30+ Delicious Pellet Smoker Grill Recipes You Need to Try

If you’re looking to elevate your outdoor cooking game, then investing in a pellet smoker grill is a game-changer. This versatile cooking tool offers the ability to infuse your food with rich, smoky flavors while maintaining precise temperature control, allowing you to create mouthwatering dishes with ease.

Whether you’re a seasoned pitmaster or a novice griller, our compilation of 30+ Pellet Smoker Grill Recipes will inspire you to explore the endless possibilities that smoking offers.

In this article, we’ll take you on a culinary journey, showcasing a variety of recipes that cater to every taste bud—from savory meats and succulent seafood to vibrant veggies and decadent desserts.

Each recipe is designed to be approachable, featuring straightforward instructions and tips to help you achieve perfect results every time.

So, fire up your pellet smoker, gather your ingredients, and get ready to impress your family and friends with delicious dishes that are packed with flavor.

30+ Delicious Pellet Smoker Grill Recipes You Need to Try

In conclusion, the world of pellet smoker grilling is full of exciting flavors and creative possibilities. With these 30+ Pellet Smoker Grill Recipes, you have the perfect foundation to experiment and discover your favorites.

From smoky briskets to zesty shrimp tacos, each recipe offers a unique taste experience that can transform any meal into a memorable occasion.

Remember, the key to successful smoking lies in patience and practice. Don’t be afraid to adjust flavors to suit your preferences, and embrace the journey of mastering your pellet smoker.

So whether you’re hosting a backyard barbecue, enjoying a cozy dinner with family, or simply looking to spice up your weeknight meals, these recipes will ensure that every bite is bursting with mouthwatering goodness.

Happy smoking!

Smoky BBQ Pulled Pork

This Smoky BBQ Pulled Pork is the ultimate crowd-pleaser, perfect for gatherings or family dinners. The blend of spices and the slow-cooked, smoked flavor create tender, juicy pork that’s easily pulled apart. Serve it on buns with your favorite barbecue sauce for a hearty sandwich, or alongside coleslaw for a classic barbecue plate.

Ingredients:

4-5 lbs pork shoulder (Boston butt)
2 tablespoons olive oil
1 tablespoon brown sugar

1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder

2 teaspoons black pepper
2 teaspoons salt
1 teaspoon cayenne pepper (optional for heat)

1 cup apple cider vinegar
1 cup barbecue sauce (store-bought or homemade)

Instructions:

Prepare the Pork:
Trim excess fat from the pork shoulder and pat it dry with paper towels.
Make the Rub:
In a bowl, mix olive oil, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this mixture all over the pork, ensuring even coverage.
Preheat the Pellet Smoker:
Preheat your pellet smoker to 225°F (107°C). Choose your favorite wood pellets, such as hickory or apple, for a robust flavor.

Smoke the Pork:
Place the pork shoulder directly on the grill grates. Smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C). This long cooking time allows the collagen in the meat to break down, resulting in tender pulled pork.
Baste and Rest:
During the last hour of cooking, baste the pork with apple cider vinegar to keep it moist. Once cooked, remove it from the smoker and let it rest for at least 30 minutes before shredding.
Shred and Serve:
Using two forks, shred the pork into bite-sized pieces. Mix in barbecue sauce to taste and serve on buns or alongside sides.

The Smoky BBQ Pulled Pork showcases the rich flavors of smoked meat and sweet barbecue sauce, making it a hit at any gathering. The low-and-slow cooking method in a pellet smoker ensures that each bite is juicy and full of flavor. Serve it with classic sides like baked beans or corn on the cob for an unforgettable meal that will leave your guests asking for seconds.

Herb-Crusted Smoked Chicken Thighs

These Herb-Crusted Smoked Chicken Thighs are juicy and packed with flavor, making them a fantastic addition to any summer barbecue. The combination of fresh herbs and spices creates a fragrant crust that locks in moisture during the smoking process. Paired with a tangy dipping sauce, these thighs will be a family favorite.

