30+ Delicious Easter Pellet Grill Recipes for a Flavorful Holiday Feast

Easter is a time for celebration, family gatherings, and, of course, delicious food. This year, why not take your Easter feast to the next level with the smoky flavors of a pellet grill?

Whether you’re cooking for a small family gathering or a large crowd, a pellet grill provides the perfect way to infuse your dishes with deep, rich flavors, all while keeping things simple and easy.

From smoked meats and vegetables to desserts and appetizers, there’s something for everyone to enjoy.

In this article, we’ve compiled 30+ Easter pellet grill recipes that are sure to impress your guests and make your holiday meal unforgettable.

Whether you’re an experienced grill master or just starting to explore the world of pellet grilling, these recipes will give you plenty of inspiration for a mouthwatering Easter spread.

30+ Delicious Easter Pellet Grill Recipes for a Flavorful Holiday Feast

With these 30+ Easter pellet grill recipes, you have a variety of options to create a flavorful and memorable holiday meal.

From tender smoked meats like ham and lamb to fresh spring vegetables and decadent desserts, there’s no limit to the delicious possibilities you can achieve with your pellet grill.

The smoky flavors and ease of preparation make pellet grilling the perfect method for your Easter celebration.

So, fire up your grill, gather your loved ones, and get ready for a feast that will leave everyone asking for seconds.

Smoked Honey Glazed Ham

This Smoked Honey Glazed Ham is the perfect centerpiece for your Easter feast. Infused with a sweet and smoky flavor, the honey glaze creates a delicious caramelized finish while the pellet grill ensures a juicy, tender texture. The combination of brown sugar, Dijon mustard, and cloves makes for a balanced glaze that complements the savory ham perfectly. Easy to prepare, yet impressive enough for any holiday gathering, this dish will leave your guests coming back for more.

Ingredients:

• 1 bone-in ham (8-10 lbs)
• 1 cup honey
• ½ cup Dijon mustard
• ¼ cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your pellet grill to 225°F, ensuring the grill is properly loaded with wood pellets (apple or cherry wood work great for ham).
2. Pat the ham dry and rub it with olive oil. Season generously with salt and pepper.
3. Place the ham on the grill grates, fat side up, and smoke for about 3 hours.
4. While the ham is smoking, prepare the glaze by mixing honey, Dijon mustard, brown sugar, apple cider vinegar, cloves, and cinnamon in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until thickened (about 10 minutes).
5. After 3 hours, brush the ham with the honey glaze every 30 minutes, ensuring a beautiful, caramelized coating forms. Continue to smoke the ham for an additional 2 hours, or until the internal temperature reaches 140°F.
6. Remove the ham from the grill and let it rest for 15 minutes before slicing and serving.

This Smoked Honey Glazed Ham is a show-stopper for any Easter meal. The delicate smokiness from the pellet grill combined with the sweetness of the honey glaze creates a harmonious balance of flavors that will elevate your holiday dinner. It’s not only a dish that fills the home with mouthwatering aromas but also one that leaves a lasting impression with every bite.

Grilled Easter Lamb Rack with Rosemary and Garlic

Lamb is a classic Easter dish, and when cooked on a pellet grill, it becomes tender and full of flavor. This Grilled Easter Lamb Rack with Rosemary and Garlic recipe uses fresh rosemary, garlic, and lemon zest to season the meat, while the pellet grill ensures a perfectly cooked, juicy rack of lamb. The smoky flavor from the wood pellets creates a depth of flavor that traditional roasting cannot match. This recipe is ideal for an elegant Easter dinner that will have everyone asking for seconds.

Ingredients:

• 2 racks of lamb (about 1.5 lbs each)
• 3 tbsp fresh rosemary, chopped
• 4 garlic cloves, minced
• 2 tbsp lemon zest
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1 cup red wine (optional for sauce)

Instructions:

1. Preheat your pellet grill to 375°F.
2. In a small bowl, combine rosemary, garlic, lemon zest, olive oil, salt, and pepper. Rub this mixture all over the lamb racks, making sure they are evenly coated.
3. Place the lamb racks on the grill with the bones facing down. Grill for about 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F. Adjust cooking time for your desired doneness.
4. Remove the lamb from the grill and let it rest for 10 minutes before slicing between the bones.
5. Optional: While the lamb is resting, pour red wine into the grill’s drip tray, scraping up any flavorful bits left from the lamb. Simmer for 5-10 minutes to create a rich sauce.

