28+ Irresistible Summer Smoker Recipes for Backyard Feasts

Summer is the perfect season to fire up the smoker and fill the air with the mouthwatering scent of slow-cooked meats, veggies, and even desserts.

Whether you’re hosting backyard BBQs, family gatherings, or casual weekend cookouts, having a wide range of smoker recipes on hand is key to keeping things exciting and delicious.

In this post, we’re rounding up 28+ summer smoker recipes that are guaranteed to be crowd-pleasers.

From juicy ribs and flavorful brisket to creative sides like smoked corn and even smoked mac and cheese, these recipes will help you master the art of smoking all summer long.

28+ Irresistible Summer Smoker Recipes for Backyard Feasts

With these 28+ summer smoker recipes, you’ll have everything you need to create unforgettable meals all summer long.

Whether you’re craving melt-in-your-mouth pulled pork, tender smoked chicken, or creative vegetarian options, there’s something here for every palate and every occasion.

Don’t be afraid to experiment with different woods, rubs, and sauces to make each recipe your own.

The beauty of smoking is in the slow process — and the incredible flavors it unlocks.

So grab your favorite cold drink, fire up the smoker, and enjoy a summer packed with smoky, savory goodness!

Smoked Pineapple-Glazed Baby Back Ribs

There’s nothing like tender ribs cooked low and slow on a summer afternoon.

These smoked pineapple-glazed baby back ribs blend tropical sweetness with deep, smoky flavor—perfect for backyard parties or a chill Sunday cookout. The glaze caramelizes beautifully, giving every bite a sticky, tangy punch that screams summer.
Ingredients:

• 2 racks baby back ribs
• 1 cup pineapple juice
• ½ cup brown sugar
• ¼ cup honey
• 2 tbsp soy sauce
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper
• Your favorite BBQ rub
• Wood chips (applewood or cherry recommended)

Instructions:

1. Preheat your smoker to 225°F. Soak wood chips in water for at least 30 minutes.
2. Remove the membrane from the back of the ribs and season generously with salt, pepper, and BBQ rub.
3. Place the ribs in the smoker bone-side down. Smoke for about 3 hours.
4. Meanwhile, prepare the glaze by combining pineapple juice, brown sugar, honey, soy sauce, paprika, garlic powder, and onion powder in a saucepan. Simmer until slightly thickened.
5. After 3 hours, brush the ribs with the glaze, wrap them tightly in foil, and return them to the smoker for another 2 hours.
6. Unwrap the ribs, brush with more glaze, and smoke for an additional 30–45 minutes to set the glaze.
7. Let rest 10 minutes before slicing and serving.

The combination of the smoky ribs and that glossy, caramelized pineapple glaze makes these unforgettable.

Pair them with a crisp summer slaw and a cold drink, and you’ve got a plate of pure sunshine.

Smoked Lemon Herb Chicken Thighs

These smoked lemon herb chicken thighs are juicy, flavorful, and packed with zesty, summery brightness.

The smoke deepens the herbaceous marinade, creating a perfect balance between fresh and bold. They’re a crowd-pleaser for any cookout and super easy to prepare ahead of time.
Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1 lemon (zested and juiced)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• Wood chunks (oak or hickory)

Instructions:

1. In a large bowl, combine lemon zest, lemon juice, garlic, olive oil, rosemary, thyme, salt, pepper, and paprika.
2. Toss chicken thighs in the marinade, cover, and refrigerate for at least 2 hours (overnight if possible).
3. Preheat smoker to 250°F. Add wood chunks for smoking.
4. Place chicken thighs skin-side up in the smoker and cook for about 1.5–2 hours, or until internal temperature reaches 175°F.
5. Optional: For crispier skin, finish the thighs over a hot grill or under a broiler for 2–3 minutes.
6. Let rest 5–10 minutes before serving.

The lemony, herb-infused flavors explode with each bite, made even better by the kiss of smoke.

Serve them up with grilled veggies or a fresh pasta salad for a complete and refreshing summer meal.

Smoked Sweet Corn with Chipotle Butter

Corn on the cob gets a major summer upgrade with this smoked sweet corn recipe.

