Thanksgiving is a time for gathering with loved ones, sharing cherished traditions, and, of course, indulging in delicious food. This year, why not take your holiday feast to the next level with the bold flavors of smoked dishes?
From the centerpiece turkey to delectable sides and unique desserts, smoking adds an irresistible depth of flavor that will leave your guests raving about your culinary prowess.
In this article, we present over 50 mouthwatering Thanksgiving smoker recipes that will transform your holiday menu.
Whether you’re a seasoned pitmaster or a novice looking to experiment, our collection caters to all skill levels, ensuring you can create a memorable and flavorful Thanksgiving celebration.
So fire up the smoker, and let’s dive into the world of smoky goodness that will elevate your Thanksgiving feast!
50+ Quick And Easy Thanksgiving Smoker Recipes You’ll Love
With these 50+ Thanksgiving smoker recipes, your holiday gathering will be anything but ordinary. Each dish offers a unique twist on traditional favorites, ensuring that your guests will savor every bite.
From the tender, smoky turkey to rich sides and innovative desserts, these recipes are designed to impress and satisfy. Not only do they celebrate the flavors of the season, but they also create a warm and inviting atmosphere filled with delicious aromas.
As you prepare for Thanksgiving, embrace the art of smoking and discover how it can elevate your culinary experience.
This year, let your holiday meal shine with the robust flavors and charm that only a smoker can provide, making this Thanksgiving one to remember.
Smoked Turkey Breast with Herb Butter
This Smoked Turkey Breast with Herb Butter is a show-stopping centerpiece for your Thanksgiving feast. Brined in a savory blend of salt, sugar, and spices, this turkey breast is then generously slathered with a homemade herb butter that infuses the meat with rich flavors as it smokes. The result is a moist, tender turkey breast with a crispy, golden skin, making it a delightful alternative to traditional roasted turkey.
Ingredients:
- For the Brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon crushed garlic
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- For the Herb Butter:
- 1 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon garlic, minced
- Salt and pepper to taste
- For the Turkey:
- 1 bone-in turkey breast (5-7 pounds)
- Olive oil
- Your choice of wood chips (applewood or hickory recommended)
Instructions:
- Prepare the Brine: In a large pot, combine water, kosher salt, brown sugar, peppercorns, garlic, rosemary, and thyme. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool completely.
- Brine the Turkey: Place the turkey breast in a large container or brining bag. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Refrigerate for 12-24 hours.
- Make the Herb Butter: In a mixing bowl, combine softened butter, parsley, thyme, rosemary, garlic, salt, and pepper. Mix well until fully combined.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood chips to the smoker.
- Prepare the Turkey: Remove the turkey breast from the brine, rinse under cold water, and pat dry. Rub the olive oil all over the turkey and generously spread the herb butter under the skin and on top of the turkey.
- Smoke the Turkey: Place the turkey breast in the smoker and smoke for approximately 4-6 hours or until the internal temperature reaches 165°F (74°C). Ensure to monitor the smoker’s temperature and maintain it throughout the cooking process.
- Rest and Serve: Once the turkey reaches the desired temperature, remove it from the smoker and let it rest for at least 15-20 minutes before slicing. Serve with your favorite Thanksgiving sides.
This Smoked Turkey Breast with Herb Butter is an elevated take on a Thanksgiving classic. The brining process ensures that the turkey remains juicy and flavorful, while the herb butter adds a gourmet touch that your guests will love. Pair it with traditional sides like stuffing and cranberry sauce, and you have a Thanksgiving meal that will be remembered for years to come. Smoking the turkey also allows for a more relaxed cooking experience, as you can enjoy the process while spending time with loved ones.
Smoked Sweet Potatoes with Maple Glaze
Smoked Sweet Potatoes with Maple Glaze are a unique and delicious addition to your Thanksgiving table. The sweet, smoky flavor of the potatoes, enhanced by a rich maple glaze, creates a perfect balance of sweetness and depth. These sweet potatoes are easy to prepare and can be made alongside your main dish in the smoker, making them a convenient and impressive side dish that everyone will enjoy.
