50+ Mouthwatering Easter Smoker Recipes for Your Holiday Feast

Easter is a time for family gatherings, delicious food, and celebrating with those we love.

Whether you’re hosting a traditional feast or trying something new this year, smoked dishes can elevate your Easter spread.

From tender cuts of meat to flavorful vegetables and even seafood, using a smoker to prepare your Easter meal adds layers of rich, smoky flavor that is sure to impress your guests.

In this blog, we’ve gathered 50+ Easter smoker recipes that bring together the perfect balance of smokiness, tenderness, and flavor.

These recipes include everything from smoked ham, lamb, and brisket to smoked sides, desserts, and appetizers.

Whether you’re a seasoned pitmaster or a beginner, these recipes are designed to help you create an unforgettable Easter meal.

Let’s dive into some fantastic ideas to bring smoky goodness to your Easter table!

50+ Mouthwatering Easter Smoker Recipes for Your Holiday Feast

Smoked dishes are the perfect way to add depth of flavor and tenderness to your Easter meal, turning your gathering into a celebration of smoky goodness.

Whether you’re preparing a succulent smoked ham, a melt-in-your-mouth brisket, or even a smoked vegetable side, the smoker is an excellent tool for achieving rich, layered flavors that everyone will love.

With over 50+ Easter smoker recipes at your fingertips, you’re sure to find something that suits every taste and dietary preference.

This Easter, break away from the traditional oven-roasted dishes and embrace the smoky flavors that only a smoker can provide.

Your family and friends will be delighted with every bite, and you’ll have a holiday feast to remember.

Smoked Honey Glazed Ham

A traditional Easter favorite, Smoked Honey Glazed Ham takes your ham to the next level by infusing it with smoky flavors while glazing it with a rich and sweet honey sauce. This recipe is easy to follow, perfect for feeding a crowd, and guarantees a juicy, flavorful ham with a beautiful caramelized finish. The smokiness from the smoker complements the sweetness of the honey glaze, creating a dish that’s both savory and sweet.

Ingredients:

• 1 whole ham (8-10 lbs), bone-in
• 1 cup honey
• ½ cup brown sugar
• ¼ cup Dijon mustard
• ¼ cup apple cider vinegar
• 2 tbsp butter
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• Salt and pepper, to taste
• Wood chips (applewood or hickory works best)

Instructions:

1. Preheat the Smoker: Prepare your smoker for indirect cooking at 225°F. Add wood chips of your choice to the smoker box to infuse the ham with a mild smokiness.
2. Prepare the Ham: Score the surface of the ham in a crisscross pattern. This allows the glaze to penetrate the meat. Season the ham with salt and pepper.
3. Make the Honey Glaze: In a saucepan over medium heat, melt the butter. Add the honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Stir until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
4. Smoke the Ham: Place the ham on the smoker, fat side up, and smoke for about 3-4 hours or until the internal temperature reaches 140°F.
5. Glaze the Ham: Every hour, brush the ham with the honey glaze. Continue smoking, glazing every 30 minutes until the ham is caramelized and has a beautiful golden brown color.
6. Rest and Serve: Once done, remove the ham from the smoker and let it rest for 15-20 minutes before carving. Serve the ham with the remaining glaze on the side.

Smoked Honey Glazed Ham is a perfect centerpiece for your Easter celebration. The slow smoking process locks in the moisture, making it tender and juicy, while the glaze adds a delightful sweet-savory touch. The addition of wood chips imparts a smoky depth that takes this dish from ordinary to extraordinary. Whether served on its own or with a side of roasted vegetables, this ham is sure to impress your guests and become a family favorite for years to come.

Smoked Leg of Lamb with Rosemary and Garlic

Smoked Leg of Lamb with Rosemary and Garlic offers a sophisticated yet simple approach to an Easter main course. The smoky aroma and savory flavors from the rosemary and garlic complement the richness of the lamb, making this a dish that’s both elegant and full of flavor. The slow-smoking process helps retain the lamb’s juiciness while imparting a delicious smokiness throughout the meat.