Smoked to perfection and slathered in smoky-spicy chipotle butter, it’s the side dish that will steal the show at your next BBQ. The subtle smoke enhances the natural sweetness of the corn while the butter adds a rich, bold flavor.
Ingredients:

• 6 ears fresh sweet corn, husks removed
• ½ cup unsalted butter, softened
• 1 chipotle pepper in adobo sauce, minced
• 1 tbsp adobo sauce
• 1 tsp lime zest
• 1 tbsp fresh lime juice
• 1 tsp honey
• Salt to taste
• Wood chips (pecan or apple recommended)

Instructions:

1. Preheat smoker to 225°F.
2. In a small bowl, combine softened butter, minced chipotle, adobo sauce, lime zest, lime juice, honey, and salt.
3. Brush a light layer of chipotle butter onto each ear of corn.
4. Place corn directly on the smoker grates and smoke for 45–60 minutes, rotating occasionally, until tender and slightly charred.
5. Remove from smoker and slather with more chipotle butter before serving.

Smoked sweet corn is summer comfort food at its finest.

The creamy, spicy butter melts into every smoky kernel, making this a dish you’ll find yourself making again and again. It’s incredible on its own, but it also pairs beautifully with burgers, ribs, or grilled seafood.

Smoked Beef Brisket with Coffee Rub

For a show-stopping centerpiece at your summer BBQ, nothing beats a smoked beef brisket. The deep, smoky flavor paired with a rich coffee rub creates a tender, juicy bite that’s impossible to resist. This recipe is low and slow, but it’s well worth the wait.

The perfect blend of spices and smoke gives you a brisket that’s the star of the grill.
Ingredients:

• 1 whole beef brisket (about 10-12 pounds)
• ¼ cup ground coffee
• ¼ cup brown sugar
• 2 tbsp paprika
• 1 tbsp black pepper
• 1 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 1 tsp ground mustard
• Wood chunks (mesquite or oak recommended)

Instructions:

1. Preheat your smoker to 225°F, adding wood chunks for smoke.
2. Mix together coffee, brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and mustard in a bowl to create the rub.
3. Pat the brisket dry with paper towels, then generously coat it with the coffee rub, pressing it into the meat.
4. Place the brisket fat-side up in the smoker, close the lid, and smoke for about 6–8 hours, or until the internal temperature reaches 195°F.
5. Wrap the brisket in foil and let it rest for at least 30 minutes before slicing against the grain.

This brisket is smoky, tender, and packed with flavor.

The coffee rub gives it a unique, earthy richness, while the slow-smoking process makes it melt-in-your-mouth tender. Serve it with some tangy BBQ sauce and grilled vegetables for a BBQ feast to remember!

Smoked Shrimp Skewers with Garlic Herb Marinade

If you’re looking for a quick and easy smoked appetizer or main dish, these shrimp skewers are a perfect choice.

Infused with a savory garlic herb marinade and kissed by the smoky wood, they’re a delightful bite packed with summer flavors. Great for grilling with a cold drink in hand.
Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)
• Wood chips (cherry or applewood)

Instructions:

1. Preheat smoker to 225°F and add wood chips for smoke.
2. In a bowl, combine olive oil, lemon juice, garlic, parsley, thyme, smoked paprika, salt, and pepper to make the marinade.
3. Toss the shrimp in the marinade and let them sit for 15–20 minutes.
4. Thread the shrimp onto the skewers, making sure they’re evenly spaced.
5. Place the skewers in the smoker and cook for about 30–40 minutes, or until shrimp are pink and cooked through.
6. Serve with extra lemon wedges and a sprinkle of fresh parsley.

These smoked shrimp skewers are bursting with flavor!

The garlic herb marinade infuses the shrimp with a fresh, zesty taste, while the wood smoke adds a delicious depth. Serve them up as an appetizer or alongside a light salad for a perfect summer meal.

Smoked BBQ Pulled Pork Sandwiches

Pulled pork is a classic summer favorite, and smoking it gives it that irresistible tender texture and smoky flavor. The slow-smoking process allows the meat to break down perfectly, making it easy to shred.