Ingredients:
- 4 large sweet potatoes
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly. Pat them dry and pierce each potato several times with a fork.
- Make the Maple Glaze: In a small bowl, mix together maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper until well combined.
- Coat the Potatoes: Brush the glaze all over each sweet potato, ensuring they are evenly coated.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). If using wood chips, add them to the smoker for the desired smoky flavor.
- Smoke the Sweet Potatoes: Place the sweet potatoes directly on the smoker rack or in a pan. Smoke for approximately 2-3 hours, or until they are fork-tender.
- Serve: Once cooked, remove the sweet potatoes from the smoker and let them cool slightly. Garnish with chopped parsley before serving.
These Smoked Sweet Potatoes with Maple Glaze are a delightful twist on a Thanksgiving favorite. The smoking process adds a depth of flavor that complements the natural sweetness of the potatoes, while the maple glaze elevates the dish to new heights. This side dish not only looks beautiful on the table but also provides a wonderful contrast to the savory flavors of the turkey and stuffing. By incorporating smoked sweet potatoes into your Thanksgiving spread, you’ll impress your guests and create a memorable culinary experience.
Smoked Green Bean Casserole
This Smoked Green Bean Casserole takes a classic holiday side dish and infuses it with smoky goodness. Made with fresh green beans, creamy mushroom sauce, and crispy onion topping, this version of the beloved casserole is perfect for Thanksgiving. The smoke enhances the flavors, giving it a unique twist that will delight both traditionalists and adventurous eaters alike.
Ingredients:
- 1 pound fresh green beans, trimmed
- 2 cups mushrooms, sliced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- 1 cup crispy fried onions
- 2 tablespoons olive oil
- 1 teaspoon soy sauce
- Salt and pepper to taste
- Your choice of wood chips (hickory or pecan recommended)
Instructions:
- Prepare the Green Beans: Blanch the green beans in boiling salted water for 3-4 minutes until they are bright green and tender-crisp. Drain and set aside.
- Make the Mushroom Sauce: In a skillet over medium heat, heat olive oil and sauté onions and garlic until translucent. Add mushrooms and cook until softened. Pour in heavy cream, soy sauce, salt, and pepper. Cook until the sauce thickens slightly, about 5 minutes.
- Combine Ingredients: In a large bowl, combine blanched green beans, mushroom sauce, and half of the cheddar cheese. Stir until well mixed.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood chips for flavor.
- Smoke the Casserole: Transfer the green bean mixture to a baking dish. Top with the remaining cheddar cheese and crispy fried onions. Smoke for about 1-1.5 hours, until the green beans are tender and the casserole is bubbly.
- Serve: Once cooked, remove from the smoker and let it cool slightly before serving.
Smoked Green Bean Casserole is a deliciously unique take on a traditional dish that is sure to be a hit at your Thanksgiving gathering. The smoky flavor adds depth and complexity, while the creamy mushroom sauce and crispy onions provide the perfect textures to complement the tender green beans. This dish can serve as both a side and a conversation starter, making it a wonderful addition to your holiday table. Your family and friends will appreciate the elevated twist on a classic recipe, making this Thanksgiving memorable and flavorful.
Smoked Ham with Pineapple Glaze
This Smoked Ham with Pineapple Glaze brings a delightful combination of smoky and sweet flavors to your Thanksgiving feast. The ham is slow-cooked in the smoker until it’s perfectly tender and infused with rich flavors. The pineapple glaze adds a luscious sweetness that caramelizes beautifully, creating a visually stunning and delicious centerpiece that will impress your guests.
Ingredients:
- 1 fully cooked bone-in ham (5-10 pounds)
- 1 cup brown sugar
- 1 cup pineapple juice
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Your choice of wood chips (applewood or cherry recommended)
Instructions:
- Prepare the Ham: Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart. This will allow the glaze to penetrate the meat better.