This Grilled Easter Lamb Rack with Rosemary and Garlic is an exquisite dish that brings elegance and flavor to your Easter table. The pellet grill enhances the natural flavors of the lamb while infusing it with a smoky richness, making it the perfect alternative to more traditional oven-roasted lamb. Paired with a simple red wine reduction, this dish offers a sophisticated and memorable addition to your holiday spread.

Smoked Easter Vegetable Medley with Balsamic Glaze

This Smoked Easter Vegetable Medley with Balsamic Glaze offers a vibrant and healthy side dish for your Easter meal. The smoky flavor from the pellet grill adds depth to the fresh vegetables, which are seasoned with garlic, olive oil, and herbs. Roasting the veggies low and slow brings out their natural sweetness, while the balsamic glaze adds a tangy finishing touch. This dish pairs perfectly with your Easter main courses and is a great option for those looking for a vegetarian-friendly option.

Ingredients:

• 2 cups baby carrots
• 1 cup Brussels sprouts, halved
• 2 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tbsp garlic powder
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• ¼ cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. Preheat your pellet grill to 225°F.
2. Toss the carrots, Brussels sprouts, zucchini, and bell pepper with olive oil, garlic powder, thyme, salt, and pepper. Spread the vegetables in a single layer on a grilling tray.
3. Place the tray on the grill and smoke for 1.5 to 2 hours, stirring occasionally, until the vegetables are tender and lightly charred.
4. While the vegetables smoke, make the balsamic glaze by simmering balsamic vinegar and honey in a small saucepan over medium heat. Cook for about 5 minutes, or until thickened.
5. Once the vegetables are cooked, drizzle the balsamic glaze over them and toss gently to coat.

The Smoked Easter Vegetable Medley with Balsamic Glaze is a delightful side dish that combines earthy flavors with a touch of sweetness and smokiness. The pellet grill imparts a unique depth of flavor, while the balsamic glaze provides a tangy contrast that enhances the natural taste of the vegetables. Whether you’re serving this dish to vegetarians or meat-lovers, it’s sure to be a hit at your Easter celebration.

Smoked Easter Turkey Breast with Citrus Herb Butter

For a lighter option during your Easter feast, this Smoked Easter Turkey Breast with Citrus Herb Butter is a perfect choice. The citrus herb butter, made with fresh lemon, garlic, and thyme, infuses the turkey with a fragrant, zesty flavor while keeping the meat moist and tender. The pellet grill adds a mild smokiness, making this dish a refreshing yet flavorful alternative to traditional ham or lamb. It’s an easy-to-make recipe that delivers big on flavor and is perfect for both small gatherings or larger family meals.

Ingredients:

• 1 boneless turkey breast (5-6 lbs)
• ½ cup unsalted butter, softened
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your pellet grill to 225°F, using fruitwood or maple pellets for a delicate smoke flavor.
2. In a small bowl, mix together the softened butter, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper to form a citrus herb butter.
3. Rub the turkey breast with olive oil and season it with salt and pepper. Then, gently loosen the skin of the turkey breast and spread half of the citrus herb butter under the skin, and the other half over the top of the bird.
4. Place the turkey breast on the grill and smoke for 3 to 4 hours, or until the internal temperature reaches 165°F.
5. Once the turkey is done, remove it from the grill and let it rest for 10 minutes before slicing.

This Smoked Easter Turkey Breast with Citrus Herb Butter is a flavorful and juicy option for your Easter dinner. The citrusy, herby butter ensures the turkey is full of flavor while the pellet grill’s gentle smoke adds a savory depth that makes this dish stand out. With minimal preparation and a maximum flavor payoff, it’s sure to be a crowd-pleaser and a fantastic main course for your Easter celebration.

Grilled Easter Sweet Potatoes with Maple Pecan Crust

These Grilled Easter Sweet Potatoes with Maple Pecan Crust are a delicious and festive side dish that combines the natural sweetness of sweet potatoes with a crunchy, caramelized topping. The smoky flavor from the pellet grill enhances the sweetness of the potatoes, while the maple syrup and pecan crust provide a wonderful texture contrast. This dish is perfect for adding a touch of sophistication to your Easter meal, and it’s sure to be loved by everyone at the table.