Paired with a tangy BBQ sauce and piled high on a soft bun, these sandwiches are pure summer bliss.
Ingredients:

• 5-6 lb pork shoulder (also called pork butt)
• ¼ cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 1 tsp mustard powder
• 2 cups BBQ sauce (store-bought or homemade)
• Wood chunks (hickory or applewood)

Instructions:

1. Preheat your smoker to 225°F and add wood chunks.
2. In a small bowl, mix together brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and mustard powder.
3. Rub the spice mixture all over the pork shoulder, pressing it into the meat.
4. Place the pork shoulder in the smoker and cook for about 10-12 hours, or until the internal temperature reaches 200°F and the meat easily pulls apart with a fork.
5. Once the pork is done, remove it from the smoker and let it rest for 30 minutes before shredding.
6. Toss the shredded pork in BBQ sauce and serve on soft buns with your favorite coleslaw and pickles.

Smoked pulled pork sandwiches are the epitome of summer comfort food.

The smoky, tender pork combined with the rich BBQ sauce is everything you want in a sandwich. Whether you’re hosting a big family gathering or just enjoying a laid-back evening, these sandwiches will always hit the spot.

Smoked Cajun-Style Salmon

If you love seafood, this smoked Cajun-style salmon will be your new favorite summer dish.

The bold, spicy rub complements the rich flavor of the salmon, while the smoke infuses it with a deep, savory taste. It’s a light, yet satisfying dish that’s perfect for a summer evening on the patio.
Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp brown sugar
• Salt and black pepper to taste
• Wood chips (alder or cherry wood)

Instructions:

1. Preheat your smoker to 225°F, adding wood chips for flavor.
2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, brown sugar, salt, and pepper.
3. Rub the salmon fillets with olive oil, then coat them evenly with the Cajun spice mixture.
4. Place the salmon fillets on the smoker, skin-side down, and cook for about 1 hour or until the internal temperature reaches 140°F and the fish flakes easily with a fork.
5. Serve with a squeeze of fresh lemon and a side of grilled vegetables or a crisp salad.

The combination of smoky salmon and the spicy Cajun rub is absolutely mouthwatering.

This dish is a wonderful option for those hot summer nights when you want something flavorful, yet light. It pairs perfectly with a refreshing iced drink or a chilled white wine.

Smoked Stuffed Bell Peppers

For a fun, veggie-forward summer meal, try these smoked stuffed bell peppers.

Filled with a savory blend of ground meat, rice, and cheese, these peppers are transformed by the smoker, giving them a smoky depth that makes them a standout side or main dish. It’s a great way to use the smoker for something a little different.
Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 lb ground beef or turkey
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 onion, chopped
• 1 can diced tomatoes (14 oz)
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Wood chips (applewood or cherry)

Instructions:

1. Preheat your smoker to 225°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, cook the ground beef or turkey over medium heat, breaking it apart until fully browned. Add chopped onion and cook until softened.
4. Stir in the diced tomatoes, cooked rice, cumin, chili powder, salt, and pepper. Let it simmer for 5 minutes to combine the flavors.
5. Stuff each bell pepper with the meat mixture, pressing it down slightly. Top with shredded cheddar cheese.
6. Place the stuffed peppers in the smoker and cook for about 1.5 hours, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve immediately, garnished with fresh herbs if desired.

These smoked stuffed bell peppers are bursting with flavor.

The smoky aroma adds a new layer of depth to the filling, while the peppers soften perfectly in the smoker. Whether as a side or a main course, they’re a delicious, satisfying dish that’s perfect for any summer meal.

Smoked Beef Tacos with Avocado Crema

These smoked beef tacos are the ultimate summer treat. The beef is smoked to perfection and shredded, making it incredibly tender and flavorful.

Paired with a tangy avocado crema and a fresh cilantro garnish, these tacos are a crowd-pleaser and perfect for outdoor gatherings or casual dinners.
Ingredients:

• 2 lbs beef chuck roast
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste
• 10 small flour tortillas
• 1 avocado
• ½ cup sour cream
• 1 tbsp lime juice
• ¼ cup fresh cilantro, chopped
• Wood chips (oak or mesquite)

Instructions:

1. Preheat your smoker to 225°F.
2. Rub the beef chuck roast with olive oil, then season it with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Place the seasoned beef on the smoker and cook for about 6–8 hours, or until it reaches an internal temperature of 195°F and shreds easily.
4. While the beef smokes, make the avocado crema by blending the avocado, sour cream, lime juice, and a pinch of salt until smooth.
5. Once the beef is done, shred it using two forks.
6. Warm the tortillas on the grill or in a dry skillet.
7. Assemble the tacos by placing a generous amount of shredded beef on each tortilla. Top with a dollop of avocado crema and a sprinkle of fresh cilantro.

