30+ Delicious Best Pellet Smoker Recipes to Impress Your Guests

Are you ready to take your outdoor cooking to the next level? Pellet smokers have become increasingly popular among BBQ enthusiasts for their ability to deliver rich, smoky flavors while remaining incredibly user-friendly.

Whether you’re a seasoned grill master or a novice looking to impress at your next cookout, the versatility of a pellet smoker allows you to experiment with a wide range of recipes that will tantalize your taste buds and wow your guests.

In this article, we’ve curated over 30 of the best pellet smoker recipes, showcasing everything from succulent meats to mouthwatering side dishes.

These recipes highlight the unique qualities of pellet smoking, allowing you to infuse your food with deep, delicious flavors.

So, fire up your pellet smoker and get ready to explore an array of dishes that will elevate your grilling game and bring a smoky twist to your favorite recipes!

30+ Delicious Best Pellet Smoker Recipes to Impress Your Guests

Whether you’re preparing a weekend barbecue with friends or a cozy family dinner, the recipes we’ve shared offer something for everyone.

From perfectly smoked brisket to delectable sides like smoked mac and cheese, each dish is crafted to bring out the best in your ingredients while showcasing the remarkable flavors that only a pellet smoker can provide.

Don’t hesitate to get creative and adjust the seasonings and wood choices to suit your taste.

As you dive into these 30+ best pellet smoker recipes, remember that the joy of cooking lies in experimentation and sharing your culinary creations with loved ones.

Embrace the smoky goodness, gather around the grill, and make lasting memories around the dinner table.

Happy smoking!

Smoked Beef Brisket

Smoked beef brisket is the pinnacle of backyard barbecues, offering a flavorful and tender experience with every bite. The slow smoking process allows the brisket to absorb the rich wood smoke while keeping the meat juicy and tender. Whether you’re feeding a large crowd or simply craving a hearty meal, smoked beef brisket is a classic choice that brings rich barbecue tradition to your table.

Ingredients:

1 whole beef brisket (10-12 lbs)
1/4 cup mustard (for rub adhesion)

1/4 cup kosher salt
1/4 cup coarse black pepper
1/4 cup paprika

2 tbsp garlic powder
2 tbsp onion powder
1 tbsp chili powder

1 tbsp brown sugar
1 cup beef broth (for spritzing)

Instructions:

Prepare the brisket: Trim excess fat from the brisket, leaving about 1/4 inch for moisture retention. Rub the mustard all over the brisket for the seasoning to adhere better.
Season: In a bowl, mix salt, pepper, paprika, garlic powder, onion powder, chili powder, and brown sugar. Generously apply this dry rub to both sides of the brisket, ensuring full coverage.
Preheat the smoker: Set your pellet smoker to 225°F and add hickory or mesquite wood pellets for optimal smoke flavor.

Smoke the brisket: Place the brisket fat-side up on the smoker. Let it cook for 6-8 hours, maintaining the smoker temperature at 225°F. Every hour, spritz the brisket with beef broth to keep it moist.
Wrap and finish: Once the internal temperature reaches 165°F, wrap the brisket in butcher paper or foil. Continue smoking until the internal temperature hits 203°F.
Rest and slice: Remove the brisket from the smoker and let it rest for 1 hour. Slice against the grain and serve with your favorite barbecue sauce.

Smoked beef brisket is a labor of love, but the end result is worth every minute of effort. This recipe provides a smoky, juicy, and flavorful brisket perfect for any occasion. The long smoke time allows the rich flavors of the meat and the seasonings to meld beautifully, creating a dish that melts in your mouth.

Smoked BBQ Ribs

Smoked BBQ ribs are a crowd-pleaser at any cookout, offering a perfect balance of smokiness, sweetness, and spice. The low and slow cooking method ensures the ribs are fall-off-the-bone tender while allowing the sauce and rub to develop a rich caramelized crust. With this recipe, you can master the art of making the best smoked ribs at home on your pellet smoker.

Ingredients:

2 racks of baby back ribs
1/4 cup mustard (for rub adhesion)
1/4 cup brown sugar

2 tbsp smoked paprika
2 tbsp garlic powder
1 tbsp onion powder

1 tbsp ground cumin
1 tbsp black pepper
1 tsp cayenne pepper (optional for heat)

1 cup apple juice (for spritzing)
1 cup BBQ sauce (for glazing)

Instructions:

Prepare the ribs: Remove the membrane from the back of the ribs for better tenderness. Rub mustard all over each rack to help the rub stick.
Season: In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, and cayenne pepper (if using). Generously coat the ribs with the dry rub.
Preheat the smoker: Set your pellet smoker to 225°F and add apple or cherry wood pellets for a sweet, fruity smoke flavor.