Ingredients:

• 4 large sweet potatoes, peeled and sliced into 1-inch rounds
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• ½ cup pecans, chopped
• ¼ cup maple syrup
• 2 tbsp butter, melted
• 1 tsp cinnamon

Instructions:

1. Preheat your pellet grill to 350°F.
2. Toss the sweet potato slices in olive oil, salt, and pepper. Place them on the grill grates and cook for 20-25 minutes, flipping halfway through, until they are tender and have grill marks.
3. While the sweet potatoes are grilling, prepare the maple pecan crust by combining chopped pecans, maple syrup, melted butter, and cinnamon in a small bowl.
4. Once the sweet potatoes are cooked, remove them from the grill and top each round with a spoonful of the maple pecan mixture.
5. Place the sweet potatoes back on the grill for an additional 5 minutes to allow the topping to caramelize slightly.
6. Remove from the grill and serve warm.

These Grilled Easter Sweet Potatoes with Maple Pecan Crust are a perfect way to incorporate both sweet and savory flavors into your Easter meal. The smoky depth from the grill complements the natural sweetness of the potatoes, while the maple pecan crust adds a rich, crunchy contrast. This side dish is sure to become a favorite, offering a balance of textures and flavors that pair beautifully with any Easter main course.

Smoked Salmon with Dill and Lemon Cream Sauce

Smoked Salmon with Dill and Lemon Cream Sauce brings a fresh, vibrant twist to your Easter meal. The mild smokiness from the pellet grill infuses the salmon with a rich, savory flavor, while the dill and lemon cream sauce provides a tangy and refreshing contrast. This dish is perfect as a starter or main course and is sure to impress your guests with its elegant presentation and sophisticated flavors. It’s also a great way to add seafood to your Easter spread without much effort.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1 lemon, sliced thinly
• 2 tbsp fresh dill, chopped

For the Dill and Lemon Cream Sauce:

• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your pellet grill to 225°F, using alder or cedar wood pellets for the best flavor.
2. Brush the salmon fillets with olive oil and season with salt and pepper. Top each fillet with a couple of lemon slices and a sprinkle of fresh dill.
3. Place the salmon fillets on the grill skin-side down and smoke for 1-1.5 hours, or until the internal temperature reaches 145°F.
4. While the salmon is smoking, prepare the dill and lemon cream sauce by mixing together sour cream, mayonnaise, lemon juice, dill, salt, and pepper in a small bowl.
5. Once the salmon is done, remove it from the grill and drizzle with the dill and lemon cream sauce before serving.

Smoked Salmon with Dill and Lemon Cream Sauce is an elegant and flavorful dish that elevates any Easter meal. The combination of the smoky salmon and the zesty, creamy sauce creates a delightful balance of flavors, making this recipe both refreshing and indulgent. Whether served as a starter or main course, this dish is sure to be a crowd-pleaser and will add a sophisticated touch to your holiday table.

Smoked Stuffed Easter Chicken with Spinach and Ricotta

This Smoked Stuffed Easter Chicken with Spinach and Ricotta is a show-stopping dish that takes roasted chicken to a new level. The spinach and ricotta stuffing, combined with herbs and a touch of garlic, creates a creamy, savory filling that pairs beautifully with the juicy smoked chicken. The pellet grill infuses the chicken with a rich, smoky flavor, while the stuffing stays tender and flavorful. This dish is perfect for anyone looking for a delicious, hearty meal to serve at their Easter gathering.

Ingredients:

• 1 whole chicken (about 5-6 lbs)
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp garlic, minced
• 1 tsp dried oregano
• 1 tsp thyme
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1 cup chicken broth (for basting)

Instructions:

1. Preheat your pellet grill to 225°F, using applewood or hickory pellets for a balanced smoke flavor.
2. In a pan, sauté garlic and spinach with olive oil until wilted, about 2-3 minutes. Remove from heat and let it cool.
3. Once cooled, mix the spinach with ricotta, Parmesan, breadcrumbs, oregano, thyme, salt, and pepper to form the stuffing.
4. Pat the chicken dry and season the inside and outside with salt and pepper. Stuff the chicken with the spinach and ricotta mixture, securing the opening with kitchen twine.
5. Place the stuffed chicken on the grill and smoke for 3-4 hours, or until the internal temperature reaches 165°F.
6. Baste the chicken with chicken broth every 30 minutes to keep it moist.
7. Once cooked, remove the chicken from the grill and let it rest for 10 minutes before carving.

This Smoked Stuffed Easter Chicken with Spinach and Ricotta is a flavorful and visually impressive dish that will be the star of your holiday table. The creamy, herb-infused stuffing combined with the smoky flavor of the chicken creates a mouthwatering experience that’s both comforting and sophisticated. It’s a fantastic option for Easter, offering a complete, satisfying meal that pairs perfectly with other sides and salads.