These smoked beef tacos are full of vibrant flavors, from the smoky beef to the creamy avocado sauce.

They’re a fresh take on traditional tacos and perfect for a casual summer meal. Serve them with a side of Mexican street corn for an irresistible taco night!

Smoked BBQ Chicken Legs with Peach Glaze

Chicken legs are a classic BBQ favorite, and smoking them with a sweet, tangy peach glaze adds a whole new level of flavor.

The smoky aroma and the sticky, fruity glaze are a match made in heaven, making these chicken legs perfect for a summer gathering.
Ingredients:

• 8 chicken legs (drumsticks)
• 1 cup peach preserves
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Wood chips (fruitwood like apple or peach)

Instructions:

1. Preheat your smoker to 250°F and add wood chips for flavor.
2. Season the chicken legs with salt, pepper, smoked paprika, and garlic powder.
3. In a small saucepan, combine peach preserves, apple cider vinegar, Dijon mustard, and brown sugar. Bring to a simmer over low heat, stirring occasionally until the glaze thickens (about 10 minutes).
4. Place the chicken legs on the smoker and cook for 2.5–3 hours, or until the internal temperature reaches 165°F.
5. During the last 30 minutes of smoking, brush the chicken legs with the peach glaze every 10 minutes to build up a nice, sticky coating.
6. Serve the chicken legs hot with extra peach glaze for dipping.

These smoked BBQ chicken legs are juicy, tender, and bursting with the perfect balance of smoky and sweet flavors.

The peach glaze adds a refreshing sweetness, and the smoky finish is a treat for the taste buds. Perfect for serving with a side of grilled veggies or potato salad!

Smoked Pimento Cheese-Stuffed Jalapeños

For a smoky twist on a classic appetizer, try these smoked pimento cheese-stuffed jalapeños. They’re spicy, creamy, and packed with flavor, making them a hit at any summer BBQ.

The smoky flavor from the grill pairs beautifully with the richness of the cheese filling.
Ingredients:

• 12 large jalapeño peppers
• 1 cup shredded sharp cheddar cheese
• ½ cup cream cheese, softened
• ¼ cup mayonnaise
• 1/4 cup pimento peppers, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Wood chips (hickory or cherry)

Instructions:

1. Preheat your smoker to 225°F.
2. Slice the jalapeños in half lengthwise and remove the seeds and membranes.
3. In a bowl, mix together shredded cheddar cheese, cream cheese, mayonnaise, chopped pimentos, garlic powder, onion powder, salt, and pepper until well combined.
4. Spoon the pimento cheese mixture into each jalapeño half, pressing it down gently to fill them completely.
5. Place the stuffed jalapeños on the smoker and cook for about 45 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve hot with a sprinkle of chopped green onions or cilantro.

These smoked pimento cheese-stuffed jalapeños are the perfect combination of creamy, spicy, and smoky.

They make a great appetizer or snack, and they’re sure to be a crowd favorite at your next BBQ!

Smoked Marinated Lamb Chops with Rosemary and Garlic

Lamb chops are a sophisticated dish that gets even better when smoked with fresh herbs and garlic.

The marinade infuses the meat with savory, aromatic flavors, while the smoke creates a beautifully tender and juicy chop. These smoked lamb chops are perfect for impressing guests or enjoying a luxurious meal on a summer evening.
Ingredients:

• 8 lamb chops (about 1-inch thick)
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Wood chips (oak or mesquite)

Instructions:

1. Preheat your smoker to 225°F.
2. In a small bowl, combine minced garlic, chopped rosemary, olive oil, lemon juice, oregano, salt, and pepper. Rub the mixture onto the lamb chops and let them marinate for at least 30 minutes (or up to 4 hours).
3. Place the lamb chops on the smoker, bone-side down, and cook for 1.5–2 hours, or until the internal temperature reaches 135°F for medium-rare (adjust cooking time for desired doneness).
4. After the lamb chops are done, let them rest for 5–10 minutes before serving.