- Make the Pineapple Glaze: In a saucepan over medium heat, combine brown sugar, pineapple juice, Dijon mustard, honey, cinnamon, and cloves. Stir until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood chips for a fruity flavor.
- Smoke the Ham: Place the ham in the smoker and brush it generously with the pineapple glaze. Smoke the ham for about 4-6 hours, basting with additional glaze every hour, until it reaches an internal temperature of 140°F (60°C).
- Finish and Serve: Once cooked, remove the ham from the smoker and let it rest for 20 minutes before slicing. Serve with your favorite sides and extra glaze.
This Smoked Ham with Pineapple Glaze is a stunning centerpiece that combines tradition with a modern twist. The sweet and tangy glaze enhances the natural flavors of the ham while the smoke adds depth to the overall dish. It pairs wonderfully with classic Thanksgiving sides like mashed potatoes and green bean casserole, providing a perfect balance of flavors that will keep your guests coming back for seconds. This recipe is not just about feeding people; it’s about creating a memorable experience and sharing joy around the table.
Smoked Brussels Sprouts with Bacon and Balsamic Glaze
Elevate your Thanksgiving side dishes with Smoked Brussels Sprouts with Bacon and Balsamic Glaze. This dish combines the earthy, nutty flavor of Brussels sprouts with the richness of crispy bacon and a sweet-tart balsamic reduction. The result is a visually appealing and flavor-packed side that complements any holiday main course, adding a touch of elegance to your Thanksgiving spread.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 6 strips of bacon, chopped
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon honey (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Cook the Bacon: In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and drain on paper towels, reserving some bacon grease for flavor.
- Make the Balsamic Glaze: In the same skillet, add balsamic vinegar and honey (if using). Bring to a simmer and reduce until it thickens, about 5-7 minutes. Remove from heat and set aside.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). If using wood chips, add them for a flavorful smoke.
- Smoke the Brussels Sprouts: Place the Brussels sprouts in the smoker and add the cooked bacon on top. Smoke for about 1.5-2 hours, stirring occasionally, until the sprouts are tender and slightly charred.
- Serve: Drizzle the balsamic glaze over the smoked Brussels sprouts before serving, and garnish with chopped parsley.
Smoked Brussels Sprouts with Bacon and Balsamic Glaze is a standout side that adds a burst of flavor to your Thanksgiving meal. The smokiness enhances the natural sweetness of the sprouts while the crispy bacon provides a satisfying crunch. This dish is not only delicious but also offers a colorful presentation that brightens up your holiday table. Your guests will appreciate the thoughtful addition of a vegetable dish that is both healthy and indulgent, making this a must-have recipe for your Thanksgiving celebration.
Smoked Macaroni and Cheese
Indulge your guests with a rich and creamy Smoked Macaroni and Cheese that is guaranteed to be a crowd-pleaser at your Thanksgiving gathering. This recipe takes the classic comfort food to the next level by adding a smoky flavor that pairs beautifully with the cheesy goodness. It’s a deliciously decadent side dish that complements turkey, ham, and all the other holiday favorites.
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Your choice of wood chips (hickory or mesquite recommended)
Instructions:
- Cook the Macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in flour to create a roux, cooking for about 2 minutes. Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth. Add garlic powder, onion powder, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the cooked macaroni and cheese sauce, mixing until well coated.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your chosen wood chips for flavor.
- Smoke the Macaroni and Cheese: Transfer the macaroni and cheese to a baking dish. If desired, sprinkle breadcrumbs on top for added crunch. Smoke for 1-2 hours, stirring occasionally, until bubbly and lightly browned on top.
- Serve: Once cooked, remove from the smoker and let it cool slightly before serving.