Ingredients:

• 1 leg of lamb (5-6 lbs), bone-in or boneless
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• Wood chips (oak, mesquite, or rosemary for extra aroma)

Instructions:

1. Prepare the Lamb: Rub the leg of lamb with olive oil, garlic, rosemary, lemon juice, Dijon mustard, salt, and pepper. Massage the seasoning into the meat and let it sit at room temperature for about 30 minutes before smoking.
2. Preheat the Smoker: Preheat your smoker to 225°F. Add wood chips to the smoker box, using a mixture of oak or mesquite wood for a robust smoky flavor. Rosemary wood chips can be used for an aromatic twist.
3. Smoke the Lamb: Place the lamb on the smoker rack, fat side up, and smoke for 2.5 to 3 hours. Check the internal temperature with a meat thermometer – it should reach 130°F for medium-rare, 140°F for medium, or 150°F for well-done.
4. Rest the Lamb: Once the lamb reaches the desired temperature, remove it from the smoker and cover it loosely with foil. Let it rest for 15-20 minutes.
5. Carve and Serve: Slice the lamb against the grain and serve with your favorite sides or a mint sauce for an added touch.

Smoked Leg of Lamb with Rosemary and Garlic is a standout Easter dish that combines the deep flavors of the smoker with the aromatic herbs. The smoky fragrance of the oak or mesquite wood blends perfectly with the earthy rosemary, creating a complex and savory profile. The lamb remains tender and juicy thanks to the slow smoking process, ensuring every bite is packed with flavor. Paired with roasted potatoes or a fresh salad, this dish will bring a touch of gourmet elegance to your holiday feast.

Smoked Easter Chicken with Lemon and Thyme

Smoked Easter Chicken with Lemon and Thyme is a simple yet delicious way to prepare a whole chicken for your Easter feast. Infused with the flavors of fresh lemon, thyme, and garlic, and smoked to perfection, this recipe ensures a juicy and flavorful bird with crispy skin. The smoky aroma enhances the herbaceous marinade, making this a light yet flavorful option for Easter dinner.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 lemons, halved
• 6 sprigs fresh thyme
• 4 cloves garlic, smashed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• Wood chips (applewood or cherrywood works well)

Instructions:

1. Prepare the Chicken: Rub the chicken with olive oil, salt, pepper, and paprika. Stuff the cavity with lemon halves, garlic cloves, and thyme sprigs. Tie the legs together with kitchen twine.
2. Preheat the Smoker: Set your smoker to 225°F and add wood chips of your choice to infuse the chicken with a mild, fruity smoke flavor.
3. Smoke the Chicken: Place the chicken breast-side up on the smoker grate. Smoke for about 3 to 3.5 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
4. Crisp the Skin (Optional): If you prefer crispy skin, you can increase the smoker temperature to 375°F during the last 20 minutes of smoking.
5. Rest and Serve: Let the chicken rest for 10-15 minutes before carving. Serve with the roasted lemons and a side of vegetables or salad.

Smoked Easter Chicken with Lemon and Thyme is a fresh and flavorful option for your holiday meal. The lemon and thyme stuffing adds a fragrant and zesty note, while the smoking process gives the chicken a juicy, smoky flavor. The crispy skin adds texture and depth, making this dish a perfect centerpiece for an Easter spread. With a few simple ingredients and the magic of the smoker, you can create a stunning, flavorful chicken that will have everyone at the table asking for seconds.

Smoked Turkey Breast with Cranberry Glaze

Smoked Turkey Breast with Cranberry Glaze offers a delicious twist on the traditional Easter turkey. The mild smokiness of the turkey pairs beautifully with the sweet-tart cranberry glaze, creating a balanced and flavorful dish. This recipe provides a juicy, tender turkey breast with a beautiful, caramelized cranberry glaze that’s perfect for your Easter celebration.