Ingredients:

8 chicken thighs (bone-in, skin-on)
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped
1 tablespoon garlic powder
1 teaspoon onion powder

1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Optional: lemon wedges for serving

Instructions:

Prep the Chicken:
Pat the chicken thighs dry with paper towels to ensure crispy skin.

Make the Herb Mixture:
In a bowl, combine olive oil, rosemary, thyme, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to form a paste.
Season the Chicken:
Rub the herb mixture generously over each chicken thigh, making sure to get under the skin for maximum flavor.
Preheat the Smoker:
Preheat your pellet smoker to 250°F (121°C). Use fruitwood pellets, such as cherry or apple, for a mild sweetness.

Smoke the Chicken:
Place the chicken thighs skin-side up on the grill grates. Smoke for about 2-3 hours, or until the internal temperature reaches 175°F (80°C).
Finish with a Sear (Optional):
For extra crispy skin, you can increase the temperature to 400°F (204°C) during the last 10-15 minutes of cooking.
Rest and Serve:
Let the chicken rest for about 10 minutes before serving. Garnish with lemon wedges if desired.

These Herb-Crusted Smoked Chicken Thighs are a delightful fusion of smokiness and fresh herb flavors. The slow smoking process enhances the natural juices of the chicken, resulting in a tender and flavorful dish. Pair them with a fresh salad or grilled vegetables for a well-rounded meal that’s sure to impress.

Smoked Applewood Salmon

This Smoked Applewood Salmon is a perfect blend of sweet and savory, making it an exquisite dish for any occasion. The delicate flavor of salmon is enhanced by the natural sweetness of applewood smoke, creating a gourmet experience at home. Serve it as an appetizer or main dish, accompanied by a citrusy salad or on a toasted bagel with cream cheese.

Ingredients:

2 lbs salmon fillet (skin-on)
1/4 cup brown sugar
1/4 cup kosher salt

2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon black pepper

1 teaspoon garlic powder
1 teaspoon dried dill
Applewood pellets for smoking

Instructions:

Brine the Salmon:
In a bowl, combine brown sugar, kosher salt, and lemon juice. Rub this mixture over the salmon fillet and let it sit in the refrigerator for at least 2 hours (or overnight for more flavor).
Rinse and Dry:
After brining, rinse the salmon under cold water to remove excess salt and sugar. Pat it dry with paper towels.

Prepare the Seasoning:
In a small bowl, mix olive oil, black pepper, garlic powder, and dill. Brush this mixture over the salmon fillet.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use applewood pellets for a subtle sweetness.
Smoke the Salmon:
Place the salmon skin-side down on the grill grates. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork.

Rest and Serve:
Remove the salmon from the smoker and let it rest for about 5-10 minutes before serving. Slice and serve warm or chilled, as desired.

This Smoked Applewood Salmon offers a luxurious flavor profile that’s both satisfying and sophisticated. The smoking process enhances the natural richness of the salmon, making it a standout dish for any gathering or special occasion. Serve it with a refreshing salad or on a bagel with cream cheese for a delightful brunch or light dinner that will have everyone coming back for more.

Maple-Glazed Smoked Pork Ribs

These Maple-Glazed Smoked Pork Ribs are a fantastic treat for barbecue lovers. The sweet and sticky glaze combines maple syrup and spices, enhancing the rich, smoky flavor of the ribs. Perfect for summer gatherings, these ribs will melt in your mouth and leave your guests craving more.

Ingredients:

2 racks of baby back ribs
2 tablespoons olive oil

2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon garlic powder

1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper

1 teaspoon cayenne pepper (optional)
1 cup pure maple syrup
1/4 cup apple cider vinegar

1 tablespoon Dijon mustard

Instructions:

Prepare the Ribs:
Remove the membrane from the back of the ribs and pat them dry with paper towels.