Smoke the ribs: Place the ribs on the smoker and smoke for 3 hours, spritzing with apple juice every hour to keep them moist.
Wrap and continue smoking: After 3 hours, wrap the ribs in foil and return them to the smoker for 2 hours to lock in moisture.
Glaze and finish: Unwrap the ribs, brush them with BBQ sauce, and place them back on the smoker for 1 more hour to caramelize the sauce.

Rest and serve: Let the ribs rest for 10 minutes before slicing. Serve with additional BBQ sauce on the side.

Smoked BBQ ribs are a classic, and this recipe delivers perfectly tender ribs with a flavorful crust. The slow smoking process, combined with a delicious rub and BBQ sauce, results in ribs that are hard to resist. Perfect for family gatherings or game days, these ribs are sure to be a hit.

Smoked Cedar-Plank Salmon

Smoked cedar-plank salmon brings the delicate flavor of fresh fish together with the aromatic smoke from a cedar plank, creating an unforgettable dish. The salmon absorbs both the smoke from the pellets and the subtle, earthy essence of the cedar wood, giving it a unique and rich flavor. This easy-to-follow recipe is ideal for a light, healthy meal with a gourmet touch.

Ingredients:

1 large salmon fillet (about 2 lbs)
1 cedar plank (soaked in water for 1 hour)

1/4 cup olive oil
2 tbsp lemon juice
2 tbsp fresh dill, chopped

1 tsp garlic powder
1 tsp salt
1 tsp black pepper

Lemon wedges (for serving)

Instructions:

Prepare the salmon: In a small bowl, mix olive oil, lemon juice, dill, garlic powder, salt, and pepper. Brush this mixture generously over the salmon fillet.

Preheat the smoker: Set your pellet smoker to 350°F and place the soaked cedar plank on the grates to heat up for about 5 minutes.
Smoke the salmon: Once the cedar plank is hot, place the salmon fillet on it and close the smoker lid. Smoke the salmon for 25-30 minutes until the internal temperature reaches 145°F.
Serve: Remove the salmon from the smoker, and let it rest for 5 minutes. Garnish with fresh dill and serve with lemon wedges.

Smoked cedar-plank salmon is a beautiful blend of natural flavors and the smoky goodness of your pellet smoker. This recipe brings out the best in the salmon, providing a dish that’s light, healthy, and perfect for any occasion. The cedar plank adds a subtle yet unique aroma, making this dish both impressive and easy to prepare.

Smoked Pulled Pork Shoulder

Smoked pulled pork shoulder is the epitome of southern barbecue, offering tender, flavorful meat that’s perfect for sandwiches, tacos, or just by itself. The secret to incredible pulled pork is the slow cooking process that allows the meat to break down and absorb all the smoky goodness from the wood pellets. This recipe will guide you through creating juicy, perfectly seasoned pulled pork that will melt in your mouth.

Ingredients:

1 pork shoulder (8-10 lbs)
1/4 cup mustard (for rub adhesion)
1/4 cup brown sugar

2 tbsp paprika
2 tbsp kosher salt
1 tbsp black pepper

1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional)

1 cup apple cider vinegar (for spritzing)

Instructions:

Prepare the pork: Trim excess fat from the pork shoulder, leaving a thin layer for moisture. Rub mustard all over the pork to help the seasoning adhere.

Season: In a bowl, mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Coat the pork shoulder evenly with the rub.
Preheat the smoker: Set your pellet smoker to 225°F and use apple or hickory pellets for a balanced smoky flavor.
Smoke the pork: Place the pork shoulder on the smoker and let it cook for 6-8 hours, spritzing it with apple cider vinegar every hour to keep it moist.

Wrap and finish: When the internal temperature reaches 160°F, wrap the pork shoulder in foil and continue cooking until it reaches 205°F internally.
Rest and shred: Let the pork rest for at least 1 hour before shredding. Use two forks to pull the pork apart, discarding excess fat. Serve with your favorite BBQ sauce.

