35+ Flavorful Spring Smoker Recipes to Try This Season

As the weather warms and the days grow longer, spring is the perfect time to fire up your smoker and indulge in fresh, seasonal flavors.

Whether you’re looking to create a smoky centerpiece for your spring feast or seeking delicious sides to complement your grilled mains, there are endless possibilities to explore.

With the fresh produce of the season, including tender asparagus, vibrant carrots, and juicy fruits, paired with the deep, savory flavors of smoking, spring smoker recipes offer the perfect balance of richness and lightness.

In this article, we’ve curated a collection of 35+ spring smoker recipes that are sure to inspire your next outdoor cooking adventure.

These recipes are ideal for gatherings, weekend cookouts, or just a quiet evening enjoying the best of what spring has to offer.

35+ Flavorful Spring Smoker Recipes to Try This Season

Smoked dishes offer the perfect opportunity to elevate your spring cooking with flavors that are both rich and fresh.

From tender smoked meats to smoky vegetable sides and even sweet desserts, the possibilities are endless when it comes to cooking with your smoker.

With the help of these 35+ spring smoker recipes, you can turn any outdoor gathering into a memorable event filled with mouthwatering dishes.

Embrace the flavors of the season and take your spring cooking to the next level by exploring these delicious and creative smoked recipes.

So, get your smoker ready, gather your ingredients, and let the smoky magic of spring begin!

Smoked Lemon Herb Chicken Thighs

These smoked lemon herb chicken thighs are a perfect way to celebrate the fresh, bright flavors of spring. The citrus marinade, combined with a blend of herbs, imparts a zesty and aromatic flavor that complements the smokiness of the grill. This dish is ideal for outdoor gatherings or a casual family meal, offering tender, juicy chicken with a crispy, charred skin that’s sure to impress your guests.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tbsp honey (optional for sweetness)

Instructions:

1. Marinate the Chicken: In a large bowl, combine the lemon juice, lemon zest, minced garlic, chopped thyme, rosemary, olive oil, salt, pepper, paprika, and honey (if using). Whisk until well mixed.
2. Coat the Chicken: Place the chicken thighs in the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using fruitwood or hickory for a mild, aromatic smoke.
4. Smoke the Chicken: Place the chicken thighs on the smoker grates, skin-side up. Smoke for 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).
5. Finish with a Sear: For extra crispy skin, you can transfer the chicken to a hot grill or a cast-iron skillet for 3-4 minutes per side to sear the skin.
6. Serve: Let the chicken rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.

These smoked lemon herb chicken thighs are a must-try for any spring barbecue or family meal. The tender, juicy meat is infused with the citrusy brightness of lemon and the earthy aroma of fresh herbs, perfectly complemented by the smoky depth from the smoker. Whether served alongside a light salad or roasted vegetables, this dish is guaranteed to be a crowd-pleaser, bringing the best of spring flavors to your table.

Spring Smoked Salmon with Dill Cream Sauce

This spring smoked salmon recipe offers a delicate, smoky flavor paired with a creamy dill sauce that enhances the freshness of the fish. The subtle smokiness of the salmon mingles beautifully with the refreshing herbs, making it a light yet flavorful dish perfect for spring gatherings, brunches, or a light dinner. The addition of the dill cream sauce gives it an elegant touch, making it ideal for special occasions.

Ingredients:

• 2 salmon fillets, skin-on
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon zest
• 2 tbsp fresh dill, chopped

For the Dill Cream Sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Prepare the Salmon: In a small bowl, mix together the olive oil, maple syrup, Dijon mustard, salt, pepper, and lemon zest. Rub this marinade evenly over the salmon fillets. Let them marinate for 30 minutes in the refrigerator.
2. Preheat the Smoker: Preheat your smoker to 180°F (82°C), using alder or cedar wood for a milder, more aromatic smoke.
3. Smoke the Salmon: Place the salmon fillets in the smoker, skin-side down, and smoke for 1.5 to 2 hours, or until the salmon reaches an internal temperature of 145°F (63°C). The fish should be tender, flaky, and infused with a beautiful smoky flavor.
4. Make the Dill Cream Sauce: While the salmon smokes, prepare the dill cream sauce by combining the sour cream, mayonnaise, fresh dill, lemon juice, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
5. Serve: Once the salmon is done, remove it from the smoker and let it rest for 5 minutes. Serve with the dill cream sauce on the side or drizzle over the top.