The smoky, herby lamb chops are perfectly complemented by the garlic and rosemary marinade. The smokiness and tenderness of the meat make these a truly special dish.

Serve with roasted potatoes or a light salad for a complete and impressive summer meal.

Smoked Pulled Chicken with Sweet and Spicy BBQ Sauce

Pulled chicken is an excellent choice for a lighter, yet equally flavorful alternative to pulled pork.

When smoked and paired with a homemade sweet and spicy BBQ sauce, this dish is juicy, tender, and packed with layers of flavor. Serve it on buns, in wraps, or as a topping for a hearty salad.
Ingredients:

• 4 bone-in, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for more heat)
• Salt and pepper to taste
• Wood chips (applewood or cherry)

For the Sweet and Spicy BBQ Sauce:

• 1 cup ketchup
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your smoker to 225°F and add wood chips for flavor.
2. Coat the chicken breasts with olive oil and season with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
3. Place the chicken on the smoker and cook for about 2.5–3 hours, or until the internal temperature reaches 165°F.
4. While the chicken smokes, make the BBQ sauce by combining all the sauce ingredients in a saucepan. Simmer over low heat for 10–15 minutes, stirring occasionally, until thickened.
5. Once the chicken is cooked, remove it from the smoker and let it rest for 10 minutes before shredding.
6. Toss the shredded chicken with the sweet and spicy BBQ sauce. Serve on buns, in wraps, or with a side of crispy fries.

The combination of smoky, tender chicken and the bold, sweet-and-spicy BBQ sauce is sure to become a crowd favorite.

This recipe is perfect for summer cookouts, tailgates, or even a weeknight dinner!

Smoked Lemon Garlic Shrimp Scampi

This smoked lemon garlic shrimp scampi brings the classic Italian dish to a whole new level by infusing it with smoky flavors.

The tender shrimp are marinated in a zesty garlic butter sauce and smoked until perfectly cooked. Serve over pasta for a light yet flavorful summer dinner.
Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Wood chips (cherry wood or pecan)

Instructions:

1. Preheat your smoker to 225°F and add wood chips.
2. In a bowl, combine melted butter, minced garlic, lemon juice, lemon zest, parsley, salt, and pepper.
3. Toss the shrimp in the garlic butter mixture and let them marinate for about 15 minutes.
4. Place the shrimp on a grilling tray or skewer them and place them in the smoker. Smoke for 30–40 minutes, or until the shrimp are pink and opaque.
5. Serve immediately with extra lemon wedges and a sprinkle of fresh parsley on top. Pair with your favorite pasta or serve over a fresh salad for a light meal.

This smoked shrimp scampi is a delicious, easy-to-make dish that’s full of smoky, garlicky goodness.

The smoky aroma adds an unexpected twist to the traditional recipe, making it a perfect summer meal for seafood lovers.

Smoked Sweet and Sour Meatballs

These smoky meatballs are glazed with a tangy sweet and sour sauce that brings the perfect balance of flavors.

They’re ideal for serving as appetizers or as part of a main course, and they’re sure to be a hit at any summer gathering. The smoky meatballs, combined with the sticky glaze, will make everyone coming back for seconds.
Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Wood chips (hickory or mesquite)

For the Sweet and Sour Sauce:

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp ginger powder

Instructions:

1. Preheat your smoker to 225°F and add wood chips.
2. In a bowl, mix together ground beef, ground pork, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper. Form into 1-inch meatballs.
3. Place the meatballs in the smoker and cook for about 1.5 hours, or until they reach an internal temperature of 160°F.
4. While the meatballs smoke, prepare the sweet and sour sauce by combining ketchup, vinegar, brown sugar, soy sauce, Dijon mustard, garlic powder, and ginger powder in a saucepan. Simmer for 10–15 minutes, stirring occasionally, until thickened.
5. Once the meatballs are done, toss them in the sweet and sour sauce and return them to the smoker for an additional 15 minutes to allow the glaze to set.
6. Serve hot, garnished with fresh parsley or sesame seeds.