Pellet Grill Easter Vegetable Skewers with Garlic Herb Marinade

These Pellet Grill Easter Vegetable Skewers with Garlic Herb Marinade are a delicious and vibrant side dish that adds a smoky, charred flavor to your Easter meal. The assortment of colorful vegetables, including bell peppers, zucchini, onions, and mushrooms, are marinated in a garlicky herb mixture that enhances their natural flavors. Grilled on the pellet smoker, these vegetable skewers become tender with just the right amount of smokiness. This dish is perfect for anyone looking for a healthy, flavorful, and vegetarian-friendly option at their Easter feast.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup mushrooms, halved
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat your pellet grill to 350°F, using a mild wood like fruitwood or cherry for the best results.
2. In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper to make the marinade.
3. Thread the vegetables onto the skewers, alternating the colors and types of veggies.
4. Brush the skewered vegetables with the marinade and let them sit for 15 minutes to absorb the flavors.
5. Place the vegetable skewers on the grill and cook for 12-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Remove the skewers from the grill and serve immediately.

These Pellet Grill Easter Vegetable Skewers with Garlic Herb Marinade are a bright and flavorful addition to your holiday spread. The smoky grilling process deepens the taste of the vegetables while the garlic and herb marinade brings a burst of freshness and zest. These skewers are perfect as a side dish, offering a healthy and delicious option for your Easter meal that both vegetarians and meat-lovers will enjoy.

Smoked Easter Deviled Eggs with Bacon and Chive

These Smoked Easter Deviled Eggs with Bacon and Chive are a delicious twist on a classic appetizer. The eggs are smoked on the pellet grill to infuse them with a subtle smoky flavor that takes deviled eggs to the next level. Combined with a creamy filling made of mayonnaise, mustard, and crumbled bacon, these deviled eggs are rich, savory, and irresistible. Garnished with fresh chives, this dish is perfect for serving as a starter at your Easter gathering, offering a combination of textures and flavors that everyone will love.

Ingredients:

• 12 large eggs
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 4 slices bacon, cooked and crumbled
• 1 tbsp fresh chives, chopped
• Salt and freshly ground black pepper to taste
• Paprika for garnish

Instructions:

1. Preheat your pellet grill to 225°F. Place the eggs on the grill grates directly and smoke for 30 minutes.
2. After smoking, carefully remove the eggs from the grill and cool them in ice water for about 10 minutes.
3. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
4. Mash the yolks and mix them with mayonnaise, Dijon mustard, white wine vinegar, crumbled bacon, salt, and pepper until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the egg whites and garnish with chopped chives and a sprinkle of paprika.
6. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

Smoked Easter Deviled Eggs with Bacon and Chive offer a smoky, savory twist on a traditional favorite. The pellet grill adds a subtle smoky flavor to the eggs, while the creamy filling enriched with bacon provides a satisfying texture and taste. Topped with fresh chives, these deviled eggs are a crowd-pleasing appetizer that’s sure to be a hit at your Easter celebration. They are easy to make, yet offer an elegant and flavorful start to your holiday meal.

Smoked Honey Glazed Easter Ham

This Smoked Honey Glazed Easter Ham is the perfect centerpiece for your Easter feast. The combination of smoky, tender ham with a sweet and tangy honey glaze creates a mouthwatering dish that will leave everyone at the table coming back for more. The pellet grill adds a layer of smokiness to the ham while the glaze caramelizes, forming a beautiful, glossy coating. This recipe is simple to prepare yet delivers big flavor, making it a crowd-pleaser for your holiday meal.

Ingredients:

• 1 bone-in ham (about 8-10 lbs)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp fresh rosemary, chopped
• 1 tsp ground cinnamon
• Salt and freshly ground black pepper to taste
• 1/4 cup water (for basting)

Instructions:

1. Preheat your pellet grill to 225°F, using fruitwood or oak pellets for a mild, sweet smoke flavor.
2. Season the ham with salt, pepper, and rosemary. Place the ham on the grill grates, cut side down.
3. In a bowl, whisk together honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and a pinch of salt and pepper to create the glaze.
4. Smoke the ham for 3-4 hours, basting it with the glaze every hour, until the internal temperature reaches 140°F.
5. Once done, remove the ham from the grill and let it rest for 15 minutes before carving.
6. Drizzle with any remaining glaze and serve.

This Smoked Honey Glazed Easter Ham is a showstopper that combines the perfect balance of sweet and smoky flavors. The tender, juicy ham with its caramelized glaze offers a deliciously rich experience that will impress your guests. With minimal prep time and a maximum flavor payoff, this recipe is ideal for any Easter gathering, making it a memorable addition to your holiday spread.