This spring smoked salmon with dill cream sauce is a light and luxurious dish that celebrates the flavors of the season. The rich, tender salmon pairs beautifully with the cool, creamy dill sauce, making it a perfect dish for a spring brunch or dinner. The smoky aroma adds depth, while the fresh herbs and citrus keep it light and refreshing. Whether served on its own or with a side of spring vegetables, this recipe is a delightful way to enjoy the best of spring seafood.

Smoked Spring Vegetables with Garlic Butter

A celebration of the season’s fresh produce, this smoked spring vegetables with garlic butter recipe combines an assortment of vibrant vegetables with a smoky finish. The garlic butter adds richness, while the smoke enhances the natural flavors of the vegetables, making this a perfect side dish for any spring meal. It’s a great way to showcase seasonal ingredients like asparagus, carrots, and baby potatoes, and can be easily customized with your favorite veggies.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 cups baby carrots, peeled
• 2 cups baby potatoes, halved
• 1 red onion, sliced into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Prep the Vegetables: In a large bowl, toss the asparagus, carrots, baby potatoes, and red onion with olive oil, salt, and pepper.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Use a mild wood like apple or cherry for a delicate smoky flavor that complements the vegetables.
3. Smoke the Vegetables: Spread the vegetables evenly on the smoker grates or in a smoker-safe pan. Smoke for 1.5 to 2 hours, until the vegetables are tender and lightly charred.
4. Prepare the Garlic Butter: While the vegetables are smoking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Remove from heat and stir in the chopped parsley and thyme.
5. Finish and Serve: Once the vegetables are tender and smoky, remove them from the smoker and drizzle with the garlic butter. Toss gently to coat and serve immediately.

This smoked spring vegetables with garlic butter recipe is a fantastic way to enjoy the vibrant, fresh produce of the season with a smoky twist. The tender, charred vegetables are enriched by the buttery, garlicky glaze, making them the perfect accompaniment to any grilled meats or as a stand-alone vegetarian dish. This recipe highlights the natural sweetness of spring vegetables while adding a rich, smoky depth that will keep everyone coming back for more.

Smoked BBQ Ribs with Apple Cider Glaze

These smoked BBQ ribs with apple cider glaze are a delicious combination of tender, fall-off-the-bone pork ribs and a tangy, slightly sweet glaze that perfectly complements the smoky flavor from the grill. The apple cider glaze enhances the ribs with a subtle fruitiness that contrasts beautifully with the savory depth of the rub and smoke. These ribs are perfect for a spring cookout, bringing a balance of smoky, sweet, and tangy flavors that will leave everyone craving more.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup apple cider vinegar
• 1/4 cup apple juice
• 1/2 cup BBQ sauce (your favorite brand)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground mustard
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper (optional for heat)

Instructions:

1. Prepare the Ribs: Remove the silver skin from the ribs and rub them generously with salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard, chili powder, cayenne (if using), and brown sugar. Let the ribs sit at room temperature for 30 minutes to allow the flavors to absorb.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Use applewood for a fruity, subtle smoke that pairs well with pork.
3. Smoke the Ribs: Place the ribs in the smoker, bone-side down, and smoke for 3 hours. During this time, maintain a steady temperature and smoke flow.
4. Prepare the Apple Cider Glaze: In a small saucepan, combine apple cider vinegar, apple juice, and BBQ sauce. Bring to a simmer and cook for 10-15 minutes, until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
5. Glaze the Ribs: After 3 hours, remove the ribs from the smoker and brush them generously with the apple cider glaze. Return the ribs to the smoker for an additional 30-45 minutes to set the glaze.
6. Serve: Once the ribs are tender and the glaze has caramelized, remove them from the smoker. Let them rest for a few minutes before cutting and serving.

These smoked BBQ ribs with apple cider glaze are the perfect centerpiece for any spring BBQ. The tender, smoky ribs are perfectly balanced by the sweet and tangy glaze, creating a flavor explosion that’s sure to impress. The apple cider glaze adds a unique twist to traditional BBQ, making these ribs a standout dish at your next gathering. Whether paired with coleslaw, grilled vegetables, or cornbread, these ribs are guaranteed to be a crowd favorite.

Smoked Stuffed Mushrooms with Cream Cheese and Herbs

These smoked stuffed mushrooms with cream cheese and herbs offer a delightful bite-sized appetizer that’s perfect for spring gatherings. The smokiness of the mushrooms adds an extra layer of flavor to the creamy, herb-infused filling. Whether served as an appetizer or a party snack, these stuffed mushrooms will impress guests with their bold flavors and tender texture, offering a savory treat that feels indulgent yet light enough for the season.