These smoked sweet and sour meatballs are a flavorful, savory treat with a sweet, tangy glaze that everyone will love.

Perfect as an appetizer or served with steamed rice for a complete meal!

Smoked Bratwurst with Beer and Mustard Glaze

Bratwurst sausages are a grilling staple, but when smoked and glazed with a flavorful beer and mustard sauce, they become next-level delicious.

The smoky flavor combined with the beer glaze creates a rich, savory bite that’s perfect for a summer cookout.
Ingredients:

• 6 bratwurst sausages
• 1 cup beer (lager or pale ale works best)
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Wood chips (oak or applewood)

Instructions:

1. Preheat your smoker to 225°F and add wood chips.
2. In a small saucepan, combine beer, Dijon mustard, honey, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Bring the mixture to a simmer over medium heat and cook for 10–15 minutes, stirring occasionally, until it thickens slightly.
3. Place the bratwurst sausages on the smoker and cook for about 1.5 hours, or until they reach an internal temperature of 160°F.
4. During the last 10 minutes of smoking, brush the bratwurst with the beer and mustard glaze every 5 minutes.
5. Serve the bratwurst on buns with your favorite toppings like sautéed onions, sauerkraut, or pickles.

The beer and mustard glaze gives these brats a unique, tangy kick, while the smoking process enhances their flavors with a deep, smoky richness.

Serve them up at your next BBQ for an unforgettable meal.

Smoked Mac and Cheese with Crispy Bacon Topping

Smoked mac and cheese takes the ultimate comfort food to new heights.

The creamy, cheesy goodness is infused with smoky flavor, and the crispy bacon topping adds a satisfying crunch. This dish is perfect for serving at gatherings or as a side to your main smoker recipes.
Ingredients:

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• 2 cups heavy cream
• 1 cup milk
• 4 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 8 slices bacon, cooked and crumbled
• Wood chips (applewood or hickory)

Instructions:

1. Preheat your smoker to 225°F.
2. Cook the elbow macaroni according to package directions, drain, and set aside.
3. In a large saucepan, melt butter over medium heat. Add the flour and cook, stirring constantly, for 1–2 minutes.
4. Gradually whisk in the milk and heavy cream. Stir in garlic powder, onion powder, salt, and pepper, and cook until the sauce thickens, about 5 minutes.
5. Stir in the shredded cheddar and mozzarella cheese, continuing to stir until the cheese is fully melted and smooth.
6. In a large mixing bowl, combine the cooked macaroni and cheese sauce. Pour the mixture into a cast iron skillet or a baking dish suitable for the smoker.
7. Sprinkle the crumbled bacon over the top and place the dish in the smoker. Smoke for about 1 hour, or until the cheese is bubbly and the top is golden and crispy.
8. Serve hot with extra bacon bits or fresh parsley for garnish.

This smoked mac and cheese has everything you love—creamy, cheesy, and smoky with a crispy bacon topping.

It’s a comforting side dish or a hearty main dish that everyone will love.

Smoked Turkey Breast with Herb Butter

Smoked turkey breast is perfect for a summer feast or even for a smaller, intimate gathering.

The herb butter keeps the turkey juicy, while the smoking process imparts a subtle smokiness that elevates the flavor. It’s a lighter option that’s full of flavor and ideal for pairing with fresh salads and roasted vegetables.
Ingredients:

• 4–5 lb boneless, skin-on turkey breast
• 4 tbsp unsalted butter, softened
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• 1 tsp lemon zest
• Salt and pepper to taste
• Wood chips (applewood or maple)

Instructions:

1. Preheat your smoker to 225°F and add wood chips for flavor.
2. In a small bowl, mix together softened butter, chopped rosemary, chopped thyme, minced garlic, lemon zest, salt, and pepper to make the herb butter.
3. Pat the turkey breast dry with paper towels and gently loosen the skin from the meat without completely removing it. Rub the herb butter under the skin and over the outside of the turkey.
4. Place the turkey breast on the smoker, skin-side up, and cook for 2.5–3 hours, or until the internal temperature reaches 165°F.
5. Let the turkey rest for 10–15 minutes before slicing. Serve with a side of cranberry sauce, roasted potatoes, or a light salad.