Ingredients:

• 1 boneless turkey breast (5-6 lbs)
• 1 cup fresh or frozen cranberries
• ½ cup orange juice
• ¼ cup honey
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1 tsp black pepper
• Wood chips (fruitwood, such as applewood, works best)

Instructions:

1. Prepare the Turkey Breast: Rub the turkey breast with olive oil, salt, pepper, and chopped rosemary. Let it sit for 30 minutes to absorb the flavors.
2. Preheat the Smoker: Set your smoker to 225°F and add applewood chips to the smoker box for a light, fruity smoke flavor.
3. Prepare the Cranberry Glaze: In a saucepan, combine the cranberries, orange juice, honey, and balsamic vinegar. Bring to a boil and let simmer for about 15-20 minutes until the cranberries burst and the mixture thickens.
4. Smoke the Turkey: Place the turkey breast on the smoker rack, fat side up, and smoke for 2.5 to 3 hours, or until the internal temperature reaches 165°F.
5. Glaze the Turkey: During the last 30 minutes of smoking, brush the cranberry glaze over the turkey breast every 10 minutes to allow it to caramelize.
6. Rest and Serve: Once the turkey has reached the desired temperature, remove it from the smoker and let it rest for 10 minutes before slicing. Serve with extra cranberry glaze on the side.

Smoked Turkey Breast with Cranberry Glaze is a perfect Easter dish that combines savory, smoky, and sweet flavors. The turkey breast remains moist and tender due to the low-and-slow smoking process, while the cranberry glaze adds a refreshing burst of sweetness with just the right amount of tartness. The caramelized glaze and smoky turkey make for a stunning and flavorful centerpiece. This dish pairs well with roasted vegetables or a light salad, creating a balanced, memorable meal for your Easter gathering.

Smoked Pork Shoulder with Apricot Mustard Glaze

Smoked Pork Shoulder with Apricot Mustard Glaze is a mouthwatering option for your Easter smoker recipes. The richness of the pork is perfectly complemented by the sweet and tangy apricot mustard glaze, which gives it a unique flavor profile. Slow-smoked to tender perfection, this dish is perfect for feeding a crowd and brings a smoky, sweet, and savory balance to the table.

Ingredients:

• 1 bone-in pork shoulder (8-10 lbs)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup apricot preserves
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• Wood chips (hickory or cherrywood works best)

Instructions:

1. Prepare the Pork Shoulder: Rub the pork shoulder with olive oil and season it with garlic powder, onion powder, paprika, salt, and pepper. Let the pork sit at room temperature for about 30 minutes.
2. Preheat the Smoker: Preheat your smoker to 225°F and add hickory or cherrywood chips for a rich, slightly sweet smoke flavor.
3. Make the Apricot Mustard Glaze: In a saucepan, combine apricot preserves, Dijon mustard, and apple cider vinegar. Heat over medium heat, stirring occasionally, until the glaze is smooth and thickened, about 5-7 minutes.
4. Smoke the Pork: Place the pork shoulder in the smoker, fat side up, and smoke for 5-6 hours or until the internal temperature reaches 195°F to 200°F for fall-apart tenderness.
5. Glaze the Pork: During the last hour of smoking, baste the pork with the apricot mustard glaze every 20 minutes to allow it to caramelize and create a beautiful, sticky coating.
6. Rest and Serve: Once the pork is done, remove it from the smoker and let it rest for 15-20 minutes before shredding. Serve with extra glaze on the side for drizzling.

Smoked Pork Shoulder with Apricot Mustard Glaze is an incredibly flavorful Easter dish that combines the smoky richness of slow-cooked pork with a sweet and tangy glaze. The apricot mustard glaze creates a perfect balance of flavors that complement the pork’s natural juiciness and tenderness. The slow smoking process ensures a melt-in-your-mouth texture, making it a crowd-pleaser for any holiday meal. Serve it alongside mashed potatoes, roasted vegetables, or a fresh salad for a complete and satisfying Easter dinner.

Smoked Stuffed Pork Loin with Spinach and Cheese

Smoked Stuffed Pork Loin with Spinach and Cheese is a unique and flavorful Easter dish that’s sure to impress your guests. The tender pork loin is stuffed with a savory mixture of spinach, garlic, and cheese, creating a delightful contrast to the smoky exterior. This dish is not only a feast for the taste buds but also a visual treat, with the vibrant green spinach and melty cheese peeking through the perfectly smoked pork.