Ingredients:

• 16 large white mushrooms, stems removed
• 8 oz cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp breadcrumbs (optional for topping)

Instructions:

1. Prepare the Mushrooms: Clean the mushroom caps with a damp paper towel and remove the stems. Set aside the caps and finely chop the mushroom stems.
2. Make the Filling: In a bowl, combine the cream cheese, Parmesan, chopped parsley, thyme, garlic, and the chopped mushroom stems. Season with salt and pepper, and mix until smooth and well-combined.
3. Stuff the Mushrooms: Using a spoon, fill each mushroom cap with the cream cheese mixture, packing it in tightly.
4. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a mild wood like apple or cherry to complement the earthy flavor of the mushrooms.
5. Smoke the Mushrooms: Place the stuffed mushrooms on the smoker rack and smoke for 45 minutes to 1 hour, or until the mushrooms are tender and the filling is slightly golden on top.
6. Serve: Remove the mushrooms from the smoker and let them cool slightly. Serve them warm, optionally garnished with additional fresh herbs or a sprinkle of breadcrumbs for added crunch.

These smoked stuffed mushrooms with cream cheese and herbs are a fantastic way to celebrate spring’s fresh ingredients with a smoky twist. The creamy, herby filling is rich yet light, perfectly complementing the tender, smoky mushrooms. This dish is ideal for spring parties or as an elegant appetizer for any special occasion. With their satisfying texture and smoky flavor, these mushrooms are bound to become a crowd favorite that will disappear quickly from the appetizer table.

Smoked Spring Lamb Chops with Mint Pesto

These smoked spring lamb chops with mint pesto offer a beautiful way to enjoy the tender and flavorful meat that is characteristic of the season. The subtle smokiness from the smoker enhances the rich, savory lamb, while the mint pesto adds a fresh and bright contrast. This dish is perfect for a spring holiday meal or a special weekend gathering, showcasing the best of seasonal ingredients with an elevated, smoky twist.

Ingredients:

• 8 lamb chops, frenched
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard

For the Mint Pesto:

• 1 cup fresh mint leaves
• 1/2 cup parsley leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 1/2 cup olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper, to taste

Instructions:

1. Prepare the Lamb Chops: In a bowl, combine the olive oil, rosemary, garlic, salt, pepper, lemon juice, and Dijon mustard. Rub this marinade onto the lamb chops and let them marinate for 1 hour in the refrigerator.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a wood like oak or hickory for a rich smoke that pairs beautifully with lamb.
3. Smoke the Lamb Chops: Place the lamb chops in the smoker and cook for 1.5 to 2 hours, or until they reach an internal temperature of 130°F (54°C) for medium-rare.
4. Make the Mint Pesto: While the lamb smokes, combine the mint, parsley, pine nuts, Parmesan, olive oil, lemon juice, and garlic in a food processor. Pulse until smooth, then season with salt and pepper to taste.
5. Serve: Once the lamb chops are done, remove them from the smoker and let them rest for 5 minutes. Serve the lamb chops with a generous spoonful of mint pesto on top.

Smoked spring lamb chops with mint pesto are an exceptional dish that brings together the bold flavors of lamb with the refreshing brightness of mint. The smoky crust on the lamb provides a savory foundation, while the mint pesto adds an herbaceous, zesty kick that balances the richness of the meat. This dish is ideal for a special spring celebration, offering a unique and memorable flavor combination that will have everyone asking for the recipe. Serve it with roasted vegetables or a fresh spring salad to complete the meal.

Smoked Citrus-Glazed Salmon

This smoked citrus-glazed salmon is a vibrant and refreshing dish perfect for spring. The salmon takes on a delicate smokiness that pairs wonderfully with the sweet and tangy citrus glaze. The combination of orange, lemon, and lime creates a bright flavor profile that elevates the richness of the fish. This recipe is simple yet sophisticated, ideal for a light spring dinner or a special gathering, offering a beautiful balance of smokiness and citrusy sweetness.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (parsley or dill) for garnish

Instructions:

1. Prepare the Salmon: Season the salmon fillets with salt and pepper. Drizzle with olive oil and set aside.
2. Make the Citrus Glaze: In a small saucepan, combine orange juice, lemon juice, lime juice, honey, soy sauce, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, and cook for 10-15 minutes, or until the glaze has thickened.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Use a mild wood like apple or cherry for a light smoke that complements the citrus flavors.
4. Smoke the Salmon: Place the salmon fillets on the smoker rack, skin-side down, and smoke for 1-1.5 hours, or until the salmon reaches an internal temperature of 140°F (60°C).
5. Glaze the Salmon: In the final 15 minutes of smoking, brush the citrus glaze onto the salmon fillets, allowing the glaze to caramelize and set on the fish.
6. Serve: Once the salmon is cooked through, remove it from the smoker and let it rest for a few minutes. Garnish with fresh herbs before serving.