Smoked pulled pork shoulder is a versatile and delicious dish that’s perfect for feeding a crowd. The long smoking process creates tender meat that’s bursting with smoky flavor. Whether you serve it in sandwiches, on top of salads, or in tacos, this pulled pork will impress any barbecue enthusiast.

Smoked Whole Chicken

Smoked whole chicken is an impressive yet straightforward dish that infuses the bird with deep smoky flavors while keeping the meat moist and juicy. The slow cooking process ensures that the chicken is cooked to perfection, with crispy, flavorful skin and tender, fall-off-the-bone meat. This is an ideal recipe for anyone looking to elevate their backyard barbecue skills.

Ingredients:

1 whole chicken (4-5 lbs)

2 tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper

1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder

1 lemon, halved
Fresh rosemary sprigs (optional)

Instructions:

Prepare the chicken: Pat the chicken dry with paper towels. Rub olive oil all over the chicken to ensure the seasoning sticks.
Season: In a bowl, mix salt, black pepper, paprika, garlic powder, and onion powder. Rub the seasoning mix all over the chicken, including inside the cavity. Place lemon halves and rosemary inside the cavity for extra flavor.
Preheat the smoker: Set your pellet smoker to 250°F and use a fruitwood pellet like apple or cherry for a light, sweet smoke.

Smoke the chicken: Place the chicken breast-side up on the smoker. Smoke for 2.5 to 3 hours, or until the internal temperature in the thickest part of the breast reaches 165°F.
Rest and serve: Let the chicken rest for 10-15 minutes before carving. Serve with your favorite sides for a complete meal.

Smoked whole chicken is a simple yet flavorful dish that delivers impressive results. The smoky aroma and crispy skin make it a standout meal for any gathering. With minimal preparation and a slow smoking process, this recipe guarantees juicy, tender chicken that’s packed with flavor.

Smoked Mac and Cheese

Smoked mac and cheese takes a beloved comfort food and adds a rich, smoky dimension to it. The creamy, cheesy pasta soaks up the smoke flavor from the pellets, giving it a unique twist that will elevate any barbecue or family dinner. This recipe creates a perfect balance of smokiness, creaminess, and gooey cheese in every bite.

Ingredients:

1 lb elbow macaroni

4 tbsp butter
1/4 cup all-purpose flour
2 cups milk

1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup smoked gouda cheese, shredded

1/2 cup Parmesan cheese, grated
1/2 cup breadcrumbs
Salt and pepper to taste

Instructions:

Cook the pasta: Boil the elbow macaroni in salted water until al dente. Drain and set aside.
Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually add milk and heavy cream, whisking until smooth. Bring the mixture to a simmer until it thickens.

Add the cheese: Remove from heat and stir in cheddar, gouda, and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Combine and smoke: Mix the cooked macaroni with the cheese sauce, then transfer to a greased cast iron skillet. Sprinkle breadcrumbs over the top.
Preheat the smoker: Set your pellet smoker to 225°F and use pecan or hickory pellets for a savory smoke.

Smoke the mac and cheese: Place the skillet on the smoker and smoke for 1 hour, until the top is golden and crispy.
Serve: Remove the skillet from the smoker and let it cool slightly before serving.

Smoked mac and cheese is the ultimate comfort food with a smoky twist. This dish combines the creaminess of traditional mac and cheese with a subtle smokiness from the wood pellets, creating a flavorful and indulgent side or main dish. It’s perfect for potlucks, cookouts, or any meal that calls for a cheesy, satisfying experience.

Smoked Beef Brisket

Smoked beef brisket is a classic barbecue dish, prized for its tender texture and deep smoky flavor. The secret to a great brisket is patience; slow smoking allows the meat to break down and become incredibly juicy. This recipe will help you achieve a perfectly smoked brisket with a flavorful bark and tender interior, perfect for slicing or shredding.

Ingredients:

1 whole beef brisket (10-12 lbs)

1/4 cup kosher salt
1/4 cup black pepper
2 tbsp garlic powder

2 tbsp onion powder
1 tbsp paprika
1/2 cup apple cider vinegar (for spritzing)

Instructions:

Prepare the brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat for moisture retention.
Season the brisket: Mix salt, pepper, garlic powder, onion powder, and paprika in a bowl. Generously rub the seasoning mix all over the brisket.

