ready in 55 minutes, the tomatoes smoke at 225°F before going into the food processor with the salsa ingredients. Set it out with tortilla chips or spoon it over grilled meat.
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Smoked Mac & Cheese
Low and slow on the smoker, Smoked Mac & Cheese combines macaroni, milk, heavy cream, cheddar, gouda, cream cheese, and a bacon-panko topping in 2 hours and 20 minutes. The topping adds cooked bacon, Parmesan, butter, and crumbs over the creamy pasta. Put it beside ribs, chicken, brisket, or burgers when the side dish needs its own smoky pull. Feeds 10.
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Smoked Spaghetti Squash
Brushed with olive oil, salt, and pepper, Smoked Spaghetti Squash takes 1 hour and 40 minutes from start to finish. The squash smokes at 180°F for about 30 minutes, then finishes at 350°F until fork tender and easy to shred into strands. Top it like pasta or use it as a smoky side with chicken, beef, or seafood. Feeds 4.
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Smoked Chicken Tortilla Bites
Baked in tortilla chip scoops, Smoked Chicken Tortilla Bites uses cooked chicken, red onion, cilantro, and shredded cheese in 15 minutes. The recipe card calls them Chicken Tortilla Cups and bakes them at 350°F for 5 minutes until the cheese melts. Top them after baking for parties, snacks, or a fast tray of hot bites.
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Smoked Shotgun Shells
Stuffed into oven-ready cannelloni, Smoked Shotgun Shells wrap ground beef, cheddar, milk, garlic powder, onion powder, and bacon into a smoker appetizer in 1 hour and 50 minutes. They smoke at 225°F, get brushed with BBQ sauce, then finish until the pasta is tender. Set them out hot for game day or backyard snacking.
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Smoked Tomahawk Steak
Coated in Montreal steak seasoning, Smoked Tomahawk Steak uses a 2-pound tomahawk and a mustard seed chimichurri with lime juice, shallot, garlic, olive oil, parsley, and cilantro. The recipe lists 20 minutes prep and 2 hours cook time. Smoke it low, rest it under foil, then slice it for a steak dinner built around one big cut.
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Smoked Tomatoes
Simple but useful, Smoked Tomatoes turn 2 pounds of Roma tomatoes, olive oil, garlic, salt, and pepper into a smoky ingredient in 1 hour and 10 minutes. The tomato halves sit cut side up in a grill basket and smoke at 225°F for 45 to 60 minutes. Add them to pasta, sauces, sandwiches, salsa, or anything that needs deeper tomato flavor.
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Smoked Meatloaf
Mixed with beef, pork, chopped bacon, eggs, milk-soaked bread, onion flakes, garlic powder, and Italian seasoning, Smoked Meatloaf takes 1 hour and 40 minutes. The ketchup glaze includes cider vinegar, brown sugar, mustard powder, garlic powder, and onion powder. Let it rest before slicing so it holds together for dinner plates or sandwiches the next day.
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Smoked Cream Cheese
Scored before smoking, Smoked Cream Cheese needs only an 8-ounce block of cream cheese and 2 tablespoons of spice blend. It smokes at 225°F for about 2 hours, with 5 minutes of prep and 2 hours and 5 minutes total. Set it out with crackers, pita chips, apple slices, or toasted bagels when you want a low-effort starter.
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Smoked Chicken Legs with Red Pepper Glaze
Glazed near the end, Smoked Chicken Legs with Red Pepper Glaze uses 3 pounds of chicken legs, olive oil, garlic, lemon juice, rosemary, red pepper jelly, bourbon, and Sriracha. The recipe lists 10 minutes prep and 1 hour 30 minutes cook time. Smoke to 155°F, coat with glaze, then finish at higher heat for crisp skin.
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Smoked Beef Kabobs
Marinated for an hour, Smoked Beef Kabobs thread sirloin, zucchini, red onion, mushrooms, and red bell pepper onto skewers. The marinade uses soy sauce, olive oil, Worcestershire, balsamic vinegar, honey, garlic, pepper, and salt. Smoke at 180°F, then raise the heat to finish the beef. The recipe lists 10 minutes prep, 45 minutes cook time, and 4 servings.
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Smoked Jalapenos
Tossed with oil, coarse salt, and pepper, Smoked Jalapenos turn 8 whole jalapeños into a smoky snack or side in 1 hour and 5 minutes. They smoke at 250°F for about an hour until soft. Use them with tacos, burgers, nachos, grilled meat, or any plate that can handle a smoky pepper hit.
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Smoked Lamb Chops
Marinated with olive oil, rosemary, garlic, red wine vinegar, salt, and pepper, Smoked Lamb Chops are ready in 50 minutes. The lamb smokes at 225°F until medium-rare, then gets a quick sear in cast iron or on a griddle for color. Pair with asparagus, potatoes, or a simple pasta side when dinner needs a smaller smoked main.
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Smoked Pulled Pork
Started with a mustard coating, Smoked Pulled Pork uses a 5-pound pork butt, brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne, salt, pepper, and apple juice. It takes 12 hours and 10 minutes, with spritzing and foil wrapping built into the smoke. Serve it on buns, tacos, sandwiches, or plates with sauce and slaw.
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Smoked Garlic Parmesan Wings
Tossed in garlic-Parmesan butter, Smoked Garlic Parmesan Wings use 2 pounds of chicken wings, Parmesan, butter, garlic, red pepper flakes, and lemon juice. Ready in 1 hour and 5 minutes, the wings smoke at 225°F, then crisp at 450°F before getting coated. Put them beside celery, ranch, blue cheese, or a tray of smoked appetizers.
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Smoked Asparagus
Trimmed and tossed with olive oil, salt, and pepper, Smoked Asparagus takes 1 hour and 10 minutes. The asparagus smokes at 225°F for about an hour until tender-crisp. Finish with lemon if you like, then place it beside smoked chicken, shrimp, steak, pork chops, or any heavier main that needs a green side.
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Smoked Thor’s Hammer
Built around an 8- to 10-pound beef shank, Smoked Thor’s Hammer uses coarse salt, black pepper, butter, garlic, chipotle pepper, adobo sauce, smoked paprika, onion powder, and lime juice. The recipe lists 10 minutes prep, 10 hours cook time, and 8 servings. Serve the pulled beef with nacho fixings, taco bar toppings, or smoked sides.
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