Pellet Grill Lemon Garlic Easter Leg of Lamb

This Pellet Grill Lemon Garlic Easter Leg of Lamb is a flavorful and aromatic dish that’s perfect for Easter dinner. The lamb is marinated in a tangy lemon-garlic mixture that infuses it with bright, zesty flavors. Smoking the lamb on the pellet grill ensures a juicy, tender roast with a delicious smoky finish. Whether you’re a seasoned lamb lover or new to cooking it, this recipe provides an easy and impressive way to serve this elegant dish at your Easter celebration.

Ingredients:

• 1 boneless leg of lamb (about 5-6 lbs)
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• 1/2 cup white wine (for basting)

Instructions:

1. Preheat your pellet grill to 250°F, using a wood like oak or mesquite for a robust smoky flavor.
2. In a small bowl, mix together the garlic, lemon zest, lemon juice, olive oil, rosemary, thyme, salt, and pepper.
3. Rub the marinade evenly over the lamb, cover it, and let it sit in the refrigerator for at least 2 hours (or overnight for more flavor).
4. Once ready, place the lamb on the grill and smoke for 3-4 hours, basting with white wine every 30 minutes.
5. Smoke until the lamb reaches an internal temperature of 130°F for medium-rare (or cook longer for more done preferences).
6. Remove from the grill and let the lamb rest for 10-15 minutes before slicing.

This Pellet Grill Lemon Garlic Easter Leg of Lamb is the ideal choice for a flavorful and festive Easter meal. The smoky aroma and zesty lemon-garlic marinade perfectly complement the rich lamb, creating a dish that’s both savory and aromatic. Whether you serve it with roasted vegetables or a fresh spring salad, this lamb is a guaranteed hit that will elevate your Easter feast.

Smoked Sweet Potato and Marshmallow Casserole

Smoked Sweet Potato and Marshmallow Casserole is a comforting and indulgent side dish that adds a smoky twist to a holiday classic. The sweet potatoes are smoked on the pellet grill, intensifying their natural sweetness while infusing them with a rich smoky flavor. Topped with gooey marshmallows and a touch of brown sugar, this casserole is the perfect balance of sweet and smoky. It makes for an excellent side dish to complement your Easter ham or lamb, offering a deliciously different take on the traditional sweet potato casserole.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1/4 cup milk
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 2 cups mini marshmallows
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your pellet grill to 225°F, using applewood or cherry pellets for a light, sweet smoke flavor.
2. Place the cubed sweet potatoes directly on the grill or in a foil pan. Smoke for 2 hours until tender, stirring occasionally.
3. After smoking, transfer the sweet potatoes to a large mixing bowl and mash them until smooth.
4. Stir in brown sugar, melted butter, milk, cinnamon, vanilla extract, salt, and pepper until well combined.
5. Transfer the mashed sweet potatoes to a casserole dish and top with mini marshmallows.
6. Return the casserole to the grill and smoke for an additional 30 minutes until the marshmallows are golden and melted.
7. Serve warm as a side dish.

This Smoked Sweet Potato and Marshmallow Casserole takes a traditional Easter side dish and elevates it with the smoky depth from the pellet grill. The combination of tender sweet potatoes, cinnamon, and gooey marshmallows creates a comforting dish that perfectly complements the savory flavors of your main course. It’s a sweet, indulgent side that’s sure to become a favorite on your Easter table, offering a delightful balance of flavors and textures that both kids and adults will enjoy.

Smoked Salmon with Dill and Lemon Butter

This Smoked Salmon with Dill and Lemon Butter is a perfect Easter brunch dish that combines the delicate flavors of fresh salmon with a smoky finish. The salmon is infused with a simple yet flavorful marinade of lemon, dill, and butter, then smoked to perfection on the pellet grill. This recipe is not only delicious but also easy to prepare, making it a great choice for a sophisticated yet stress-free holiday meal. Whether served as an appetizer or as a main dish, this smoked salmon will surely impress your guests.