Preheat the smoker: Set your pellet smoker to 225°F and use oak or hickory pellets for a robust, smoky flavor.
Smoke the brisket: Place the brisket on the smoker fat side up. Smoke for 8-10 hours, spritzing with apple cider vinegar every hour to maintain moisture.
Wrap and finish: When the internal temperature reaches 165°F, wrap the brisket in butcher paper or foil and continue smoking until the internal temperature reaches 203°F.

Rest and slice: Let the brisket rest for at least 1 hour before slicing against the grain. Serve with your favorite BBQ sides.

Smoked beef brisket is a true labor of love, but the results are well worth the effort. The slow smoking process transforms the tough cut of meat into a tender, flavorful masterpiece. Whether you’re serving it at a family gathering or barbecue party, this brisket will be the star of the show.

Smoked Salmon

Smoked salmon is a gourmet delight that can be enjoyed as a main dish or used in appetizers and salads. This recipe focuses on hot smoking, which gives the salmon a tender, flaky texture and a rich, smoky flavor. It’s a simple yet elegant dish that requires minimal ingredients but delivers maximum flavor.

Ingredients:

2 lbs salmon fillets, skin on
1/4 cup kosher salt

1/4 cup brown sugar
1 tbsp black pepper
1 tbsp smoked paprika

Lemon wedges (for serving)

Instructions:

Prepare the salmon: Pat the salmon fillets dry with paper towels. In a bowl, mix salt, brown sugar, black pepper, and smoked paprika.

Season the salmon: Rub the seasoning mixture evenly over the salmon fillets, covering both sides. Let the salmon sit for 30 minutes to absorb the flavors.
Preheat the smoker: Set your pellet smoker to 225°F and use alder or applewood pellets for a delicate smoky flavor.
Smoke the salmon: Place the salmon fillets on the smoker skin-side down. Smoke for 2-3 hours, or until the internal temperature reaches 145°F and the salmon is firm and flaky.
Serve: Remove the salmon from the smoker and serve with lemon wedges for a fresh, tangy contrast to the smoky flavor.

Smoked salmon is a versatile dish that can be enjoyed in various ways, from a light dinner to an elegant appetizer. The smoking process enhances the natural richness of the fish, making it a flavorful yet healthy option for any meal. The subtle smoke combined with the tender texture will make this a favorite in your recipe collection.

Smoked Bacon-Wrapped Jalapeño Poppers

Smoked bacon-wrapped jalapeño poppers are the perfect smoky and spicy appetizer for any gathering. The combination of smoky bacon, spicy jalapeños, and creamy cheese filling creates an irresistible flavor. These poppers are quick to prepare and even quicker to disappear, making them a hit at barbecues, game days, or casual get-togethers.

Ingredients:

12 large jalapeños
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 tsp garlic powder
12 slices of bacon, halved
Toothpicks

Instructions:

Prepare the jalapeños: Cut the jalapeños in half lengthwise and remove the seeds and membranes (use gloves to avoid irritation).
Make the filling: In a bowl, mix the cream cheese, cheddar cheese, and garlic powder until well combined.
Stuff the jalapeños: Fill each jalapeño half with the cheese mixture.
Wrap in bacon: Wrap each stuffed jalapeño with half a slice of bacon and secure with a toothpick.
Preheat the smoker: Set your pellet smoker to 250°F and use hickory or mesquite pellets for a bold, smoky flavor.
Smoke the poppers: Place the bacon-wrapped jalapeños on the smoker and cook for 1-1.5 hours, or until the bacon is crispy and the jalapeños are tender.
Serve: Remove the poppers from the smoker and serve hot. These spicy, cheesy bites are sure to be a crowd favorite.

Smoked bacon-wrapped jalapeño poppers offer the perfect balance of heat, creaminess, and smoky flavor. They’re a fun and flavorful appetizer that’s easy to make and even easier to enjoy. Whether you’re hosting a barbecue or simply craving something spicy, these poppers are sure to please.

Smoked BBQ Ribs

Smoked BBQ ribs are the ultimate comfort food for barbecue lovers. The long, slow smoking process creates tender, fall-off-the-bone ribs packed with deep, smoky flavor. This recipe uses a simple dry rub and a hint of sweet BBQ sauce to give the ribs a perfect balance of savory, smoky, and sweet flavors. Whether you prefer baby back or spare ribs, this recipe will become a favorite for any outdoor gathering.

