23 Smoker Recipes That Earned Every Hour of Smoke

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Smoker recipes have a way of making the wait feel like part of the meal. These 23 recipes cover chicken legs, meatloaf, stuffed potatoes, tortilla bites, shotgun shells, meatballs, poppers, tomatoes, wings, brisket chili, lamb, beef roasts, sides, soup, mac and cheese, and dessert. Some recipes need hours of low heat, while others use already-smoked meat to bring that flavor into faster dishes. Use this list when the smoker is running and the extra time needs to feel worth it.

Smoked Chicken Legs with Red Pepper Glaze

With a 1-hour 40-minute total time and six servings, Smoked Chicken Legs with Red Pepper Glaze starts with three pounds of chicken legs. Olive oil, garlic, lemon juice, rosemary, salt, and pepper season the chicken before it goes on the smoker. Red pepper jelly, bourbon, and Sriracha make the glaze for the final stage. Serve the legs with potatoes, slaw, corn, or salad.
Get the Recipe: Smoked Chicken Legs with Red Pepper Glaze

Smoked Meatloaf

Ready in 1 hour and 40 minutes and serving eight, Smoked Meatloaf turns beef, pork, and bacon into a smoky main. Ground beef, ground pork, chopped bacon, bread, milk, eggs, onion flakes, garlic powder, Italian seasoning, ketchup, cider vinegar, brown sugar, and mustard powder build the loaf and glaze. The meatloaf smokes low first, then finishes hotter with sauce. Serve with potatoes, green beans, or corn.
Get the Recipe: Smoked Meatloaf

Smoked Double Stuffed Baked Potatoes

With a 2-hour 35-minute total time and four servings, Smoked Double Stuffed Baked Potatoes give the smoker a side that can stand beside bigger meats. Russet potatoes smoke first, then get scooped and mashed with cream, butter, bacon, green onions, cheddar, salt, and pepper. The filled potatoes go back on the smoker until the cheese melts. Serve with smoked chicken, pork, beef, or salad.
Get the Recipe: Smoked Double Stuffed Baked Potatoes

Smoked Chicken Tortilla Bites

Ready in 15 minutes and serving six, Smoked Chicken Tortilla Bites use leftover smoked chicken in tortilla chip scoops. Chopped cooked chicken, red onion, cilantro, and shredded cheese make the filling before the cups bake briefly. The recipe makes 24 small bites and works well for using smoked chicken in a faster snack. Serve with salsa, guacamole, jalapeños, sour cream, or lime.
Get the Recipe: Smoked Chicken Tortilla Bites

Smoked Shotgun Shells

With a 1-hour 50-minute total time and four servings, Smoked Shotgun Shells bring pasta, beef, cheese, and bacon into one smoker snack. Cannelloni shells are stuffed with ground beef, shredded cheddar, milk, garlic powder, onion powder, salt, and pepper. Each shell gets wrapped in bacon before smoking at 225°F. Serve them with barbecue sauce, pickles, slaw, baked beans, or extra napkins.
Get the Recipe: Smoked Shotgun Shells

Smoked Meatballs

With a 1-hour 40-minute total time and six servings, Smoked Meatballs use a beef and pork mixture. White bread soaks in milk before mixing with lean ground beef, ground pork, eggs, Italian seasoning, garlic powder, onion powder, salt, and pepper. The meatballs smoke low first, then finish hotter until cooked through. Serve with pasta, tomato sauce, barbecue sauce, bread, or a salad.
Get the Recipe: Smoked Meatballs

Pork Stuffed Smoked Jalapeno Poppers

With 15 minutes of prep and a 1-hour 30-minute cook, Pork Stuffed Smoked Jalapeno Poppers bring smoky heat to the snack table. Jalapeños are filled with lean ground pork, cream cheese, green onions, cilantro, garlic powder, onion powder, salt, and chipotle powder. Each stuffed half gets wrapped with bacon before smoking. Serve with ranch, chips, slaw, pickles, or other smoked appetizers.
Get the Recipe: Pork Stuffed Smoked Jalapeno Poppers