Smoked citrus-glazed salmon is a perfect choice for spring, bringing the brightness of fresh citrus and the depth of smoke together in harmony. The rich, buttery salmon is enhanced by the sweet and tangy glaze, creating a dish that’s as refreshing as it is satisfying. It’s an easy-to-make yet impressive dish for any occasion, and the fresh herbs add a final touch of spring flavor. Pair it with a light salad or grilled vegetables for a well-rounded meal.

Smoked Vegetable Skewers with Lemon Herb Marinade

Smoked vegetable skewers with a lemon herb marinade are a great option for vegetarians or anyone looking for a light and healthy dish. The smoky flavor adds depth to the fresh vegetables, while the lemon herb marinade brightens them up, creating a perfect balance. This dish is full of vibrant colors and flavors, showcasing the best of seasonal produce. It’s an excellent choice for a spring BBQ or as a side dish to complement grilled meats.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 8-10 cherry tomatoes
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables: Thread the vegetables onto skewers, alternating between different types of vegetables. If using wooden skewers, soak them in water for 30 minutes before use.
2. Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, thyme, rosemary, garlic, salt, and pepper. Brush the vegetables with the marinade, ensuring they are evenly coated.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using fruitwood such as apple or peach for a sweet, delicate smoke.
4. Smoke the Skewers: Place the skewers on the smoker and cook for 45 minutes to 1 hour, or until the vegetables are tender and lightly charred.
5. Serve: Remove the vegetable skewers from the smoker and serve them hot as a side dish or as a main course for a lighter meal.

Smoked vegetable skewers with lemon herb marinade are a perfect spring dish, highlighting the best of seasonal vegetables with a delicious smoky flavor. The bright lemon herb marinade infuses the vegetables with a zesty freshness, while the smoke adds a savory depth that makes these skewers irresistible. This recipe is not only simple but also versatile, allowing you to use any vegetables you prefer. They’re a great addition to any BBQ, offering a healthy and flavorful alternative to heavier meats.

Smoked Spring Chicken Thighs with Apricot Glaze

Smoked spring chicken thighs with apricot glaze offer a mouthwatering combination of smoky, savory chicken with a sweet, fruity glaze that enhances the flavor of the meat. The apricot glaze adds a sticky sweetness that caramelizes beautifully on the chicken, while the smoke infuses the meat with a deep, rich flavor. This recipe is ideal for springtime, providing a delicious, comforting meal that’s both simple to prepare and full of flavor.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1/4 cup apricot preserves
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Season the chicken thighs with paprika, garlic powder, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat.
2. Make the Apricot Glaze: In a small saucepan, combine apricot preserves, Dijon mustard, and apple cider vinegar. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the glaze thickens.
3. Preheat the Smoker: Preheat your smoker to 250°F (121°C). Use a mild wood like apple or hickory for a balanced smoke.
4. Smoke the Chicken: Place the chicken thighs on the smoker, skin-side up, and cook for 1.5-2 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Glaze the Chicken: During the last 15 minutes of smoking, brush the apricot glaze over the chicken thighs, allowing the glaze to caramelize and form a shiny coating.
6. Serve: Once the chicken is cooked through and glazed, remove it from the smoker and let it rest for 5 minutes. Serve with your favorite side dishes.

Smoked spring chicken thighs with apricot glaze are a perfect dish to celebrate the season. The tender, juicy chicken is complemented by the sweet and tangy glaze, creating a delightful contrast of flavors. The smoke adds an extra layer of depth, making this dish a true standout. Whether served as a main course with roasted vegetables or alongside a fresh spring salad, this dish is sure to impress and satisfy any crowd. It’s a great way to enjoy the lighter, fresher flavors of spring while adding the bold taste of smoke.

Smoked Spring Lamb Chops with Mint Chimichurri

Smoked spring lamb chops with mint chimichurri is a perfect dish for a spring feast. The smokiness of the lamb pairs wonderfully with the fresh, herbaceous flavor of the mint chimichurri sauce. The chimichurri adds a zesty and vibrant flavor that cuts through the richness of the lamb, making each bite balanced and refreshing. This dish is ideal for special occasions, outdoor gatherings, or an indulgent weekend meal.