Smoked Macaroni and Cheese is the ultimate comfort food that is sure to steal the show at your Thanksgiving dinner. The combination of smoky flavors and gooey cheese creates a dish that is both nostalgic and innovative. It pairs wonderfully with turkey, ham, and all the traditional sides, making it a versatile addition to your holiday spread. Your guests will be raving about this creamy, dreamy macaroni and cheese long after the last bite, ensuring it becomes a staple in your Thanksgiving repertoire for years to come.
Smoked Turkey Breast with Herb Butter
This Smoked Turkey Breast with Herb Butter is a perfect way to impress your guests with a tender, juicy centerpiece for your Thanksgiving meal. The herb-infused butter not only keeps the turkey moist during the smoking process but also adds a rich flavor profile that complements the natural taste of the turkey. This recipe is straightforward, allowing you to enjoy more time with your loved ones while still serving an elegant dish.
Ingredients:
- 1 bone-in turkey breast (6-8 pounds)
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 1 cup chicken broth
- Your choice of wood chips (applewood or pecan recommended)
Instructions:
- Prepare the Herb Butter: In a bowl, mix softened butter, rosemary, thyme, sage, garlic powder, salt, and pepper until well combined. Set aside.
- Prepare the Turkey: Pat the turkey breast dry with paper towels. Gently loosen the skin over the breast and rub half of the herb butter underneath the skin. Rub the remaining butter over the outside of the turkey.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood chips to the smoker box for flavor.
- Smoke the Turkey: Place the turkey breast in the smoker, breast side up. Pour chicken broth into the drip pan to keep moisture in the smoker. Smoke for about 4-5 hours or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the turkey from the smoker and let it rest for 20-30 minutes before slicing. Serve with your favorite Thanksgiving sides.
The Smoked Turkey Breast with Herb Butter is a show-stopping dish that elevates your Thanksgiving table. The combination of aromatic herbs and the gentle smokiness creates a succulent and flavorful turkey that will have your guests raving about your cooking skills. It pairs perfectly with traditional sides like cranberry sauce, stuffing, and mashed potatoes, making it a delightful centerpiece that brings everyone together for a memorable holiday feast.
Smoked Sweet Potatoes with Maple Pecan Topping
Add a touch of sweetness to your Thanksgiving menu with Smoked Sweet Potatoes topped with Maple Pecan Crumble. This dish beautifully balances the natural sweetness of the sweet potatoes with a crunchy, caramelized pecan topping. The smoking process enhances the flavor, creating a warm and comforting side dish that perfectly complements your holiday meal.
Ingredients:
- 4 large sweet potatoes, washed and dried
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon cinnamon
- Salt to taste
Instructions:
- Prepare the Sweet Potatoes: Prick each sweet potato several times with a fork. Rub lightly with olive oil and sprinkle with salt.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). Use wood chips like hickory or maple for added flavor.
- Smoke the Sweet Potatoes: Place the sweet potatoes directly on the smoker rack and smoke for 2-3 hours or until they are tender when pierced with a fork.
- Make the Maple Pecan Topping: In a bowl, combine chopped pecans, brown sugar, melted butter, maple syrup, and cinnamon. Mix well.
- Finish the Dish: Once the sweet potatoes are done, remove them from the smoker. Cut them in half lengthwise, and spoon the maple pecan topping generously over each half. Return them to the smoker for an additional 15-20 minutes to allow the topping to caramelize.
- Serve: Remove from the smoker and serve warm.
Smoked Sweet Potatoes with Maple Pecan Topping is a delightful side dish that adds warmth and comfort to your Thanksgiving spread. The combination of smoky, sweet potatoes and a crunchy pecan topping creates a harmonious balance that your guests will love. This dish not only tastes incredible but also adds a beautiful pop of color to your table. It’s a sweet ending to a savory meal, making it a perfect accompaniment to your holiday feast.