Smoked Tomatoes

Ready in 1 hour and 10 minutes and serving six, Smoked Tomatoes use Roma tomatoes, olive oil, garlic, salt, and pepper. The tomatoes are halved, seasoned, arranged cut side up in a grill basket, and smoked at 225°F. Smoking concentrates the tomato flavor and gives them a light smoky edge. Use them in pasta, soup, salsa, sandwiches, sauces, or on toasted bread.
Get the Recipe: Smoked Tomatoes

Smoked Ribeye Roast

With 5 minutes of prep and a 2-hour 30-minute cook, Smoked Ribeye Roast gives the smoker a beef centerpiece for six. A 4-pound ribeye roast gets rubbed with olive oil and Montreal steak seasoning before going on the smoker. The roast starts at 180°F, then finishes at 225°F until it reaches the target temperature. Serve with mashed potatoes, roasted vegetables, salad, or rolls.
Get the Recipe: Smoked Ribeye Roast

Smoked Peaches with Spiced Rum Whipped Cream

Ready in 40 minutes and serving four, Smoked Peaches with Spiced Rum Whipped Cream gives the smoker a dessert option. Fresh peaches are halved, sprinkled with turbinado sugar, and smoked cut side down at 225°F. Heavy cream, sugar, vanilla, and spiced rum make the topping. Serve the peaches warm with the whipped cream, extra fruit, cookies, or a small scoop of ice cream.
Get the Recipe: Smoked Peaches with Spiced Rum Whipped Cream

Smoked Chicken Tortilla Soup

Ready in 30 minutes and serving eight, Smoked Chicken Tortilla Soup turns cooked smoked chicken into a fast soup. Onion, jalapeño, garlic, chicken broth, canned tomatoes, Roma tomatoes, green bell pepper, black beans, corn, and chili powder build the pot. The smoked chicken brings the main flavor without starting a new smoke session. Serve with tortilla strips, avocado, sour cream, cheese, or lime.
Get the Recipe: Smoked Chicken Tortilla Soup

Smoked Mac & Cheese

With a 2-hour 20-minute total time and 10 servings, Smoked Mac & Cheese gives the smoker a family-style pasta side. Macaroni cooks with a cheese sauce made from butter, flour, milk, heavy cream, mustard powder, onion powder, garlic powder, white pepper, cheddar, Gouda, and cream cheese. The dish smokes low in a foil pan. Serve with pulled pork, chicken, brisket, ribs, or salad.
Get the Recipe: Smoked Mac & Cheese

Smoked Chicken Al Pastor

With an 11-hour 10-minute total time, including marinating, Smoked Chicken Al Pastor serves eight with a vertical skewer setup. Boneless skinless chicken thighs are marinated with guajillo chiles, garlic, onion, pineapple juice, orange juice, cider vinegar, achiote paste, brown sugar, cumin, oregano, chipotle powder, salt, and pineapple. The chicken smokes until it is sliceable. Serve in tacos, burritos, nachos, rice bowls, or quesadillas.
Get the Recipe: Smoked Chicken Al Pastor

Smoked Spaghetti Squash

With a 1-hour 40-minute total time and four servings, Smoked Spaghetti Squash gives the smoker a vegetable side with very little prep. One spaghetti squash is cut and seeded, then coated with olive oil, salt, and black pepper. The squash starts on the smoker at 180°F before the heat rises to finish cooking. Serve the strands with butter, sauce, Parmesan, smoked meat, or vegetables.
Get the Recipe: Smoked Spaghetti Squash

Smoked Dill Pickle Wings

With a 1-hour 10-minute total time and four servings, Smoked Dill Pickle Wings start with three pounds of chicken wings. The wings soak in dill pickle brine before getting coated with dried dill, granulated garlic, black pepper, and kosher salt. They smoke at 225°F, then finish hot so the skin crisps. Serve with ranch, potato salad, celery sticks, fries, or slaw.
Get the Recipe: Smoked Dill Pickle Wings