Ingredients:

• 8 lamb chops
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 cup fresh mint leaves
• 1/2 cup parsley leaves
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1 tsp red pepper flakes

Instructions:

1. Prepare the Lamb Chops: Season the lamb chops with olive oil, salt, pepper, rosemary, and thyme. Let them marinate for at least 30 minutes.
2. Make the Chimichurri: In a food processor, combine mint, parsley, red wine vinegar, olive oil, garlic, and red pepper flakes. Pulse until smooth and well combined. Set aside.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a wood like oak or hickory for a rich, bold flavor.
4. Smoke the Lamb Chops: Place the lamb chops in the smoker, ensuring they are spaced evenly. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Serve: Once cooked, remove the lamb chops from the smoker and let them rest for 5 minutes. Drizzle with the fresh mint chimichurri before serving.

Smoked spring lamb chops with mint chimichurri are a perfect balance of smokiness, freshness, and richness. The smoky lamb combined with the vibrant, herb-filled chimichurri creates an unforgettable dish. This recipe is a great way to enjoy the delicate flavors of spring lamb while highlighting the season’s fresh herbs. Whether you’re serving it for a special celebration or just a family dinner, this dish is sure to impress with its bold flavors and aromatic finish.

Smoked Honey-Glazed Carrots

Smoked honey-glazed carrots are a delicious side dish that brings out the natural sweetness of the carrots while infusing them with a subtle smokiness. The honey glaze provides a perfect balance of sweetness and savory depth, making these carrots an ideal accompaniment to any spring main dish. Whether served at a holiday dinner or as a simple weeknight side, these carrots are sure to become a favorite.

Ingredients:

• 1 lb baby carrots
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp fresh thyme, chopped

Instructions:

1. Prepare the Carrots: Wash and peel the baby carrots, then toss them in olive oil, salt, and pepper.
2. Make the Glaze: In a small bowl, whisk together honey, Dijon mustard, cinnamon, and a pinch of salt and pepper.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C) using a mild wood like apple or cherry.
4. Smoke the Carrots: Place the carrots in the smoker and cook for 45 minutes to 1 hour, or until they are tender and slightly caramelized.
5. Glaze the Carrots: During the last 10 minutes of smoking, brush the carrots with the honey glaze, allowing them to absorb the flavors and form a beautiful caramelized coating.
6. Serve: Once cooked, remove the carrots from the smoker and garnish with fresh thyme. Serve as a side dish with your favorite spring entrée.

Smoked honey-glazed carrots offer a delightful combination of sweet, savory, and smoky flavors, making them an excellent choice for any meal. The honey glaze adds a luxurious sweetness, while the smoke imparts a depth of flavor that transforms simple carrots into an extraordinary dish. These carrots are a fantastic addition to your spring meals, whether you’re serving them for a family dinner or at a gathering. Their simplicity and elegance make them an ideal side dish that complements a wide range of main courses.

Smoked Asparagus with Garlic Parmesan Butter

Smoked asparagus with garlic Parmesan butter is a sophisticated and flavorful side dish perfect for spring. The smoky aroma enhances the natural sweetness of the asparagus, while the garlic Parmesan butter adds richness and depth. This dish is simple to prepare but has a gourmet feel, making it ideal for dinner parties, holiday meals, or a weeknight treat. It’s an excellent way to showcase the fresh asparagus of the season in a memorable and tasty way.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Asparagus: Drizzle the asparagus with olive oil and season with salt and pepper.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a wood like alder or maple for a light, sweet smoke.
3. Smoke the Asparagus: Place the asparagus on the smoker grate and cook for 30-40 minutes, or until they are tender and have a nice smoky flavor.
4. Make the Garlic Parmesan Butter: In a small bowl, combine melted butter, garlic, Parmesan cheese, and lemon juice. Mix well.
5. Serve: Once the asparagus is smoked, remove it from the smoker and drizzle with the garlic Parmesan butter. Garnish with fresh parsley before serving.

Smoked asparagus with garlic Parmesan butter is a delicious and elegant side dish that brings out the best in fresh spring asparagus. The smoky flavor pairs beautifully with the rich, savory butter, while the Parmesan adds a satisfying umami kick. The brightness of the lemon and freshness of the parsley elevate the dish further. Whether served alongside grilled meats or as part of a spring buffet, this dish is sure to be a hit with guests and family alike. It’s a perfect way to celebrate the flavors of the season.

Smoked Spring Peas with Bacon and Shallots

Smoked spring peas with bacon and shallots are a delectable side dish that combines the sweetness of fresh peas with the savory depth of smoky bacon and caramelized shallots. The subtle smoke from the smoker infuses the peas with a rich, outdoorsy flavor, while the crispy bacon and sweet shallots add texture and depth to the dish. This simple yet sophisticated recipe is perfect for a spring meal and can easily be paired with a variety of proteins, from roasted chicken to grilled steaks.