Ingredients:

2 racks of pork ribs (baby back or spare ribs)
1/4 cup brown sugar
2 tbsp paprika
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp cayenne pepper
1 cup BBQ sauce (optional for glazing)

Instructions:

Prepare the ribs: Remove the membrane from the back of the ribs for better texture and flavor absorption.
Season the ribs: In a bowl, mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Generously rub the seasoning all over both sides of the ribs.
Preheat the smoker: Set your pellet smoker to 225°F, using hickory or applewood pellets for a sweet and smoky flavor.
Smoke the ribs: Place the ribs on the smoker, bone side down. Smoke for 3 hours.
Wrap the ribs: After 3 hours, wrap the ribs in foil with a splash of apple juice or cider for moisture. Return to the smoker for another 2 hours.
Glaze and finish: Unwrap the ribs and brush with BBQ sauce, if desired. Smoke for 1 more hour to allow the sauce to set and the ribs to become tender.
Serve: Let the ribs rest for 10-15 minutes before slicing. Serve with extra sauce on the side.

Smoked BBQ ribs are a true crowd-pleaser. The slow-smoking method transforms the ribs into a flavorful, juicy, and tender dish that’s perfect for any BBQ event. Whether you prefer them dry-rubbed or saucy, these smoked ribs are guaranteed to impress your family and friends with every bite.

Smoked Chicken Wings

Smoked chicken wings are an easy yet delicious way to enjoy the smoky flavors of your pellet grill. With crispy skin on the outside and juicy, tender meat inside, these wings are perfect for game day, cookouts, or casual gatherings. The smoky, savory seasoning pairs perfectly with your favorite dipping sauce for a crowd-pleasing snack or appetizer.

Ingredients:

2 lbs chicken wings
1 tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp cayenne pepper (optional)
Ranch or blue cheese dressing (for dipping)

Instructions:

Prepare the wings: Pat the chicken wings dry with paper towels. Toss them in olive oil to coat.
Season the wings: In a bowl, mix salt, black pepper, smoked paprika, garlic powder, and cayenne pepper. Sprinkle the seasoning mix evenly over the wings.
Preheat the smoker: Set your pellet smoker to 250°F and use hickory or mesquite pellets for a bold, smoky flavor.
Smoke the wings: Place the wings directly on the smoker grates and smoke for 1.5-2 hours, or until the internal temperature reaches 165°F and the skin is crispy.
Serve: Remove the wings from the smoker and let them rest for a few minutes. Serve with your favorite dipping sauces like ranch or blue cheese.

Smoked chicken wings are an irresistible treat that combines the best of smoky flavor and crispy skin. With minimal preparation and cooking time, these wings are a great option for your next barbecue or party. Pair them with a variety of sauces to keep everyone coming back for more.

Smoked Stuffed Mushrooms

Smoked stuffed mushrooms are a savory and delicious appetizer that takes classic stuffed mushrooms to a new level with a hint of smoky flavor. Filled with a rich and creamy cheese mixture and cooked to perfection in the smoker, these mushrooms are a great starter for any meal or as a tasty finger food for gatherings. The smoke enhances the earthiness of the mushrooms while the cheese stuffing adds creaminess and depth.

Ingredients:

12 large button or cremini mushrooms
8 oz cream cheese, softened
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1/2 tsp black pepper
1/2 tsp smoked paprika

Instructions:

Prepare the mushrooms: Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
Make the stuffing: In a bowl, mix cream cheese, Parmesan cheese, minced garlic, chopped mushroom stems, parsley, black pepper, and smoked paprika until smooth.
Stuff the mushrooms: Spoon the cream cheese mixture into each mushroom cap, filling them generously.
Preheat the smoker: Set your pellet smoker to 225°F and use a mild wood pellet like apple or cherry for a light, fruity smoke.
Smoke the mushrooms: Place the stuffed mushrooms on the smoker grates and smoke for 45 minutes to 1 hour, or until the mushrooms are tender and the filling is golden brown.
Serve: Remove the mushrooms from the smoker and serve warm as an appetizer or side dish.

Smoked stuffed mushrooms are a delicious way to add a smoky twist to a classic appetizer. The creamy cheese filling pairs perfectly with the tender mushrooms and smoky undertones, making them an impressive addition to any dinner or party menu. These bite-sized delights are sure to be a hit with both vegetarians and meat lovers alike.

Smoked Mac and Cheese

Smoked mac and cheese combines creamy, cheesy goodness with a delightful smoky flavor that elevates this classic comfort food. The richness of the cheeses, combined with the subtle smokiness from the pellet smoker, makes this dish an irresistible side or main course. Whether served at a barbecue or as a cozy family dinner, this smoked mac and cheese is sure to impress.