Smoked Brisket Chili

With a 1-hour 15-minute total time and eight servings, Smoked Brisket Chili makes strong use of leftover brisket. Onion, bell pepper, garlic, chili powder, cumin, oregano, smoked paprika, chipotle powder, tomato paste, diced tomatoes, and beans build the chili base. The smoked brisket brings the deep flavor without another long cook. Serve bowls with sour cream, cheddar, corn chips, scallions, or cornbread.
Get the Recipe: Smoked Brisket Chili

Traeger Smoked Leg of Lamb

With 10 minutes of prep and a 2-hour cook, Traeger Smoked Leg of Lamb makes six servings. A leg of lamb is scored, seasoned, and coated with a paste made from rosemary, thyme, garlic, and olive oil. The lamb starts at 180°F, then finishes at 225°F until it reaches medium-rare. Resting helps the slices hold their juices. Serve with potatoes, asparagus, bread, or salad.
Get the Recipe: Traeger Smoked Leg of Lamb

Smoked Beef Tenderloin

With a 2-hour 10-minute total time and six servings, Smoked Beef Tenderloin uses a 2-pound beef tenderloin roast. Dijon mustard, garlic, whiskey, Worcestershire sauce, and brown sugar make the coating before the roast goes on the smoker. The beef cooks at 180°F until it reaches medium-rare temperature. Serve slices with roasted potatoes, asparagus, salad, rolls, or a simple sauce.
Get the Recipe: Smoked Beef Tenderloin

Smoked Sweet Potatoes

With 10 minutes of prep and a 2-hour cook, Smoked Sweet Potatoes bring a smoky side to the table. Four sweet potatoes are rubbed with oil, salt, and pepper before smoking at 250°F until soft. The Chipotle compound butter uses softened butter, chipotle in adobo, adobo sauce, garlic, smoked paprika, and onion powder. Serve with smoked pork, chicken, beef, beans, or salad.
Get the Recipe: Smoked Sweet Potatoes

Smoked New York Strip Roast

With a 1-hour 35-minute total time and six servings, Smoked New York Strip Roast gives the smoker another sliced beef option. A 4-pound boneless roast gets rubbed with black pepper, brown sugar, instant coffee, ancho chili powder, onion powder, garlic powder, and cayenne. The roast starts at 180°F, then finishes at 225°F. Serve with mashed potatoes, asparagus, salad, roasted vegetables, or rolls.
Get the Recipe: Smoked New York Strip Roast

Traeger Smoked Chicken Spatchcock

With a 2-hour 10-minute total time and six servings, Traeger Smoked Chicken Spatchcock keeps the seasoning simple. A whole spatchcocked chicken gets coated with Montreal chicken seasoning or another chicken rub before smoking. The chicken starts low, finishes at 225°F, and can crisp under higher heat if needed. Serve carved pieces with potatoes, slaw, corn, salad, beans, or rolls.
Get the Recipe: Traeger Smoked Chicken Spatchcock

Montreal Smoked Meat Hash

Ready in 20 minutes and serving four, Montreal Smoked Meat Hash uses already-smoked meat instead of the smoker itself. Frozen shredded potatoes, oil, onion, green bell pepper, Montreal smoked meat, cheddar, parsley, salt, and pepper are cooked in a large skillet. The hash is fast enough for breakfast, brunch, or a casual dinner. Serve with a fried egg, sour cream, fruit, salad, or toast.
Get the Recipe: Montreal Smoked Meat Hash

Smoked Peach-Chipotle Wings

With a 5-minute prep and a 1-hour cook, Smoked Peach-Chipotle Wings make four servings. Chicken wings are seasoned with salt and pepper, smoked, then crisped over a higher heat. Peach jam, chipotle in adobo, adobo sauce, and apple cider vinegar make the glaze. The sauce adds fruit and heat without a long ingredient list. Serve with slaw, celery, ranch, fries, rice, or potato salad.
Get the Recipe: Smoked Peach-Chipotle Wings