Make the Dry Rub:
In a small bowl, mix olive oil, paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this mixture generously over both sides of the ribs.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use hickory or cherry wood pellets for a sweet, smoky flavor.
Smoke the Ribs:
Place the ribs bone-side down on the grill grates. Smoke for about 3 hours.

Prepare the Maple Glaze:
In a saucepan, combine maple syrup, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat and let it cook for about 5 minutes.
Glaze the Ribs:
After 3 hours, brush the maple glaze over the ribs and continue to smoke for an additional 1-2 hours, or until the ribs are tender and the meat pulls away from the bone easily.
Rest and Serve:
Remove the ribs from the smoker and let them rest for about 10-15 minutes. Cut into portions and serve with extra glaze on the side.

These Maple-Glazed Smoked Pork Ribs are a delicious fusion of sweet and smoky flavors that will impress anyone at your next cookout. The combination of the rich maple glaze and tender, juicy ribs makes for a memorable dish that’s perfect for sharing. Pair them with classic sides like coleslaw and cornbread for a true barbecue experience.

Smoked Vegetable Medley

This Smoked Vegetable Medley is a delightful side dish that showcases the natural sweetness of vegetables enhanced by the smoky flavor from the pellet grill. Perfect for vegetarians or as a colorful addition to your barbecue spread, this medley is versatile, flavorful, and easy to prepare.

Ingredients:

2 cups bell peppers (red, yellow, green), chopped
2 cups zucchini, sliced
2 cups red onion, sliced

2 cups mushrooms, halved
3 tablespoons olive oil
2 tablespoons balsamic vinegar

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

1/2 teaspoon black pepper
1 teaspoon dried Italian herbs (oregano, thyme, basil)

Instructions:

Prep the Vegetables:
Wash and chop all the vegetables into even-sized pieces to ensure even cooking.
Make the Marinade:
In a large bowl, whisk together olive oil, balsamic vinegar, garlic powder, onion powder, salt, black pepper, and dried herbs. Add the chopped vegetables and toss until well coated.
Preheat the Smoker:
Preheat your pellet smoker to 250°F (121°C). Use your choice of wood pellets, such as mesquite or hickory, for a robust flavor.

Smoke the Vegetables:
Place the vegetables in a grill basket or on a piece of aluminum foil with holes poked in it. Smoke for about 1-1.5 hours, stirring occasionally, until the vegetables are tender and slightly charred.
Finish and Serve:
Once cooked, remove the vegetables from the smoker. Drizzle with additional balsamic vinegar if desired, and serve warm.

The Smoked Vegetable Medley brings out the best in fresh produce, with the smoky flavor enhancing the natural sweetness of the vegetables. This dish is not only healthy but also vibrant and visually appealing, making it a perfect complement to grilled meats or as a stand-alone vegetarian option. Enjoy this medley as a side dish at your next barbecue, and watch it become a favorite among your guests.

Spicy Smoked Beef Brisket

This Spicy Smoked Beef Brisket is a flavor-packed dish that is sure to impress any meat lover. The combination of spices in the rub creates a perfect balance of heat and smokiness, resulting in tender, juicy brisket that’s great for sandwiches or as the centerpiece of your meal.

Ingredients:

4-5 lbs beef brisket (flat cut)

2 tablespoons olive oil
2 tablespoons chili powder
1 tablespoon smoked paprika

1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder

1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt

1 teaspoon cayenne pepper (adjust for heat preference)

Instructions:

Prepare the Brisket:
Trim excess fat from the brisket and pat it dry.

Make the Spice Rub:
In a bowl, mix olive oil, chili powder, smoked paprika, brown sugar, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper. Rub this mixture generously over the brisket, covering all sides.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use a blend of oak and hickory pellets for a deep, rich flavor.
Smoke the Brisket:
Place the brisket fat-side up on the grill grates. Smoke for approximately 10-12 hours, or until the internal temperature reaches 203°F (95°C) for optimal tenderness.