Ingredients:

• 2 cups fresh spring peas
• 4 slices bacon, chopped
• 2 shallots, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp fresh thyme, chopped

Instructions:

1. Prepare the Bacon: Preheat your smoker to 225°F (107°C). Lay the chopped bacon on a baking sheet or smoker-safe tray and smoke for 45 minutes until crispy.
2. Prepare the Shallots and Peas: While the bacon smokes, heat olive oil in a skillet over medium heat. Add the shallots and sauté until golden brown, about 5 minutes. Season with salt and pepper.
3. Smoke the Peas: After the bacon is done, add the fresh peas to the smoker and smoke for 15-20 minutes until slightly tender and infused with smoke.
4. Combine and Simmer: In the skillet with shallots, add the smoked peas, crispy bacon, and chicken broth. Cook over medium heat for 5 minutes, stirring occasionally to combine all the flavors.
5. Serve: Sprinkle fresh thyme over the dish and serve immediately as a flavorful side dish.

Smoked spring peas with bacon and shallots offer an incredible combination of textures and flavors. The smokiness of the peas, the crispiness of the bacon, and the sweet caramelized shallots create a side dish that is both comforting and elegant. The addition of fresh thyme provides a burst of herbaceous freshness to tie everything together. This dish is an ideal companion to any spring main course and adds a touch of sophistication to your meal.

Smoked Spring Vegetable Medley

A smoked spring vegetable medley is a colorful and healthy dish that brings the best of the season’s vegetables into one flavorful, smoky recipe. The combination of carrots, zucchini, asparagus, and bell peppers is perfectly suited to the light smoke from the smoker. A drizzle of olive oil and seasoning ensures that the vegetables retain their natural sweetness while soaking up a subtle smoky aroma. This side dish is a great option for outdoor dining, barbecues, or as a healthy addition to your dinner plate.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup baby carrots, halved
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fresh basil, chopped

Instructions:

1. Prepare the Vegetables: Toss all the vegetables in olive oil and season with salt, pepper, garlic powder, and onion powder.
2. Preheat the Smoker: Preheat the smoker to 225°F (107°C) using a mild wood like cherry or apple for a gentle smoke.
3. Smoke the Vegetables: Arrange the vegetables on the smoker tray in a single layer. Smoke for 45 minutes to 1 hour, or until they are tender and infused with a light smokiness.
4. Finish and Serve: Remove the vegetables from the smoker and drizzle with fresh basil. Serve immediately as a vibrant, healthy side dish.

Smoked spring vegetable medley is a fantastic way to enjoy the bounty of the season. The natural flavors of the carrots, zucchini, peppers, and asparagus are enhanced by the subtle smokiness from the smoker, while the seasoning adds a nice savory touch. This dish is both healthy and bursting with flavor, making it the perfect addition to any spring meal. Whether paired with grilled meat or served as a vegetarian dish, these smoky vegetables will surely be a crowd-pleaser.

Smoked Spring Chicken with Lemon Herb Marinade

Smoked spring chicken with lemon herb marinade is a juicy and flavorful dish that infuses the chicken with the fresh brightness of lemon and aromatic herbs. The chicken is marinated in a zesty blend of lemon juice, garlic, and rosemary, then smoked to tender perfection. The result is a deliciously smoky, moist chicken with vibrant, fresh flavors, making it an ideal centerpiece for any spring gathering or family dinner.

Ingredients:

• 4 chicken breasts or thighs
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 tbsp honey

Instructions:

1. Prepare the Marinade: In a bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, salt, pepper, and honey.
2. Marinate the Chicken: Place the chicken in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate in the fridge for at least 2 hours, preferably overnight.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a wood like apple or cherry to complement the lemon and herbs.
4. Smoke the Chicken: Place the marinated chicken on the smoker rack and smoke for 2 to 2.5 hours, or until the internal temperature of the chicken reaches 165°F (74°C).
5. Serve: Remove the chicken from the smoker and let it rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.

Smoked spring chicken with lemon herb marinade is an ideal recipe to celebrate the season’s fresh flavors. The bright lemon and earthy herbs bring out the best in the chicken, while the smoky notes from the smoker give it a depth of flavor that’s truly special. Whether served with roasted vegetables or a crisp salad, this dish is light, refreshing, and packed with bold taste. Perfect for spring outdoor meals or family dinners, this smoked chicken is sure to become a favorite go-to recipe.