Smoked Green Bean Casserole
Transform the classic Green Bean Casserole into a smoky delight with this Smoked Green Bean Casserole recipe. This dish combines tender green beans with creamy mushroom sauce and crispy fried onions, all infused with a delicious smoky flavor. It’s an elevated twist on a holiday favorite that will have everyone asking for the recipe.
Ingredients:
- 1 pound fresh green beans, trimmed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1 cup French fried onions
- Salt and pepper to taste
- Your choice of wood chips (mesquite or hickory recommended)
Instructions:
- Prepare the Green Beans: Blanch the green beans in boiling water for 3-4 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside.
- Make the Casserole Mixture: In a large mixing bowl, combine cream of mushroom soup, milk, soy sauce, garlic powder, salt, and pepper. Stir until well combined.
- Combine Ingredients: Add the blanched green beans to the mixture and stir in half of the French fried onions.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C).
- Smoke the Casserole: Pour the mixture into a baking dish and cover it with aluminum foil. Smoke for about 1 hour. Remove the foil, sprinkle the remaining French fried onions on top, and smoke for an additional 15-20 minutes, or until bubbly and golden.
- Serve: Remove from the smoker and let it cool slightly before serving.
Smoked Green Bean Casserole is a comforting and flavorful addition to your Thanksgiving table. The infusion of smoke enhances the traditional flavors, creating a dish that feels both nostalgic and innovative. With its creamy texture and crispy topping, this casserole is sure to please guests of all ages. It pairs wonderfully with turkey, ham, and other holiday favorites, making it an essential part of your Thanksgiving celebration. With this recipe, you’ll bring a new level of flavor to a beloved classic.
Smoked Honey Glazed Carrots
Smoked Honey Glazed Carrots are a sweet and savory side dish that perfectly complements any Thanksgiving spread. The smoking process adds a depth of flavor that elevates the natural sweetness of the carrots, while the honey glaze caramelizes beautifully, creating a delightful texture. This dish is easy to prepare and will impress your guests with its vibrant colors and delicious taste.
Ingredients:
- 2 pounds baby carrots, washed and trimmed
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Carrots: In a large bowl, combine melted butter, honey, cinnamon, salt, and pepper. Add the baby carrots and toss until evenly coated.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips like apple or cherry for a sweet, fruity smoke flavor.
- Smoke the Carrots: Place the coated carrots in a disposable aluminum pan or directly on the smoker grate. Smoke for 1-1.5 hours, stirring occasionally, until the carrots are tender and slightly caramelized.
- Garnish and Serve: Once cooked, remove the carrots from the smoker, transfer them to a serving dish, and garnish with fresh parsley. Serve warm.
Smoked Honey Glazed Carrots add a beautiful burst of color and flavor to your Thanksgiving table. The combination of sweet honey, warm spices, and the rich smokiness makes them an irresistible side dish. These carrots pair well with roasted meats, stuffing, and other classic Thanksgiving dishes, making them a perfect addition to your holiday spread. Plus, their simple preparation allows you to focus on enjoying the day with family and friends while still serving an impressive dish.
Smoked Stuffed Bell Peppers
These Smoked Stuffed Bell Peppers are a unique and flavorful twist on traditional Thanksgiving fare. Packed with a savory mixture of ground turkey, rice, and spices, these colorful peppers are smoked to perfection, allowing the flavors to meld beautifully. This dish not only looks stunning on your table but also offers a hearty, satisfying option for your guests.
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup marinara sauce
- 1 cup shredded cheese (mozzarella or cheddar)
Instructions:
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Cook the Filling: In a large skillet, cook the ground turkey over medium heat until browned. Add diced onion and minced garlic, cooking until softened. Stir in cooked rice, Italian seasoning, paprika, salt, pepper, and half of the marinara sauce. Mix well and remove from heat.
- Stuff the Peppers: Spoon the turkey mixture into each bell pepper, packing it tightly. Top each stuffed pepper with the remaining marinara sauce and shredded cheese.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips such as hickory or oak for a robust flavor.