Ingredients:

• 1 whole pork loin (4-5 lbs)
• 2 cups fresh spinach, chopped
• 1 cup mozzarella cheese, shredded
• 1 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 tsp paprika
• Wood chips (applewood or cherrywood for a mild smoke)

Instructions:

1. Prepare the Pork Loin: Cut a pocket into the center of the pork loin, being careful not to slice all the way through. Season the pork with salt, pepper, and paprika.
2. Prepare the Stuffing: In a bowl, combine the chopped spinach, mozzarella, cream cheese, and minced garlic. Stir until the mixture is well combined and spreadable.
3. Stuff the Pork Loin: Carefully stuff the pork loin with the spinach and cheese mixture. Use toothpicks or kitchen twine to secure the opening and hold the stuffing inside.
4. Preheat the Smoker: Preheat your smoker to 225°F and add wood chips to the smoker for a light, aromatic smoke.
5. Smoke the Pork: Place the stuffed pork loin on the smoker rack and smoke for 3-4 hours, or until the internal temperature reaches 145°F.
6. Rest and Serve: Once the pork is cooked, remove it from the smoker and let it rest for 10-15 minutes before slicing. Serve with a side of roasted vegetables or a fresh salad.

Smoked Stuffed Pork Loin with Spinach and Cheese is an elegant and delicious option for your Easter dinner. The smokiness enhances the richness of the stuffed pork, while the spinach and cheese filling adds a creamy and savory contrast. The tender, juicy pork loin wrapped around the flavorful stuffing is a showstopper dish that will have everyone at the table talking. This recipe is perfect for anyone looking to add something special to their Easter feast, and it pairs wonderfully with light sides like mashed potatoes or a crisp green salad.

Smoked Lamb Shoulder with Mint Yogurt Sauce

Smoked Lamb Shoulder with Mint Yogurt Sauce is a succulent and flavorful dish that brings a unique twist to your Easter celebration. The smoky richness of the lamb, combined with a refreshing and tangy mint yogurt sauce, creates an unforgettable combination of flavors. This dish is perfect for those looking to step away from the traditional turkey or ham, offering a deliciously bold and tender main course.

Ingredients:

• 1 boneless lamb shoulder (4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 1 cup plain Greek yogurt
• ¼ cup fresh mint, finely chopped
• 2 tbsp lemon juice
• 1 tbsp honey
• Wood chips (oak or hickory works well with lamb)

Instructions:

1. Prepare the Lamb: Rub the lamb shoulder with olive oil, garlic, rosemary, thyme, cumin, salt, and pepper. Allow it to marinate for at least 1 hour or overnight in the refrigerator for deeper flavor.
2. Preheat the Smoker: Set your smoker to 225°F and add oak or hickory wood chips to the smoker box.
3. Smoke the Lamb: Place the lamb on the smoker rack and cook for 3-4 hours or until the internal temperature reaches 145°F for medium-rare. If you prefer it more done, cook to 160°F for medium.
4. Make the Mint Yogurt Sauce: While the lamb smokes, prepare the sauce by mixing the Greek yogurt, chopped mint, lemon juice, and honey in a small bowl. Stir until smooth and refrigerate until ready to serve.
5. Rest and Serve: Once the lamb has finished smoking, remove it from the smoker and let it rest for 10-15 minutes before slicing. Serve with the mint yogurt sauce on the side.

Smoked Lamb Shoulder with Mint Yogurt Sauce offers a refreshing and indulgent flavor profile that is perfect for Easter. The smokiness of the lamb enhances its rich, tender meat, while the mint yogurt sauce adds a cooling, tangy contrast. This dish not only tastes fantastic but also looks impressive when served, making it the perfect centerpiece for your holiday meal. Pair it with roasted potatoes or a simple vegetable medley to complete your Easter spread.