Wrap for Moisture (Optional):
About halfway through smoking, you can wrap the brisket in butcher paper to retain moisture.
Rest and Slice:
Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute. Slice against the grain before serving.

The Spicy Smoked Beef Brisket is a show-stopping dish that combines a robust flavor profile with melt-in-your-mouth tenderness. The slow smoking process enhances the spices, resulting in a brisket that’s perfect for serving with barbecue sauce or on its own. Enjoy this brisket at your next gathering, and watch as it becomes the star of the meal.

Citrus Herb Smoked Salmon

This Citrus Herb Smoked Salmon is a perfect blend of fresh flavors and smoky richness, making it an elegant dish for any occasion. The citrus marinade infuses the salmon with vibrant flavors, while the slow smoking enhances the taste and texture. Ideal for a light lunch, brunch, or an impressive appetizer, this dish is sure to please seafood lovers.

Ingredients:

2 lbs fresh salmon fillet (skin on)

1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons orange juice

1 tablespoon Dijon mustard
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped

1 teaspoon salt
1 teaspoon black pepper
1 tablespoon brown sugar

Lemon and orange slices for garnish

Instructions:

Prepare the Marinade:
In a bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, dill, parsley, salt, black pepper, and brown sugar.

Marinate the Salmon:
Place the salmon fillet in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to infuse.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use fruitwood pellets, such as apple or cherry, for a sweet, mild smoke flavor.
Prepare the Salmon for Smoking:
Remove the salmon from the marinade and pat it dry with paper towels. You can optionally sprinkle a little extra salt and pepper on top for additional flavor.

Smoke the Salmon:
Place the salmon directly on the grill grates, skin-side down. Smoke for about 1.5 to 2 hours, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Serve:
Remove the salmon from the smoker and let it rest for a few minutes. Garnish with lemon and orange slices before serving.

This Citrus Herb Smoked Salmon is a beautifully balanced dish that showcases the natural flavors of the fish while adding a delightful citrusy twist. The smoking process not only elevates the dish but also preserves the salmon’s moisture, resulting in a succulent texture. Serve this dish on a bed of greens or with crackers for a stunning appetizer that will impress your guests at any gathering.

Smoky BBQ Chicken Thighs

These Smoky BBQ Chicken Thighs are juicy, tender, and bursting with flavor. The combination of a smoky dry rub and tangy barbecue sauce creates a mouthwatering dish that’s perfect for weeknight dinners or backyard barbecues. This recipe is simple to prepare and will have everyone coming back for seconds.

Ingredients:

6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional for heat)
1 cup BBQ sauce (your favorite brand or homemade)

Instructions:

Prep the Chicken:
Rinse the chicken thighs under cold water and pat them dry with paper towels.
Make the Dry Rub:
In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper. Rub this mixture all over the chicken thighs, ensuring even coverage.
Preheat the Smoker:
Preheat your pellet smoker to 250°F (121°C). Use hickory or apple wood pellets for a rich, smoky flavor.
Smoke the Chicken:
Place the chicken thighs on the grill grates, skin-side up. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
Add BBQ Sauce:
In the last 30 minutes of cooking, brush the BBQ sauce generously over the chicken thighs. Allow them to smoke until the sauce is caramelized and sticky.
Rest and Serve:
Once cooked, remove the chicken from the smoker and let it rest for 10 minutes before serving.

These Smoky BBQ Chicken Thighs are a crowd-pleaser, offering a perfect blend of smoky and sweet flavors. The juicy meat combined with the sticky barbecue sauce makes for a satisfying dish that pairs wonderfully with classic sides like coleslaw, baked beans, or cornbread. This recipe is not only easy to make but also a sure way to bring everyone to the table for a delicious meal.

Smoked Stuffed Bell Peppers

Smoked Stuffed Bell Peppers are a hearty, flavorful dish that makes for a great main course or side. These colorful peppers are filled with a savory mixture of ground meat, rice, spices, and cheese, then smoked to perfection. This recipe is versatile, allowing you to customize the filling to suit your taste preferences.