- Smoke the Peppers: Place the stuffed peppers upright in the smoker and smoke for about 2-3 hours, or until the peppers are tender and the cheese is melted and bubbly.
- Serve: Remove from the smoker and let cool for a few minutes before serving.
Smoked Stuffed Bell Peppers are a fantastic addition to your Thanksgiving menu, offering a delicious and visually appealing option for guests. The smoky flavor enhances the savory filling while the peppers add a fresh touch to your meal. This dish can serve as a main course or a hearty side, complementing traditional dishes like turkey and stuffing beautifully. Plus, they can be prepared ahead of time, allowing you to enjoy a stress-free holiday with loved ones.
Smoked Pumpkin Pie
Take your dessert to the next level with this Smoked Pumpkin Pie. By smoking the pumpkin filling, you create a uniquely flavorful twist on a classic Thanksgiving dessert. The rich, smoky flavor combined with warm spices and a buttery crust results in a pie that will become a new holiday favorite. This recipe not only satisfies your sweet tooth but also adds a special touch to your Thanksgiving celebration.
Ingredients:
- 2 cups pumpkin puree (fresh or canned)
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pre-made pie crust
Instructions:
- Prepare the Filling: In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Prepare the Smoker: Preheat your smoker to 225°F (107°C) using wood chips like pecan or apple for a sweet, aromatic smoke.
- Assemble the Pie: Pour the pumpkin filling into the pre-made pie crust, smoothing the top with a spatula.
- Smoke the Pie: Place the pie on the smoker rack and smoke for about 2-3 hours, or until the filling is set and the crust is lightly golden. You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Once done, remove the pie from the smoker and allow it to cool completely before slicing. Serve with whipped cream, if desired.
Smoked Pumpkin Pie is a delightful way to elevate a traditional Thanksgiving dessert. The infusion of smoky flavor enhances the warm spices and creamy filling, creating a pie that is both comforting and unique. This dessert is sure to be a showstopper at your holiday gathering, leaving your guests impressed and craving seconds. Pair it with a dollop of whipped cream for an extra touch of indulgence. With this recipe, you’ll bring a new twist to a beloved classic, making your Thanksgiving feast truly memorable.
Smoked Green Bean Casserole
Smoked Green Bean Casserole offers a smoky twist on a beloved classic that’s often found on Thanksgiving tables. This version elevates the traditional dish by adding a depth of flavor through the smoking process. With fresh green beans, creamy mushroom sauce, and crispy fried onions, this casserole is sure to become a favorite side dish. The smoky aroma enhances the familiar comfort of this classic, making it a standout on your Thanksgiving spread.
Ingredients:
- 1.5 pounds fresh green beans, trimmed and blanched
- 1 cup sliced mushrooms
- 1 cup heavy cream
- 1 cup fried onions (plus more for topping)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
- Prepare the Smoker: Preheat your smoker to 225°F (107°C) using wood chips like mesquite or hickory for a robust flavor.
- Make the Sauce: In a skillet over medium heat, sauté the sliced mushrooms and minced garlic until tender. Stir in heavy cream, soy sauce, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. Let simmer for 5 minutes.
- Combine Ingredients: In a large bowl, combine the blanched green beans, mushroom sauce, and fried onions. Mix well.
- Smoke the Casserole: Transfer the mixture to a disposable aluminum pan or a casserole dish. Smoke for about 1.5 to 2 hours until heated through and bubbly. If desired, sprinkle shredded cheddar cheese on top in the last 15 minutes of smoking, allowing it to melt.
- Finish and Serve: Remove from the smoker and top with additional fried onions. Serve warm.
Smoked Green Bean Casserole adds a delightful twist to a traditional Thanksgiving side dish. The smoky flavor enhances the creamy mushroom sauce, creating a rich and comforting experience. This dish is not only delicious but also visually appealing, with vibrant green beans and crispy onion topping. Your guests will appreciate the classic flavors presented in a new way, making it a memorable addition to your Thanksgiving feast. This recipe is perfect for anyone looking to impress while keeping the comfort of familiar holiday dishes.