Smoked Spring Salmon with Dill Mustard Glaze

Smoked spring salmon with dill mustard glaze is a simple yet sophisticated dish that highlights the delicate flavor of fresh salmon. The smoky aroma from the smoker infuses the fish, while the dill mustard glaze adds a tangy, herbaceous touch that complements the richness of the salmon. This recipe is perfect for a spring brunch, dinner, or any special occasion where you want to impress guests with a delicious and healthy option.

Ingredients:

• 4 salmon fillets, skin on
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp garlic powder

Instructions:

1. Prepare the Salmon: Rub the salmon fillets with olive oil and season with salt and pepper.
2. Make the Glaze: In a small bowl, whisk together Dijon mustard, honey, fresh dill, lemon juice, and garlic powder to make the glaze.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a mild wood such as alder or cedar to complement the delicate flavor of the salmon.
4. Smoke the Salmon: Place the salmon fillets on the smoker rack, skin-side down, and smoke for 1 to 1.5 hours, or until the salmon reaches an internal temperature of 145°F (63°C).
5. Glaze the Salmon: During the last 15 minutes of smoking, brush the dill mustard glaze onto the salmon fillets, allowing it to caramelize slightly.
6. Serve: Remove the salmon from the smoker, let it rest for a few minutes, and serve with a garnish of fresh dill.

Smoked spring salmon with dill mustard glaze is a flavorful and elegant way to prepare salmon. The smoky flavor enhances the natural richness of the fish, while the sweet and tangy dill mustard glaze offers a refreshing contrast. This dish is perfect for spring celebrations, from holidays to casual dinners, and pairs beautifully with fresh salads, roasted vegetables, or light sides. The combination of smoky and herbaceous flavors makes this recipe a standout on any table.

Smoked Stuffed Bell Peppers with Quinoa and Black Beans

Smoked stuffed bell peppers with quinoa and black beans is a hearty and satisfying dish that combines the smoky goodness of the smoker with the vibrant, wholesome ingredients of quinoa, black beans, and vegetables. The peppers are stuffed with a mixture of seasoned quinoa, black beans, and corn, then smoked to perfection. This dish is perfect for a vegetarian meal, a summer barbecue, or a light dinner option that’s packed with flavor and nutrition.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Prepare the Filling: In a bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
2. Stuff the Peppers: Stuff each bell pepper with the quinoa mixture, pressing down lightly to pack the filling.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a wood like mesquite or cherry for a rich, smoky flavor.
4. Smoke the Peppers: Place the stuffed bell peppers in the smoker and smoke for 1 to 1.5 hours, or until the peppers are tender and slightly charred.
5. Add the Cheese: In the last 10 minutes of smoking, top each stuffed pepper with shredded cheddar cheese and continue smoking until the cheese melts.
6. Serve: Remove the peppers from the smoker, let them cool slightly, and serve immediately.

Smoked stuffed bell peppers with quinoa and black beans are a flavorful and filling dish that combines the smoky depth of the smoker with the wholesome goodness of quinoa and black beans. The cheese adds a rich creaminess, while the smoky flavor infuses the peppers and filling with a unique twist. This dish is versatile and can be served as a main or side, perfect for vegetarians or anyone looking for a hearty, healthy option. It’s an ideal choice for spring cookouts, family dinners, or meal prepping for the week ahead.

Smoked Garlic-Parmesan Roasted Potatoes

Smoked garlic-Parmesan roasted potatoes offer a smoky twist on the classic roasted potato recipe. The potatoes are seasoned with a mixture of garlic, Parmesan cheese, and fresh herbs, then smoked to create a crispy exterior and tender interior. The smoky aroma elevates the flavor profile, while the garlic and Parmesan provide a savory, umami-rich bite. These potatoes make an ideal side dish for grilled meats or as part of a festive spring meal.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Potatoes: Toss the halved baby potatoes in olive oil, garlic, salt, and pepper.
2. Add the Parmesan and Herbs: Sprinkle the grated Parmesan and chopped rosemary over the potatoes, ensuring they are evenly coated.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a wood like hickory or apple for a balanced, smoky flavor.
4. Smoke the Potatoes: Place the seasoned potatoes on a smoker tray or grill pan and smoke for 1 to 1.5 hours, or until they are golden brown and tender.
5. Serve: Once the potatoes are cooked, remove them from the smoker and garnish with fresh parsley. Serve immediately as a flavorful side dish.

Smoked garlic-Parmesan roasted potatoes are an irresistible side dish that’s bursting with flavor. The smoke enhances the natural sweetness of the potatoes while the garlic and Parmesan provide a rich, savory depth. The crispy edges and tender interior make each bite delightful, and the fresh parsley adds a pop of color and freshness. This dish is a great addition to any spring gathering, from casual barbecues to more formal dinner parties, offering both comfort and sophistication in every bite.