Ingredients:

4 large bell peppers (any color)
1 lb ground beef (or turkey)
1 cup cooked rice
1 cup diced tomatoes (canned or fresh)
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 tablespoon olive oil

Instructions:

Prepare the Peppers:
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Cook the Filling:
In a skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until translucent. Add the ground meat and cook until browned. Stir in the cooked rice, diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Cook for an additional 5 minutes to combine.
Stuff the Peppers:
Remove the skillet from the heat and stir in half of the shredded cheese. Stuff each bell pepper with the meat and rice mixture, packing it tightly. Top with the remaining cheese.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use a blend of cherry and oak wood pellets for a nice, balanced flavor.
Smoke the Stuffed Peppers:
Place the stuffed peppers directly on the grill grates. Smoke for about 1.5 hours or until the peppers are tender and the cheese is melted and bubbly.
Serve:
Carefully remove the peppers from the smoker and let them cool for a few minutes before serving.

Smoked Stuffed Bell Peppers are not only delicious but also visually appealing, making them a fantastic addition to any meal. The smoky flavor complements the savory filling beautifully, while the tender peppers add a touch of sweetness. This dish is customizable, so feel free to experiment with different proteins, grains, or spices. Whether served at a family dinner or a barbecue, these stuffed peppers are sure to impress and satisfy.

Smoked Pork Tenderloin with Apple Cider Glaze

This Smoked Pork Tenderloin with Apple Cider Glaze is a delightful dish that combines the juicy tenderness of pork with the sweet and tangy flavors of apple cider. The slow smoking process enhances the pork’s natural flavors, while the glaze adds a delicious finish that elevates this dish to a new level. Perfect for a cozy family dinner or a special occasion, this recipe is sure to impress.

Ingredients:

2 pork tenderloins (about 1.5 lbs total)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 cup apple cider
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar

Instructions:

Prepare the Pork:
Trim any excess fat from the pork tenderloins. Rub the tenderloins with olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika.
Make the Apple Cider Glaze:
In a small saucepan over medium heat, combine apple cider, brown sugar, Dijon mustard, and apple cider vinegar. Bring to a simmer and cook for about 10 minutes, or until the mixture thickens slightly. Remove from heat and set aside.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use hickory or apple wood pellets to complement the pork’s flavor.
Smoke the Pork Tenderloin:
Place the seasoned pork tenderloins directly on the grill grates. Smoke for about 1.5 hours or until the internal temperature reaches 145°F (63°C).
Glaze the Pork:
In the last 15 minutes of cooking, brush the apple cider glaze over the pork tenderloins. Allow the glaze to caramelize for a rich flavor.
Rest and Serve:
Once cooked, remove the pork from the smoker and let it rest for 10 minutes before slicing.

This Smoked Pork Tenderloin with Apple Cider Glaze is a perfect dish for any gathering, boasting a delightful balance of sweetness and smokiness. The tender, juicy pork pairs wonderfully with the tangy glaze, making every bite a flavorful experience. Serve it with roasted vegetables or a fresh salad for a complete meal that will leave your guests raving about the flavors long after the meal is over.

Smoked Beef Brisket

Smoked Beef Brisket is the quintessential barbecue dish, known for its rich flavors and melt-in-your-mouth tenderness. This recipe uses a simple rub and a long, slow smoking process to achieve that signature smokiness and flavor depth that brisket lovers crave. Perfect for BBQ parties or special celebrations, this dish will be the star of any meal.