Smoked Apple Cranberry Chutney
Smoked Apple Cranberry Chutney brings a refreshing and tangy element to your Thanksgiving table. This flavorful condiment combines sweet apples, tart cranberries, and warm spices, all enhanced by the subtle smokiness from the smoker. It pairs beautifully with turkey, ham, or even as a topping for cheese platters, adding a burst of flavor that elevates your holiday meal. This chutney is a unique addition that will surprise and delight your guests.
Ingredients:
- 3 cups fresh cranberries
- 2 large apples, peeled and diced (preferably Granny Smith or Honeycrisp)
- 1 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup chopped onion
- 1 tablespoon grated ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts (optional)
Instructions:
- Prepare the Smoker: Preheat your smoker to 225°F (107°C) using wood chips such as apple or cherry for a sweet and fruity flavor.
- Combine Ingredients: In a large bowl, mix together cranberries, diced apples, brown sugar, apple cider vinegar, onion, grated ginger, cinnamon, allspice, nutmeg, salt, and lemon juice.
- Smoke the Chutney: Pour the mixture into a large cast-iron skillet or a disposable aluminum pan. Smoke for about 1.5 to 2 hours, stirring occasionally, until the cranberries burst and the mixture thickens. If using walnuts, stir them in during the last 15 minutes of smoking.
- Cool and Store: Remove from the smoker and let the chutney cool. Transfer it to an airtight container and refrigerate until ready to serve.
Smoked Apple Cranberry Chutney is a delightful and vibrant addition to your Thanksgiving feast. Its balance of sweet and tart flavors, combined with a hint of smokiness, makes it the perfect condiment for your holiday turkey or ham. This chutney not only enhances the main dishes but can also serve as a unique accompaniment to cheese and crackers, making it a versatile dish. By incorporating this chutney into your Thanksgiving spread, you will provide your guests with a refreshing contrast to the heavier flavors typically associated with the holiday.
Smoked Sweet Potato Mash
Smoked Sweet Potato Mash is a creamy and flavorful side dish that brings a touch of smokiness to a classic Thanksgiving staple. This dish features sweet potatoes that are smoked until tender, then mashed with butter, cream, and a hint of spice. The result is a rich and comforting side that pairs perfectly with turkey or ham, offering a delicious alternative to traditional mashed potatoes. The subtle smokiness elevates the sweetness of the potatoes, making this dish a crowd-pleaser.
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons brown sugar (optional)
- 1/4 cup chopped chives (for garnish)
Instructions:
- Prepare the Smoker: Preheat your smoker to 225°F (107°C) using wood chips such as apple or maple for a sweeter, aromatic flavor.
- Smoke the Sweet Potatoes: Place the cubed sweet potatoes in a disposable aluminum pan or wrap them in foil. Smoke for about 1.5 hours, or until the sweet potatoes are fork-tender.
- Mash the Sweet Potatoes: Remove the sweet potatoes from the smoker and let them cool slightly. In a large bowl, combine the smoked sweet potatoes, butter, heavy cream, cinnamon, nutmeg, salt, pepper, and brown sugar (if using). Mash until smooth and creamy, adjusting the cream and seasoning to your preference.
- Serve: Transfer the mash to a serving dish and garnish with chopped chives. Serve warm.
Smoked Sweet Potato Mash is a comforting and flavorful addition to your Thanksgiving menu that stands out with its unique preparation. The smoking process intensifies the natural sweetness of the potatoes while adding depth to the overall flavor. This dish is creamy and indulgent, making it an excellent complement to your turkey and other traditional sides. With its stunning color and rich taste, this mash is sure to be a hit with guests, providing a warm and inviting option for your holiday table.
Note: More recipes are coming soon!