Smoked Salmon with Lemon-Dill Cream Cheese Spread

Smoked Salmon with Lemon-Dill Cream Cheese Spread is an elegant, easy-to-make dish that can serve as a perfect appetizer or light main course for Easter. The rich, smoky salmon combined with the tangy lemon-dill cream cheese spread creates a luxurious flavor that is sure to impress. This recipe requires minimal prep, yet delivers a beautiful and flavorful dish ideal for entertaining or a smaller, more intimate gathering.

Ingredients:

• 2 lbs fresh salmon fillet, skin on
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 8 oz cream cheese, softened
• 2 tbsp sour cream
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• Wood chips (alder or applewood for a light, delicate smoke)

Instructions:

1. Prepare the Salmon: Rub the salmon fillet with olive oil, salt, pepper, lemon zest, dill, brown sugar, and smoked paprika. Let the salmon sit for 30 minutes at room temperature to marinate.
2. Preheat the Smoker: Set your smoker to 225°F and add alder or applewood chips for a mild, delicate smoke flavor.
3. Smoke the Salmon: Place the salmon skin-side down on the smoker rack. Smoke for 1.5-2 hours, or until the salmon reaches an internal temperature of 145°F and easily flakes with a fork.
4. Prepare the Lemon-Dill Cream Cheese Spread: In a small bowl, combine the softened cream cheese, sour cream, lemon juice, and chopped dill. Mix until smooth and creamy. Adjust seasoning with salt and pepper as needed.
5. Rest and Serve: Once the salmon is smoked, remove it from the smoker and let it rest for 5-10 minutes. Slice into portions and serve with the lemon-dill cream cheese spread on the side.

Smoked Salmon with Lemon-Dill Cream Cheese Spread is an elegant and flavorful option for Easter. The smokiness of the salmon adds a depth of flavor that pairs wonderfully with the creamy, tangy spread. This dish is perfect for any spring occasion, offering a fresh, sophisticated touch to your menu. Serve it on crackers, bagels, or as a topping for a fresh salad. Whether you serve it as an appetizer or a light main course, this dish is sure to be a hit.

Smoked Chicken with Garlic-Herb Butter

Smoked Chicken with Garlic-Herb Butter is a simple yet indulgent dish that combines the smoky flavors of chicken with the richness of homemade garlic-herb butter. The chicken is infused with the deep flavor of the smoker while staying juicy and tender. The garlic-herb butter adds a savory touch that enhances the overall taste, making this an ideal choice for Easter gatherings.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 lemon, quartered
• 2 tbsp olive oil
• Wood chips (applewood or cherrywood for a mild, sweet smoke)

Instructions:

1. Prepare the Chicken: Pat the chicken dry and rub the outside with olive oil, salt, and pepper. Loosen the skin on the chicken breasts and thighs, then stuff the garlic-herb butter mixture under the skin.
2. Preheat the Smoker: Preheat your smoker to 225°F and add applewood or cherrywood chips for a light, sweet smoke flavor.
3. Smoke the Chicken: Place the chicken on the smoker rack, breast side up. Smoke for 3-4 hours, or until the internal temperature of the chicken reaches 165°F.
4. Add the Lemon: About halfway through the smoking time, place the quartered lemon inside the chicken cavity to infuse it with citrus flavor.
5. Rest and Serve: Once the chicken is done, remove it from the smoker and let it rest for 10-15 minutes. Carve the chicken and serve with any extra garlic-herb butter drizzled over the top.

Smoked Chicken with Garlic-Herb Butter is an ideal Easter recipe for those looking for a flavorful and easy-to-make main course. The smoky flavor of the chicken is enhanced by the rich, aromatic garlic-herb butter, creating a truly irresistible dish. With its tender meat and savory butter sauce, this recipe makes for a delicious centerpiece. Serve it alongside your favorite sides, such as roasted vegetables or mashed potatoes, for a complete Easter meal.