Ingredients:

5-7 lbs beef brisket (flat cut)
2 tablespoons coarse salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon cayenne pepper (optional for heat)
1/4 cup beef broth (for spritzing)

Instructions:

Prep the Brisket:
Trim excess fat from the brisket, leaving about 1/4 inch of fat cap for moisture and flavor. Pat the brisket dry with paper towels.
Make the Rub:
In a bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub this mixture generously all over the brisket.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use a mix of hickory and oak wood pellets for a robust smoky flavor.
Smoke the Brisket:
Place the brisket fat-side up on the grill grates. Smoke for about 1.5 hours per pound, spritzing with beef broth every hour to maintain moisture.
Wrap and Continue Cooking:
When the brisket reaches an internal temperature of around 160°F (71°C), wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking until it reaches 195°F (90°C) to 205°F (96°C).
Rest and Slice:
Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing against the grain.

This Smoked Beef Brisket is a labor of love that rewards you with incredibly tender and flavorful meat. The combination of a well-balanced rub and the low-and-slow smoking method creates a beautiful bark and deep flavor. Perfect for serving at gatherings or as a hearty meal at home, this brisket is sure to impress meat lovers and make your BBQ the talk of the town.

Smoked Vegetable Medley

This Smoked Vegetable Medley is a fantastic way to enjoy the rich flavors of fresh vegetables with a smoky twist. It’s a versatile side dish that can accompany any grilled meat or stand alone as a delicious vegetarian option. The combination of seasonal veggies and a simple marinade makes this dish both easy to prepare and bursting with flavor.

Ingredients:

2 zucchinis, sliced
2 bell peppers (any color), chopped
1 red onion, cut into wedges
1 cup cherry tomatoes
1 cup mushrooms, halved
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

Prepare the Vegetables:
In a large bowl, combine sliced zucchinis, chopped bell peppers, onion wedges, cherry tomatoes, and halved mushrooms.
Make the Marinade:
In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and black pepper. Pour the marinade over the vegetables and toss to coat evenly.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use a blend of cherry and hickory wood pellets for a sweet and smoky flavor.
Smoke the Vegetables:
Place the marinated vegetables in a grill-safe pan or on a grill basket. Smoke for about 45 minutes to 1 hour, stirring halfway through, until the vegetables are tender and slightly charred.
Serve:
Once smoked, remove the vegetables from the smoker and transfer them to a serving dish.

This Smoked Vegetable Medley is a delightful and healthy addition to any meal. The smoky flavor enhances the natural sweetness of the vegetables, making them irresistible even to those who may not typically enjoy their greens. Serve this medley alongside grilled meats, or enjoy it as a standalone dish for a nutritious vegetarian option. Its vibrant colors and rich flavors will brighten up your table and please everyone at your gathering.

Smoked BBQ Chicken Thighs

These Smoked BBQ Chicken Thighs are tender, juicy, and packed with flavor. The combination of the smoky essence from the pellet grill and a tangy barbecue sauce creates an irresistible dish that is perfect for gatherings or family dinners. Chicken thighs are an excellent choice for smoking as they remain moist throughout the cooking process, ensuring a delicious result every time.

Ingredients:

6-8 chicken thighs (bone-in, skin-on)
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 cup barbecue sauce (store-bought or homemade)

Instructions:

Prep the Chicken Thighs:
Pat the chicken thighs dry with paper towels. In a large bowl, drizzle olive oil over the thighs and rub them to coat.
Season the Chicken:
In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mix evenly over the chicken thighs.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use hickory or apple wood pellets for a sweet and smoky flavor.
Smoke the Chicken:
Place the seasoned chicken thighs directly on the grill grates, skin side up. Smoke for about 2 hours, or until the internal temperature reaches 165°F (74°C).
Add the BBQ Sauce:
In the last 30 minutes of smoking, brush the chicken thighs generously with barbecue sauce. Allow the sauce to caramelize, creating a sticky, flavorful glaze.
Rest and Serve:
Once cooked, remove the chicken from the smoker and let it rest for 10 minutes before serving.

These Smoked BBQ Chicken Thighs are sure to be a hit at your next barbecue or family gathering. The smoky flavor complements the rich, tangy barbecue sauce, creating a satisfying dish that is perfect for any occasion. Serve with coleslaw, baked beans, or cornbread for a classic barbecue meal that will leave your guests wanting more.