Ingredients:

• 2 lbs fresh salmon fillet (skin on)
• 1/4 cup melted butter
• Zest and juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 1 tbsp brown sugar
• Salt and freshly ground black pepper to taste
• Wood chips (such as applewood or cherry) for smoking

Instructions:

1. Preheat your pellet grill to 225°F, using applewood or cherry pellets for a sweet, mild smoke.
2. In a small bowl, whisk together the melted butter, lemon zest, lemon juice, dill, brown sugar, salt, and pepper.
3. Place the salmon fillet on a sheet of parchment paper or directly on the grill grates, skin side down.
4. Brush the salmon with the lemon-dill butter mixture, making sure to cover it evenly.
5. Smoke the salmon for 1.5 to 2 hours or until it reaches an internal temperature of 145°F, basting it with the butter mixture every 30 minutes.
6. Remove the salmon from the grill and let it rest for 5-10 minutes before serving.

This Smoked Salmon with Dill and Lemon Butter is a showstopper, offering rich flavors from the smoky salmon, complemented by the fresh and tangy notes of lemon and dill. It’s perfect for an Easter brunch or as a lighter main dish, providing a gourmet touch to your celebration. With its delicate texture and smoky aroma, this dish will be a hit at your table, leaving your guests impressed and satisfied.

Smoked Easter Vegetables Medley

This Smoked Easter Vegetables Medley is a healthy and flavorful side dish that pairs wonderfully with any Easter main course. A variety of fresh spring vegetables—such as carrots, asparagus, and bell peppers—are tossed in a flavorful herb seasoning and smoked to tender perfection on the pellet grill. The result is a dish that’s not only vibrant in color but also rich in smoky flavor, making it a great choice to serve alongside ham, lamb, or any other Easter entrée. This vegetable medley is easy to prepare, light, and delicious, making it a perfect addition to your holiday meal.

Ingredients:

• 2 cups baby carrots, halved
• 1 bunch asparagus, trimmed
• 2 bell peppers (any color), sliced
• 1 zucchini, sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Wood chips (such as hickory or oak) for smoking

Instructions:

1. Preheat your pellet grill to 225°F, using hickory or oak pellets for a hearty, savory smoke.
2. In a large bowl, toss all the vegetables with olive oil, garlic powder, thyme, oregano, salt, and pepper.
3. Arrange the vegetables evenly on a grill-safe pan or directly on the grill grates.
4. Smoke the vegetables for 1.5 to 2 hours, stirring occasionally, until they are tender and slightly charred.
5. Remove the vegetables from the grill and serve immediately.

This Smoked Easter Vegetables Medley brings a burst of flavor and vibrant color to your holiday table. The smoky depth of flavor enhances the natural sweetness of the vegetables, while the herbs add aromatic complexity. It’s a perfect side dish to complement the richness of meats like ham or lamb, and its simplicity and healthfulness make it a well-rounded choice for your Easter meal. With minimal prep and maximum flavor, this vegetable medley will become a go-to favorite for your festive occasions.

Pellet Grill Hot Cross Buns

Pellet Grill Hot Cross Buns are a unique and delicious twist on the traditional Easter treat. By baking these soft, sweet buns on the pellet grill, you’ll infuse them with a subtle smoky flavor while retaining their tender, fluffy texture. The buns are lightly spiced with cinnamon and nutmeg, studded with currants or raisins, and topped with a simple icing cross. Perfect for breakfast or as a sweet snack, these hot cross buns add a homemade, smoky twist to your Easter celebration.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup whole milk, warmed
• 1/4 cup butter, softened
• 2 large eggs
• 1/2 cup currants or raisins
• 1 tbsp lemon zest
• 1/4 cup powdered sugar
• 1 tbsp milk (for icing)

Instructions:

1. Preheat your pellet grill to 350°F, using a mild wood pellet such as applewood for a subtle smoky flavor.
2. In a mixing bowl, combine flour, sugar, salt, yeast, cinnamon, and nutmeg.
3. Add the warm milk, butter, and eggs to the dry ingredients, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth, then let it rise for 1-1.5 hours, or until doubled in size.
4. Punch down the dough, then fold in the currants or raisins and lemon zest. Shape the dough into 12 buns and place them in a greased baking pan.
5. Allow the buns to rise for another 30 minutes, then bake them on the grill for 20-25 minutes, until golden brown.
6. While the buns bake, mix powdered sugar with milk to create a thick icing. Once the buns have cooled slightly, pipe an icing cross on top of each one.

These Pellet Grill Hot Cross Buns are the perfect sweet addition to your Easter meal. The light, fluffy texture combined with the subtle smoky flavor from the pellet grill makes these buns truly special. Whether enjoyed with a cup of tea in the morning or as a sweet snack throughout the day, these hot cross buns offer a delightful balance of spice and sweetness, with a touch of smokiness that elevates the traditional recipe.

Note: More recipes are coming soon!