Smoked Ham with Pineapple Glaze

Smoked Ham with Pineapple Glaze is a festive and flavorful dish that combines the smoky richness of ham with the sweet and tangy taste of pineapple glaze. The slow-smoking process ensures that the ham is tender and infused with smoky flavor, while the pineapple glaze adds a glossy finish and a burst of sweetness. This recipe is perfect for Easter celebrations, offering a twist on the traditional ham that will have your guests asking for seconds.

Ingredients:

• 1 fully cooked bone-in ham (6-8 lbs)
• 2 cups pineapple juice
• 1 cup brown sugar
• 1 tbsp Dijon mustard
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 cup apple cider vinegar
• Wood chips (hickory or applewood for a mild smoke)

Instructions:

1. Prepare the Ham: Place the ham on a large cutting board and score the surface in a diamond pattern. This helps the glaze penetrate the ham and creates a beautiful presentation.
2. Make the Pineapple Glaze: In a saucepan, combine the pineapple juice, brown sugar, Dijon mustard, cinnamon, cloves, and apple cider vinegar. Bring to a boil over medium heat, then reduce the heat and simmer for 20-30 minutes, stirring occasionally, until the glaze thickens.
3. Preheat the Smoker: Preheat your smoker to 225°F. Add hickory or applewood chips for a mild, sweet smoke flavor.
4. Smoke the Ham: Place the ham in the smoker and cook for 3-4 hours, or until the internal temperature reaches 140°F. Baste the ham with the pineapple glaze every hour, ensuring the ham is coated evenly with the sweet glaze.
5. Rest and Serve: Once the ham is done, remove it from the smoker and let it rest for 15-20 minutes before slicing. Serve with extra pineapple glaze on the side.

Smoked Ham with Pineapple Glaze is a perfect centerpiece for your Easter table, blending smoky flavors with a sweet and tangy glaze. The slow-smoking process creates a tender ham, while the pineapple glaze adds a burst of flavor that will leave your guests delighted. Serve it with roasted vegetables, mashed potatoes, or a fresh salad to create a memorable meal that will become a holiday tradition.

Smoked Turkey Breast with Cranberry-Orange Relish

Smoked Turkey Breast with Cranberry-Orange Relish is a lighter and flavorful alternative to the traditional roasted turkey, making it an excellent choice for Easter. The turkey breast is smoked to perfection, creating a juicy and tender meat with a rich smoky flavor. The tangy cranberry-orange relish adds a refreshing contrast, complementing the turkey with a burst of sweetness and citrus. This recipe is perfect for anyone looking to add a unique and flavorful dish to their Easter menu.

Ingredients:

• 1 boneless turkey breast (4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tbsp fresh orange zest
• 1/2 tsp ground cinnamon
• Wood chips (applewood or cherrywood for a mild, fruity smoke)

Instructions:

1. Prepare the Turkey Breast: Rub the turkey breast with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Let it marinate for at least 1 hour or overnight in the refrigerator.
2. Preheat the Smoker: Preheat your smoker to 225°F. Add applewood or cherrywood chips for a light, fruity smoke flavor.
3. Smoke the Turkey Breast: Place the turkey breast in the smoker and cook for 2.5-3 hours or until the internal temperature reaches 165°F. During the smoking process, check the turkey every hour and baste it with its own juices or a light drizzle of olive oil to keep it moist.
4. Make the Cranberry-Orange Relish: In a saucepan, combine the cranberries, orange juice, honey, orange zest, and cinnamon. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cranberries burst and the relish thickens. Remove from heat and set aside.
5. Rest and Serve: Once the turkey is done, remove it from the smoker and let it rest for 10-15 minutes before slicing. Serve with the cranberry-orange relish on the side.

Smoked Turkey Breast with Cranberry-Orange Relish is a refreshing and flavorful dish that brings a modern twist to your Easter feast. The smoky, tender turkey pairs beautifully with the tangy and sweet cranberry-orange relish, creating a delightful contrast of flavors. Whether you’re looking for a lighter alternative to ham or just want something unique, this dish will impress your guests and add a vibrant touch to your holiday meal.