This smoked turkey breast is juicy, flavorful, and has a delicate smokiness that pairs perfectly with the fresh herbs and butter.

It’s a great dish for lighter summer meals or holiday gatherings.

Smoked Beef Short Ribs with Garlic Herb Butter

Beef short ribs are known for their tenderness and rich flavor, and when smoked, they take on an unbeatable smokiness.

With the addition of a garlic herb butter, these ribs become melt-in-your-mouth delicious, perfect for impressing guests or treating yourself to a hearty meal.
Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp dried thyme
• Wood chips (hickory or oak)

For the Garlic Herb Butter:

• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat your smoker to 250°F and add wood chips for flavor.
2. Rub the beef short ribs with olive oil and season generously with salt, pepper, garlic powder, smoked paprika, onion powder, and dried thyme.
3. Place the short ribs in the smoker and cook for about 5–6 hours, or until the internal temperature reaches 195°F and the meat is tender and pulling away from the bone.
4. While the ribs smoke, prepare the garlic herb butter by mixing softened butter with minced garlic, fresh parsley, fresh thyme, lemon juice, salt, and pepper.
5. Once the short ribs are done, remove them from the smoker and let them rest for 10 minutes.
6. Rub the garlic herb butter over the ribs, allowing it to melt into the meat. Slice and serve hot.

These smoked beef short ribs are perfect for a summer feast.

The garlic herb butter adds a rich, aromatic finish, and the smoky flavor makes every bite unforgettable.

Smoked Corn on the Cob with Cilantro Lime Butter

Corn on the cob is a classic summer side dish, and when smoked, it gains a deeper, nuttier flavor that’s perfect for pairing with a tangy cilantro lime butter.

This simple yet flavorful dish is a great addition to any BBQ or outdoor meal.
Ingredients:

• 6 ears of corn, husked
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp lime zest
• Salt and pepper to taste
• Wood chips (applewood or cherry)

Instructions:

1. Preheat your smoker to 225°F and add wood chips for a sweet, fruity flavor.
2. Place the corn directly on the smoker grate and cook for 1.5 hours, turning occasionally to ensure even smoking. The corn should be tender and slightly golden.
3. While the corn smokes, prepare the cilantro lime butter by mixing softened butter with chopped cilantro, lime juice, lime zest, salt, and pepper.
4. Once the corn is done, remove it from the smoker and let it cool for a few minutes.
5. Brush each ear of corn with the cilantro lime butter and serve immediately.

This smoked corn on the cob with cilantro lime butter is a refreshing, flavorful side that pairs beautifully with grilled meats and other summer dishes.

The smoky corn combined with the bright, tangy butter makes it an irresistible treat.

Smoked Pork Belly Burnt Ends

Pork belly burnt ends are a decadent and flavorful treat.

Smoking the pork belly turns it into melt-in-your-mouth pieces of crispy, tender goodness, and the glaze adds the perfect balance of sweet and savory. These burnt ends make an excellent appetizer or main dish for any BBQ.
Ingredients:

• 2 lb pork belly, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp black pepper
• 1 tbsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• Wood chips (hickory or cherry)

For the Glaze:

• 1/2 cup BBQ sauce (your favorite brand)
• 1/4 cup honey
• 1/4 cup apple cider vinegar

Instructions:

1. Preheat your smoker to 250°F and add wood chips for flavor.
2. In a small bowl, mix together brown sugar, smoked paprika, black pepper, salt, garlic powder, and onion powder.
3. Toss the cubed pork belly with olive oil and rub the seasoning mixture all over the meat.
4. Place the pork belly cubes on the smoker and cook for 3 hours, turning occasionally.
5. After 3 hours, increase the smoker temperature to 275°F and prepare the glaze by mixing BBQ sauce, honey, and apple cider vinegar in a saucepan.
6. Brush the glaze over the pork belly cubes and cook for an additional 1–1.5 hours, until the burnt ends are caramelized and crispy on the outside.
7. Remove the pork belly burnt ends from the smoker and let them rest for a few minutes before serving.

These smoked pork belly burnt ends are absolutely addictive.

The caramelized glaze adds a layer of sweetness, while the smoky, crispy exterior and tender inside create the perfect bite. Serve as an appetizer or with a side of coleslaw for a hearty meal.