Ingredients:

1 lb elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup cream cheese
4 cups milk
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 tbsp Dijon mustard
1 tbsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
1/2 cup breadcrumbs (for topping)

Instructions:

Cook the macaroni: Boil a large pot of salted water. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 2-3 minutes. Gradually whisk in the milk and bring to a simmer. Add the cream cheese, cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Stir until the cheeses are melted and the sauce is smooth.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring to combine.
Preheat the smoker: Set your pellet smoker to 225°F and use hickory or applewood pellets for a balanced smoky flavor.
Prepare for smoking: Transfer the mac and cheese to a cast iron skillet or aluminum foil pan. Sprinkle breadcrumbs on top for added texture.
Smoke the mac and cheese: Place the skillet or pan in the smoker and smoke for 1-1.5 hours, until the top is golden brown and crispy.
Serve: Let it cool slightly before serving. Enjoy this decadent dish as a side or a standalone meal!

Smoked mac and cheese is comfort food at its finest, combining the creamy richness of cheese with a depth of flavor from the smoke. This dish is not only a favorite among kids but also a hit with adults, making it the perfect addition to any gathering. Whether paired with smoked meats or enjoyed on its own, this recipe will have everyone coming back for seconds.

Smoked Pork Tenderloin

Smoked pork tenderloin is a succulent and flavorful dish that’s easy to prepare yet impressive enough for special occasions. The pork tenderloin is marinated in a savory blend of spices and herbs, then smoked until it reaches the perfect tenderness. This recipe is ideal for both novice and experienced cooks looking to create a juicy and flavorful main course.

Ingredients:

2 pork tenderloins (about 1 lb each)
1/4 cup olive oil
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp salt
1 tsp black pepper

Instructions:

Marinate the tenderloins: In a bowl, mix olive oil, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Coat the pork tenderloins in the marinade and let them sit for at least 1 hour (or overnight in the refrigerator for deeper flavor).
Preheat the smoker: Set your pellet smoker to 225°F and use applewood or cherrywood pellets for a mild, sweet smoke.
Smoke the pork: Place the marinated tenderloins on the smoker grates. Smoke for about 2-2.5 hours, or until the internal temperature reaches 145°F.
Rest and slice: Remove the tenderloins from the smoker and let them rest for 10-15 minutes before slicing.
Serve: Slice into medallions and serve with your favorite sides, such as roasted vegetables or a fresh salad.

Smoked pork tenderloin is a delicious and versatile dish that is perfect for any occasion. The marinade infuses the meat with flavor, while the smoking process keeps it juicy and tender. This recipe is sure to impress your guests and can be paired with a variety of sides for a complete meal. Enjoy this delightful dish that brings the essence of BBQ to your table!

Smoked Vegetable Medley

A smoked vegetable medley is a colorful and healthy side dish that enhances the natural flavors of fresh vegetables with a subtle smoky essence. This recipe allows you to experiment with your favorite seasonal vegetables, making it a versatile addition to any meal. The smoke adds depth to the dish, transforming ordinary vegetables into a deliciously complex side that pairs well with grilled meats or can be enjoyed on its own.

Ingredients:

2 bell peppers (red, yellow, or green), sliced
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red onion, cut into wedges
1 cup cherry tomatoes
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste

Instructions:

Prepare the vegetables: In a large bowl, combine the bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
Season the vegetables: Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle garlic powder, dried oregano, salt, and pepper, tossing everything to coat evenly.
Preheat the smoker: Set your pellet smoker to 225°F and use a fruitwood like cherry or apple for a sweet, mild smoke.
Smoke the vegetables: Spread the seasoned vegetables in a single layer on a grill pan or directly on the smoker grates. Smoke for 1-1.5 hours, or until the vegetables are tender and slightly charred.
Serve: Remove the smoked vegetables from the smoker and serve warm as a side dish or toss them into a salad.

Smoked vegetable medley is a vibrant and flavorful way to enjoy a variety of seasonal vegetables. The smoking process enhances their natural sweetness while adding a delicious depth of flavor. This dish is not only a healthy side option but also a great way to impress your guests with colorful, tasty vegetables. Whether served alongside grilled meats or as part of a vegetarian feast, this smoked vegetable medley is sure to delight.

Note: More recipes are coming soon!