Smoked Vegetable Platter with Lemon-Tahini Dressing

Smoked Vegetable Platter with Lemon-Tahini Dressing is a versatile and healthy side dish that’s perfect for Easter, providing a beautiful array of smoky, charred vegetables with a creamy and tangy dressing. The vegetables are cooked on the smoker, which enhances their natural flavors with a subtle smokiness. The lemon-tahini dressing brings the dish together, adding a bright, nutty, and zesty contrast to the earthy vegetables. This recipe is ideal for vegetarians or anyone looking for a light, flavorful side to complement the main course.

Ingredients:

• 1 small eggplant, sliced into rounds
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 cup mushrooms, whole or halved
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp water (or more for desired consistency)
• 1 tsp ground cumin
• Fresh parsley for garnish
• Wood chips (cherry or alderwood for a light, sweet smoke)

Instructions:

1. Prepare the Vegetables: Toss the sliced vegetables with olive oil, salt, and pepper. Arrange the vegetables on the smoker racks in a single layer.
2. Preheat the Smoker: Preheat your smoker to 225°F. Add cherry or alderwood chips for a mild, sweet smoke.
3. Smoke the Vegetables: Place the vegetables in the smoker and cook for 1-1.5 hours, or until they are tender and have a smoky char. Stir the vegetables halfway through to ensure even cooking.
4. Make the Lemon-Tahini Dressing: While the vegetables smoke, whisk together tahini, lemon juice, olive oil, garlic, water, cumin, salt, and pepper in a small bowl. Adjust the water as needed to reach a creamy, pourable consistency.
5. Serve: Arrange the smoked vegetables on a platter and drizzle the lemon-tahini dressing over the top. Garnish with fresh parsley.

Smoked Vegetable Platter with Lemon-Tahini Dressing offers a light, smoky, and vibrant side dish that pairs wonderfully with any Easter main course. The combination of tender, charred vegetables and the creamy, tangy dressing creates a satisfying and balanced dish. It’s an excellent choice for those looking to add more vegetables to their holiday spread, offering a delicious and nutritious option for both vegetarians and meat-eaters alike. This dish is sure to become a favorite at your Easter gathering.

Smoked Beef Brisket with Sweet and Spicy BBQ Sauce

Smoked Beef Brisket with Sweet and Spicy BBQ Sauce is a bold and flavorful dish that brings together the smoky richness of a perfectly smoked brisket with a homemade sweet and spicy barbecue sauce. The slow-smoking process ensures that the brisket becomes melt-in-your-mouth tender, while the BBQ sauce adds layers of flavor, balancing sweetness with a hint of heat. This dish is ideal for Easter gatherings, bringing a hearty and satisfying option to the table.

Ingredients:

• 1 whole beef brisket (6-8 lbs)
• 1/4 cup olive oil
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp ground mustard
• 1/2 tsp cayenne pepper
• Wood chips (hickory or oak for a deep, smoky flavor)

For the BBQ Sauce:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Prepare the Brisket: Trim any excess fat from the brisket, leaving about 1/4 inch of fat on the surface. Rub the brisket with olive oil, then coat it evenly with garlic powder, onion powder, paprika, black pepper, salt, ground mustard, and cayenne pepper.
2. Preheat the Smoker: Preheat your smoker to 225°F. Add hickory or oak wood chips to create a rich, smoky flavor.
3. Smoke the Brisket: Place the brisket in the smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F. Baste the brisket occasionally with its own juices to keep it moist during the smoking process.
4. Make the BBQ Sauce: While the brisket smokes, combine all the BBQ sauce ingredients in a saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 15-20 minutes until the sauce thickens.
5. Rest and Serve: Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 20-30 minutes. Slice against the grain and serve with a generous drizzle of BBQ sauce.

Smoked Beef Brisket with Sweet and Spicy BBQ Sauce is a showstopper dish that will impress your Easter guests with its depth of flavor. The tender, smoky brisket pairs perfectly with the homemade barbecue sauce, creating a balance of sweetness and spice. This dish is perfect for a crowd and will leave everyone raving about your cooking skills. It pairs wonderfully with classic Easter sides like coleslaw, cornbread, or roasted vegetables.