Smoked Sausage and Peppers Skewers

Smoked Sausage and Peppers Skewers are a flavorful and easy-to-make dish that brings together the deliciousness of smoked sausage with vibrant vegetables. The smoky aroma and charred edges create a delightful combination that is perfect for grilling season. These skewers are ideal for entertaining, as they are simple to prepare and can be customized with your favorite vegetables and sausage varieties.

Ingredients:

1 pound smoked sausage (kielbasa or your choice), sliced into 1-inch pieces
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
1 red onion, cut into wedges
1 zucchini, sliced into thick rounds
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
Skewers (soaked in water if wooden)

Instructions:

Prepare the Skewers:
In a large bowl, combine the smoked sausage, bell peppers, onion, and zucchini. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat everything evenly.
Assemble the Skewers:
Thread the sausage and vegetable pieces onto the skewers, alternating between sausage and vegetables for a colorful presentation.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use a blend of cherry and hickory wood pellets for a balanced smoky flavor.
Smoke the Skewers:
Place the skewers directly on the grill grates. Smoke for about 1 hour, or until the sausage is heated through and the vegetables are tender and slightly charred.
Serve:
Remove the skewers from the smoker and let them cool slightly before serving.

Smoked Sausage and Peppers Skewers are a fantastic way to enjoy the rich flavors of the grill with minimal effort. The combination of smoky sausage and colorful, tender vegetables makes for an attractive and delicious dish that is perfect for any gathering. Serve with a side of your favorite dipping sauce or over a bed of rice for a complete meal that will please everyone at the table.

Smoked Shrimp Tacos with Chipotle Cream

Smoked Shrimp Tacos with Chipotle Cream are a delightful fusion of smoky shrimp, fresh toppings, and a creamy chipotle sauce that adds a spicy kick. These tacos are not only quick to prepare but also incredibly flavorful, making them a perfect option for weeknight dinners or casual gatherings. The unique combination of smoky and spicy flavors will leave your taste buds craving more.

Ingredients:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
8 small corn or flour tortillas
1 cup shredded cabbage (green or purple)
1 avocado, sliced
Fresh cilantro, for garnish

For the Chipotle Cream:

1/2 cup sour cream
1-2 chipotle peppers in adobo sauce, finely chopped
1 tablespoon lime juice
Salt to taste

Instructions:

Prepare the Chipotle Cream:
In a small bowl, mix together sour cream, chopped chipotle peppers, lime juice, and salt. Adjust seasoning to taste and set aside.
Marinate the Shrimp:
In a large bowl, combine shrimp, olive oil, chili powder, garlic powder, cumin, salt, and pepper. Toss to coat the shrimp evenly.
Preheat the Smoker:
Preheat your pellet smoker to 225°F (107°C). Use mesquite or cherry wood pellets for a nice smoky flavor.
Smoke the Shrimp:
Place the marinated shrimp on the grill grates or in a grill basket. Smoke for about 30 minutes, or until the shrimp are pink and cooked through.
Warm the Tortillas:
While the shrimp is smoking, warm the tortillas on the grill for about 1 minute per side until soft and pliable.
Assemble the Tacos:
To assemble, place a few pieces of smoked shrimp on each tortilla. Top with shredded cabbage, avocado slices, and a drizzle of chipotle cream. Garnish with fresh cilantro.

These Smoked Shrimp Tacos with Chipotle Cream are a deliciously fresh and vibrant dish that brings the flavors of summer to your table. The smoky shrimp paired with the spicy, creamy sauce creates a delightful balance that is both satisfying and exciting. Perfect for a casual dinner or entertaining guests, these tacos will become a favorite in your recipe collection, showcasing the versatility of your pellet smoker while delivering bold, delicious flavors.

Note: More recipes are coming soon!