Smoked Pulled Pork Sandwiches with Tangy Slaw

Pulled pork is a BBQ classic, and smoking it low and slow brings out its best qualities: juicy, tender meat with a deep, smoky flavor.

Served on a bun with tangy slaw, this dish is perfect for summer gatherings, offering a balance of savory and refreshing flavors.
Ingredients:

• 4–5 lb pork shoulder (butt roast)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• Wood chips (hickory or applewood)

For the Tangy Slaw:

• 3 cups shredded cabbage
• 1/2 cup grated carrots
• 1/4 cup apple cider vinegar
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your smoker to 225°F and add wood chips for flavor.
2. Rub the pork shoulder with olive oil, then coat with the dry rub (salt, pepper, paprika, garlic powder, onion powder, cumin, and chili powder).
3. Place the pork shoulder in the smoker and cook for 8–10 hours, or until the internal temperature reaches 195°F and the meat is fork-tender.
4. While the pork smokes, prepare the tangy slaw by mixing shredded cabbage, grated carrots, apple cider vinegar, mayonnaise, Dijon mustard, honey, salt, and pepper in a bowl. Set aside.
5. Once the pork is done, remove it from the smoker and let it rest for 10–15 minutes. Shred the meat using two forks.
6. Serve the pulled pork on buns, topped with tangy slaw.

These smoked pulled pork sandwiches with tangy slaw are an irresistible combination of flavors and textures.

The smoky pork is complemented perfectly by the crunch and tang of the slaw. Ideal for any summer BBQ!

Smoked Chili-Rubbed Steak Tacos

Smoked steak tacos bring a smoky twist to the traditional taco, with a chili-lime rub that adds depth and a bit of heat to the steak.

The smoky flavor of the steak pairs beautifully with fresh toppings like cilantro and lime, making this a perfect summer meal.
Ingredients:

• 2 ribeye or flank steaks (about 1.5 lbs each)
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp lime zest
• Salt and pepper to taste
• Wood chips (oak or mesquite)

For the Tacos:

• 8 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges
• Salsa (optional)
• Sour cream (optional)

Instructions:

1. Preheat your smoker to 225°F and add wood chips for a smoky flavor.
2. Rub the steaks with olive oil, then coat evenly with chili powder, smoked paprika, garlic powder, onion powder, cumin, lime zest, salt, and pepper.
3. Place the steaks in the smoker and cook for about 1.5–2 hours, or until the internal temperature reaches 130°F for medium-rare (adjust for desired doneness).
4. Once done, remove the steaks from the smoker and let them rest for 5–10 minutes.
5. Slice the steak thinly against the grain and serve on warm corn tortillas.
6. Top with fresh cilantro, a squeeze of lime, and any additional toppings like salsa or sour cream.

These smoked chili-rubbed steak tacos are bursting with flavor, offering a perfect blend of smoky, spicy, and tangy.

The tender steak paired with fresh, zesty toppings makes this a summer favorite.

Smoked Stuffed Bell Peppers with Ground Beef and Rice

Stuffed bell peppers are a great way to enjoy a hearty meal that’s full of flavor.

When smoked, the peppers take on a delicious smokiness, while the ground beef and rice filling stays juicy and flavorful. This dish is easy to prepare and perfect for serving a crowd.
Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef
• 1 cup cooked rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Wood chips (applewood or cherry)

Instructions:

1. Preheat your smoker to 225°F and add wood chips for a light fruity smoke.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, cook the ground beef over medium heat until browned. Add chopped onion and garlic, and sauté until softened.
4. Stir in the cooked rice, diced tomatoes, oregano, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, then remove from heat.
5. Stuff each bell pepper with the beef and rice mixture, pressing gently to pack it in.
6. Place the stuffed peppers in the smoker and cook for about 1.5 hours, or until the peppers are tender.
7. During the last 10 minutes of smoking, sprinkle shredded cheddar cheese over the tops of the peppers and allow it to melt.
8. Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.

These smoked stuffed bell peppers are a comforting and flavorful meal.

The smokiness adds depth to the hearty filling, and the melted cheese on top brings it all together. A perfect dish for a summer evening!