Smoked Lamb Leg with Garlic and Rosemary Rub

Smoked Lamb Leg with Garlic and Rosemary Rub is an elegant and flavorful Easter main dish, offering a deliciously smoky twist on the traditional lamb roast. The combination of garlic, rosemary, and lemon creates a fragrant and savory rub that enhances the natural flavors of the lamb. The low-and-slow smoking process ensures a tender, juicy lamb leg with a beautifully crisp outer crust. This recipe is perfect for those looking for an impressive yet simple main dish for their Easter feast.

Ingredients:

• 1 whole bone-in lamb leg (5-6 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp lemon zest
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tbsp salt
• Wood chips (mesquite or hickory for a bold flavor)

Instructions:

1. Prepare the Lamb: Rub the lamb leg with olive oil, garlic, rosemary, lemon zest, cumin, black pepper, and salt. Massage the rub into the meat and let it marinate for at least 2 hours, or overnight in the refrigerator.
2. Preheat the Smoker: Preheat your smoker to 225°F. Add mesquite or hickory wood chips for a strong, aromatic smoke flavor.
3. Smoke the Lamb: Place the lamb leg in the smoker and cook for 4-5 hours, or until the internal temperature reaches 135°F for medium-rare (or cook to your preferred level of doneness). During smoking, baste the lamb occasionally with a bit of olive oil to keep it moist.
4. Rest and Serve: Once done, remove the lamb from the smoker and let it rest for 15-20 minutes before carving. Serve with roasted vegetables or a fresh spring salad.

Smoked Lamb Leg with Garlic and Rosemary Rub is a perfect way to celebrate Easter with an elegant and flavorful dish. The smoky aroma, combined with the savory garlic and rosemary rub, creates a beautifully tender and juicy lamb leg that’s sure to impress. The slow-smoking process allows the lamb to absorb all the flavors, making every bite a mouthwatering experience. Serve this dish for an unforgettable Easter meal that will become a holiday tradition.

Smoked Salmon with Dill and Lemon Cream Cheese Spread

Smoked Salmon with Dill and Lemon Cream Cheese Spread is a sophisticated yet easy appetizer that’s perfect for an Easter brunch or as a starter to your holiday meal. The rich, smoky salmon is complemented by a tangy and creamy dill and lemon spread that adds a refreshing, zesty flavor. This dish is ideal for seafood lovers, offering a light and flavorful bite that pairs wonderfully with fresh bread or crackers.

Ingredients:

• 2 lbs fresh salmon fillet, skin on
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Wood chips (applewood or alderwood for a mild, sweet smoke)

For the Dill and Lemon Cream Cheese Spread:

• 8 oz cream cheese, softened
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Prepare the Salmon: Rub the salmon fillet with olive oil, lemon juice, brown sugar, smoked paprika, salt, and pepper. Let it marinate for at least 1 hour.
2. Preheat the Smoker: Preheat your smoker to 225°F. Add applewood or alderwood chips for a mild, sweet smoke flavor.
3. Smoke the Salmon: Place the salmon in the smoker and cook for 1-1.5 hours, or until the internal temperature reaches 145°F. The salmon should flake easily with a fork when done.
4. Make the Cream Cheese Spread: While the salmon smokes, mix together the cream cheese, dill, lemon juice, lemon zest, salt, and pepper in a bowl. Stir until smooth and creamy.
5. Serve: Once the salmon is done, remove it from the smoker and let it rest for a few minutes. Slice the salmon into thin pieces and serve with the dill and lemon cream cheese spread on crackers, bagels, or fresh bread.

Smoked Salmon with Dill and Lemon Cream Cheese Spread is a refreshing and elegant appetizer that brings sophistication to your Easter table. The smoky salmon pairs perfectly with the creamy, tangy spread, making each bite a delightful experience. This dish is a great way to kick off your holiday meal and is sure to be a hit with your guests. Serve it as part of a spread or on its own for a light yet flavorful Easter treat.

Note: More recipes are coming soon!