Smoked Grilled Spring Vegetables with Herb Butter

Smoked grilled spring vegetables with herb butter is a vibrant and flavorful side dish that celebrates the season’s fresh produce. The vegetables are smoked and grilled to perfection, enhancing their natural sweetness and smokiness. Topped with a rich herb butter made with fresh spring herbs, this dish offers a burst of flavor with every bite. It’s an ideal addition to any spring meal, providing a delicious balance of smoky, savory, and buttery elements.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 cup baby carrots, peeled
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp lemon juice

Instructions:

1. Prepare the Vegetables: Toss the asparagus, baby carrots, and cherry tomatoes with olive oil, salt, and pepper to coat evenly.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a mild wood like applewood or cherry for a delicate smoky flavor.
3. Smoke the Vegetables: Place the vegetables on the smoker tray and smoke for about 45 minutes, or until tender and slightly charred.
4. Make the Herb Butter: In a bowl, mix the softened butter with parsley, thyme, chives, and lemon juice until well combined.
5. Serve: Once the vegetables are smoked, remove them from the smoker and toss them in the fresh herb butter while still hot. Serve immediately.

Smoked grilled spring vegetables with herb butter are a perfect side dish to complement any main course. The smokiness from the smoker enhances the natural flavors of the fresh vegetables, while the herb butter adds a luxurious touch of richness and fragrance. This dish is not only packed with flavor but also visually stunning, showcasing the vibrant colors of spring produce. Whether served alongside grilled meats or as a stand-alone vegetarian option, this recipe is sure to become a spring favorite.

Smoked Lemon and Herb Chicken Thighs

Smoked lemon and herb chicken thighs are a juicy and flavorful dish that combines the smoky aroma of the smoker with the zesty brightness of lemon and fresh herbs. Marinated in a mixture of lemon juice, olive oil, garlic, and herbs, the chicken thighs are smoked to perfection, resulting in crispy skin and tender meat. This recipe is ideal for spring cookouts and offers a vibrant, refreshing flavor that pairs wonderfully with seasonal sides.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice of 1 lemon
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, oregano, salt, and pepper.
2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a wood like hickory or applewood to impart a mild smokiness to the chicken.
4. Smoke the Chicken: Place the marinated chicken thighs on the smoker rack, skin-side up, and smoke for 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).
5. Serve: Once the chicken is fully cooked, remove it from the smoker and let it rest for a few minutes. Serve with fresh lemon wedges and extra herbs for garnish.

Smoked lemon and herb chicken thighs are a flavorful and aromatic dish that brings together the best of smoky grilling and bright, fresh spring flavors. The combination of citrus, garlic, and herbs makes each bite refreshing and tender, while the smoker adds a rich, deep smokiness. This recipe is ideal for an outdoor gathering or a simple weeknight meal, offering a healthy and delicious option that everyone will love. Pair with grilled vegetables or a light salad for a well-rounded meal.

Smoked Honey-Glazed Carrots

Smoked honey-glazed carrots are a delightful and easy-to-make dish that brings out the natural sweetness of carrots while adding a smoky twist. Glazed with honey, butter, and fresh thyme, these carrots are smoked to perfection, creating a tender texture with a rich, caramelized finish. This recipe is a perfect spring side dish for any occasion, offering both flavor and elegance with minimal effort.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp unsalted butter, melted
• 3 tbsp honey
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Carrots: Toss the peeled baby carrots in melted butter, honey, fresh thyme, salt, and pepper.
2. Preheat the Smoker: Preheat your smoker to 225°F (107°C), using a mild wood like cherrywood or pecan to complement the sweetness of the honey glaze.
3. Smoke the Carrots: Place the carrots on a smoker tray or in a grill-safe basket and smoke for 45 minutes to 1 hour, or until they are tender and caramelized.
4. Serve: Remove the carrots from the smoker and transfer them to a serving dish. Serve hot, garnished with extra thyme if desired.

Smoked honey-glazed carrots are a sweet and savory treat that adds a touch of elegance to any meal. The honey and butter glaze creates a rich, caramelized exterior, while the smokiness from the smoker infuses the carrots with a deep, flavorful complexity. These carrots are a perfect side dish for spring celebrations, family dinners, or a casual weeknight meal. They pair wonderfully with roasted meats or grilled vegetables, and the simplicity of the recipe makes it a go-to for easy yet impressive cooking.

Note: More recipes are coming soon!